HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saute pan, saute jalapeno until softened. In a large pot, heat cheese and milk on medium-low heat, stirring constantly. Once cheese is melted, slowly mix in salsa, jalapeno, green chilies and ground beef. Mix in seasonings. Enjoy with Chips. I usually use a slice of Fresh lime to spice up the chips a little. Try it on one chip to make sure you like it. If you are making it in the Crockpot, just through it all in and stir occasionally. Cook on Low.
Combine tuna, cheese, and dressing. Separate crescent dough into four rectangles. On an ungreased baking sheet, press each rectangle to about 4" x 8". Cut each rectangle in half to form eight squares. Mound tuna mixture on a diagonal half of each square, leaving a border around the filling. Fold dough squares i n half to form triangles. Press edges with fork to seal, and cut a slit in the top (or some type of air hole). Bake at 375 degrees Fahrenheit for 14 to 16 minutes until golden brown. If desired, add chopped peppers, onion, celery, or olives to filling.
Mix all ingredients in a 3 1/2 to 6 quart crock pot. Cover and cook on low 8 to 10 hour or high 4 to 5 hours. Serve over spaghetti.
Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes. Add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute. Return corn to skillet and toss to combine. Press mixture with spatula to lightly crush black beans. Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast about 2 minutes. Flip tortilla and toast 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapenos, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
Mix all ingredients together in a large bowl. Pour into 9" by 13" pan. Cover and freeze. Serve frozen.
Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside. Boil spaghetti noodles to al dente according to package; drain. While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet. Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish. In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk. Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth. Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish. Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano. Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.
In a large pan heat the butter and oil. Add onion, garlic, salt and sugar cook over medium-low heat till golden brown about 20-30 minutes. Add tomatoes bring to a boil then reduce heat to simmer for 15 minutes. Softening the tomatoes and reduce the liquid. Add remaining ingredients bring back up to a boil then remove from heat. Ladle into sterilized jars leaving 1/4 inch head space. Wipe rims and adjust lids. Process the jars for 5 minutes. Remove from canner and let cool.
Puree the raspberries in blender. Press through a fine sieve to remove seeds. In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy. Spoon into individual dessert dishes and garnish with the extra raspberries. Refrigerate at least 1 hour before serving.
Preheat oven to 350. Brown ground beef and onion in medium skillet. Cool. Spray 13x9x2 pan with cooking spray. Layer half the beef mixture, half the potatoes, and half the fries. Repeat layers. In a bowl, mix the remaining ingredients. Pour over beef/potato mixture. Bake, uncovered, for 60 minutes.
Broil tomatoes for 8 minutes, let cool and slip off skin. Heat oil over medium heat and add onion; cook for 3 minutes. Add garlic and cook for an additional 2 minutes. In a blender, combine tomatoes, garlic, and onions; process until smooth. Combine mixture with broth in a saucepan; bring to a boil on high heat. Reduce heat and simmer for 3-4 minutes. Stir in basil and season with pepper. Enjoy!
Adjust oven rack to middle position. Heat oven to 350. Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl. Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside. Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt. Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute. Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute. Season with salt and pepper. Serve directly from hot skillet.
Line a large baking pan with baking parchment. Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also. Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth. Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated. Spread about 1" thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly. Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the. mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks. Keep pressing the mixture firmly so that it sticks. When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight. Make the cake according to pack instructions, adding the sprinkles to the wet batter. Cool completely and then cut into small cubes to make the stuffing. To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst. Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool. To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies. Place the cake cubes into the cavity and the cranberry sauce into a small bowl.
In a large deep pan heat the oil over medium and add the onion & garlic. Cook gently until softened for about 2-3 minutes. Add the potato, broccoli and stock and bring to the boil. Turn heat down and simmer for 20 mins until vegetables are cooked. Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture. If using a blender add soup back to the pan and heat gently. It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning. If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently. Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side. Note: cooking time does not include the extra time for the bacon addition.
Boil pasta in plenty of boiling, salted water until al dente. While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl. In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste. Drain cooked pasta and add to bowl with the sauce. Toss well. Serve immediately.
Preheat oven to 350°F. Cook papaya in a little boiling water until tender. Drain well. Cook celery, onions and carrots in butter until tender. Add broth, stuffing cubes and yogurt. Mix in papaya. Bake for 20 minutes, until heated through. If you have it and want, add panko bread crumbs and Parmesan cheese on the top and broil for the last 5-7 minutes.
Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact it's up to you to decide how thick you want it to be). In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs. Grease a baking tin with the remaining oil (don't forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes. Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min. In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper. Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min). When ready take out of the oven and leave to cool a bit - potatoes cool very slowly. Serve very warm.
Preheat oven to 350*F. Butter a shallow ovenproof dish. Trim the leeks, cut a slit from the top to bottom and rinse well under cold water. Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender. Remove and drain well using sloted spoon. Arrange (line'em up) in the prepared dish. Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese. Season well with salt and pepper. Pour the cheese and yogurt mixture over the leeks. Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce. Back for 35-40 minutes, until the top is crisp and golden brown.
To Make the Dough: Place the flour, yeast, and salt in a bowl and mix for a few with the hook of a stand mixer (or by hand). Pour in the oil and water and process with the dough hook and knead until ingredients are fully incorporated and pliable. (If mixture is too wet to form a ball, add a bit more flour. If too dry, add a few drops of water.) Continue to knead for about 45 seconds to form a ball and dough is smooth. Place dough in a lightly oiled mixing bowl and turn dough to oil the top. Cover and let rise in a draft-free area for approximately 1 hour or until doubled in bulk. Meanwhile, steep the garlic in the 1/4 cup olive oil over low heat until warm, being careful not to let oil come to a boil, being careful to NOT burn garlic. Remove from stove top and set aside. Preheat oven to 425-degrees F. Sprinkle a large baking sheet with the cornmeal. Once dough has doubled in size, punch dough down and roll or pat on a lightly floured surface to an approximate 11 x 17-inch rectangle about 1/4 inch thick and place in the prepared pan (if you don't have a pan that is 11 x 17-inch rectangle, divide the dough into 2 smaller size rectangle pans.) Use your thumb to make several light dimples or indentations in the dough. Gently brush with 3 tablespoons of the flavored olive oil, then cover with a layer of thinly sliced tomatoes. Sprinkle with scallions, cheese, and rosemary. Dribble with remaining 1 tablespoon oil. Bake in the lower third of the oven for 20 - 22 minutes (or until done), until focaccia is a rich golden brown and its edges are crisp. (Can be baked ahead, but under-bake by about 3 minutes.) Immediately remove from pan. If serving right away, use a pizza cutter or sharp knife to cut into small squares. (If planning to freeze for up to 1 month and then serve, let cool completely on a rack, wrap in foil, and freeze in a single pice or in 2 pieces. To serve, thaw unwrapped on a rack, then bake for 5 - 8 minutes until golden brown and hot.).
In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt. Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal. In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn. Add the raisins to the butter mixture and heat through. Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal. Serve piping hot. Mmmm!
Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes. Remove from heat and allow the chicken to cool in the water, until you are able to handle it. Remove the skin and coarsely shred the meat; set aside. Over a high heat, in a saute pan, char and blister tomatoes on all sides. Do not use oil. Remove from heat and add the chicken stock and chipotles. Cool; pour into a blender, puree until smooth; Set aside. Put the chorizo and onions in a stockpot, cook over medium heat. When the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender. Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes. Add salt to taste. Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.
Thaw spinach and squeeze dry. Mix with ricotta, Parmesan, mushrooms, onion, oregano, salt, and egg. Lightly grease or spray 24 mini (1") muffin cups. Place a slice of pepperoni in the bottom of each. Spoon cheese mixture into cups. Bake at 375° about 25 minutes, or until light golden on top. Cool 10 minutes, then gently loosen and remove from pans. If you wish, garnish with small dabs of sour cream, and additional finely chopped pepperoni.
Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes. Top with whipped cream and sprinkle with cinnamon or cocoa powder. Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .
Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice. To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. Stir to dissolve sugar; let cool. Rinse the fillets with cold water and pat dry with paper towels. Cut fish in 1-inch pieces removing bones. Peel and slice onion. Separate slices into rings. Arrange herring and onion rings in alternate layers in sterilized jars. Cover with pickling solution and cap. Refrigerate at least 3 days before serving. The herring will keep up to 3 weeks refrigerated.
Heat the oven to 450. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Combine the breadcrumbs and flour. Lightly beat the egg whites with 8 teasp water. Dip chicken in the egg white mix and then coat with the breadcrumb mix. Heat a little oil in frying pan and brown chicken for about 5mins each side. Place chicken in an oven proof dish and place in oven at 180'C or 350'F. Bake for approx 15mins or until cooked through. While chicken is in oven make sauce. In a small saucepan melt butter and add flour. Cook 1min. over med heat. Add milk and stir constantly until boiling. Turn to low heat and simmer for 2mins still stirring. Remove from heat and stir in 1/4cup cheese. Place a chicken breast on each of 4 plates and pour over sauce. Sprinkle with remaining cheese. Garnish with parsley or paprika.
Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions. Mix the dry ingredients together with a whisk, stirring in the chocolate chips last. Add in the milk, then the slightly cooled melted butter. Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps. Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops. For softer waffles, cook less time, for crispy waffles, cook longer. In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done. Serve as is or with butter or powdered sugar or syrup - whatever you prefer.
Line a 9x13-inch glass dish with vanilla wafers. Melt margarine in a saucepan; add powdered sugar. Beat eggs into margarine mixture gradually; pour over wafers. Spread pineapple over sauce. Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer. Sprinkle with pecans; chill for several hours.
Preheat oven to 350°F. Combine cookie crumbs, butter and sugar and mix well. Press into the bottom of a lightly greased 9" springform pan. Beat cream cheese, sugar and cornstarch together until light and creamy. Add eggs one at a time, beating on medium speed after each addition, just until mixed. Do not overbeat. Do not beat on high speed. Mix in lime zest and vanilla extract. Fold in blueberries. Mixture will be thick. Spoon or pour filling into crust. Bake 15 minutes. Reduce oven temperature to 200°F. Continue to bake for 2 hours, or until filling is firm but still slightly jiggly in center. Remove from oven and turn oven off. Carefully run a knife around the inside edge of the pan. Return to oven and let cool for 2 hours. This is best if refrigerated overnight at this point to let the flavors blend. Combine preserves, cornstarch and lime juice in a small saucepan. Cook over low heat until bubbly and thickened, 7-10 minutes. Let cool slightly and spread over top of cheesecake. Chill at least one hour before serving.
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell. In a large bowl, mash pulp with the cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.
In a large deep skillet over medium-high heat add olive oil and saute the onions until soft and translucent. Add the sausage, salt and pepper and saute together for another 5 minutes. Add the chopped garlic and stir in for a minute. Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta. Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed. Taste and adjust seasoning to taste if needed. Remove skillet from heat and leave covered until ready to serve.
TO SMOKE SALMON (if you wish) - in a wok put a tablespoon of tea leaves and wet with 1 or 2 teaspoon of water, heat up and then place a rack in the wok and place salmon fillets on the rack, put a lid on and smoke for about 8 to 10 minutes (should still be slightly pink to the centre). Preheat oven to 180°C (if using presmoked salmon). Cut skin a pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shap cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total. Heat juices, sugar and chilli in a small pan over medium-low heat , without stiring, for 8 minutes until syrupy. Meanswhile wrap slamon loosely in foil and bake for 10 minutes until pleasantly warm (not necessary if you have freshly smoked your raw salmon). Remove and discard salmon skin, then divide fillets among plates (we did not remove skins and the taste was great). Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon). Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).
In 2-quart saucepan, thoroughly combine sugar and flour. With wire whisk, gradually stir in milk until smooth. Cook over medium-high heat, stirring frequently, until mixture has thickened and boils. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat and cool completely. In medium bowl, with mixer at medium speed, beat butter until light and fluffy. Gradually beat in milk mixture; beat in vanilla.
Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet. Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl. Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount. Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut. Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step. Mix and refrigerate for a few hours, overnight preferably. Serve cold.
Cook pasta according to package. Drain and rinse. In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally. Stir in flour, thyme, and pepper. Add half and half, light cream, or milk and the chicken broth all at once. Cook and stir til thick and bubbly. Cook and stir for 1 minute more. Stir in pasta, ham, and spinach. Spoon mixture into a 3 quart casserole. Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.
Preheat oven to 350°F. Cook zucchini in a little salted water until tender. Fry carrots and onions in 4 tablespoons of butter. Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream. Gently fold in zucchini and put in 8" x8" dish. Toss remaining butter and croutons and put on top. Bake for 30 to 40 minutes. Enjoy!
Drain the blueberries, reserving 1/4 cup juice. Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well. Bring to a boil over medium heat; reduce heat to low, and simmer 5 minutes, stirring occasionally. Stir in blueberries. Serve warm.