HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside. In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes. Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin). Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes. While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed). This will give you two large pieces of chile. Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat. Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice. Just before serving the soup, add 1/2 cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.
Heat oven to 375°. Mix together shortening, butter, sugar, egg and vanilla. Stir together flour, soda and salt. Add to shortening mixture. Stir well. Mix into dough grated orange rind. Drop batter by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake until delicately browned, 10 to 12 minutes. Cookies should be soft. Cool slightly and remove from cookie sheet. Glaze: Mix together sugar, juice and rind. Dip hot cookies into glaze and place on baking rack.
Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
Method. 1.	Heat the olive oil in a large saucepan, and gently fry the onion until golden. Add the rice and continue to fry for about 3 minutes, stirring constantly with a wooden spoon. 2.	Add the vegetable stock a little at a time, allowing the rice to absorb the stock before adding more (if you need extra, use warm water) and cook for about 20 minutes, stirring constantly. Season with salt and pepper, add the Parmesan and the egg yolks (optional). Add spinach or other ingredients. Mix well then spread out the risotto on a tray and leave to cool. 3.	Lightly beat the egg whites (you only want to break up the yolks) and spread the breadcrumbs on a plate. Once the risotto is cooled, place about 3 large tablespoons of rice (or more for bigger portions) in the centre of your hand (wet your hands in cold water so the rice doesn't stick to them) and roll the rice into a ball about the size of a snooker ball. Press some Mozzarella in the centre and form the rice into a ball again. Dip in the egg whites and cover with breadcrumbs. Repeat with the remaining risotto and Mozzarella. Put the rice balls on a tray and leave in the fridge for about 1 hour. 4.	While the rice balls are resting, prepare the sauce. Heat the olive oil in a saucepan and fry the garlic and chilli until golden. Add the tomatoes, season with salt and cook over a medium heat for about 10 minutes. 5.	Heat enough vegetable oil in a heavy-based saucepan to ensure that the rice balls can be completely submerged. Roll the rice balls in the breadcrumbs for a second time. 6.	Deep-fry the balls for about 2 minutes or until golden (work in batches, if necessary), then transfer to kitchen paper to allow any excess oil to drain.
For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more. In a large serving bowl combine the lettuce with chopped chicken and green onions. Chill until ready to serve. Just before serving mix in the chow mein noodles, orange segments and sesame seeds. Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side). Serve immediately.
Mix pumpin and pudding together. Fold in whipped topping. Add spice to taste. chill.
Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate. Add the veggies and stir until they get color and the onions are softened somewhat. Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally. Remove meat and veggies to a platter and tent with foil. Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy. Serve the roast and the veggies over recipe #272132. Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.
Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil; stir. Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color. Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving. Season to taste with salt and pepper. 8 to 10 servings. Lovely served with pate sandwiches recipe #117904 for a special luncheon. Or, serve in shot glasses as a tasty first course!
Preheat oven to 350°F Grease an 8" x 8" baking dish and set aside. Clean and trim brussels sprouts. Cut large ones in half. Score each with an "x" underneath to help with even cooking. Steam brussels sprouts and squash separately until just tender. (Note: to save a pot, I started steaming the squash and then added the sprouts to the top of the same pot when the squash was half done and steamed them together; that worked out fine). Set squash and sprouts aside. While squash and sprouts cook, chop onion and mince celery. Saute onion in butter/margarine. Add milk and spices slowly, stirring to keep mixture smooth. Bring sauce to the boil, then remove from heat and taste to adjust seasonings if needed. In the 8" x 8" greased baking dish, arrange the squash cubes on bottom. Next, make an even layer of the brussels sprouts. Then, sprinkle the chopped celery over the top, pour the sauce over the whole thing and finish with a sprinkling of nutmeg. Bake in the 350F oven for 30 minutes or until the top is slightly browned (well, to your liking) and the sauce is bubbly.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake. * Visit my other recipes for the best ever chocolate cake!
Grease and flour a non-stick 12 hole friand tin or 12 medium muffin holes. Pre-heat oven to 375F (180C). Melt butter gently in the microwave oven. Place egg whites in a medium bowl and whisk lightly until just combined. Add melted butter, almond meal, powdered sugar and flour, then lime zest and juice, and whisk again until just combined. Divide mixture evenly among the prepared pans. Top each friand with an almond. Bake in the moderately hot oven for 20 to 25 minutes, until lightly browned- the friands should spring back when touched. Remove from oven and let sit in the pan for around 5 minutes, before turning out onto wire racks to cool, right way up. Serve warm or at room temperature, dusted with a little extra sifted powdered sugar, and a dollop of cream.
Arrange chicken in single layer in baking dish. Cover with lemon juice and salt and pepper. Let stand at room temperature 1 hour, turning occasionally. Combine all the remaining ingredients in a large saucepan. Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes. Heat oil with butter in large skillet over medium-high heat. Drain chicken and pat dry; brown on all sides. Return to baking dish. Preheat oven to 350F. Pour sauce over chicken, cover with foil. Bake until chicken is tender, about 40 minutes. Discard spices and serve. The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).
Mix the first three ingredients thoroughly in a bowl. Fold in yoghurt to make a paste. Apply onto your hands or wherever there is dead skin. Allow the paste to remain on for five minutes. Scrub off with water. Apply cold milk over the hands or area having dead skin using cotton. Allow to remain for five minutes. Rinse off under running water. While your hands are still damp, massage two drops of almond oil into your hands or the area having the dead skin. Also remember to avoid using soap when washing your hands. Instead, use a little almond oil to keep your hands richly moisturised. Dip your fingers or the area containing the dead skin in warm olive oil twice a week to which a little lime juice has been added. Massage your fingers and nails pushing the cuticles behind gently. Leave a little almond oil on the skin overnight. Follow this treatment regularly for best results.
Place beef, onions and bell peppers in large Dutch oven. Sprinkle with 1 1/2 tablespoons chili powder, 1 tablespoon garlic powder, and basil. Using a wooden spoon, blend together and brown very slowly. You may drain if desired, but mine didn't have a lot of grease, so I didn't bother. Place tomatoes in food processor and process just long enough to cup up large pieces. Put tomatoes, beans and beer in with meat and bring to a low simmer. Add remaining chili and garlic powder. Add pepper. Cook slowly for at least 2 hours. Serve with cheese and onion.
Put marshmallows in the bag, seal with a twistie. Write out this sign and tape it to the bag. I hear you've been naughty,. So listen, here's the scoop. I'm running short on coal this year,. So you get "Snowman Poop". Love, Santa. Put in naughty girl's/boy's stocking.
Preheat oven to 160 C (325 F). Combine almond flour, cheese, baking soda and salt in a bowl. Separately blend the eggs, butter, cottage cheese and garlic really well in blender. Add to almond flour and mix together. Roll out dough between waxed paper until very thin, transfer to baking paper lined cooking tray and then run bread knife over it in a criss cross fashion to score breaking marks for crackers. Bake for 8 minutes, turn then bake another 6 minutes until lightly brown. Separate crackers. If storing these crackers they will need an extra baking after they are cooled so that they retain their crunch. Reheat oven to 95 C (200 F) bake for further 15 to 30 minutes.
Preheat the oven to 150°C. In a bowl using an electric mixer whisk sugar and butter until light and creamy. Then add the eggs one by one into the butter and sugar mix making sure that you mix the eggs through thoroughly. Using a metal spoon mix the flour and grated coconut into the above mixture. Butter and flour a round or square 20cm baking tin and pour mixture into it and then place oven. Bake for 1 1/2 hours.
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, mirin and crushed red chili peppers. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Remove meat and toss marinade. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. UPDATE: this also worked well on a grill!
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, add the chopped red bell pepper, add the Ragu Pasta sauce. Heat on medium until hot. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp (or seafood of your choice). Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add the Italian sausage and cook for 2 minutes. Add shrimp and sausage to the Ragu Pasta sauce, and stir in the chopped arugula. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Step 1. Prepare mashed potatoes. Peel one medium potato, boil until soft. Drain and mash. (Set to the side.for use in the dough). Step 2. Prepare the dough. Combine the egg, shortening, salt, milk, potatoes, and sugar in the bowl of a mixer, and mix with the paddle (or whisk attachment if using hand mixer). Mix for about 4 minutes to blend all ingredients. If you are using a standing mixer that has a dough hook attachment, change over to the dough hook and add the bread our and then the cake our. If you do not have a dough hook, just continue with your hand mixer. Mix the yeast with the water and add to the bowl with the other ingredients, and mix until combined. At this point, if you are using a dough hook continue mixing on medium speed for about 7 minutes or until the dough is smooth and elastic. If you do not have a dough hook, then turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until it is smooth and elastic. Step 3. Cover and let rise about 1 -1/2 hours until dough has doubled in size. Step 4. Grease with shortening a 12 x 18 or 1/2 sheet cake pan with 2-inch sides. Punch dough down and roll out to approximately 12 x 18 rectangle shape on a at surface. Poke holes in the dough with either a docker or a fork, and then t the dough into the bottom of a pan. Fit dough tightly to the sides of the pan, but do not push the dough up the sides of the pan. Step 5. Let the dough rest while you combine the butter, sugar and cinnamon in a pan on stove top. Bring it to a boil. Remove from heat. Poke small indentations with your fingers into the dough, making sure not to poke holes all the way through to the pan. Pour the warm butter sugar mixture over the top, spreading gently with a small spatula to ensure an even distribution. Let the dough rise again until doubled in height (approx 30-40 minutes). Step 6. Bake in preheated 365 degree oven for 15-17 minutes. Sugar Cake should be lightly browned on the bottom. Note: Check after approx 10 minutes to make sure there is not a air bubble in the dough. If there is a bubble, simply burst the bubble and continue baking Cut into squares and serve warm. Total time is approximately 4 hours to produce.
Toasted Walnuts: In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool. Vinaigrette: Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad. Salad: Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size. Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs. Scatter the chopped,toasted walnuts over the fig salad. Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available. Serve with crusty bread and butter. Can also be served as a dessert/cheese course combined.
In a saucepan, over medium heat, melt butter and mix in flour til smooth. Gradually blend in milk, salt and pepper. Cook, stirring until thickened. Add cheese and stir until melted. Gradually mix in chopped eggs and bacon. Serve hot over biscuits, English muffins or plain toast.
Preheat oven to 375 degrees. Turn up edges of 1 sheet of foil so juices will not run out. Place slamon in the center of foil. Sprinkle with salt, lemon pepper and garlic powder. Place dill and lemon slices on top of salmon. Pour vermouth evenly over fish. Cover fish with second sheet of foil. Crimp edges of foil together to seal packet, leaving head space for heat circulation. Place packet on baking sheet. Bake 20-25 minutes or until salmon flakes easily when tested with fork.
Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool completely. Cut potatoes crosswise into quarters. Combine potato, chopped green onions, and celery in a large bowl; toss gently. Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water. While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes. Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.
Line baking sheet with wax paper. Spray wax paper with Pam. Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl. Stir in peanuts. Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking. Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy). Stir quickly and pour onto wax paper. Spread thin for brittle candy. Note: You can use any type nuts you prefer or even sunflower seeds (which is my favorite).
Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish. In food processor, place the rest of the ingredients except the parsley. Cover and process just until blended. *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola, walnuts, and the parsley.
Char chiles on grill, or over gas flame, or under broiler. Place in paper bag for 10 minutes, then peel, seed and chop. In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat. Boil until reduced to thick sauce, stirring ocasionally about 5 minutes. Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear. While chicken is cooking, add tomato to cream sauce and season to taste. To serve pour sauce over chicken and garnish with lime wedges.
Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using). Wrap the salmon with the foil and cook in the oven or oven toaster for 20 - 25 minutes at 400°F/200°C. In a small bowl, mix all the 6 ingredients for the sauce and set aside. In a larger bowl, mix flour, salt, egg, water and sesame oil. When the salmon is cooked, remove the skin and flake the salmon with a folk. Add scallions and salmon flakes to the pancake mixture and mix. Heat a large non-stick frying pan and spray oil. Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.). Transfer the pancake to a large plate and slice it. Infuse love and serve with the sauce.
Mix all ingredients, except egg whites. Beat egg whites until stiff. Gently fold into rest of ingredients. Pour into a 9-inch pie shell. Bake at 400 degrees until knife comes out clean. (About 35 minutes).
Chop ends off Roma tomatoes and boil in stockpot to loosen skin. Peel skin from Romas. Add olive oil, water, sugar, garlic, basil, and pepper. Simmer sauce for 2 hours to break down tomatoes, leaving chunky, but light sauce.
In a 9x13" baking pan, make single layers of potatoes, onions, 6 tablespoons butter, sour cream, cheddar cheese, and soup. Sprinkle top with cornflakes. Drizzle 4 tablespoons butter over top. Bake at 350 for 1 hour or until bubbly and piping hot.
In a heavy saucepan, melt butter. Add garlic, basil and parsley and cook one minute. Blend in cream cheese, parmesan cheese, olive oil and pepper. Stir in boiling water. Blend well and simmer carefully for approximately 5 minutes. The sauce tends to separate, so keep stirring. Serve over your favorite pasta, I prefer vermecelli or fettucini.
Preheat oven to 210 ° Celsius. Dry the frog's legs with paper towels. Fry the frog legs in butter, remove them when they are browned. Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear. Season with salt, pepper and nutmeg. Add the cream and let reduce for 5 minutes, remove from heat. Beat the whole egg and brush the pastry with egg . Put pastry dough in pan. Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,. Make a couple of holes in the top in the center of the dough and bake for 50 minute.
In a large bowl, mix all the ingredients. I find it easiest to stir by adding in the order listed. Pour into 9 x 13 inch baking pan. Bake at 350 F for 45 minutes. Yum!
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted.
Place fish in a large dish. Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl. Pour over the fish. Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours. Thread the fish cubes onto skewers, alternating with pieces of tomato and onion. Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally. Serve with plenty of fresh salad.
Season the pork and brisket with 1 teaspoons salt and 1/4 teaspoons pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoons salt in a 6-qt slow cooker. Add the pork and brisket and stir to combine. Cover and cook on high 8 hours. Season with salt. Serve with cheese, sour cream and red onion.