HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften. Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much. Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn. Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!
Brown beef, onions and peppers and drain. Add in tomato sauce, chilies, chili powder and garlic salt. Simmer while preparing biscuits. Seperate the biscuits and halve them. Place i/2 of the biscuits on the bottom of an ungreased 8-10 inch pan. Slightly brown these in a 375 degree oven. Remove. Combine 1/2 of the cheese, sour cream and egg. Mix well. Remove meat mixture from the heat and stir in the sour cream mixture. Spoon over the browned biscuits. This part is up to you, I like it both ways. You can now add remaining cheese then biscuits or place the biscuits on top of the meat and then the cheese. Either way bake at 375 for 30-35 minutes.
In a large bowl, combine lettuce, shrimp and crab meat, mayonnaise, salt and pepper. On each wrap lay down cheese slices. Load on salad. Wrap and serve immediately.
Rub the butter into the flour until it resembles breadcrumbs and no lumps of butter remain. Add the two types of grated cheese, the salt and the hot pepper flakes. make a well in the centre and add the beaten eggs with the splash of soda or mineral water and mix all ingredients together until a soft dough is formed. Add a little more water if necessary but take care not to make the dough too sticky. Place the dough on a clean floured surface and knead it very slightly until it is smooth. Roll out with a rolling pin until approximately 3/4 inch thick, then use a round cookie cutter to cut out rounds. Place the rounds on a baking sheet. Bake at 200 degrees celsius for around 15 to 20 minutes or until the scones are golden brown on top. Cool on a cooling rack.
In a sauce pot simmer first 10 ingredients for 5 minutes. In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture. Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture. Add the amount chili peppers to pot according to how hot you like your food! Simmer for 5 more minutes. Serve with cooked jasmin rice. Topped with toasted pine nuts.
Boil first four ingredients gently for 5 minutes. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. To serve, cut eggs in half or quarters.
Preheat oven to 350 degrees. In a skillet melt butter and cook onion and green pepper until they start to get soft. Add garlic to the pan and cook another 30 seconds, stirring constantly. Season veggies with a little salt and pepper. In a big bowl whisk together, tomatoes, green chiles, both cans of soup, stock, sour cream chili powder, and cumin until smooth. Stir in shredded chicken. Spray a 9" X 13" inch casserole dish with cooking spray. Place a half of the crushed chips on the bottom of the pan. Next spoon the chicken mixture over the top. Sprinkle shredded cheese over the top and then the remaining Doritos. Bake uncovered 30 to 45 minutes or until golden and bubbly.
Cook green beans in large pot of boiling salted water until crisp tender, about 6 minutes. Drain. Place beans in large bowl of ice water to cool quickly. Drain well. (Can be made one day ahead. Wrap beans in paper towels, then plastic bags, and chill). Heat oil in large pot over medium high heat. Add garlic; stir 30 seconds. Add beans; saute until heated through, about 8 minutes. Add pine nuts and basil; stir 2 minutes. Season with salt and pepper. Makes 12 servings.
BREAD DOUGH CYCLE: Add lukewarm water to pan. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast, lock pan into bread maker. Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. Knead dough about 1 minute. Roll dough into a rectangle to fit a jelly roll pan or large cookie sheet, about 15x10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let rise in warm, draft-free place for 20-30 minutes until slightly risen. With handle/end of wooden spoon, make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan cheese, Italian Seasoning (Grinder) and garlic salt. Bake in preheated 400' F oven for 12 minutes or until nicely browned. Cool slightly and cut into squares for serving. Can be served warm or cooled. Sit back and enjoy the raves ;).
In large skillet, heat oil over medium heat. Add sausage; cook about 10 minutes or until no longer pink, stirring occasionally to break up sausage. Add onions, celery, bell pepper, thyme and cayenne. Cook about 5 minutes or until vegetables are soft. Add rice; stir and cook about 1 minute. Add broth and tomatoes; bring to a simmer and cook, covered, over low heat about 20 minutes or until liquid is absorbed. Stir in green onions.
Combine the crushed garlic, mustard, egg YOLKS, vinegar and the lemon juice together. Mix well (I find a handheld blender just great for this!). Slowly add the olive oil in a steady stream as you continue to stir or blend. Season with salt and thin with a little hot water- if the consistency is too thick. NOTE: the consistency should to be like that of cream. Fry, barbecue or grill the chicken. Slice the chicken breasts (or chicken thigh fillets) thinly. Mix through the salad leaves with the prawns, asparagus, shredded snowpeas, chopped spring onions, parsley and halved cherry tomatoes. Dress with some Sweet Chilli Dressing. Divide evenly between 4 bowls. Drizzle over the top with the Lemon Aioli and serve.
Cube the beef into 1-inch chunks. Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour. Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef. Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.
Cook pasta until done, drain, return to pan. Stir in spinach, tomatoes and 2t oil. Cover to keep warm. While pasta is cooking: in 12 inch saucepan, heat remaing 1t oil over med heat. Add onion, cook and stir 1 minute. Add chicken, and garlic. Cook and stir until chicken is done. Stir in chicken broth, salt, and pepper. cook 2 minutes. Remove from heat, stir in parsley and butter. Add chicken mixture to pasta mixture in saucepan, Toss to mix.
Mix cream cheese with Italian seasonings. Spread cream cheese mixture on a pie plate or shallow dinner plate. Sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer. Top with the pizza sauce. Sprinkle the remaining cheeses on top of the pizza sauce. Cover with plastic wrap. Microwave for 5 minutes. (It will be hot!) Serve it with crusty french bread or crackers. Tip: You can double this recipe and put it in a glass casserole dish for parties.
Cook pasta in boiling water until done and drain. Chop up crab meat into 1/2 inch pieces and place in bowl. Add rest of ingredients and mix thoroughly. Chill.
Beat everything - except the crust :-) - together in a big bowl with a wire whisk. Pour that into the pie crust and bake at 350 until the custard is set.
Peel the eggs and cut in half and remove the yolks and chop the whites and set aside. Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper. Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions. Carefully split the pitas in half to form pockets and fill the pockets with the salad.
Brown Sausage,Hamburger,Onion, Pepperoni, and Mushrooms. Drain Fat. Mix in all other ingredients except Cheese and Noodle. Cook Noodles in large amount of water. Drain. Place Noodles in greased 9x13in. pan. Pour Meat mixture over Noodles, then top with Cheese. Bake 350* for 30 minutes.
Cook the lentils in just over a litre of salted water. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary. Cook the macaroni in a separate pot. Rinse and strain when done. Meanwhile, fry the onions and garlic in the oil until golden. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like. You can now blitz the sauce in a food processor until smooth or just leave as is. Mix the lentils, rice and macaroni together in one pot. Place some of the lentil mixture on each plate and top with tomato sauce. Sprinkle with more hot chili powder or salt and pepper, if desired.
Preheat oven to 400 degrees F. Peel potatoes, halve them and boil them until about half done; set aside. Heat oil in large skillet and brown chops on both sides--salt and pepper. Remove from pan and cool. Make stuffing. Cut a deep slit in the side of each chop and fill with stuffing. Put chops and potatoes in large baking pan. Peel, halve and core apples (arrange in pan among the chops and potatoes) and sprinkle on raisins. Sprinkle each apple with cinnamon. Cover the pan tightly with foil. Bake 50 minutes and serve. To make stuffing: Melt butter in skillet; add onion and celery and cook slowly 'til soft. Add parsley, breadcrumbs and salt & pepper. Mix well and correct consistency w/ more breadcrumbs or butter. It is the sweet, simple things of life which are the real ones after all. Laura Ingalls Wilder.
Mix all 7 dry ingredients in a medium size bowl. In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla. Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full. Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut. Bake in a 350 degree oven for 17 minutes. Enjoy!
Combine eggs, lemon rind and sugar in a saucepan on medium heat. Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow. Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes. Set aside, let cool before serving. Mixture will thicken even more when cold. Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla. Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix! Spray 8x8 dish with PAM and bake at 350 degrees for 30-35 minutes. ENJOY!
Cole Slaw. In a bowl combine chopped cabage. 1/2 cup tartar sauce. 1/2 cup diced onions. mix together cover with plastic wrap then stor in the refrigerator. Fried Fish. In a cast iron skillet put oil in and heat until bubbles form on the sides. test your oil with flour and if the flour fries then you are ready to cook your fish. In a paper bag place your fish, the seasoning salt, and shake until the fish is fully covered with seasoning. Pour your corn meal and flour in the bag then shake once more until your fish is fully covered. (Put a plate cover with paper towlels to the side to rest your fish on when done cooking). Place each individual piece of fish in the hot oil and cook until golden brown. Take your steak rolls and wipe the remainder of the tartar sauce on each roll then place the fish next, cole slaw, tomatoes, and bun. You can serve this with steak fries and green salad.
In a large saucepan melt butter over medium heat and add chicken. Brown on all sides then remove from pan and set aside. Add onion and tomato and saute until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to pot. Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.
Prepare medium-hot fire. Clean grill with a wire brush to remove any food or ash particles. Cut cake into 8 slices and brush both sides with melted butter. Grill 4-6 inches from the coals until lightly browned, about 1-2 minutes per side. Transfer to serving plates and spread each slice with 1 tablespoon lemon curd. Garnish with strawberries and serve.
Cook broccoli 5 minutes; drain well. Combine next 6 ingredients to make sauce. Combine sauce with broccoli. Pour into an 8x8-inch casserole dish. Sprinkle top with cracker crumbs. Bake in a 400°F oven for 30 minutes. Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.
Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F. In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base. Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes. With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.
In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs, and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely. For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm. For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap. Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half. Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough. In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection). Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Wash, hull and halve or slice berries. Sprinkle with powdered sugar and let sit 10 minute Meanwhile, mix sherry with lemon zest and spices. Pour over berries and chill. At serving time, whip cream with sugar to taste. Spoon berries into sherbert glasses. Garnish with a dollop of whipped cream and a sprinkling of crystallized ginger.
Cook rice according to directions and brown the ground beef. Put all ingredients into crockpot. cook on high for 2-3 hours. Enjoy.
Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it. Meanwhile, heat a deep skillet over med-high heat. Add in the olive oil and chicken (both white and dark meat); season with salt and pepper. Let the chicken sit for 3-4 minutes, then turn it and brown the opposite side for 2-3 minutes, seasoning it after the flip as well. Transfer the browned chicken to a plate and set aside. Add the pancetta to the pan and crisp it up for 2-3 minutes. Add in the garlic and red pepper flakes; stir for 30 seconds; add in the mushrooms; brown for 8-10 minutes, stirring often, until deep brown and tender. Season the mushrooms with salt and pepper after they have darkened. Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes. Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce. Add in the cooked pasta and parsley; stir to combine and check seasoning. Serve with grated parmigiano-reggiano cheese.
Preheat oven to 350 degrees; grease 9x13 inch pan. Cream together both sugars and shortening. Add egg and mix together. Mix in ALL remaining ingredients and pour into prepared pan. Sprinkle with a little cinnamon and sugar. Bake for 35 minutes or until toothpic comes out clean.
Fill a saucepan with enough water to cover onions and bring to a boil. Add onions and simmer covered for 3-5 minutes.Drain. When cool enough to handle cut off the roots and peel away the tough skins. In a nonstick skillet over medium low heat melt butter and then add the onions, cook stirring often until golden brown (15 minutes). Stir in sugar and cook s tiring until onions are glazed (5 minutes). Add salt and pepper and keep warm. In a spice grinder or mortar and pestle combine the spices (coriander -peppercorns) and grind spices until coarsely ground. Rub both sides of the salmon with the spice mixture. Spray a nonstick skillet with Pam and set over high heat. Add salmon and cook turning once until fish is browned on the outside and opaque in the center (3-5 minutes per side). Divide and arrange the lentils on each of 4 plates. Place salmon in the middle of the lentils and garnish with the glazed onions and frisee.
If your shrimp is frozen, thaw before using. Peel shrimp leaving tails intact and devein. In a small saucepan using medium-high heat, melt margarine or butter and oil. Add garlic and cook for 2 minutes; remove from the heat and stir in wine, parsley, lemon peel, and ground pepper. Set aside. Using 6-inch long appetizer skewers (if wooden skewers soak for at least 30 minutes in water to avoid scorching)thread shrimp, green onion, and pepper pieces and brush with garlic mixture. Grill the shrimp and vegetable skewers on a grill rack directly over medium heat for approximately 6 to 8 minutes or until shrimp turns pink. Turn once and brush with garlic mixture halfway through grilling. Serve immediately.
Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown. Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes. Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.
Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want. Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing. Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.
In a small glass bowl, combine both ingredients. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart. Stir it well, cover it tightly and refrigerate it. Use it as needed. Crema keeps for up to 10 days.
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners. In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; puree until smooth. Divide among prepared muffin cups. Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.). Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt. Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
in 10" skillet melt butter over medium heat. add remaining ingredients, except tomato and cheese. continue cooking stirring occasionally until zucchini is crispy tender. add tomato wedges, sprinkle with cheese. cover, let stand 2 minutes or until cheese is melted.
Mix together all ingredients in a large bowl. Cover and marinate overnight in the refrigerator. Serve cold.
Saute the onion in olive oil for 3 minutes on medium heat then increase to medium-high and add the chicken pieces. Season. When chicken is cooked (or warmed through if using leftover) add spinach and cream. Simmer 5 minutes. Meanwhile, cook pasta according to package directions. Drain and toss with sauce. Stir in cheese before serving.