HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes. Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours. To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened. To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.
Combine the chilies, tomatoes, onions, garlic, coriander and sugar in an electric blender and blend until smooth. Add salt, vinegar and parsley. Serve hot or cold with chicken, fried eggs, tomatoes or tacos. (or enchiladas?).
If using optional amaretto, soak cherries in amaretto for 15-20 minutes before beginning. Preheat the oven to 375°F Stack two baking sheets together and line the top one with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using the large holes on a box grater, grate the almond paste and then the butter directly into the dry ingredients. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the cherries or mini chocolate chips. (If using amaretto, drain cherries before adding. Drink or discard amaretto.). In a separate small bowl, whisk together the heavy cream, egg, and both extracts. With a fork, gradually stir enough of the liquid into the dry mixture until the mixture just starts to come together, reserving about 1 tablespoon of the liquid to brush the tops of the scones. Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Using a chef's knife or bench scraper. cut the dough round into 8 wedges. Transfer the wedges to the baking sheet, spacing the scones at least 1 inch apart. Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with sugar. Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden. Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes. Serve warm.
In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil. Mix well. Add steaks to container, turning to coat both sides well. Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes. Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak. Let sit 5 minutes before serving. In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.
Arrange the chips to cover an aluminum foil lined toaster oven pan. Set aside. In a fry pan or electric skillet over medium heat, cook the onions in a small amount of the beer on medium for about a minute, stirring constantly and adding more liquid to avoid sticking to the pan. Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans. Add more beer or water and stir as the mixture thickens. Add the meatless crumbles. Stir to mix and add enough liquid to keep it from sticking at all. Sprinkle the spices on to the most liquid areas and stir. Remove from heat. Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch. No need to preheat if you use the toaster oven and watch carefully to avoid browning. Note that chips will get crispier as they cool. Stir corn into the bean mixture and heat through. Stir in salsa now if you prefer. Spoon the mixture over the waiting hot chips. Top with the tomatoes and sliced romaine lettuce. Additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers. Grab a fork and a plate if the tortilla pieces were too small to use as a scoop. Enjoy!
Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside. In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de arbol. Gently saute for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes. Stir the cavolo nero into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, the cavolo nero will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.
Preheat barbecue to medium-high. Cook potatoes in boiling salted water until tender, but firm, about 14 minutes. Drain and cool slightly. Toss peppers in 1 teaspoons olive oil. Place on grill, close lid and cook until skins have blistered, turning once, about 8 minutes. Place in a bowl, cover with plastic and let cool. Peel and seed peppers. Cut into bite-sized pieces. Separately toss onions and potatoes with 1 teaspoons olive oil each. Place onions in a grill basket and cook for 5 minutes. Add potatoes and cook until tender and nicely charred, another 5 minutes; turning as needed. Add potatoes and onions to peppers along with remaining oil, mayonnaise, balsamic vinegar, salt, pepper and green onions; toss.
place the herbs and orange in teapot. Pour in boiling water and steep for 5 minutes. Strain. Consume immediately. If using the cranberries add to the water when you boil it and boil for 5 minutes before pouring into tea pot.
In a large saute pan, heat olive oil over medium-high heat. Add onions, cook until they soften, about 5 minutes. Add zucchini and peppers. Cook until soft, about 10 minutes. Add spinach and season with salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside. In another bowl, mix together ricotta cheese, Parmesan cheese (reserving some for top layer), garlic, and italian seasoning. Season with salt, pepper, and red pepper flakes. Set aside. To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9x13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add shredded mozzarella. Repeat until you have used all of the ingredients. Top layer should be sauce with mozzarella and remaining parmesan. Bake uncovered in a preheated 350 degree oven for 1 hour 20 minutes. Let rest for 20 minutes before slicing.
In a medium mixing bowl, stir together the cherry tomatoes, red onion, mushrooms, pepperoni, pizza sauce, mozzarella cheese, vinegar and garlic powder. Warm in the microwave for 1 minute. Cut each pita in half and warm in the microwave, about 30 seconds. Stuff each with a lettuce leaf; fill each pita with the pizza salad and serve.
In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture. Using a fork, stir just until moistened. Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet. Bake 450°F oven for 10 to 12 minutes or until golden.
Press the pastry squares into 8 x 1 cup capacity greased Texas muffin tins. Combine ham, tomatoes chives and spring onions then divide evenly between pastry squares. Whisk together the cream cheese spread, eggs, cream and seasoning. Pour over ham filling and sprinkle each with grated Parmesan. Bake at 200°C fan-forced for 12-15 minutes until pies are golden and cooked through. Serve warm.
In a medium saucepan, combine pork and onion over high heat, stirring, until meat loses its pink color and begins to brown. Add garlic and oregano, stirring, 1 minutes. Add flour and cook, stirring, for 1 minute longer. Gradually stir in chicken broth and bring to a boil, stirring. Add green chiles, jalepenos, parsley and salt. Cook, uncovered over medium heat for 6-8 minutes.
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.
Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out. Slice the banana into even slices and add to the pouch along with butter, kahlua, and sugar. Seal pouch and shake to combine. Grill or broil about 5-10 minutes or until bananas are soft and carmelized.
Cook the rice according to product directions. Prepare the dressing. Mix the rice and vegetables together. Add the dressing and stir gently. Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.
Preheat oven to 450°F. Place raisins, boiling water, orange zest and salt in a saucepan and simmer, covered, 10 minutes. Combine brown sugar and cornstarch and mix well. Gradually add the brown sugar to the raisin mixture, stirring to prevent lumps. Cook over medium heat, stirring, until mixture is thick and clear. Remove from heat. Stir in orange juice, lemon juice and butter. Let cool. Line a 9" or 10" pie pan with pastry. Add raisin mixture. Add second piece of pastry. Trim pastry and press edges together. Cut a few slashes in the top to let out steam. Bake for 15 minutes. Reduce heat to 350°F and bake for 20-25 minutes more.
In a skillet,cook pork over medium heat until brown; drain. Place pineapple, prunes and apricots on pork in skillet. Pour dressing over fruit and pork and heat to boiling; reduce heat; cover and simmer until pork is done, about 20-25 minutes.
Preheat oven to 350 degrees. In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery. Top with half of tomato sauce. Combine seasonings and sprinkle half over tomato sauce. Repeat layers. Cover and bake 70-80 minutes, until vegetables are tender.
Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch. Heat oil in a pan, once hot, fry shallot till fragrant. Slowly pour in the sauce mixture and cook until sauce thickens. Add diced char siew to the sauce, stir to coat well. Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir egg into the flour mixture to make a pliable dough. Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes. Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle. Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting). Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork. Brush the pastries with egg wash (lightly beat egg, water and salt together). Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown. Serve while they are still hot or warm.
Preheat the oven to 375 degrees. Put the water, 1/2 tsp salt, and the oil in a large heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occsionally, until tender, about 8 minutes. Drain and rinse under cool water. Set aside. In a small, heavy saucepan, melt 2 tbs of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 tsp salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6.5x10" casserole dish with the remeining 1/2 tsp butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot.
Preheat oven to 350. Grease and flour a bundt pan and shake out the excess flour. Place all the cake ingrredients in a bowl and beat on high speed until batter is thick, about 3 minutes. Stop mixing halfway through to scrape the batter down off the sides. Pour batter into prepared pan and place on the center rack in the preheated oven. Bake the cake for 40 minutes, until it is light brown and beginning to pull away from the sides. Remove from oven and cool in pan for 10 minutes. Prepare the glaze by combining all 3 ingredients. Remove cake from pan. While cake is warm, use a very thin skewer and poke holes over the top of the cake. Slowly spoon glaze over the cake. The glaze will seep into the holes and will also drizzle over the sides and center. This cake is wonderful warm or cool.
Pre heat oven to 400 degrees. Pound the breasts till 1/4 inch thick and place even amounts of cheese and ham in the center. Roll them up like a jelly roll tucking in the cheese as you you, then secure with some toothpicks to hold. Season the breasts with salt and pepper, brush with 1 tablespoon of olive oil, and place 1 tablespoon of butter on top of each chicken roll. Place in a baking pan sprayed with nonstick spray, and bake for 20-25 minutes. Core, peel, and slice apple, spritz with a little lemon juice to keep from browning. Heat 2 tablespoons of olive oil over med high heat and place apple slices in, season with tsp of each salt and pepper, then mix in brown sugar. Let your apple cook for about 6 minutes. Place apple slices over chicken and enjoy.
In a large salad bowl, combine the first seven ingredients. In a small bowl or jar with tight-fitting lid, combine dressing ingredients; mix or shake well. Pour over salad. Refrigerate for at least 1 hour, stirring occasionally. Serve with a slotted spoon.
Saute ginger, onions, carrot, sweet potato and celery for 2-3 minutes or until onion is tender. Add stock and simmer for 20 minutes or until veggies are tender. Add lime juice, salt and pepper and puree in blender until smooth. Heat if desired or serve cold.
Wash chicken well with cold water inside and out. Pat dry using paper towels. In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken. Season the inside of the chicken with salt and black pepper. Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using). Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap. For best flavor cover with plastic wrap and refrigerate overnight. Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string. Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack). Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy). Tent loosely with heavy foil. Set oven to 350°. Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan. Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°. Remove from oven and let rest (covered with foil) for about 20 minutes before carving.
Peel the potatoes, cut into 1" chunks.Boil or steam the potatoes in salted water until fork tender, about 30 minutes. , drain. Steam the cabbage, scallions, 1/4 cup water and 1/8 tsp.salt to boiling, reduce heat and cook until crisp-tender, about 10 minutes. Drain. To the potatoes, add the milk, 1 teaspoons salt, pepper. and butter. Mash until smooth. Stir in cabbage and scallions. Dot with butter and serve. (Don't forget to tuck a coin in for luck!).
Fry bacon on stovetop until crisp. Drain bacon and reserve at least 1 teaspoon of rendered bacon fat. When bacon is cool to touch, crumble it. Halve one of the avacados, remove the pit, and scoop the flesh into a medium bowl. Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined. Add the bacon crumbles and bacon fat and combine with avacado mixture. Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture. Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasongs with salt if necessary,(you can add a bit more bacon fat if you like), and serve.
Cook pasta to packet instructions drain and rinse in cold water. Combine all ingredients into a large mixing bowl and stir until covered with mayonnaise. Use more or less mayo to suit individual taste. Serve at room temperature or chilled in fridge. Enjoy.
In a large non-stick skillet coated with cooking spray, saute rice, pepper, onion, and mushrooms over medium-high heat until golden brown. Add tomatoes, water, and salt. Simmer covered for 45 minutes or until water is absorbed and rice is tender. Season to taste with cayenne and chili powder. Sprinkle with almonds- Serve immediately.
Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples. Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 1/2 mins or until the surface of the sponges looks almost dry. Stand for 5mins. Place the toffees and cream together in a bowl. Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms. Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard. To cook conventionally: Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.
Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth. In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels. In another medium bowl combine flour, corn meal, baking soda, salt and sugar. Stir in corn mixture. Add chopped parsley, green onions and chopped shrimp. Set aside batter until ready to cook. In a medium skillet heat vegetable oil over medium heat. Drop spoonfuls of the corn/shrimp mixture into hot oil. Fry on each side for about 4 minutes or until golden brown. Remove and cool on wire rack. Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl. Puree half the mixture and return to bowl. Mix.
Steam green beans until tender, drain and set aside in saucepan. In a skillet (small), saute cashews and butter on low heat for 5 minutes (watch closely, you don't want to burn the cashews). Add honey and cook 1 more minute, stirring constantly. Pour over beans and toss to coat.
Mix ingredients in a bowl. For a spicier sauce - add 1/4 tsp cayenne pepper. For a less spicy sauce - omit the chipotle. For a sweeter sauce - use ketchup instead of tomato sauce. For a less sweet sauce - use only 1/4 cup agave nectar. For a smoky sauce - add a few drops of liquid smoke. For a variation - add some minced garlic, freshly grated ginger, or lime juice.
Peel the hard-boiled eggs and slice each egg in half. Scoop out the yolks and fill the egg cavities with the cream cheese. Press a stuffed olive, pimento side upwards, into the centre of each cream cheese-filled cavity. Dip the tip of a toothpick in red food colouring and trace lines like broken blood vessels on the cream cheese. Peel the radishes leaving thin steaks of red skin on each radish to represent broken blood vessels. Using the tip of a vegetable peeler or a small, sharp knife carefully scoop out an olive-sized hole in each radish. Stuff each radish with a stuffed olive, pimento side facing out. Arrange the egg eyeballs and radish eyeballs in pairs on 6 serving plates and serve.
Heat oil on medium heat in Dutch oven or soup pot. Gently saute onions until softened-about 5 minutes. Add curry powder and stir, sauteing for 1 minute. Add butternut squash and pear pieces. Saute for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and puree until smooth, working in two batches if necessary.
Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine. Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat. Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result. Grill on medium setting until no longer pink. Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk. If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste. Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.