HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies. To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper. Cook for 5-6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth. Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies. Heat some butter in a big skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies. Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.
In a large bowl mix applesauce and cake mix well. Place in a cake pan and bake as directed on cake mix box.
Beans: Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Chili paste: Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add arbol chiles, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add 1/2 cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Chili: Place onions in now-empty(uncleaned) processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add 1/2 bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 11/2 to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
Place chicken in a medium to large stockpot; cover with water. Bring to a boil, cover and simmer for about 2 hours to make a nice stock. Meanwhile, peel and cube potatoes. Reserving broth, remove chicken; cool. Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth. Add peeled, cubed potatoes. Add the broth, base, pepper and garlic powder. Simmer uncovered, for at least 3 hours. Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain. Ladle soup into bowls and add cooked noodles. Serve with warm buttered bread.
Combine crab meat with undrained tomatoes. Let soak while cooking manicotti according to package directions. When manicotti is done, drain crab/tomato mixture and blend with neufchatel. Stuff manicotti with crab mixture and arrange in a 10 x 13 casserole dish. Pour alfredo evenly over manicotti. Top with shrimp and bake at 375F for 15-20 minutes.
In a shaker with ice, shake the Sour Puss with the Orange juice. Serve in a highball with ice and garnish with an orange slice.
Make marinade in a large zipper top bag. Pierce beef with a fork several time on both sides. Place beef and onions in bag, turning to coat with marinade. Seal bag and marinate in fridge at least 8 hours. Preheat grill. Remove beef and onions from marinade and place on grill. Cook for 15-20 minutes over medium heat until done. Remove from grill and allow to rest for 5-10 minutes. Cut thinly across the grain and sprinkle with feta a parsley to serve.
Cook pasta according to package directions; drain. Meanwhile, heat olive oil in a large skillet over medium heat. Stir in onion, carrot, and garlic; saute 3 minutes. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes. Stir in spinach, and cook 1 minute or until spinach is wilted. Stir in pasta; cook until thoroughly heated. Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.
Preheat oven to 450 degrees F. Cut potatoes in half, about 1/2 inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste. Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally. While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat. When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden. Toss with fresh chives and serve with sour cream if desired!
In large bowl, combine flour with sugar, baking powder and cinnamon. In separate bowl beat egg with melted butter and milk. Combine ingredients and stir in apples. Transfer to a buttered 8" square baking pan. Topping: In small bowl mix together flour, brown sugar, and cinnamon. Cut in cold butter until mixture resemble coarse crumbs. Sprinkle over batter. Bake in preheated 350 oven for 40-45 min or until centre springs back when lightly touched. Cool.
Mix together peanut butter,margarine,vanilla and sugar. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted chocolate paraffin mixture. Drop onto wax paper to harden. Chill.
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well. Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours. Preheat oven to 350 degrees. Remove chicken breasts from marinade and discard remaining marinade. Place the chicken in a baking dish. Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice. When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm. Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through. Serve hot. MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce. Place tomatoes and green bell peppers in a saucepot. Add 2 cups water and bring to a boil. Boil for 20 minutes, or until the tomatoes are thoroughly cooked. While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender. Add garlic cloves and water and puree. When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes. Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree. Remove pan from heat, strain and return sauce to the pot and bring to a boil. Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.
1. Toast bread. 2. Smear bread with mustard and avocado. 3. Place lettuce on bread, then turkey slices. 4. Close sandwich and eat.
Combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover; refrigerate a few hours to blend flavors. Serve with crisp vegetable dippers and assorted crackers or bread. Makes 3 1/2 cups.
1. first dice chicken not to large cook on med high in frying pan 2. while the chicken is cooking slice the olives and grade the cheese. 3. put thin layer of alfrado sauce in a glass pirex pan semi large 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that 6. put a layer of alfrado sauce on top about half the jar 7.top with chesse and left over chicken olives if any 8. bake at 350 10-15 min till chesse is melted 9.can top with sour cream or salsa.
Melt butter or margarine in large skillet. Cut raw sausage into 1/2" pieces. Add sausage to skillet and fry on medium-high heat for 10 minutes, turning occasionally. Add onions and mushrooms, and saute for 5 minutes. Add uncooked rice, chicken broth, stewed tomatoes, cajun seasoning, black pepper, cayenne pepper, and hot sauce to skillet, and stir thoroughly. Heat until boiling, then cover, reduce heat to low and simmer. Simmer for 20 minutes, or until liquid is absorbed. Serve and enjoy.
Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix. Stir in 1 1/2 cup cold water until smooth. Beat in the peanut butter. Spread in bottom of the graham cracker crust. Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix. Stir in 1 1/4 cup cold water. Mix until smooth. Pour on top of the Peanut Butter layer. Top with 2 cup of whipped cream. Garnish with chocolate curls from the chocolate candy. Chill.
Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sauteing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium-high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steak doused with whiskey pepper sauce.
In small saucepan, combine garlic and 1 cup water; bring to a boil. Reduce heat to low; simmer for 10 minutes. With a slotted spoon, transfer garlic to paper towel, reserving 2 tablespoons of the cooking liquid. In a blender or food processor, combine cooked garlic, reserved liquid, ricotta cheese and yogurt; puree until smooth. Transfer to bowl with tight-fitting cover; stir in chives, salt and pepper. Refrigerate, covered, at least 2 hours. Stir before serving.
Heat the oil in a sauce pan until it's just hot enough so that the chile flakes sizzle like crazy when you add them- but not so hot that they burn. Turn off the heat. Stir the flakes into the oil. Let cool. You can strain the oil or leave the flakes in it.
Brin a large saucepan of salted water to a boil. Add pasta and cook until al dente, 10-12 minutes. Set aside 2 tbsp of pasta cooking water. Then drain pasta. Meanwhile, heat oil in a large deep frying pan on medium. Add pancetta, stir occasionally, and cook until crisp. Add onion and cook, stirring occasionally, until tender. Add tomatoes, stirring until they begin to soften and release juice, 5 minutes. Stir in peas and salt. Cook until peas are hot. Add a generous sprinkling salt. If pasta is not cooked, reduce tomato mixture to low. Add drained pasta and reserved cooking water to tomato mixture. Stir to mix. Stir in feta until pasta is evenly coated and feta begins to melt. Stir in mint. Season with salt and pepper. Serve with additional Parmesan.
In a pasta/stock pot place frozen block of shrimp along with water. ***If you are using fresh shrimp be sure to rinse and clean the shrimp before cooking making sure that the shell is still intact. Cover shrimp with water and follow remaining instructions for cooking. Add remaining ingredients. On high heat, place a lid on the top of the pot. Allow for block of ice/shrimp to thaw completely. Once the shrimp are loose, stir to mix all ingredients well. Place heat at a low temperature as to simmer the shrimp for 2 hours. This ensures that all the flavors blend well otherwise you may eat them immediately. If there are leftovers be sure to refrigerate. You can eat them cold or warm them back up in original broth for the next day. Enjoy.
Cut short ribs into 3 inch pieces. In a heavy Dutch oven add,water, 1st onion, carrot and celery. Bring to boil. Add short ribs. Simmer covered until nearly tender, for about 2 hours. Take the meat out and set aside. Strain the stock, set aside. Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking. (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder. In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned. Add the meat to the frypan and brown it. Pour half of the gravy over it. Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp. baste it occasionally with the drippings. Reheat the remaining gravy. season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it. Serve it piping hot.
Combine all ingredients in a food processor and pulse until blended. You may need to stir a little more by hand to make sure that the mayo and mustard are blended in thoroughly. Serve on bread or crackers.
Line a sheet pan with parchment paper. Spread rabbit out as flat as possible and place it on prepared pan. Season both sides with salt and pepper. Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl. Rub mixture over both sides of rabbit. Cover and refrigerate 2-3 hours. Preheat oven to 475°F. Uncover rabbit. Roast until tender and cooked through, 30-35 minutes.
Preheat oven to 375 degrees F. Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool. When the fruit is cool, pre-heat the oven to 325 degrees F. In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher. Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours. Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.
Place peanut butter cookies in a food processor and pulse until crumbs are formed. Mix butter with crumbs. Press crumbs into the bottom of a 9-inch springform pan to form a crust. Heat hot fudge in the microwave for 30 seconds or until runny. Spread a thin layer of fudge over the crust. Place the pan in the freezer for one hour, or until fudge is set. Allow ice cream to soften at room temperature. Put softened ice cream in the pan on top of the fudge and crust. Press to shape in pan and return to freezer for an hour. Remove from freezer and top with remaining fudge (may need to reheat in microwave) and chopped Reese's peanut butter cups. Cover and freeze until solid.
mix all ingredients in bowl and stir until it's all mixed up. simmer in pot on low for 25 min, and stir it the whole time. put in fridge overnight and it's ready to eat about noon the next day. It needs to stay in the fridge for 16-20 hours.
Preheat oven to 200°C. Heat a non-stick frying pan over medium heat and add oil. Add onion and cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketjap manis and coconut milk. Stir until well combined and bring to the boil. Arrange chops in a single layer in a casserole dish. Pour over sauce and coat the chops well. Bake, uncovered, for 35 minutes or until cooked through.
Add all ingredients together and mix well using a hand blender or regular blender. Spray an 8" or 10" skillet with nonstick and heat over med-low heat. Pour half of the batter into skillet and cover with lid until the pancake top is set (3-4 min.). Flip gently and cook other side another minute. Turn out on a plate and repeat with the other half of batter, making sure to re-spray the pan. Serve with sugar-free syrup. This is easily changed to make a savory instead of sweet pancake. Just by changing a few spices and serve them with salsa or other toppings to suit your taste can make this an anytime meal.
Melt the butter in a medium saucepan over med-low heat. Add the flour and whisk. Once combined and smooth, whisk in the milk. Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg. Pour sauce into a large glass baking dish and set aside. Preheat oven to 450 degrees. In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended. Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite. Drain the noodles when done and arrange on a clean surface. Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle. Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce. Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan. Cover the rolls with the marinara and mozzarella. Cover the dish with foil and bake for 20 minutes. After that, uncover and sprinkle the rolls with the basil. Bake for 15 more minutes until cheese is golden. Let stand for 10 minutes before serving. Top with more Parmesan and mozzarella if you like and enjoy!
Husk and wash corn, then deep fry for 1 minute. Wash jalapeno(s) and deep fry for 1 minute. Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side. Remove corn kernels from cob and measure out 1 cup of kernels. Finely chop jalapeno(s) after removing stem. In a large bowl, mash the avocados. Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt. Serve with tortilla chips and salsa. Enjoy!
Combine flour, sugar, baking powder and salt; mix well. Add the milk, eggs and pineapple, stirring until smooth. Heat 3 to 4 inches of oil to 375*F Carefully drop batter by heaping tablespoonfuls into hot oil. Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side. Drain well on paper towels and sprinkle with powdered sugar NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough! NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!
To make the crusts, in a small bowl, stir together the cookie crumbs, sugar, and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300°F. To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the spped to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding. To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes. For a great change you can vary the recipes to make these great desserts:. Brulee: After removing the cheesecakes from the pan and just before serving, sprinkle 1 teaspoons sugar over each cake. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles until the sugar melts and browns. Caramel: Spoon 1 teaspoons caramel sauce onto each cooled baked crust, then pour in the batter and bake as directed. Lemon: Add 2 Tbs. fresh lemon juice and 1.5 tsp lemon zest to the batter along with the heavy cream. Continue as directed. Strawberry: After beating in the sugar and salt, whisk 1/3 cup strawberry puree into the batter. Place 1 strawberry slice on each cooled baked crust, then pour in the batter and bake as directed. This recipe is brought to you by www.cheesecakedelivered.com.
In a small bowl, mix chicken, cheese and cream cheese. Evenly divide chicken mixture over each of 4 tortillas. Top with remaining 4 tortillas. Lightly spray each side of quesadilla with nonstick cooking spray. Place quesdillas on baking sheets. Bake at 400 degrees F for 12 minutes or until golden brown, turning once halfway through heating. Cut into wedges.
Preheat oven to 325 degrees. Mix honey, butter, and half of cinnamon in saucepan and heat to boiling. Cook for 2 minutes, stirring constantly. In medium mixing bowl, pour honey mixture over nuts, stir well. Pour mixture onto non-stick cookie sheet and spread evenly. Bake for 10-15 minutes until nuts are lightly browned. Allow to cool. Mix sugar and remaining cinnamon, and toss with nuts.