HumbleIntelligence/food-ner-1-Million huggingface dataset:
*Combine all ingredients in a bowl; stir well. Cover and chill 2 to 24 hours. Yield: 3 1/2 cups. *Trim fat from roast; cut roast in half crosswise. Combine paprika and next 4 ingredients; stir well. Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker. Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth. Pour chili puree over pork. Cover with lid; cook on high-heat setting 1 hour. Reduce to low heat-setting, and cook 9 hours or until pork is very tender. *Remove pork from slow cooker; let stand 10 minutes. Shred pork with 2 forks; set aside. *Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return cooking liquid and shredded pork to slow cooker; stir well. Cover with lid, and cook on high-heat setting 15 minutes or until warm. Serve pork in flour tortillas with Fruity Lime Salsa. Garnish with fresh cilantro leaves, if desired. Yield: 16 servings (serving size: 1 tortilla 1/2 cup pork mixture, and about 3 1/2 Tablespoons salsa).
Heat oil in skillet; add almonds and saut0233 just until golden. Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.
Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients. The dressing can be refrigerated in an airtight container for up to 4 days.
Saute onions and bacon until light brown in same pot (don't drain bacon grease). Wash and shred cabbage fairly thin. Put on top of bacon and onions in pot. Pot will be full--cabbage will shrink. Add rest of cabbage to pot. Add remaining ingredients. Simmer on low in covered pot for 2 hours, stirring often so it won't burn. Best if made one day in advance. Allow to cure for no less than 24 hours in refrigerator before serving.
In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink. While chicken is cooking -- Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions. Drain spaghetti and keep warm. When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces. Add salsa to the skillet, stir and heat through. Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat. Serve over cooked spaghetti, and sprinkle with remaining cheese.
Boil water and sugar until slightly thickened; cool slightly. Add concentrate, water, lemon juice, and pineapple. Add fruit until juice is thick with fruit. Can be fresh or frozen strawberries, blueberries, grapes, peaches, bananas, raspberries, kiwi, etc. (We usually do strawberries, grapes, bananas, and blueberries) Put in individual cups and freeze.(containers with lids will keep longer.). **Serving size depends on the size of containers you freeze this in! 24 is just a random guess, it makes a lot though! The 5 hours freeze time is probably about a minimum**.
Soak raisins in water for 2 hours. Boil slowly for 30 minutes or until liquid is reduced by half. Add sugar and vinegar. Cook on low for 45 more minutes. Serve hot on ham.
Marinade chicken pieces with ingredients (A) for at least one hour. Deep fry chicken pieces until cooked. Remove and put aside. In a separate pan, heat 1 tbsp oil and add in ingredients (B). Cook on medium heat until thickens. Add in fried chicken pieces and mix well. Remove and serve immediately. Note: Marmite is a brand of yeast extract. Do not add more than required as it has a strong flavour.
Drain and halve artichoke hearts; saute in butter,then cool. Cook spinach as directed on package (microwave or stovetop); drain well. Mix spinach with artichoke hearts,cream cheese, salt, pepper and onions. Pour into a 2 quart baking dish. Top with swiss cheese and paprika. Bake at 350 for 30 minutes.
Prepare and roll-out 1 Basic Pie Crust recipe. Using a 3-inch fluted biscuit cutter, cut out 24 shapes. Place one circle of pastry in each cup of the tart tin and press lightly into shape. Spoon a scant 1 teaspoon of jam into each tart. Do not overfill, or the jam will bubble up and burn. Cover the tins with plastic wrap and place them in the freezer for 30 minutes. Pre-heat your oven to 400°F. Remove from the freezer and immediately place them in the preheated 400°F oven. Bake for 10 minutes or until the crusts are set and pale golden. Remove the jam tarts from the oven and leave them in the tins for 10 minutes. (The temptation to test one at this point is great. Remember that the hot, boiling jam will burn your mouth). Take a knife and gently separate the jam tarts from the tin. Place on a plate and cool to room temperature. Tarts that bubble over tend to stick to the pan once cooled. If this occurs, place the tin with the stuck tarts back in the oven for a few minutes-Its remaining heat will warm the jam and make removing the tarts easier.
Wipe the belly pork clean, and trim off and discard any ribs. Rub all over with the salt and set aside for two hours, then wipe any liquid off. Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well. Place the pork, rind-side up, in an ovenproof casserole dish. Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture. Add the ginger and spring onion, and bring slowly to a boil. Cover tightly, reduce the heat and simmer very gently for two hours. You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser. When the two hours are up, cool and refrigerate overnight. Next day, scrape off any fat on the surface. Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top. Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn't boil dry. The pork will be very soft, so turn it over very carefully to serve skinside up. Strain the sauce into a saucepan and bring to the boil. Mix the cornflour and water, and add to the sauce, stirring briskly. Pour the sauce over the pork and serve with plenty of rice on the side.
Brown meat;drain. Add onion,tomato,olives and seasonings; cook until onion is tender. Combine cornmeal,flour,salt and baking powder. Add water and butter or margarine; mix until smooth. Stir in 1 cup cheese and olives. Pour cornmeal mixture into greased 9-inch pie plate. Spoon meat mixture into center of cornmeal mixture and press down gently. Bake in a 400 degree preheated oven for 25 minutes. Top with remaining cheese. Garnish with additional olive slices, if desired.
Cut angel cake with a knife, making slits downward into the cake, but not cutting through the cake. Mix the 2 boxes of jello with the 2 cups of water and stir until disolved. Pour jello into the slit holes in the cake. Put in fridge until jello is set. Serve with whipped cream or light icecream.
Add the first 4 ingredients to the slow cooker; stir to combine. Cover and cook on LOW for 8 hours. Remove the lid and stir in the fresh and ground ginger. Increase temperature setting to HIGH; cook, uncovered, 1-2 hours, to thicken and blend, stirring occasionally. Let cool completely, then transfer to glass jars or other containers with tight fitting lids; store in the refrigerator where they will keep for several weeks.
Get all the ingredients and tools ready. Wash and peel the taro, cut into cubes and blanch 10 minutes in salted water. Drain and put aside. Peel and chop the onion and the garlic. Cut the meat into cubes. Sear the meat in a heavy Dutch oven, add the onion, paprika and curry, singe with the flour. Add salt and pepper. Put water, add garlic and the taro. Cook for 40 minutes stirring regularly. Check seasonings, bind with the coconut milk and serve hot.
Combine the chicken, cashews, grapes, and celery in a bowl. In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended. Add the dressing to the chicken mixture and toss lightly. Refrigerate at least 2 hours before serving.
Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp. Heat oil to 350 degrees. Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain. Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan. Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves. Bring to a boil, cover, reduce heat, and simmer 1 hour. Stir in olives and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar and sprinkle with parsley.
Boil until not quite a soft ball. Add butter flavoring and coloring. Pour over popcorn. Stir until it turns to sugar.
Wash and pat dry the pork belly using paper towels. Spread 2 tablespoons of salt all over the pork belly then gently rub it with your hands. Seal the pork or put in an air-tight container then refrigerate for 2-3 days. After 2-3 days, take out the pork from the fridge then leave it at room temperature for about 20 minutes before starting to cook. Heat a pan using high heat. Add a small amount of vegetable oil then let it heat. Add the salted pork with the skin side facing down. Fry until the surface of the skin turns brown. Pour about 4 cups of water in a pot then bring it to a boil. Put the salted pork in the pot with the skin side facing up then let the water boil again. Reduce the heat to low then simmer for 30 minutes. Turn off the heat then take the pork from the pot. The broth can be discarded as it is very salty. While waiting for the pork to cool, slice the ginger then crush the garlic cloves. Put back the salted pork in a clean pot with the skin side facing up. Add the ginger and crushed garlic cloves. Add awamori then pour 4 cups of water. Turn on the fire then bring the water to a boil. Once it boils, reduce the heat to low then simmer the pork for about an hour or until it is very soft. Remove the pork from pot then let it cool. This time, the liquid used to boil the pork makes a delicious pork broth so it can be reserved and used for other purposes such as soup base when making Okinawa soba. While waiting for the pork to cool, prepare the salad vegetables. Tear the green lettuce and shred the cabbage. You can add other salad vegetables such as cucumbers or tomatoes. Arrange the vegetables on a serving plate. Slice the salted pork thinly then put it on top of the vegetables. If not using everything, keep the rest of the cooked salted pork in the fridge for a few days or on the freezer for several months. Serve the sliced salted pork with vegetables with a slice of lime.
In a small dish stir together spices. Sprinkle both sides of chicken breasts with spice mixture. Heat margarine in a large nonstick frypan over medium high heat. Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes. Add mango and green onions. Cook, stirring, just until heated through, about 1 minute. Remove from heat. Sprinkle with salt, coriander and squeeze lime over. Serve immediately.
Fry sausage and crumble. Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top. Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking. Bake in a 350 degree oven for 17 minutes or until done. Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.
Heat 3 tablespoons oil in a large saucepan over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes, and chipotles. Cover and simmer for 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions, and 1/2 cup cilantro in bowl. Season with salt and pepper. Preheat oven to 350. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas. Spread 1/2 cup sauce in 13x9x2 inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste. Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat, and saute the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and saute, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt. In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ; and season to taste; then shape into 4 even-sized patties. Heat the remaining oil in the same pan that was used earlier, and cook the burgers until golden, about 2 minutes on each side; then drain on paper towels. Serve in a crispy roll with hummus or tzatziki and salad greens.
Add the pasta to boiling salted water. As the pasta cooks, heat the olive oil in a 12-inch saute pan. Add the garlic to the pan and saute for about 30 seconds. Add the red onion and mushrooms and saute for 2 minutes. Add the white wine and reduce by half, then add the chicken broth and reducce by half. Add the tomato, basil, and grilled chicken. Saute for 1 minute, then add the butter to the sauce. Mix with the cooked, drained pasta. Add salt and pepper to taste. Top with grated Parmesan cheese and garnish with green onions and serve.
Cook the pasta in a large pot of well salted boiling water for about 8 minutes. Drain, reserving 1/2 cup of the pasta water. Toss back in pot with olive oil and 1/4 cup pasta water and cover for later. In a large saute pan, melt the butter over medium heat and sweat the onions until translucent (5 minutes or so). Add the Garlic, paprika, black pepper, oregano, thyme salt, and cayenne. Cook an additional minute. Add the broth (or pasta water) and turn heayt up to high. Cook until mostly evaporated, then add the cream and lemon juice and cook until slightly reduced, stirring often. Lower heat to medium low and add the crawfish and cook another minute until warmed through. Add shallots and parsley, cook another minute, then add pasta and cool until warmed through. Remove pot from heat and add the Parmesan and incorporate well. Serve in large bowls with a dry white wine.
Preheat oven to 400F. Coat a 12-hole muffin tin with cooking spray. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil and vanilla to the yolk. Mix w/a wooden spoon until well blended. Add the flour mixture and stir until well combined. With an electric mixer on medium speed, beat the whites until soft peaks form. Add whites to the batter along with 4 Tbsp of the chocolate chips. Stir until well blended. Divide batter equally among the 12 muffin cups. Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin. Bake until toothpick comes out cleam, about 23 minutes. Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.
Rinse meat add vinegar, garlic, adobo, oregano, and olive oil. Let marinate 2 hours or overnight. Deep fry at 350 degrees in medium sized batches till done , about 10 -12 minutes. Drain and serve.
Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl. toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend Serve with shavings of Parmesan on top of the salad.
On a chilled large round plate or platter arrange the scoops of ice cream so that they make a pile in the center of the plate. You may use more ice cream or less, up to you. Next, arrange the brownies along the sides of the ice cream so that it looks like a volcano shape. Next, drizzle the top and down the sides with the 2 sauces. Finally, add the whipped cream directly down the center of the volcano and then all over the sides. Drizzle with more sauce and stick a sparkler or streamer in the middle. Make sure you yell VOLCANO when you serve it.
Spinach Pizza Mix flour, salt, and instant yeast in a mixing bowl. Add warm water and mix well. Turn dough mixture out on to a floured surface, and knead until smooth and elastic, about 10-15 minutes. Put 2 tablespoons oil into the mixing bowl, and turn the bowl to coat with oil. Add the dough to the oiled bowl and turn it around so that all sides are covered with oil. Cover with a lid or plastic wrap and set aside in a warm spot to rise for 45 minutes. Meanwhile, mix the remaining 4 tablespoons of oil with the minced shallots, minced garlic, salt, anchovy paste and oregano, and mash until a uniform paste is achieved. Set aside. Squeeze the moisture out of the thawed chopped spinach. Measure out 1/2 cup of spinach for pizza, packing well into measuring cup. Reserve remaining spinach for another use. Drain artichoke hearts and remove any tough outer leaves. Chop into quarters or smaller. Preheat oven to 400 F and put rack at, or above, center. After dough has doubled in size, punch down and turn out to floured surface. Divide in half, and roll each half to fit your pans. Heap up a little dough around the edges. Set dough in pans aside in a warm spot, covered with a clean kitchen towel or a large piece of plastic wrap, to rest for 15 minutes. After resting, coat each dough with half of the shallot/garlic mixture. Top with the pieces of artichoke, and small bits of spinach, evenly distributing around pizza. The pizza will not be completely covered with topping -- you will still be able to see small areas of dough. Sprinkle the grated cheese over each pizza. Bake for 20-25 minutes, or until crust is browned and cheese is bubbly. You may want to rotate pizzas halfway through baking to prevent uneven cooking.
Mix flour, sugar and salt in large mixing bowl. Set aside. Melt and bring to a boil: butter, water, shortening, cocoa. Pour over flour mixture and mix well. Add the eggs, buttermilk, baking soda, vanilla and mix well. Pour into a greased and floured 9 X 13 inch pan. Bake at 350 for 30-35 minutes. Frosting: Melt together 1 stick margarine, 3 T cocoa, but do not boil. Add 1 box powdered sugar and 3-6 Tablespoons buttermilk.
Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes. Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes. Toss mixture with orange zest; stir in almonds if desired.
Cut the chicken into 1 inch strips and stir-fry it in the oil over high heat for about 2 minutes, until it has browned and is barely cooked through. Drain the chicken and set it aside. Steam the broccoli flowerets and the sliced stems for 3 minutes, and the snow peas for 1 minute. Set them aside. Boil the chicken stock, ginger, and garlic for 5 minutes and then strain the stock. Combine the cornstarch with the cold water. Stir it into the chicken stock and boil the mixture until it has thickened. Add the soy sauce, sherry, and sesame oil. Add the chicken and vegetables to the sauce and heat through. Serve with boiled or steamed rice.
Rinse the beans, breaking off the ends. Leave them long, don't break down into smaller pieces. Line a baking sheet with foil. Preheat oven to 425 degrees. Place beans on foil, sprinkle with garlic then drizzle with oil. Toss the beans until they are coated with oil. Sprinkle with salt and pepper, you can also add a little red pepper if you want to add heat. Bake for 20 minutes, shaking the sheet a couple of times during baking to flip the beans. Beans will shrink slightly and look wrinkled, with dark spots. This is how they should look! Serve hot, as a side dish or snack.
Cook pasta to desired doneness as directed on package. Drain; rinse with. cold water to cool. In large bowl, combine cooked pasta and all remaining. ingredients; mix well. Serve immediately, or cover and refrigerate until. serving time.
Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Combine cake mix, Guinness, oil and eggs in a large bowl with an electric mixer. Beat on low speed for one minute. Scrape bowl down and beat for 2 minutes on medium. Stir in chocolate, and pour batter into prepared muffin cups. Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Let cool completely and frost with cream cheese frosting (recipe follows). Keep refrigerated. Cream cheese frosting: Beat all ingredients together until smooth. Frost cooled cupcakes.
In a large skillet, heat oil over medium-high heat. Stir in potatoes. Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes. Uncover, reduce heat to low. Stir in garlic, salt and pepper. Cook, stirring, until potatoes are tender, about 2 minutes. Sprinkle parsley and add salt to taste if desired.
Heat oil in large saucepan. Stir in flour and cook 1 minute. Stir in remaining ingredients and simmer 15 minutes.
Heat the oil in large pan, add pork, fry for 4-5 minutes, brown on outside, but not fully cooked. remove from pan. Add chorizo into pan, fry for 2 minutes, remove. Still using same pan, add onions and chili, cook for 2 minutes. Add garlic and wine, bring mixture to boil,then simmer until wine has reduced by a quarter. Add tomatoes, butter beans, return pork and chorizo,stir well. Cover with lid and simmer for 45 minutes.You may need to add water, depending on how thick you want the sauce to be. Add in honey and parsley,salt and pepper to taste. Serve--delicious with garlic bread.
Soften cream cheese in a bowl. Add Ketchup. Mix until pink, add more ketchup to taste.