HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay the tortilla on a work surface, spread it with the mustard. Lay the ham on top to cover the whole tortilla. On one side of the tortilla lay the peppers, sharp cheddar and sprinkle the chopped green onion and jalepeno over. Fold the tortilla in half. Have the grill very hot, lay the folded quesadilla on the grill and press it down. Grill for about 6 or 8 minutes until the cheese melts, then flip it and grill the other side. Use a panni press if available and no need to flip. Remove to plate and slice in half. Spread half the salsa on each tortilla half.
In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed). Stir in the onions, basil, parsley and salt. Serve. Sprinkle some grated Parmesan on top if desired.
Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade. Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain. Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates. Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates. This recipe can be prepared a day ahead.
Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets. In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla. Mix in flour and baking powder and beat until well blended. (Do not over beat.). Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet. Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched. Remove from cookie sheet and cool. Repeat for remaining batter. Take 1st round of pastry and place on cake platter. Spread some raspberry jam on top and then some vanilla pudding. Repeat same with 2nd, 3rd, 4th, and 5th layer. Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake). Beat whipping cream until stiff and frost sides of cake with whipping cream. You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc. Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.
"TAMALES":. Combine the peanut butter and powdered sugar in a mixing bowl until well-mixed (either by hand or electric mixer). Divide the mixture into 4 equal pieces, then roll each piece into a flat 2" log. Cover and chill these for 15 minutes. Melt the chocolate in a double boiler. Lay out the cornhusks, smooth side up. Spoon a generous tablespoon of melted chocolate on a husk and spread it out into a rectangle in the center of the husk. Top chocolate with one log of peanut butter. Fold the husk in on both sides, then turn seam side down on a plate. Repeat with the rest of the husks. Chill tamales on a plate in the fridge for at least 30 minutes. CREMA:. While the tamales are chilling, prepare the crema. Whisk yolks and sugar together until well blended. Meanwhile, gently heat the cream, half of the cinnamon, and the vanilla bean in a heavy-bottomed saucepan. Bring to a boil. Pour half of the cream mixture into the egg yolk mixture, whisking constantly as you pour (this tempers the yolks). Pour this mixture back into the saucepan with the rest of the cream over low heat. Stir this continuously and cook until it becomes thick enough to coat a spoon. Remove from the heat and set aside to cool. To serve, unwrap the chilled "tamales". You can either place tamale in a puddle of crema on the plate, or you can drizzle crema over the tamale in the opened husk. Sprinkle with the remaining cinnamon.
Mix all ingredients except shrimp in slow cooker. Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender. Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm. Serve with rice.
Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool. Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.) Spoon fruit and syrup into 6 bowls.
*NOTE: To make your own superfine sugar, place the granulated sugar in a blender and whirl until the grains are very small but not powdery. SIMPLE SYRUP: In a 2 quart saucepan, combine 2 cups water, superfine sugar, lavender and lime zest. Bring mixture to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand for 10 minutes. Strain and discard lavender. LIMEADE: In large pitcher, stir together the simple syrup, lime juice and the remaining 4 cups water. Serve over ice, with lime slice as a garnish. For presentation, float a sprig of lavender on top of each serving. Yield is estimated.
Preheat oven to 375&deg;F. Arrange quartered turnips onto a large baking sheet with sides. Melt honey and butter together and drizzle over turnips. Season with salt and pepper and toss to coat turnips thoroughly. Roast for 30-35 minutes or until lightly browned and tender.
In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended. Add tomatoes and celery; toss to combine. Cover and refrigerate 2 hours. To serve, toss againto coat with dressing, and garnish with celery leaves. Makes 7 cups.
In a bowl mix the sausage meat with the all the other ingredients, except the olive oil. Shape into 8 patties, it might be sticky, flour your hands if it makes it easier. Heat the oil in a frying pan and cook them for 4-5 minutes on each side. If you have to do this in batches, use half the oil for the first batch and keep the patties warm whilst you fry the others.
Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold. Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves. To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.
Mix breadcrumbs and ranch seasoning. Melt about 3 T. butter, dip chicken in butter to coat, dredge in breadcrumb mixture. Place in greased 9x13 pan, cut remaining butter and distribute evenly over chicken breasts. Bake at 375 for 30-45 minutes *Note, I don't put that much butter on top and it still tastes great*.
Preheat oven to 350°F. Prepare loaf pan or muffin tins with cooking spray. In a large bowl, beat together bananas, eggs, sugar, vanilla and oil. Stir in grated zucchini. In a separate bowl combine the remaining ingredients. Stir flour mixture into banana mixture. Pour into prepared loaf pan or muffin tins. Bake approximately 45 minutes for loaf pan and 25 minutes for muffins until a toothpick tests clean.
Heat wok or heavy frying pan until very hot. Add oil to hot pan, and swirl to coat pan and heat oil. Brown the pork in hot oil, remove and keep warm. Add onion and garlic to oil, reduce heat to low, and cook until soft. Add pumpkin, ginger, fennel seeds, and lemon grass. Continue cooking for five minutes. Add curry paste, stir and cook until fragrant. Add pork and coconut milk to pan, bring to a boil, and simmer 10 minutes or until pork is cooked through. Stir in spinach, herbs, salt, pepper and lime juice. Serve with steamed rice.
Preheat oven to 350. Mix all 'Dixie Mix' ingredients. Dip the chicken pieces in the egg, then coat with Dixie Mix. Heat Crisco over medium-high. Add chicken pieces and brown on all sides. Transfer the chicken to a shallow baking pan. Bake in the oven about 1 hour, or until juices run clear.
Soak the shrimp and mushrooms in the boiling water. Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes. Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both. Mince the shrimp and the shiitake. Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity. Season with salt, if required, and a little pepper. Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan. Cook, stirring constantly, until the mixture begins to thicken. Pour it into an oiled 10" square cake pan, and cover it tightly in foil. Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours? Let cool. Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.
Preheat your oven to 400°. Rinse the chicken, drain and pat dry inside and out. Remove the peel from the lime and drop the peelings along with the remaining ingredients into a food processor or blender and blend to a paste; rub the mixture inside the chicken and all over the skin; working carefully so as not to rip the skin, make a small pocket under the skin at the breast and slip some of the seasonings into the pocket; use your fingers on the outside of the breast to spread the seasonings evenly over the meat (under the skin). Quarter the peeled lime and squeeze the juice inside the cavity as well as over the chicken then put the lime halves inside the chicken. Place the chicken in a shallow roasting pan, breast side up, and roast 1 1/2 hours, or until the juices run clear when the thigh is pierced with a knife. Remove from the oven and cool slightly. To serve, remove the lime from the cavity and carve the chicken into serving pieces.
Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chili, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down. Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.
In a large bowl mix all ingredients together. In a attractive jar "bell" fill the jar full. After the jar is filled replace the lid securely. Then cover the top of the jar with a 9' or 10' inch circle or fabric. Tie the fabric and gift card or recipe card onto the jar with raffia or ribbion.
TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned. Add the onion, celery, mushrooms and carrot and fry for 5 minutes. Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring. Cover and simmer 30 - 40 minutes. To make Topping:- Place the flour and rolled oats in a bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over. Bake at 375 F for 20 - 30 minutes.
Cut chicken in bite size pieces. Put half of the chicken broth in a pot and add chicken, cook until no longer pink. Add the remaining chicken broth, cream cheese and chopped garlic, stir frequently to melt cream cheese. Once cream cheese is melted, add spinach. Cook pasta separately Cut the cherry tomatoes in quarters and add last. Stir in the pasta. Let stand for a few minutes to thicken. Season with salt and pepper as desired. Sprinkle with parmesan cheese if desired.
Cook the corn briefly. Drain and let cool. Chop the tomato and prepare the remaining vegetables and herbs. Rinse and drain the beans. Mix the vegetables, herbs and beans togather in a large bowl. Mix the oil, vinegar and spices. Toss into the salad. Serve chilled.
Mix together cream cheese, sugar and butter until smooth. Add eggs and bananas and mix well. Combine dry ingredients and add to wet and mix until blended. Fold in nuts. Pour into greased and floured 9x5 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes before moving to cooling rack. Serve warm or cool.
Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour. Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks. In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight. The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. Serve with dollops of whipped cream. NOTE: To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.
Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.
Butter a 9x9 brownie pan (I use a silicone pan but still butter it) and set it aside. In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt. Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don't add candy and nuts until these are mixed and smooth. Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, and that's fine. The candy corn really don't need to melt so don't worry about that. Pour mixture into the buttered brownie pan, and using a buttered pancake turner, flatten mixture completely. If you like, sprinkle with extra candy corn or Halloween "cupcake sprinkles", pressing them down with a sheet of waxed paper to keep your hands clean. Be careful not to burn yourself! Allow mixture to cool, then cut into small squares (you can put them into small cupcake papers and keep them in a cookie tin if you want.
Beat egg whites until frothy. Add water and salt and beat until stiff, but not dry. Beat egg yolks until lemon-colored and very thick. Gently fold yolks into the whites. Heat butter in a 10" skillet with oven proof handle. Pour in the egg mixture, spreading it evenly, but slightly higher around the edges. Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set. Gently lift up on edge of it with a spatula; it should be golden on the underside. Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean. Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half. With the aid of spatula and spoon, slip omelet onto hot platter. Spoon Cheese Sauce on it and serve at once. To make cheese sauce:. Melt 2 tablespoons butter in saucepan over low heat. Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper. Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.
Let the cheese and margarine stand in a bowl at room temperature until softened. Cut in the flour and pepper as for pie dough. Slit the dates; stuff with the pecan halves. Flatten a small amount of dough in the palm of the hand. Wrap a date in the dough, sealing completely. Repeat with the remaining dough and dates. Place on a baking sheet and bake at 400 degrees for 15 minutes or until light brown. Store between sheets of waxed paper in an airtight container.
Cut pears in half and core them. Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside. Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach. Pour the dressing over the top and gently toss. Place greens and pears onto each plate. Top each with 1/4 of the prosciutto, candied pecans and serve.
Combine the buttermilk, mustard, salt and sugar. Add shrimp, cucumber and green onion. Stir until blended. Cover and refrigerate for 3 to 4 hours. Serve in chilled soup bowls. The cooking time reflects the time to chill the soup.
Spary crock pot with nonstick cooking spray. Crumble the raw ground turkey (or beef) and spread along bottom of crock pot. Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage. Pour the diced tomatoes over top. Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce. Cover and cook on low for about 8 hours or on high for about 4 hours. When done, remove lid and stir to mix well.
In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup. In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.
Melt butter in deep skillet or saucepan. Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender. Stir in shrimp and oysters. Cook 5 minutes, then add remaining ingredients, except rice. Reduce heat and simmer 10-15 minutes. Stir in rice, cover and cook 45-60 minutes or until rice is tender.
Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.). Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Overall time is approximate for freezing in your maker and firming in the freezer.
Preheat oven to 400. In a bowl, combine biscuit mix, milk, butter, garlic powder, and Italian seasoning. Stir in pepperoni and cheese until just combined. Drop by heaping spoonfuls 2 inches apart onto ungreased baking sheets. Bake for 16-18 minutes or until golden brown.
Butter a 13 x 9 x 2 dish. In a separate bowl, combine all ingredients except bread and raisins/cherries. Mix until eggs are well incorporated. Add bread cubes and raisins/cherries and mix until combined. Pour all into dish. Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt). Bake at 350F for 1 hour, 15 minutes. Serve warm or at room temperature with sweetened real whipped cream.
Cook the roast on low, covered with the bottle of beer. In the morning, drain the liquid out of the crock pot and shred the beef. Combine the other ingredients and pour over the beef. Keep the crock pot on low heat until ready to serve. If you need to add liquid, add a little bit of water.
In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over. Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat. Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".
Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves. In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F. Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice. Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.