HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 cup of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer. ENJOY!
Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray. Heat olive oil in a 10-inch skillet over medium heat. Add shallots and celery. Cook and stir for 2 minutes. Remove from heat. Stir in yogurt and dip mix. Add noodles and stir. Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs. Bake at 350 degrees F. for 20 minutes, or until heated through.
Clean and snap ends off of asparagus, Cook asparagus. While asparagus is cooking, prepare the sauce. Melt the butter in a medium-size skillet over medium heat. Add the cream and fontina cheese. Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes. Season slightly with salt. Drain the asparagus and pat dry with paper towels. Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.
Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many wooden skewers as you have slices of chicken). In a medium bowl, mix the 1/2 cup tamari, the orange juice, lime juice, and two of the garlic cloves. Add the chicken slices. Cover the bowl and refrigerate for at least one hour and up to overnight. Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes. Meanwhile, in a blender or the work bowl of a food processor, place the vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve. If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat. Pat the chicken slices dry, and thread two slices onto each skewer. Grill for two to three minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.
Cut the fish into cubes. Heat the oil in a wok or deep frypan. Add onion, capsicum and broccoli, stir-fry for 2 minutes. Add Seafood and carefully stir-fry for another 2 minutes. Add hokkein noodles and the teriyaki marinade and stir fry until the noodles are heated through properly. Serve.
Prepare macaroni as label directs but do not add salt to water; drain and keep warm. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag. Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight. Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more. Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.
Put the eggs in pot. Fill the pot with water just enough to cover the eggs. Add salt (optional). On high temperature, bring to a rapid boil. Cover pot. Turn off burner. Let sit for 20 minutes on the warm burner. Drain water, put eggs back in carton or bowl and put in refrigerator. Eat them once they cool.
In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them. Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in . In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball. Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed. Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl. Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently. Set the oven at 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes. Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK. Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar. Bake for 15 minutes. Turn the oven down to 375°F. Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown. Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool. Preparation time includes 30 minutes refrigeration of dough.
Mix first 5 ingredients and heat gently over low heat until warm. Drizzle . Over potatoes and greens. Serve immediately. Also good cold the next day. Time to cook is time to boil the potato if not already waiting in your fridge.
BISCUIT DOUGH:. Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly. ROLY POLY PUDDING:. Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce. FRUIT JUICE SAUCE. Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot. NOTE: Reduce the sugar to taste when using juice from preserved fruit. I'm not really sure of the number of servings or actual prep time.
Preheat the oven to 350. Grease a 9x9 ovenproof dish. Boil the water and add the grits. Stir and lower the heat to simmer and simmer 5 minutes. Turn off heat and add the cheese and butter into the grits and stir. Let the cheese and butter melt then stir in the eggs. Stir in the peppers and the salt. Transfer in the the 9x9 dish. Bake at 350 for 45 minutes.
Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside. In the same pan, throw the beef cubes in, few pieces at a time. Saute until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside. In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, pepper and flour to coat lightly the meat. Cook till flour in meat turns brown with a light crust. Turn meat and vegetables once while cooking. When done, remove the meat and vegetables into a large casserole. Deglaze the pan with red wine, pouring it into the casserole along with the beef stock, almost to cover the meat and vegetables. Stir in the tomatoes and added the herb bouquet. Bring to a simmer and covered. Regulate heat so that liquid simmer very slowly for 4 hours or until the meat is tender and sauce has reduced. It is worth checking the meat every hour and if the level of liquid drops, gradually add half a cup each of the beef stock and red wine. When the stew is done, prepare the shallots and mushrooms. Heat 1 tablespoon of olive oil and stir in 2 tablespoons of butter in a skillet, add shallots and saute over moderate heat, gently rolling them till brown evenly. Then add 1 cup of the stock left, salt and pepper and the same herb bouquet used in the stew. Cover and simmer slowly until the shallots are tender, and the liquid evaporates. Then remove the herb bouquet and set the shallots aside. In the same skillet, heat remaining oil and butter over high heat and add the mushrooms, tossing them till brown slightly. Then remove from heat. Set the mushrooms aside until needed. Pour the contents of the casserole into a sieve set over a saucepan. Simmer the sauce for 2 minutes in the saucepan, allowing the sauce to reduce gently, to give a rich finish to this dish. Season carefully with salt and pepper. Wash out the casserole and put back to heat and return the meat and vegetables. Pour sauce over the meat and vegetables into the casserole. Add in the shallots and mushrooms. Cover and simmer for another 2 minutes, gently basting the meat and vegetables with the sauce several times. Serve hot in a casserole or arrange on a stew platter over mashed potatoes or favorite cooked pasta and garnish with parsley.
Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside. Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan. Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes. Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone. Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat. Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes). Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
In a glass baking dish, lightly sprinkle each steak with seasoned salt on both sides and rub into meat. Generously sprinkle with A-1 sauce and rub in on both sides of meat. Sprinkle with Worcestershire sauce on both sides and rub in. Sprinkle both sides with Parsley flakes and cover leaving steaks to marinate in refrigerator for at least an hour. Fire up the grill and when hot, put steak on the grill, add any extra marinade to the steaks from the dish, as they are grilling. For medium doneness, I grill for about 5 to 7 minutes on each side.
Chop the chocolates and place in a bowl. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Tiramisu liqueur, coffee and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop. With 2 teaspoons or a 1 1/4 inch ice cream scoop, make the dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the Ground Chocolate/Cocoa and chill again. Refrigerate overnight for best result.
Mix all ingredients well (EXCEPT the flour) in a mixer that has a dough hook. Gradually add flour, mixing well, until dough is stiff enough to handle and can be rolled into little balls without it sticking to your hands. Have oven racks in middle and upper positions. Use non stick pans preferably Use one large cookie sheet, and one small sheet. preheat oven to 250 f Roll into little balls, place on sheets Place in oven on separate racks After 45 minutes, take pans out dump all balls onto large cookie sheet and toss them around. Place back in oven on top rack. Toss around about every 45 minutes for a total cooking time of approx 3 hours. to test for doneness, take one out, let cool completely, give to dog and see if it"crunches", if so then its done!
in a large saucepan or Dutch oven cook beef over medium heat until no longer pink, drain. add tomatoes, cabbage, onions, and celery, bring to a boil. reduce heat, and simmer, uncovered for 25 minutes or until the vegetables are tender. add salt and pepper to taste.
Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating). Reserve 1/2 cup to be used as a dipping sauce or baste. Add meat to marinade and refrigerate for 30 minutes to overnight. Then grill when you are ready.
Prepare rice according to package directions. Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine. To bowl with wine, add gochujang, sugar and sesame oil. Stir well. Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds. Divide rice between two bowls. Divide squid and sauce between bowls and serve.
In a large pot, heat margarine and saute the asparagus, peas, carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated. Add a little water, salt and pepper. Simmer until the vegetables are tender but still chewy. In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring until sauce has thickened. Serve with parsley.
HEAT oven to 325°F. RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.). ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles. BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.
Make the Anglaise: Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot. Whisk together yolks, remaining sugar, and rum until combined well. Add one quarter of the hot cream mixture to the egg mixture, whisking constantly. Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer. Remove sauce from heat and strain. Cool, cover, and chill. Bread Pudding: Peel potatoes and mash. Beat eggs until frothy in a large bowl. Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended. Add sweet potato pulp and stir until well combined. Add bread cubes and mix well. Chill, covered, for 1 hour. Preheat oven to 350 degrees. Pour into shallow 4 quart baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake 45 more minutes. Serve each portion topped with the eggnog Anglaise.
Whip cream and set aside. Then beat egg whites until they form soft peaks. Add egg whites to whipped cream and whisk together. Add rose water and sugar - adding a little sugar at a time. This stuff will have a consistency something like Cool-Whip, but will taste lots better. Clean strawberries and place into bowl. Mix red wine, sugar, cinnamon, and ginger. Pour mixture over strawberries and allow to marinate for an hour or so. Serve "snow" with strawberries on top and with a couple shortbread cookies on the side.
Brown the beef; drain off fat. In the same pan, saute onions and peppers in the olive oil. Combine beef, sauted onions/peppers and remaining ingredients in large pot. Simmer over low heat at least an hour.
Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
Cook tortellini in a large pot of boiling water according to package directions; add the broccoli for the last 5 minutes of cooking (you will probably be adding it the same time you add the pasta). Combine cheese, peppers and dressing in a large bowl. Drain pasta and broccoli; add to the other ingredients in the bowl and toss.
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace.
Rinse beef slices and pat dry. Wrap around checken breasts and place in a prepared 9x13 baking pan. Mix together well the soup, mushrooms and sherry. Pour evenly over chicken. Cover and bake in a preheated 325 degree oven for one hour. Remove cover and sprinkle with sliced almonds. Return to oven for about 15 minutes, until almonds are toasted.
Heat the oil in a large stock pot over medium heat. Add the garlic, onions, celery and carrots, sprinkle with salt, and stir. Sweat the vegetables until their moisture is released and they begin to soften. Add everything except the canned tomatoes, zucchini and spinach. Add the water slowly and make sure it covers the vegetables by at least 1 inch, also making sure there is room in the pot for the last few ingredients. Turn the heat to high, bringing the water to a boil, reduce and simmer for at least 30 minutes or until the vegetables are fork-tender and the lentils and rice are cooked. Add the tomatoes and zucchini and simmer for another 10 minutes. Before serving, add the spinach and stir well to combine everything. Add more salt or pepper if needed.
Place the first seven soup ingredients in a 10qt. Pot. Fill the pot with water leaving about four inches from the top. Bring to a boil, then cover and simmer for 3 hours. When through, mix the spaetzle ingredients until you get a gluey consistency (add more milk if necessary). Boil a pot of water and with a hand spaghetti-press, press the spaetzle into the water. When the spaetzle hits the water it will form soft noodles. Then transfer and stir the spaetzle (noodles) into the pot of soup.
Make syrup: Place sugar, water, and flower water in a saucepan. Bring the mixture to a boil, stirring so that the syrup dissolves. Let boil until it is a slightly thick syrup, then set aside and let cool completely. Make filling: Place homogenized milk, sugar, spices, and sea salt in a sauce pan. Bring the mixture to a simmer, stirring so that the sugar dissolves. Add the semolina in a slow stream, stirring to combine. Simmer the mixture over low heat, stirring constantly, until the mixture is thickened and the semolina is soft, about 10 minutes. Set aside to cool completely before using. Putting it all together: Preheat the oven to 350°F Have your melted butter and pastry brush ready. Get two cloths or dish towels, moisten them, then wring them out as much as possible. Unroll your phyllo on your work surface and cover it with plastic wrap then cover with the damp cloths. Brush a 9X13 inch baking dish all over with some of the melted butter. Brush one sheet of phyllo lightly with the butter, then place in the baking dish, letting any extra come up the sides. Repeat, brushing a phyllo sheet with butter and layering it in the baking dish, keeping the remaining phyllo covered, until you've used half the phyllo. Evenly put the filling into the dish on the phyllo that was last brushed with butter. Continue brushing phyllo with butter, then layering it on top of the filling, allowing the edges of phyllo to hang over the sides of the pan. When you have layered all but 2 sheets of the phyllo, take all the pieces of phyllo that are hanging over the sides and fold them back into the pan, (some of the edges may be dry, snap them off and discard them), Brush the fold overs with butter. Brush the final 2 sheets of phyllo with butter and place them over the pan, tucking the edges down into the side of the pan. Brush the top with melted butter. Score the top layer of the pie to form diamonds (it looks prettier than squares, but do what you can) then run your knife through the scores again, cutting all the way through to the bottom the pan. Place in the oven and bake until crisp and golden watch at 40 minutes. Remove from the oven and immediately pour the cool syrup slowly over the baklava. Set aside to absorb for several hours before serving. Helpful Tips: When working with phyllo, it's important to work quickly to keep the dough from drying out. In order to do so, make sure you have all your ingredients and tools ready, and know what you are going to do. Read through the recipe several times to familiarize yourself with the process, this will help prevent you from constantly stopping to check the recipe, which will slow you down. Never leave phyllo uncovered for more than a minute. Brush each phyllo sheet lightly with butter, beginning at the corners and working inward. You want to brush it with enough butter to prevent dryness, but you don't want to saturate it so that it's heavy or soggy. Make sure your syrup is cooled before you use it. Cool syrup + hot phyllo = crispy baklava.
Wash meat, cut into thick slices or into 4-6 chunks. Prick meat with a fork on all sides. Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl. To that bowl add cinnamon powder and turmeric, ginger-garlic paste. Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl. Add the vinegar, sugar and salt to the bowl and stir well. Dredge the meat in the spice mixture and let it sit for two hours. Preheat oven to 350°F. In an electric frying pan, heat oil and saute onions till tender. Add meat with spices and brown for about 7-8 minutes turning once. Put half of the meat, spices and onion in a roasting pan. Put one cup of tomatoes in over it. Layer the rest of the meat on top. Add the remaining tomatoes and 2 cups of water. Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.