HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours. Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat. Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole. In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes.
Combine oil and butter in a heavy saucepan. Heat together over high heat until butter is melted. Add onions and cook for about 2 minutes. Add salt, pepper, and broth. Cover, reduce heat, and simmer about 10 minutes. Add Bourbon and cook until the sauce is slightly reduced.
Preheat over to 375. Put all ingredients into blender until smooth. Pour into pie crust. Bake in the middle of the oven for 45 minutes until top cracks or starts to brown. Cool oln a wire rack and the refridgerate. Add strawberries, sugar and orange juice to a small sauce pan. simmer 10 minutes on medium low until liquid thickens. pour through a strainer and drizzle over pie.
Heat oven to 350°F Spray 9-inch square pan with nonstick cooking spray. Beat egg in large bowl. Add all remaining coffee cake ingredients except chocolate chips; mix well. Beat 30 strokes with spoon. Fold in chocolate chips. Pour into sprayed pan. In small bowl, combine all streusel ingredients; mix well. Crumble mixture over batter. Bake at 350°F for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
Split hot dog buns open and lay on cookie sheet (crust side to the cookie sheet). Spread butter on open side of each hot dog bun. Sprinkle with garlic. Place in 350 degree oven and bake until top side of bun is very lightly browned or until butter (and cheese-if added) is melted. Check often. Good served with spaghetti or lasagna and salad. May add mushrooms, black olives, pepperoni, mozzerella cheese, etc-- before placing in oven-- if desired. ~This is like a meal in itself.~.
Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender. Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white. Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat. Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce. To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.
Season the steaks with garlic and season salt on both sides and set aside. Melt the margarine in a skillet and saute the onions and mushrooms. Add the wine and cover the skillet and simmer until vegetables are tender. Meanwhile, in the oven, broil steaks for 5 minutes on each side, until done. Add to the pan and coat with sauce mix. Serve sliced with sauce.
In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield 7 pancakes. Taste of Home.
Defrost spinach, drain and squeeze dry. In a large bowl combine all the ingredients. Mix well. Using teaspoons full, roll spinach into 1-inch round bite-size balls. Place on a cookie sheet coated with a non-stick cooking spray and bake for 20 minutes in a 350 degree oven.
In a bowl, toss tomatoes, basil, cheese, oil and vinegar. Season to taste with salt and pepper. Refrigerate for 30 minutes. Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.
In a large pot, bring the potatoes to a boil. Add the eggs into the same pot. Boil for 10 minutes until hard boiled. Take the eggs out of the pot with tongs, but leave the potatoes until you can easily stick a fork into them. While potatoes continue to boil, rinse the eggs in cold water to cool down. While eggs continue to cool, dice red onion. Dice the eggs. Remove potatoes from water and dice into large chunks. While potatoes are still hot, combine with eggs and onions (heat from potatoes slightly cooks the onions). Add seasonings. (These measurements are a guesstimate -- I usually just eyeball and add until it tastes right). Serve warm or refrigerate if desired (I prefer mine warm).
Mix together dressing first and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well. Chill well. Add provolone cheese to salad before serving, otherwise it gets soggy. You may have to add extra red wine vinegar or olive oil to get it to the desired consistency. Some people like it moist, others on the drier side. This is guaranteed not to last long before it is completely devoured! Enjoy!
In a saute pan melt 4 oz. of the butter over medium heat. Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper. If using clams or mussels add them now and cook until they open. Add shrimp, scallops, lobster and/or crab meat and bring to a full boil. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter. Garnish with chives.
Cook pasta as directed on package. Place shrimp in colander or strainer; rinse briefly with cold water. Let stand in colander until pasta is cooked. To drain pasta, pour over shrimp in colander. Meanwhile, in large bowl, mix remaining ingredients. Gently stir cooked pasta and shrimp into tomato mixture. Serve immediately.
If using frozen shrimp, thaw the shrimp in a colander in your sink first. Put olive oil in a large pan, then add the chopped peppers, onion and zucchini to the pan along with garlic and other spices. Add tomato paste (if using), broth, ham, lime juice, and rice to the pan. Stir together and cook on medium heat for 20 minutes. Add thawed shrimp and and cook another 5 minutes.
Cream butter & sugar together. Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well. Beat the egg whites till stiff & fold them into the butter mixture. Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture. Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top. Refrigerate overnite or freeze for at least 2 hours & then unmold to serve. Idea Option: Sub lime for the lemon? Yum!
Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact. One at a time, take a piece of tofu in your hand. Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out. When about half the moisture has been removed, place tofu in bowl. Repeat until all tofu has been squeezed. In nonstick skillet, heat oil over medium-high heat. Add scallions. Stir just until they sizzle, 30 seconds. Add turmeric, salt and tofu. Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute. Mix in basil, chives, dill and parsley. Stir gently until tofu looks like well-set scrambled eggs, about 1 minute. Serve immediately. Salt and pepper to taste. Enjoy!
Set oven to 375 degrees (set oven rack to bottom position). To make the topping; in a bowl combine all the ingredients, then mix until crumbly; set aside. For the pie; in a large bowl mix together the sugars, flour, cinnamon, nutmeg, salt and ginger; add in the pumpkin puree, evaporated milk and eggs; whisk until well blended. Pour the mixture into unbaked pie shell; sprinkle the prepared streusel evenly over the filling. Bake bottom oven rack for about 35-40 minutes or until center barely jiggles when the pan is gently shaken. Set on a rack for about 2 hours, then cut into wedges.
Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside. Prepare pudding as directed with skim milk. Refrigerate. Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl. Splash 1 Tbps. sherry onto the cake (less or more, as you desire). Spoon 1/2 of the berry mix on top, spreading evenly. Spoon 1/2 of the pudding on top, spreading evenly. Repeat with remaining cake, sherry, berries and pudding to make another identical layer. Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design. Chill for 30 minutes. Serve in small bowls. Enjoy!
Stir first 5 ingredients in large bowl.If you are adding the sausages and/or bacon (ham would probably be great too),mix them in as well. Add hashbrowns and the 1 cup grated cheese.Put into slow cooker.Cover Cook on high for 3-4 hours. Topping:(their version). Melt margarine in small saucepan.Stir in cornflake crumbs.Saute until crisp.Scatter over top before serving. If you would like my topping,you would put the mixture into a large casserole dish after cooking,Pack down and sprinkle the 1/2 cup grated cheddar cheese.I then put it in the oven on broil until the cheese gets bubbly and possibly starts to go brown.
Preheat oven to 350°F Sift the flour and baking powder together into a bowl. Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter. Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed. Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving. NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese. Many Salvadoran cooks substitute rice flour for the regular wheat flour. Instead of milk, use crema agria, or sour cream thinned with a little half and half. Bake in round cake pans or in muffin tins if you like.
Spray your crock pot with non-stick cooking spray. Add all the ingredients, and stir to combine. Cover and cook on low for 6 hours or high for 3 hours. If you find your mixture is too wet, drape a towel under the lid to absorb excess moisture during the final hour of cooking. Alternatively, add water in 1/4 cup increments if mix is too dry. Serve on either hamburger, slider, or mini-slider buns and top with cheese if desired.
Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped. Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth. With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.
Place brussels sprouts in a medium microwave safe dish with a small amount of water to barely cover the bottom of dish (approx. 2-3 oz). Cover with plastic wrap and microwave on high for 4 minutes (may vary depending on your microwave). Vent carefully to avoid steam burn, sprinkle with pepper if desired and cheese then replace plastic wrap and heat again on high power for another 3 minutes or so until cheese is thoroughly melted. Serve immediately and enjoy! ;).
Preheat oven to 350°F. Cream butter and sugar until fluffy. Add eggs and beat until light. Add rum, sour cream and almond extract. Mix in mashed bananas. Combine flour, baking soda and salt in separate bowl. Pour wet mixture into dry mixture and combine. Bake for 1 hour depending on size of loaf pan.
Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.
In a small bowl, combine last 4 ingredients to create the seasoned salt.In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Saute on medium-high heat until garlic begins to brown. Add shrimp and saute one minute. Add tomatoes, basil , chicken broth, water then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls. Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta.
Preheat electric oven to 350°F Grease a 13 x 9 x 2-inch pan. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients; mix well. Pour into prepared pan. Bake for 1 hour; cool.
Pre-heat oven to 350°F. Combine cheddar and Asidero in a bowl, mix. Open the can of enchilada sauce and pour a small amount into a casserole dish to coat the bottom of it. Wet corn tortillas in a little sauce so rolling them is possible without breaking them. Fill corn tortillas one by one with plenty of cheese. I like to place the filled tortillas on the side where the two flaps curl so the weight of the filling holds them in place. Do this until your whole casserole dish is filled with enchiladas. If you have extra cheese you can sprinkle it over the dish. Pour the remaining sauce over the enchiladas -- open the second can and do the same -- the sauce is awesome. Bake for 20 min at 350. Garnish if desired -- I like onions he dosen't. Try not to divorce spouse over eating last enchilada.
Brown beef tips in vegetable oil and place in crock pot. In same saucepan, sautee onions and place on top of beef tips. Add mushroom soup, worcestershire sauce and water to same saucepan. Heat and stir to mix. Add to crock pot. Turn crock pot to high for 1 hour and turn to low for 4 to 5 hours. Add sour cream during last 15 minutes and stir. Note: Cream of mushroom soup will add some salty flavor. At end of cook time do a taste test and if too salty, add about 3-4 tablespoons of water which will dilute saltiness.
Place watermelon in serving dish. Sprinkle with feta. Drizzle with oil. Sprinkle with pepper and mint. Spear with toothpicks to serve.
Mix in crock pot the 3 cans of soup & rice. Place chicken on top of the mixture, then add diced celery (optional). Cook for 3 hrs on high or 4 hours on low. makes 4 servings. More rice, about 1/2 cup and 2 more chicken breasts may be added to make 6 servings. you can also use chicken tenderloin or other boneless chicken parts. Enjoy.
Clean any unwanted fat from chicken pieces. Add all ingredients to crock pot, mix well, making sure chicken is covered. Cover and cook for 7 to 9 hours. Serve over pasta, or for a delicious change try mashed potatoes. Add a green salad. It's dinner!
Chop basil, if using fresh. Heat olive oil in large skillet over medium-high heat. Add onion and garlic. Saute until tender. Add tomatoes, wine, tomato paste, basil, sugar, salt, crushed fennel seeds, and black pepper. Reduce heat and simmer uncovered for 15-20 minutes, or until the sauce is a consistency that you like. Serve immediately, or freeze to use later.
Mix all ingredients together and fill tart shells about 1/2 full. Set oven at 375 degrees.
Let sausage come to room temperature. (this is very important or mixute will be too dry). Mix all ingredients together well using your hands and shape into small balls. Bake 20 to 25 minutes at 375 or until lightly browned. Yield 30.
Juice the lemon and limes, combine the juices and whisk in the sweet soy sauce. Divide the combined juices and soy sauce across the 12 oysters and keep the oysters refrigerated until serving time. Serve.
In a mixing bowl, combine meat, mushrooms, egg, onion, breadcrumbs, 1/4 teaspoon salt,and pepper, and mix lightly. Press mixture onto bottom, and sides of a 9 inch pie plate. Bake at 400 degrees for 15 minutes. Mash potatoes, and milk together. Stir cheese, Parsley, and 1/8 teaspoon salt into mashed potatoes. Remove meat shell, from oven. Spoon or drain off any fat. Reduce heat to 350 degrees. Fill meat shell with potato mixture. Return to oven. Continue baking for 10-15 minutes, or until heated through. Serve with brown gravy.
Mix together butter, sugar and egg yolks. Beat until light and fluffy. Sift together flour and salt. Add alternately with wine. Mix well. Chill. Roll out on a floured board and cut into 2" rounds. Brush with egg white and sprinkle with nuts. Bake at 325°F for about 10 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. If your machine has a fruit/nut signal, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished. Use the Sweet or Normal setting.
Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble. Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts. Let the mixture cool to 100° to 105°F, or until barely warm. Combine the milk mixture and the yeast mixture in a large bowl. Stir in the cinnamon, nutmeg and salt, and beat in the egg. Mix in the unbleached flour, 1/2 cup at a time. When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes). Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours. Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves. If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier. Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them. Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes. Bake the bread in a preheated 350°F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190°F. Cool overnight, uncovered, on a wire rack. The next day, preheat the oven to 200°F With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick. Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour. Increase the oven temperature to 300°F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks. When thoroughly cooled, these will keep for many weeks in an airtight container. Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.
- Pre-Heat Oven to 350. - Coat glass baking dish with your favorite oil or cooking spray. - Place Chicken Breasts in glass baking dish. - Cut lemon and squeeze juices over chicken. - Mix spices together in bowl. - Sprinkle spice mixture over chicken, dusting both sides of the breast. *Note: The more spice you put on the chicken the spicier it is -- So adjust how much you sprinkle to your tastes. - Bake in oven for 50 minutes (adjust more or less depending on thickness of breasts). - Serve with a side of rice and veggies.
Mix flour,sugar& baking powder together in a large bowl. Combine egg, milk & oil in a small bowl. Stir this into flour mixture with a fork just until moistened. Fold in rhubarb & strawberries. Pour into greased muffin tins. sprinkle top with a bit of white sugar. Bake 20-25 minutes until golden brown.
Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt. In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine. Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed. Serve the pancakes in stacks with breakfast fruits and extra yoghurt. Dust with icing sugar.
In an 8 qt stockpot, brown ground beef until no longer pink. Add the green peppers, onion and garlic. Saute for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined. Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder). Serve with garlic bread topped with mozzarella cheese. For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.
Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown. Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist. Serve with a dollop of Cool Whip on top.
Mix the ingredients beginning with the cream cheese and ending with the cumin powder. Spread flat in a 9 x 13 dish. Sread taco sauce or salso over the cheese mixture. Sprinkle and layer vegetables and cheese in the above order. Chill and serve with taco chips.
Preheat oven to 400°F (200°C). Roll puff pastry until it's 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry. Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly. Push grapes into a single layer and cover with puff pastry. Bake until puffed and brown, about 15 minutes. Let cool 5 minutes, then carefully turn out onto a round plate. Serve warm and cut into wedges. Top with whipped cream if desired.
Preheat the oven to 355°F, and grease and line a 9" springform pan. Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend. Finally beat in the flour and baking soda. Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan. For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it's spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).