HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice. Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush. Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total). Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish. Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese. Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).
In a skillet add the carrots, broth, maple syrup, butter, salt and pepper. Over medium-high heat, bring the mixture to a boil. Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot. Increase the heat to high; uncover the skillet and cook 5-6 minutes, stirring frequently, or until the carrots are just tender and the liquid has been reduced to 2 tablespoons. Add in the vinegar and stir/saute 1-2 minutes or until the liquid is reduced to a glaze. Serve while hot.
Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently. Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup.
MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly). Preheat oven to 375°F. With hands, form dough into a ball. Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack. MAKE FILLING. Spread nuts on cookie sheet in single layer. Bake 375°F oven for 5 minutes; set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts. Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly. Place on wire rack to cool. Meanwhile, beat remaining cream just until stiff. Refrigerate until serving. Serve tart at room temperature with bowl of whipped cream. Serves 12. TARTLETS: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool. Divide 1 cup finely chopped nuts into shells placed on cookie sheets. Pour filling into shells, dividing evenly. Bake 8 minutes, or just until filling is bubbly. Remove tarts from cookie sheets; cool on wire rack. TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving plate. Serve with chilled whipped cream. Makes 16 servings. McCalls Cooking School.
Beat egg whites until stiff but not dry. Gradually add sugar. Add vanilla, broken crackers and pecans. Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit. Cool. Top with sweetened whipped cream (spread over cooled pie). Garnish with shaved chocolate.
Put about 1 t. of lotion onto the lotion on the cotton ball and lightly rub it into the cotton. Gently, with eye closed, rub the cotton onto the eyelid and surrounding areas. Repeat this process with a Q-tip to help remove the makeup residue in hard to reach places. Repeat with the other eye. Follow up with your normal skin-cleansing and moisturizing routine.
Preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Put the pine nuts on one and cook for 5 minutes until golden (time it, as they burn easily). Tip onto a plate. Halve the onions, peel and cut into thin wedges. Put in a large bowl with the sweet potatoes, oil and sugar and toss to ensure they're evenly coated. Spread out on the other baking tray and roast for 15 minutes. Add the tomatoes and cook for another 10-15 minutes, then leave to cool slightly. Share the rocket between four plates. Add the warm roasted veg, cut the cheese into small pieces and scatter on top with the pine nuts. Drizzle on the balsamic glaze and serve.
Beat the eggs and add the vanilla, spices and milk. Dip the bread in the batter and coat on both sides with ground almonds or very finely chopped almonds. Fry in melted butter until golden brown on both sides. Dust with icing sugar.
Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible. Discard juice. Mash cream cheese with a fork until smooth. Add cucumber and mix. Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion. Mix mayonnaise and Tabasco into cream cheese mixture. Season with salt and add 1 drop green food coloring. Mix well. Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice. Cut into finger sandwiches.
Cook the potatoes until tender; drain well. Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer). Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes). Sprinkle with Parmesan cheese and serve immediately.
Like all Indian/Pakistani spice mixes, dry roast the cumin and coriander seeds lightly in a frying pan. Cool for 10-15 mins before grinding. This recipe sees 2 inda chillies - Spicy red chilly powder and sweet paprika flakes. Paprika may be substitued with Kashmir chilli powder or coarsely ground deghi mirch (small round chillies) with seeds, Cream of tartar further heightens the tart note and is sold in a powder form. Ginger powder si also known as sonth. Whole sonth stores well but is tough to run in the dry grinder. Buy ground sonth when possible. Sal ammonia or Baker's ammonia further increases the tartness of the recipe. Known as Nohoder in Pakistan/India. Also known as Lime Salt. This is Ammonium Chloride or Mineral Salt. Watch the clove powder - it is stinging pungent - fdont get liberal with it. Hing = asafoetida. Contributes to the aroma (sour & sulphuric) and whets the appetite. This is a very bold spice mix, impertinent because of the foods it is going to enhance (bland yoghurt, boiled potatoes,etc). This strong flavors and aroma is its hallmark.
Cool the cooked shrimp and shell and devein. If the shrimp are large, cut them in half lengthwise. Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread. Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Mix all ingredients in a soup pot and bring to a boil. Turn heat to a low simmer for approximately 2 hours.
Combine peaches, lemon juice and orange juice. In a separate bowl, mix sugar, spices and cornstarch. Heat peaches, juices and butter in a saucepan over medium heat until butter is melted. Mix in dry ingredients; remove from heat and set aside while you prepare crust. Sift flour, sugar and salt together. Add shortening and mix until crumbly. Whip egg and water together, then sprinkle onto flour mixture. Mix just until dough forms. Chill for 30 minutes. Roll out 1/2 of dough and put in bottom and 1/2" up the sides of a 9"x 13" baking dish. Bake in 350° oven for 20 minutes. Pour peach filling into crust. Roll out remaining dough and cut into strips. Cover filling with dough strips. Sprinkle with 1 Tablespoon sugar and 1 Tablespoon melted butter. Bake 35-40 minutes.
Cook broccoli according to pkg. directions and drain well. Saute onion, celery, and mushrooms in butter until tender. In the meantime, melt cheese in undiluted soup in a large saucepan on very low heat, stirring often. When cheese is melted and smooth, add remaining ingredients. Serve hot in chafing dish or crockpot with crackers or corn chips. Freezes well and can be used as a vegetable casserole.
Spread a thin layer of whipped cream on the bottom of a 8 by 10 pan. Place soup crackers on top evenly, covering as much as possible. Next spread vanilla pudding on the crackers. Repeat step 2. Spread whipped cream on crackers. Repeat steps 2 thru 6 until you have no pudding or whipped cream left. End with a layer of crackers ontop. Spread pie filling on top. Cover and place in fridge for about 24 hours so that the whole thing becomes soft. Enjoy!
In a saucepan saute the garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a meat thermometer reads 170 degrees for breast meat quarters or 180 degrees for leg quarters, basting and turning several times.
Heat oven to 325°F Grease and sugar a 10 cup bundt pan. Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes. In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears. In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Spoon cake mixture into prepared pan until 3/4 full. Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes exactly, then remove from pan and cool completely on a rack. While the cake is cooling mix the glaze. Once the cake is completely cool move it to a platter and add the glaze.
Heat milk a bit and dissolve yeast. Make a well in the flour and pour the yeast into the well. Let rest 1/2 hour. Add remaining milk salt and eggs. Beat vigorously til bubbles form. Knead well. Cover and put dough in a warm place Let rise for 1 hour. Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes. In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch. Add dumplings arranged in one layer touching each other. Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage. Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.
Preheat oven to 375. In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon. Mix together. Add all remaining ingredients and stir until flour mixture is moistened. Spoon batter into 2 greased or paper-lined 12-cup muffin pans. Bake at 375 for 19-23 minutes or until lightly browned. Cool for about 5 minutes before removing from pan.
Cream butter. Add sugar gradually. Add egg yolk. Beat until light. Blend in flour. Chill 15 minutes. Preheat oven to 300 degrees. Roll dough into small balls about 1 inch in diameter. Slightly beat egg white with fork. Dip cookies in egg white. Roll in chopped nuts. Place on greased cookie sheet, making a depression in centers. Bake at 300 degrees for 15 minutes. Press down centers again. Drop jelly in center. Continue baking for 30 to 35 minutes.
Pre-heat oven to 350 C, and grease a 9X13 inch baking pan. Combine the sweetened chocolate with butter in microwave-safe bowl and microwave for 3 minutes on medium heat. Stir together until the chocolate chunks are completely melted. Put in the eggs and mix together well. Combine the melted chocolate and butter with the sugar and flour, and mix until well blended. Pour into a greased 9 X 13 inch baking pan, and bake for 30 minutes. For the topping, drop spoonfuls of peanut butter, and the remaining chocolate on top of the brownies right after you remove them from the oven and spread with a spatula. Cool completely, and enjoy!
In a large heavy pot heat oil. Add celery, carrots, onions, and garlic saute till slightly browned, about 5 minutes. Mix in spices and bay leaf. Add water, scraping the brown goodness from the bottom of the pot. Add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour. Add lentils; cook for 15 minutes and then add rice. Cook for 30 more minutes. You can thin if you like with liquid either chicken stock of water. Water would be just fine because there is plenty of flavor.
In a blender or zip bag, crush crackers. Add adobo and cilantro In a wide medium bowl, mix oil, vinegar, garlic salt and garlic powder. In a separate bowl, beat eggs. Note: It is preferred to leave the filets marinating in vinegar/oil mixture for at least 30 minutes (this is optional) After marinating or covering filets with oil/vinegar mixture. Cover filets with eggs and then place on crackers until covered. Place them in greased pan and bake at 350°F for 30 minutes.
Cook macaroni according to package instructions for al dente and drain. Transfer to a greased 5 quart slow cooker and stir in remaining ingredients. Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once).
Put pork ribs, onion, peppers, tomatoes, potatoes, garlic, ginger and 3 cups of water in the crockpot. With one more cup of warm water, mix in the peanut butter and the turmeric until it forms a paste. Add this to the crockpot. Cook on low for 3 1/2 to 4 hours (longer is OK) or cook in a regular pot on slow heat until the pork falls off the bone. Add the cilantro shortly before serving.
First make the mushroom mixture which can be made a day in advance. Melt butter in fry pan add onion, saute until soft add chopped mushrooms cook until moisture has evaporated, then add the cream stir over a low heat until thickened.Add parsley and season with salt and pepper. This part of the dish can now be set aside,if making it a day ahead store in fridge until ready to use. To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned. Remove from heat put on a plate and set aside to cool. While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef. Take two pancakes and lay them on top of the pastry, next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet. (allow fois gras to come to room temperature as this will make it soft and easy to spread) Then spread the mushroom mixture on, the same as the fois gras take the beef and place on top of the mushroom mix press down gently. Take remaining two pancakes place on top of fillet.Wrap the pastry around the fillet and fold in sides to envelope beef,and seal with beaten egg. Turn over and place seam side down on buttered baking tray. You can decorate the top with cut out pastry leaves if you want. The wellington has to be refrigerated now for one hour before baking. To cook preheat oven to 190°C and bake beef until pastry is golden brown approx 35-45 mins, a little longer if you prefer your beef more well done. Remove from oven and stand for 10mins before serving. Preparing the madeira truffle sauce. Bring broth and madeira to boil then turn down heat and simmer until reduced by half. Mix cornflour with water to form a paste and add just to thicken slightly, add truffles allow to simmer a few minutes more then add butter and serve immediately. It sounds complex but it really is not and it is well worth it for a special occasion. Most of it can be prepared in advance so you can enjoy time with your guests while it is cooking.
In a large bowl, toss the cabbage with the salt. Allow to sit for one hour. Rinse the cabbage in several changes of water. Taste it, if it is too salty, rinse again. Soak the cabbage in a bowl of ice water for 15 minutes. Drain again. Toss the cabbage with the garlic, lemon juice and olive oil. Garnish with the olives if desired.
Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot. Pour chicken broth over chicken. Add your pesto sauce and garlic, then top with salt and pepper. Cook on LOW for 6-8 hours, the longer you cook this the better it is. Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.
Poach the chicken breast in water or chicken stock for 10 minutes. Cool and cut into cubes. Place the tomato and chili powder in a blender and blend until is forms a smooth puree. Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently. Add the chicken cubes and season to taste with salt and pepper. Beat the eggs with salt and pepper to taste. Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams. Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist. Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist. Roll out of the pan onto a warm serving platter.
Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup. Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes. At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK. Set aside for at least 5 more minutes to rest. While the rice is resting, saute the onions and mushrooms in the olive oil and butter. When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.
Combine the potatoes with the cabbage and onions and season with salt and pepper. In a large frying pan or casserole, melt the butter and fry the mixture until brown. Serve hot. Note: Cooking time does not include boiling the cabbage or onions.
3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar. Cover and let "infuse" at room temperature. Combine finely chopped herbs with salt & pepper on a platter. Rub tenderloin down with garlic-infused oil. Roll tenderloin in herb mixture. Cover and refrigerate for 1/2 hour. Pre-heat oven to 400°. Heat 2 T of olive oil in a skillet over medium-high heat. Sear tenderloin on all sides until golden brown. Move to a baking dish. Cook in oven 10-15 minutes, or until internal temperature reaches 140°. Once removed from the oven, it will continue to cook & reach 145-150°. Let rest 15 minutes, slice & serve.
Boil spaghetti in water 8-10 minutes. Drain. Mix all ingredients together. Chill overnight before serving!
Combine beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally. Add the capers, raisins, and olivs. Mix lightly, set aside. Mix the cornmeal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed. Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake at 350 deg. F for 1 hour. Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.
In a large pot, heat the oil/butter over a medium-high flame. Add the onions and garlic. Saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Add heavy cream and bring to temperature. Mix in parmesan cheese and stir until melted. Season the sauce with more salt, pepper, parmesan cheese, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water. Add salt and pepper to taste.
PREHEAT oven to 450°F OR grill to medium-high. CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion. BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside. BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill. Sprinkle with cheese before serving.
Preheat oven to 350 degrees Fahrenheit. Mix lamb and hamburger together. Combine with eggs, milk, and oats. Set aside. Saute onion in oil over moderate-low or low heat for 20 to 30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3 to 4 minutes before the end of the cooking, add the garlic. Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper. In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell. Combine spinach, egg, and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf. Sprinkle with chopped olives. Cover filling with remaining meat mixture. Combine ketchup, cinnamon, parmesan cheese and Tabasco sauce if using for the topping; spread over meatloaf. Bake for 70 to 80 minutes.
Pre-heat oven the 350 degrees F. In a mixing bowl, sift together the flours and baking powder. Set aside. In another mixing bowl, blend together the sugars, margarine, and salt until light and fluffy. Add the eggs, water, and vanilla to the margarine / sugar mixture and mix together until well combined. Add in the flour mixture to the wet ingredients and blend until combined. Scrape down the sides of the bowl and add the chocolate chips. Mix until combined. Scrape down the sides to the bowl again. Using an ice cream scoop, scoop evenly rounded balls of dough and place of cookie sheet about 1 - 2 inches apart to allow for spreading during baking. Bake for 10 - 15 minutes or until golden brown on the outside and soft & chewy in the center. Serve hot and enjoy!
Heat oven to 350°F. For cinnamon sugar, in small bowl, mix together sugar and cinnamon. For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended. Place bread in 2 quart baking dish. Sprinkle with raisins. Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar. Cover with foil. Bake 45 minutes. Remove foil and continue baking 10 minutes. For sauce, in small saucepan, combine sugar and lemon juice. Mix well. Bring to a boil over medium heat. In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved. Add to saucepan, stirring constantly until mixture thickens. Serve over pudding.