HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate the cheddar cheese. Break up cream cheese in to small pieces. Drain the pimentos and chop. Chop the chipolte pepper. Put all these ingredients and add 1/2 cup of Mayonnaise to a food processor and process until mixture is smooth and of consistent texture. Add additional 1/4 cup of mayonnaise if necessary. Remove from processor and store in an airtight container in the refrigerator.
Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat. Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides. With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary. Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat. Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin). Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened. Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown. Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon. Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture. If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly. Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again. Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup). Return lamb to the saucepan, then bring curry to a boil over medium heat. Reduce heat to low, then simmer, covered, for about 1 hour. Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender. Just before serving, adjust seasoning to taste and stir in fresh coriander.
Over medium heat,cook bacon until crisp. Remove from pan and drain on a plate with paper towel. Spread the mustard on bread, then place the cheese and bacon on one slice of bread. Top with apple slices and remaining piece of bread. Slice diagonally and serve with your favorite chips or soup. Enjoy! ;).
Mix all ingredients together in a medium sauce pan. Cook over medium-low heat for 15 minutes, stirring often. Pour into gravy boat and serve as a condiment for ham. May be served warm or cold.
Combine all ingredients in a nonreactive container or glass jar. Let flavors blend for at least 4 days or up to 2 weeks.
warm peanut butter and honey in microwave for 30-60 sec. add all other ingredients and mix. pat into a 13 X 9 inch pan and refrigerate for up to 1 month.
Lightly oil a 9" x 13" pan. Divide the corned beef hash into 12 equal portions. Lay down a cabbage leaf and put one portion of the corned beef hash in the center near one end. Fold over the sides and roll up. Place seam side down in the baking dish. Repeat with the rest of the cabbage leaves. Pour one can of chicken or vegetable broth over the cabbage rolls. Nestle the carrot slices among the rolls. Sprinkle with salt and black pepper if desired. (Depending on the size of your carrots, you may have to parboil the slices first.). Cover tightly with aluminium foil. Bake in a 350 degree oven for one hour until everything is very hot. The prep time does not include the time for parboiling the cabbage leaves.
Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain. Prepare grill, heating one side to medium and one side to high heat. To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place steak on charred side of plank. Cover and grill 12 minutes or until desired degree of doneness. Prepare the sauce while you are soaking plank. Combine parsely and remaining ingredients in a food processor and process until smooth. Serve with steaks,.
Pat chicken dry, then place each breast half between 2 pieces of plastic wrap and pound gently, but firmly, with a meat mallet until about 1/4 inch thick. Combine seasonings, stirring to blend well. Dip chicken in 1/4 cup melted margarine, then sprinkle seasoning mixture on one side of chicken breasts. Grill over medium-high coals 2 or 3 minutes. Sprinkle seasonings on other side of chicken; turn and cook chicken until no longer pink in the center, about 2 or 3 more minutes. You may baste chicken with additional melted margarine, if desired, while grilling.
Preheat oven to 375°F. Spray 11x7-inch baking dish with nonstick spray. Spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce. Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer. Spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts. Let stand 5 minutes before serving.
Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it's all nice and crisp. Strain and reserve the fat. Meanwhile, preheat your oven to 400°F Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they're golden brown, about forty minutes. Cool to room temperature. Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when it's made the night before the party!
Place bread on a baking tray and spread with the pizza sauce. Top with the onion, sweet potato, olives and spinach. Scatter with the fetta and mozzarella. Cook in a 200C oven for 12-15 minutes or until the cheese is golden and the base crisp. Accompany with the salad.
Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper. Preheat broiler. Brush corn with 1 teaspoon oil and sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool, cut corn kernels off cob and place in large bowl. Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; saute 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.
Preheat oven to 400°F. Spread pesto on pita pocket. Top with desired amount of tomato, basil (if using) and feta cheese. Pop into oven for 5-10 minutes. As easy as that! Enjoy.
Cut angel cake into 3 layers. Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition. Lastly, add flavouring, mix well and spread between layers. Let stand in refrigerator 3-4 hours or overnight. Ice with whipped cream. Keep refrigerated. - sherry or brandy can be used instead of rum, if preferred.
Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside. Fry the chopped onion in vegetable oil until soft. Stir curry paste mixture into the onion and fry together for a minute. Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling. Add in the bell pepper and chickpeas. Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne). Bring to bubbling and then cover and reduce heat. Simmer for 15 minutes.
Preheat oven to 250 degrees. Line cookie sheet with foil, for easy clean up and place a rack on it. Put one teaspoon of cheese on each cracker. Wrap each cracker with one half slice of bacon and place on the rack. Bake for 2 hours at 250.
Place all ingredients into a martini shaker along with several cubes of ice. Shake vigorously, strain into a martini glass and serve immediately. Garnish with a lemon twist.
Heat oven to 350 degrees F. In large bowl, beat eggs. Add remaining ingredients and mix well. Spread in greased 8 x 8 square pan. Bake 35- 40 minutes or until lightly browned. Cut into squares. Can be served hot or cold (I prefer hot). Freezes well.
In a stockpot or large dutch oven, cook meat, onion, and garlic in oil, stirring frequently for 8-10 minutes until meat loses its pink color. Sprinkle spices over meat and stir to coat evenly; stir in remaining ingredients and bring to boil; reduce heat, cover and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally. Or you may do like I did and, after browning the meat, combine all ingredients in a large crockpot and cook on low for five hours or until meat is tender.
Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 30 - 45 minutes.
Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm. Meringue:. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. Spread meringue evenly over filling, sealing to crust. Bake at 350°F for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.
Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions. Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes. Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes. Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley. Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes. Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.
combine all ingredients in rice cooker. cook according to manufacturer instructions. when cooking time finished let it sit uncovered for 3 minutes or so to thicken. stir before serving.
Pour all ingredients into a ice filled shaker. Shake until chilled then strain into a shot glass.
Heat oil in large skillet. Add zucchini and onion. Saute about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside. In the same skillet brown the lamb, breaking up large chunks. Drain off grease. In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.). Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.
To Make Chimichurri Sauce: Combine parsley, cilantro, chile, vinegar, garlic, salt and pepper in food processor. Cover and pulse until chopped. Add olive oil gradually, with food processor running. Continue to process until smooth. Makes 1 1/3 cup. To Make Chimichurri Sandwiches: Combine chicken and 3/4 cup chimichurri sauce in large resealable plastic bag. Seal bag and turn to coat. Chill several hours or overnight. Heat grill or grill pan over medium-high heat. Remove chicken from plastic bag, discarding any sauce remaining in bag. Grill chicken 2 to 4 minutes on each side, turning only once, until browned and no longer pink in center. Stack cooked chicken into 4 equal portions. Top each with 1 slice cheese. Remove from grill and let rest 5 minutes. Heat canola oil in large skillet over medium heat. Add onion; saute 8 to 10 minutes or until golden brown and tender. Stir in salt and pepper. Toast sandwich buns, if desired. Spread cut sides of buns with remaining Chimichurri Sauce. Serve chicken on buns topped with onions, avocado and lettuce. Serve immediately.
In a small mixing bowl, combine the pepper, sugar, salt, and allspice. Sprinkle over all sides of ribs, making sure to coat evenly. In a large skillet, melt butter over medium-high heat, making sure butter does burn. Brown ribs on all sides. Pour beef broth over ribs, cover the skillet and reduce to low heat. Simmer for 1 to 1 1/2 hours. Do not remove the cover during cooking.
Preheat oven to 375'. Wrap the head of garlic in foil and place in oven for 30 minutes to roast. In a large bowl squeeze the garlic juice from the head of garlic (wrapped in foil). Remove garlic cloves and chop finely. Add chopped garlic, soften butter, mayonnaise, seasoning and parmensan cheese to large bowl. Stir well to combine. Slice bread long ways and spread each side with mixture. Place on cookie sheet and bake at 375 for 15 minutes. NOTE: If any mixture is left over, place in a plastic container with lid and place in ref. It will last for 2 months.
Have all your ingredients at a cool room temperature. Get a couple quarts of water boiling on the stove. Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower. Have a clean 10x14x2-inch (give or take) roasting pan ready. Preheat oven to 400F=205°C. Grease 10 inch spring form pan. 1oz.= 28 grams. Game Plan-. Prepare crust, while it bakes make fudge layer. While fudge bakes make filling. While cake cools make frosting. # Crust-------. Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl. Spread to the edges of the pan. Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack. Reduce heat to 325F=160C. # Fudge ----. Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate. Bake at 325F for 15 minutes, Remove from oven; # Filling -----. Separate eggs. With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside. Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides. Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust. Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes. Turn oven off, but leave cake in for another hour. It may appear a little jiggly in the center and will have a golden appearance around the edges. # Glaze-----. Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Spread top of each cooled cheesecake with Chocolate Glaze;. Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired. The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
Place eggs in a pot and cover with water. Bring water to a boil. Cover the pot and turn off the heat. Let eggs stand 10 minutes. Drain, then shake the eggs around in pot to crack the shells. Run eggs under cold water to peel and cool. In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives. Coarsely chop eggs and add them to a bowl. Mix egg salad and season with salt and pepper. Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.
Melt butter in skillet. Place chicken breasts in skillet and brown for about 15 minutes, turning occasionally. Stir in 2 cups water, soup mix and dill into skillet and bring to a boil. Reduce heat, cover and simmer, stirring occasionallyl for 25-30 minutes until chicken is tender. Remove chicken to a plate. Add sour cream to skillet and stir until creamy. Place chicken over hot brown rice (prepared according to directions) and spoon sour cream sauce over chicken before serving.
Combine sour cream, beef bouillon granules, and instant minced onion. Refrigerate for 30 minutes. Stir and enjoy!
Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb. Mix well and cover. Place in the fridge and marinate for at least 3 hours-overnight would be better. heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft. Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste. Season with salt and pepper, stir and bring to the boil. Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender. Check and adjust the seasonings if necessary. Add the spinach and simmer for a further 3 or 4 minutes.
Heat the oil in a large pot (stock pot) over medium heat. Add the onions, garlic, tomato, and jalapenos. Cook just until softened. Add the wine, water, salt and pepper, and bring to a boil over high heat. Add the mussels and cilantro and cover the pot. Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around. The mussels are cooked when they are fully opened. Be sure to discard any mussels that do not open. Dish the mussels and broth out into bowls. Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.
It is suggested that you use a hand or regular blender or a food processor for this. You can whisk the ingredients together, but you MUST mix them VERY rapidly. Combine all ingredients in a bowl (except for the oils and cheese), thoroughly mix together. If using anchovies, you MUST use a blender or food processor to completely mince them and make them into a paste-like consistency. After combining the ingredients, SLOWLY begin to drizzle the oil (vegetable oil and, if used, sesame oil) into the mixture while the mixing device is turned on, or, if whisking, you are rapidly mixing all ingredients. Keep SLOWLY drizzling the oil into the mixture until all the oil is used. The resulting combination should be thick like mayonnaise. Now combine the cheese into the mixture for the finished result. I like the taste of it using the amounts of the spices as listed in the ingredients list, but any of those items, except for the oil and egg, can be adjusted to taste, or omitted.
Preheat oven to 400 degrees F / 200 degrees Celsius. Sift the flour, baking powder, sugar and salt into a large bowl. Add the butter , and using a pastry tool or your hands, mix until the mixture is crumbly and there are still pea-sized lumps of butter visible. Stir in the zest of one of the oranges. Mix together the sour cream and a 1/2 a cup of the orange juice in a measuring cup. Pour all at once into the dry ingredients, and stir gently just until blended. Do not over-do the blending! With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place on greased baking sheet, and flatten lightly. Whisk together the egg and the milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 mintues. Bake for around 12 minutes in the preheated oven, until the tops are JUST golden brown. Transfer to rack to cool. Once cool, you can leave them be, or glaze them if wanted. To make the glaze, combine the rest of the orange juice, the rest of the zest, and the 1/2 orange cut into very small chunks. Simmer the mixture lightly for about 10 minutes, then take it off the heat and let cool. Once cool, add the confectioner's sugar until it reachs a good glazing consistency, and stir until smooth. If any are left over, store in a tightly sealed container at room temperature.
Puree tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids. Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat. While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso anejo and close chiles around filling as well as possible. Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate. Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers. Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly. Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth. Note: Look for chiles that are soft and pliable enough not to need soaking. Chiles can be stuffed and coated with flour 1 day ahead and chilled. Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.
In a skillet, brown hamburger and onions. Drain and season with salt, pepper and Tony Chachere's (Cajun seasoning). Place tator tots in prepared 9 x 13 pyrex dish. Sprinkle hamburger and onions over tator tots. In a bowl, mix togethers soups. (you may add a little milk to thin this if desired) Spread over hamburger. Sprinkle shredded cheese over top. Bake at 350° for 30 minutes. Enjoy!