HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the chorizo: Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky. Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap. Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through. For the tortas: Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties. Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.
Cook quinoa in 2 cup swater. Cool and toss with the rest of the ingredients. For dressing shake all together and add as much as you like to salad.
Preheat the oven to 350 degrees. With an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Combine the cornmeal, flour, baking soda and salt and mix well. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and mixing well after each addition. Stir in chopped nuts and mix well. Spread the batter evenly in a buttered 13-by-9-by-2-inch baking pan. Bake for 30 minutes or until firm and lightly browned. Remove from oven and pour the maple syrup evenly over the top of the cake. Return pan to the oven for 5 minutes. Remove from oven and let cool completely before serving. Makes 10-12 servings.
Mix the dried ingredients together and then add the liquids. Dehydrate the mix before packaging. Lay stuffing mix on cookie sheet and bake at 200 degrees F. for 20 minutes. Remove from the oven and let cool for 1 hour. Store in a container labeled with name and date. Shelf Life: 5 months.
Spread dijon mustard on one slice of bread, mayonnaise on the other slice of bread. Place turkey (as much as you'd like), then cranberry, sprouts, and cheese if using. Place the other slice of bread on top. Enjoy!
Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. Place chicken on greased grill over medium heat; skin side down for 10 minutes. Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside. In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture. Cut the meat into slices 2" by 1/4" and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don't do too many slices at a time (it won't sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze. Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed. Serve over egg noodles.
Preheat oven to 350°F. First you will need to get out a 3 or 4 quart casserole or baking dish that has a lid. Take 1 of the 3 tablespoons of butter, and rub it along the inside of your dish. Add uncooked rice and set aside. In a pan, melt 2 tablespoons of butter, and add spaghetti pieces and toss occasionally until nice and brown. Do not burn them! but allow them to get nice and brown; Add to rice. In same pan, add olive oil, and heat over medium high heat. Add onion, carrot, and celery to pan and saute for approx 7-8 minutes until all are slightly tender. Add mixture to dish with rice and vermicelli. Put vegetable broth and water in a saucepan and heat until slightly boiling. Add bouillon cubes and turn down heat, stirring until cubes dissolve completely. Pour broth mixture over rice and vegetables and stir through. Add bay leaf. Cover with lid, and put in your preheated oven. You will need to cook this approximately 40-55 minutes, depending on your oven. (I say this, because when I came up with this dish I was at school and it took 50-55 minutes and here at home it took about 45 minutes) Please watch after 40 minutes. Broth will absorb and rice should be soft. Remove from oven and let sit, covered for 15 minutes. Remove lid, and remove bay leaves. Serve!
Slice peeled eggplant in 1/4" thick round slices. Sprinkle with salt and pepper and fry in oil until lightly browned on both sides. Put layer of eggplant in bottom of 2 qt. buttered shallow baking dish. Cover with layer of chopped onions, bell pepper, olives, and grated cheese, seasoning each layer lightly with salt and pepper. Repeat layers until all ingredients are used. Spread undiluted tomato soup on top. Top with crackers crumbs, and dot with butter. Bake at 350 degrees for 45 minutes.
Remove skin from the cucumbers. Cut the cucumbers into halves longitudinally. Remove the seeds (optional). Slice the cucumbers thinly about 2. 5 to 3mm thick. Boil 1 cup of water in a saucepan. Add in the cucumbers and simmer until cucumbers become soft. Add in more water to cook the cucumbers if required. Add in oyster sauce, salt, MSG and sesame oil to season. Stir well. Add in the corrianders. Stir, remove and serve.
Sprinkle gelatin over cold juice in large bowl. Let stand one minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes. Stir in sugar or honey if desired. Pour into 13x9x2 inch pan. Refrigerate until firm, about 3 hours. Cut into 1 inch squares and serve.
In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour. In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart. Combine the rest of the salad ingredients. Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.
Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish. Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture. Add beef broth to the dish and bake at 350F 45 minutes.
Preheat oven to 450°F. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Preheat oven to 350°F. Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth. In large saucepan, on medium-high heat, add 1 tsp of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,. Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven. Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest, Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.
Saute the onion & cabbage in the melted butter, stir fry until translucent. Add potatoes, garlic, wine salt & pepper, stir. Add parsley & ham, mix well, cover. Simmer 20 minutes or until the potatoes are tender. Serve.
Combine in a shaker. Shake well and pour into a rocks glass filled with ice. Garnish with a lemon strip. Enjoy! :).
Stir together flour, baking powder and baking soda. Set aside. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in ALL-BRAN cereal and flour mixture, mixing until combined. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375° F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.
Brown the italian sausage until done. Add. the kielbasa at this point and the chili. flakes. Cook for about 5 minutes. Then. add your spaghetti sauce. Serve over hot spaghetti. Enjoy!
Preheat oven to 350 degrees. Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside. In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter. In a medium sized mixing bowl, combine soup and sour cream. Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray. Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish). If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top. Spread the other 1/2 of the soup and sour cream mixture over the top of everything. Sprinkle with the remaining cheese and the onion and bell pepper. Bake in the center of the oven for 20-25 minutes until bubbly and heated through.
In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent. Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked. Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni). Let sit for 10 minutes. Season with Italian seasoning and salt and pepper.
pour boiling water over mint. add sugar. steep 5 minutes. strain into. 2 cups.
Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside. Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum. Add the water, eggs, and oil, stirring until a thick batter forms. Fold in the zucchini. Bake 1 hour 15 minutes, until tests done.
In a medium mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl. Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree F oven for 8 to 10 minutes or until tops seem firm. Transfer cookies to a wire rack; cool.
Preheat oven to 350°F. peel,core and slice apples(use as many as you like depending on dish size and how high you want your pie). add splenda, cornstarch, cinnamon and nutmeg to apples and mix well. Place bottom crust in pan and fill with apples. Put on top crust. Bake about 45 min or until crust is golden brown.(my oven tends to be off on time so make sure to watch your pie.).
Make the Topping by stirring the sugar into the sour cream until well combined. Stir in the 1 teaspoon lemon juice if you'd like to make the topping a little tart. Cover and refrigerate until ready to use. Preheat oven to 400°F Wash and drain blueberries. In a 1 1/2-quart baking dish or pan, mix together the blueberries, sugar, 1 tablespoon lemon juice and the lemon rind. Spread mixture evenly in dish. In a bowl, mix graham-cracker crumbs and melted butter; spread evenly over blueberries. Bake on lower rack of oven for 35 to 40 minutes, until the buttered crumbs are lightly brown. Serve warm, adding the topping at the last minute.
Boil the wine or grape juice until it's been reduced by half. Sweeten with honey and allow to cool. This should be a thick sweet syrup.
crust is optional. Line a square 8"x8 baking pan with foil or parchment paper, helps you get it out of the pan later. Preheat oven to 350. mix graham crumbs, sugar, and butter. Spread evenly into the baking pan and bake for 10 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack. while that bakes, zest and juice your limes, mix with the rest of your ingredients. melt your goo in the microwave, stirring every 20 seconds. mine only took about a min and a half. don't over heat. pour over your cooked crust and spread evenly. Cover and chill. cut the fudge into one-inch pieces. wrap the pieces in wax paper or store the whole thing in an airtight container.
combine everything except the tomatoes. then stuff the salad into the tomatoes. refrigerate for at least one hour before serving.
Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside. Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan. Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan. Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack. *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.
Preheat oven to 400. Add hot water to stuffing mix; stir just until moistened. Set aside. Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned. Place in a 13x9 baking dish. Pour tomato sauce over sausage mixture and then sprinkle spices over top. Top with stuffing. Bake 25min.
Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding salt and pepper to taste. Dredge the oysters in the flour mixture to coat well. Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan over medium high heat until it reaches 375°F Fry the oysters until golden brown, remove and drain on paper towels. Mix the mayonnaise and chipotle pepper until well combined. Heat the butter and Frank's Hot sauce just until butter is melted and well combined. Spread some mayonnaise mixture on both halves of the buns and spread some lettuce on the bottom half of the buns. Pour the hot sauce mixture into a bowl large enough to hold the oysters and add the oysters, tossing them to coat with the sauce. Divide the oysters equally amongst the buns and serve hot.
Spread cream cheese on one cracker. Spread Nutella on the other. Sandwich together and enjoy.
Preheat oven to 375*F. Dice pepperoni and red bell pepper, chop olives, shred mozzarella cheese. Combine pepperoni, olives, red bell pepper, mozzarella cheese, parsley, flour and garlic in bowl. Mix well. Place bread dough, seam sides up on cutting board. Using serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Using rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf. Spoon half of the pepperoni mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an X pattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of baking pan and leaving two 1 1/2" openings in center of twist. Combine egg white and Italian seasoning; lightly brush over dough. Cut a 3" slit in each of the top sections of the twist to reveal filling. Sprinkle the 2 tbls. Parmesan cheese over the loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven. Cool about 10 minutes before serving. Enjoy!
In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder. Cover, cook on low for 9-11 hours. Stir in taco seasoning mix, beans and corn. Increase to high and cook 30 minutes, covered.
In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so. Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed. Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans. Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom. Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT. This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well. NOTE: If using dried beans, adjust the recipe as follows: 1 lb. + 1 cup dried kidney beans. 1 cup dried black beans. 3 Tblsp sugar. 11/2 Tblsp salt ADDITIONAL to recipe. Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.
Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth. Spread cream cheese mixture evenly over the entire surface of the tortillas. Remove white rib from lettuce leaves. Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken mixture. Firmly roll up tortillas beginning at the bottom. Wrap each roll in plastic wrap. Refrigerate at least an hour. Trim the ends of each roll. Cut rolls into 1/2 inch to 3/4 inch slices.
Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking. Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour. Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.
Preheat oven to 450 degrees F. Combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil in a small cup or bowl. In a jelly-roll type pan (10 1/2 x 15), toss asparagus with oil mixture; roast 10 to 12 minutes, until tender. While asparagus is roasting, in a small bowl whisk together soy sauce, rice vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside. In a nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently. Arrange shrimp, asparagus, and rice on 2-4 plates; drizzle with desired amount of dressing.
Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.
To make the cinnamon sugar topping: in a small bowl, mix together the 1/2 cup sugar and 1 teaspoon cinnamon; set aside. To make the cake: In a small mixing bowl, sift together the flour, baking powder, and salt; set aside. In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick. Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth. In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter. Pour the batter into a greased and lightly floured 10-inch tube pan. Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar. Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean. Let the cake cool in the pan for 1 hour. Remove cake from pan and cool completely on a wire rack.
In a saucepan add butter, sugar, cocoa and milk. Bring to boil, stirring constantly. After 3 minutes remove from heat. Stir in vanilla and oats. Drop by spoonful onto wax paper. Let sit till firm, or eat immediately!
Reserve 1 cup flour. Combine dry ingredients. Heat 2 tablespoons butter with milk and water to 120-130 degrees. Mix into dry ingredients. Add egg. Add reserved flour until dough is the right consistency. Knead until smooth and elastic. Let rest, covered, 10 minute. Meanwhile, turn oven on to 200 degrees for 10 min., then turn off. Roll dough out to 1/2 inches Cut with 2 3/4 inches cookie cutter. Fold in half. Drench in butter in pan. Slightly overlap rolls. Cover and let rise approximately 40 minutes in warm oven (turned off), until double in size. Bake at 400 degrees 10-15 minute.
Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more before serving. Spoon into chilled sherbet glasses.