HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop. Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week. The make the Chorizo Burgers: Preheat the grill to medium-high. Place the chorizo in a food processor, and process until finely chopped. Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper. Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each. Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side. Transfer the burgers to a plate or platter and top each one with a slice of cheese. Toast the open buns on the grill, if desired. Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.
Crumble one sleeve of Ritz crackers in the bottom of a 2-1/2qt. Casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix the soup, sour cream and broth Place the chicken breast on top of the crackers and pour the soup mixture over top of the Chicken. Crush the remaining sleeve of crackers overtop of the chicken mixture. Drizzle the remaining melted margarine over the crackers. Bake 300 degrees for 30 - 45 minutes. Place Cheese and cracker crumbs over cooked chicken- bake 10 more minutes until cheese is melted.
In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper. Toss avocado with lime juice; stir into rice mixture. Cover and chill for 2 to 8 hours. Spoon mixture on top of shredded romaine lettuce. Serve with lime wedges.
Preheat oven to 375°F Melt butter in a sauce pan over medium heat. Add evaporated milk, sugar, egg yolks, and vanilla, and mix well. Add coconut and pecans and cook until thick. While the coconut pecan frosting cools, unfold the puff pastry dough onto a lightly floured surface. When partially cooled, spread the frosting evenly over the pastry, sprinkle with mini chocolate chips, and roll up into a log. Cut the log into 1/2 inch pieces and place on a lined baking sheet. Bake 10-15 minutes or until pastry is lightly browned. Allow to cool and serve warm.
Preheat oven to 350. Cook macaroni in a pot of boiling water until denter to the bite. Drain. In a skillet, heat oil. Cook ground beef, onion, green pepper and mushrooms. Remove from skillet and drain. Transfer to an oven proof dish. Fold in remaining ingredients except half the cheese. Top with remaining mozarella. Cook in oven until cheese has melted.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander. Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well. Sprinkle with additional cheese and serve immediately. *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
Preheat over to 400 degrees F. In a medium saucepan, heat water and butter to a rolling boil. Reduce heat to LOW and rapidly stir in flour until it forms a ball, about 1 minute. Remove from heat. Add eggs one at a time, and beat until smooth. Using a medium ice cream scoop, (or spoon) drop 3 inches apart onto a lightly greased baking sheet. Bake 35 - 40 minutes or until puffed and golden. Cool. To serve, split and fill with the above recipe or ANYTHING. Then put the tops back on. They look so impressive. You can make the puffs larger or smaller depending on what you want to use them for -- shrimp salad, tuna salad, fruit etc. The possibilities are endless for these little "containers.". I usually make "minis" and get about 24.
Mix the first 4 ingredients for the sauce. Trim the chops and allow to soak in the sauce in a shallow dish for a couple of hours. In a frying pan, heat the butter (with a little oil to prevent burning) and add the onion, jam and cream. Stir until smooth. Add sauce from chops, heat and then add chops. Cook wih lid on until chops are cooked through and tender.
Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside. For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan. Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top. For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well. In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set. Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.
Bake garlic gread according to package directions. Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender. Stir in Worcestershire sauce. Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven. Bake 1 or 2 minutes longer or until cheese is melted. Slice and serve immediately.
Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot. Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly. Drain well, return beef to frypan. Add beans, tomatoes, chilles and chilli powder, mix well. Reduce heat, simmer 5 minutes. Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray. Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of the beef mixture evenly over the tortillas. Spoon sour cream over beef mixture, spread evenly. Top with remaining six tortilla halves and remaining beef mixture. Cover tightly with foil. Bake at 350 degrees for 25 minutes. Remove from oven, sprinkle with cheese. Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.
Preheat oven to 350 degrees. Place all ingredients into a large mixing bowl and mix until just moistened. Spoon into lined or nonstick, sprayed mini muffin pan. Bake at 350 degrees for 15 minutes. Remove muffins from the tray and cool on a wire rack.
Melt butter on low heat in saute pan. When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together. Pat snails dry and add to butter. Increase heat of butter and saute for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side. Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness. Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered. Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted. Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn. Remove from oven, place on serving platter and enjoy!
Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain. Heat oil on medium heat in a nonstick skillet. Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often. Let cool. Stir in drained tomatoes. Stir in lime juice, salt and pepper. Spoon into tightly sealed plastic containers and freeze for up to 4 months.
Preheat oven to 375°F. Spray a medium skillet with cooking spray. Heat over medium high heat. Add onion. Cook stirring occasionally, until slightly soft, about 3 minutes. Mix onion, 1/4 cup ketchup, 1 Tbsp mustard, mozzarella cheese, bread crumbs, Parmesan cheese, and egg in a large bowl. Add beef, mix lightly. Spray a loaf pan with cooking spray. Press beef mixture into pan. Combine remaining ketchup and mustard in a small bowl. Spread over top of meat loaf. Bake meat loaf until set and cooked through, about 55 minutes.
In a 10 qt stockpot add broth, salt and pepper to taste. Bring to a boil. Add in the tofu, water chestnut and seaweed. Stir and simmer for 2 minutes. Add the spinach and green onion. Stir and adjust seasoning to taste.
Combine all of the meatlof ingredients in a medium size bowl. Form into a loaf in a large loaf pan. (Or 6 small loaf pans). Prepare, sauce and spread over the top. Bake at 350 degrees until browned. (approximately 45 minutes).
In a large dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through. Add diced onion and chilis and heat until onions are translucent. Add all tomatoes, salsas and beer. Heat until boiling. Stirring lightly to mix flavors. Add jar of pinto beans WITH liquid. Again, heat to boiling. Add cilantro. Stir to mix and serve with sour cream!
Cook bacon. Chop onions. Combine everything in crockpot. Cook on low for 7 hours.
Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl. In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat. Decrease the heat to low and simmer for 20 minutes. Strain the liquid discarding the solids, and return the broth to the pot. Season with salt and keep warm over low heat. In a frying pan over med-high heat, warm the oil. Add the bok choy and mushrooms and saute, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside. Return the broth to a boil and add the soba noodles. Cook, stirring occasionally, for 4 minutes. Add the bok choy, mushrooms and soy sauce and stir to combine. Serve, garnished with the dark green onions slices. Pass the hot sauce at the table.
Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock). Set Instant Pot to "Bean/Chili" setting for 45 minutes. Let pressure release naturally - about 15-20 minutes. Once cooked, discard bay leafs. Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender). Makes about 8 cups.
Line a small shallow pan with foil. Add the tomatoes. Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy. Set aside to cool. Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes. Heat the oil in a frying pan. Drain the shrimp, reserving liquid. Add shrimp and onions to hot oil in frying pan. Saute for 3 minutes stirring and turning frequently. Remove shrimp and onions with slotted spoon and set aside. Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce. Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, reserved marinade. Salt to taste and continue cooking for 1 more minute. Add the shrimp/onion mixture to the sauce and cook for 2 more minutes. The shrimp should be just cooked and not overdone. Serve as an appetizer or as a main dish over hot rice.
Wash greens and drain very well; cut or tear into bite sized pieces. Add onions, bell pepper and cheese. Add salt and pepper; mix well. Add olive and oil and vinegar; mix thoroughly. Add tomatoes and eggs, mixing lightly so that they will not be mashed or broken.
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end. Using a knife or spoon, remove the seeds and ribs under running water. Pack the halves with peanut butter, press together, and arrange on a serving plate. Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno. A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Preheat oven to 375 degrees. In small bowl, combine onion soup mix and bread crumbs. Brush both sides of chops with mustard, then dip in soup mixture until evenly coated. In 13 x 9-inch baking or roasting pan, arrange chops. Bake, uncovered, turning once, 30 minutes, or until done. VARIATION: Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix.
Drain pineapple, reserving syrup. In mixer bowl, blend the pineapple, IMO, pudding mix and about 1/4 cup of the juice. Add more juice if it seems too thick. Discard or save remaining juice. Pile into pie shell; chill for at least one hour. Garnish, if desired.
Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down. Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste. Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste) and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge.
To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets. Toast coconut in 350 degrees oven for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool. Meanwhile, reduce the oven to 250 degrees. In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved. Fold in cooled coconut. Press this mixture into greased 9-inch pie plate and bake at 250 degrees for 7 minutes and set. Remove from oven and let cool. To make filling: Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well. Pour into cooled crust. Swirl meringue over top of filling. Bake in 350 degrees oven 20 minutes or until meringue is nicely browned. Cool, then chill at least 30 minutes before serving. To make Meringue: Beat egg whites in large mixing bowl until soft peaks are formed. Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.
CRUST: Sift flour and icing sugar together. Stir in lemon zest. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Spoon into a greased 9-inch round pie plate or tart tin; flatten evenly with the back of a spoon. (NOTE: You can substitute with you favorite shortcrust pastry). Bake crust for 20 minutes at 375F until slightly golden. FILLING: Whisk together eggs, sugar, flour, lemon juice, lemon zest, and lemon oil, (if using) until frothy; pour mixture over the hot crust. (If the crust has developed air pockets, press them down with the back of a spoon before adding the filling). Return to the oven for an additional 20-25 minutes, or until light golden brown. Cool on a wire rack. RASPBERRY SAUCE: Process the berries in blender until smooth. Add sugar and liqueur, if using. Stir until sugar dissolves. Cut tart into wedges, just before serving, drizzle with raspberry sauce on top,and garnish plate with raspberries. Dust the top with icing sugar. Makes 8 servings.
Peel and dice the onion. Remove core and seeds from red pepper and jalapenos and dice. Thinly slice the green onion. In a large skillet heat the olive oil. Add diced onion, red pepper, jalapenos, garlic, chili powder, salt, oregano, and cumin and saute 1 minute. Drain crushed tomatoes and add to skillet. Cover, reduce heat to low and cook about 10 minutes. Remove from heat and cool to room temperature. In a large bowl, combine beef and sausage. Add tomato mixture, bread crumbs, eggs, corn, and green onions and mix well. Press meat mixture into 2 9x5 inch loaf pans. Bake at 350 degrees for 50 minutes. Remove from oven and pour off any pan juices. Top evenly with cheddar cheese and return to the oven for about 4 minutes, until cheese melts.
Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork. Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined. Gradually add sugar and whisk until combined. Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine. Sift together flour, baking powder, baking soda, and salt in another bowl. Add about a third of the flour mixture to the wet mixture and mix to combine. Add about one half of the buttermilk and mix to combined. Repeat above, alternating flour and evaporated milk and ending with the flour mixture. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.). Bake for 22-25 minutes until a cake tester comes out clean.
Combine oatmeal and broth in microwave safe bowl. Microwave for 1 1/2-2 minutes. Add cheese, egg, and salsa. Season with salt and pepper to taste. Other topping ideas (the sky's the limit!): fried egg, salsa verde, cheese, bacon; fried egg, soy sauce, chives; fried egg, olive oil, sea salt, pepper, parmesan, etc!
Heat milk, chocolate and sugar in double boiler, stirring constantly. Bring to a rolling boil and shut off heat. Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper.
Clean all seafood under cold running water. Chop vegetables. Heat olive oil in a large soup pot. Saute vegetables. When they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly. Add saffron, water, bouillon cube and salt. Stir well and add rice. Bring to a boil, and boil uncovered 5 minutes on high heat. Reduce heat to low, cover and cook 10 more minutes. Do not lift cover during this time! Remove from heat and let stand covered for 5 more minutes, still without removing cover. Now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs. Serve with crusty french bread, and lemon wedges.
Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink;drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Spread 1/2 cup meat sauce into an 9"x9" baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-40 minutes or until bublby and heated through.
Add chicken to a bowl; cover and refrigerate until ready to use. Place the warm rice in a large bowl. In a small bowl, mix together the green onion, curry powder, and Beau Monde seasoning; add to the rice; stir to blend well. In the same small bowl, blend the vegetable oil and white wine vinegar; pour over the rice mixture and let stand overnight. Next day--add the bell pepper and mayonnaise to the rice mixture; add in the chicken and almonds; blend gently and thoroughly. Chill for up to 6 hours before serving. Serve on a bed of red-leaf lettuce leaves.
Blend sugar and cinnamon in small bowl. Grease Bundt pan and dust with 1 tablespoon of the sugar-cinnamon mixture, reserving remainder for cake. In large bowl combined margarine, eggs, applesauce, and cake mix until moistened. Reserve 1 1/2 cups batter. Pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter. Bake at 350 degrees for 40 minutes or until done. Cool cake in pan for 15 minutes, then invert on serving plate.
Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars. Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips. In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth. Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.
Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat. Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan. Add onion and garlic to pan; saute 5 minutes or until tender. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.
Mix together the flour, sugar, salt, baking powder, baking soda, and nuts. Add egg, margarine, and strawberries. Stir until blended. Do not beat! Pour into a greased 9x5-inch loaf pan. Sprinkle with cinnamon. Bake at 350 for 45-60 minutes or until done. Cool in pan for 10 minutes; remove from pan and place on rack to cool. Best if allowed to mellow for a day. For longer life, store in refrigerator.