HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes. Lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top. Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.
Put first 6 ingredients in to blender, let soak for 20 mins or until dates soften. Blend until smooth. Add more water as needed by the tablespoons. add cacao nib, cacao powder, green drink powder supplement and hemp hearts, blend until smooth. Spread mixture evenly over parafex sheets, sprinkle with sesame seeds. Dry according to dehydrator directions. I like to turn my bars over as soon as I can peel it off parafex easily. Keep refridgerated.
Spinach -- In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted. Sauce -- As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy. Finish -- Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through. Serve -- Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.
Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized. In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat. Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside. Use a stick blender (or a food processor) to blend the remaining mixture until smooth. Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes. Garnish with reserved cooked bacon, if desired. Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.
Put all ingredients into a large bowl, mix well. Pour into chilled pie crust and bake in a preheated 350 degree oven for 1 hour, or until set. Serve hot.
Preheat oven to 375°F Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside. With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined. Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes. While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff. Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.
Cook pasta according to package directions and drain. In a large nonstick skillet, melt butter and add hot pasta. Crack eggs over pasta and scramble. Sprinkle parmesan over pasta and serve, adding salt, pepper, or hot sauce.
Butter 8x8 inch baking dish. Preheat the oven at 350&deg;F. Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6). Roll each peach slice in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it's thickened, remove from heat and pour over the dumplings. Pour the soda in the middle and along the edges of a pan (not over the rolls). Bake for 30-40 minutes, or until they become golden brown. You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like. Serve warm.
Season the pork generously with salt and pepper. In a large heavy pot, heat the oil over med-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. Preheat the oven to 300 degrees. Pour off all but 1 T fat from the pot. Add the onions, carrot, and garlic and saute over med-high heat until softened, about 5 minutes. Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes. Add the flour and cook, stirring constantly, 2 minutes. Pour in the beer and stir to scrape up any browned bits on the pot bottom. Cook until the liquid starts to thicken, about 10 minutes. Stir in the cider, broth, vinegar, and thyme. Season with salt and pepper and bring to a boil. Return the pork to the pot, cover, and cook in the oven for about 3 hours. Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer. Transfer the pork to a cutting board and cover loosely with foil. Skim the excess fat from the surface of the cooking liquid. Cut the pork across the grain into thin slices. Arrange the slices on a platter, spoon the cooking juices over the top and serve.
Mix all ingredients into a large bowl and add meat slices. Mix well and make sure the meat gets evenly coated. Put into a zip top bag and refrigerate for at least 4 hours and up to 24 hours. Place slices into your dehydrator or smoker at 165 degrees. Thinner slices will take about 4 hours. Make sure it doesn't get over dried and turn brittle. After if fully cools off put into refrigerator or put in freezer for long term storage. ENJOY!
Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes. Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.
Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large ziptop bag along with the chicken and shake to coat. Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked. In same pan, sautee the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through. In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil. We served it over yellow rice.
Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.) OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing. In a food processor or with an immersion blender, puree basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .
Preheat oven to 400 degrees F. Toss vegetables with oil and salt and pepper. Spread vegetables on a cookie sheet and roast in the oven for 20-25 minutes, stirring occasionally. Put in a bowl with seeds and cheese. Mix gently and eat immediately.
Dissolve gelatin in boiling water. Stir in ice cream until melted. Add strawberries and cake broken into small pieces. Chill until set. Slice in squares. Top with whipped cream.
In sterilized jar place 2 cups grapes. Add 1/2 cup sugar. Fill to top with boiling water. Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents. Let juice stand 3 to 4 weeks before using. Strain juice from grapes and use juice.
Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften. Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn. Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes. In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves. Serve soup hot in heated bowls, topping each serving with sour cream mixture.
Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan. Add the herb sprigs and garlic and simmer for 1 minute. Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened. Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath. Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender. While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish. To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.
Combine the soda water and grenadine. Chill for about an hour. Pour into two glasses. Top each with three tablespoons cream.
Place top oven rack 3 inches below broiler and preheat the broiler. Line a cookie sheet with foil and spray with a non fat cooking spray or olive oil spray. Put a single layer of eggplant slices on the sprayed pan. Drizzle 1/4 cup of salad dressing on the eggplant slices and sprinkle with Italian seasoning. Broil the eggplant for three minutes,turn over and drizzle with rest of the italian dressing and broil for 7 minutes or until tender. Spread the diced tomatoes over the eggplant and sprinkle with the shredded mozzarella. Top off with Italian seasoning. Put it under the broiler until the cheese is golden brown -- about 3 minutes. Enjoy !
Place chicken, mushrooms, wine and soup in the crock pot and stir. Cover and cook on high for 3-4 hours (or 7-9 hours on low). Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs. Add the creme fraiche and flour mixture to the chicken and gravy and stir until the chicken falls apart into fork-sized pieces. Add salt and pepper to taste. Continue to cook for 30 minutes on low. Serve chicken and sauce over hot cooked noodles.
In a large mixing bowl, combine the plain flour, oatmeal, sugar, baking powder and salt and stir briefly. Add the raisins and lemon zest and stir until evenly combined. Make a well in the centre of the dry ingredients and break the egg into the centre. Stir to gradually incorporate the egg into the flour mixture, then add the milk a little at a time, stirring after each addition, to give a well-blended batter. Set aside for 20 minutes. When ready to proceed, heat the waffle maker and grease with oil spray or butter as desired. Add the melted butter to the batter and stir to combine. Ladle a quarter of the mixture onto the hotplates of the waffle maker (use less if you have a small stovetop waffle iron). Ensure the batter is evenly distributed then press the sides of the waffle maker together and clamp shut. Cook for 3-5 minutes, depending on whether you like your waffles slightly soft or crisp and honey-brown. Serve immediately, dusted with a little sugar if desired, or keep the cooked waffle warm in a low oven while you toast the remainder.
Preheat grill to medium high heat. Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside. Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling. Rub each with a touch of olive oil. Season each steak inside and out with salt, pepper and optional rub, set aside. Mix the remaining ingredients together divide into four and fill into the cavity of each steak. Cover the hole with the slice of meat. Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.
In a small bowl, dissolve cane sugar in warm water. Mix gently and add yeast. Allow mixture to rest for 10 minutes. In a larger bowl, knead together the flour and margarine until mixture resembles small beads. Add yeast mixture and mix gently with a spoon. On a floured cutting board, knead dough until it's smooth and pliable. Form into a ball and place back into a larger bowl. Cover with plastic wrap and allow to rise for about two hours. In a medium skillet over medium-high heat, heat vegetable oil. Add seitan, salt, and pepper, and pan-fry for about 3 minutes on each side. In a medium bowl, mix hoisin sauce, chili sauce, and sour cream. Add fried seitan and set aside. On a cutting board sprinkled with baking powder, divide dough into 12 flat rounds. In the center of each round, add a heaping tablespoon of the seitan mixture. Pull the sides of the rounds up to completely encase the seitan mixture and twist the dough to seal. Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot seam buns for about 15 minutes.
Fill shaker half full with ice; add amaretto, Kahlua, and cream. Shake vigorously for 5-10 seconds. Strain drink into a chilled cocktail glass; garnish with a cherry.
Mix cake as directed on package and bake in greased 9x11 glass dish until done. Watch carefully not to overcook because it will be thinner than usual. Let cool. Mix together cream cheese, vanilla pudding, and milk. Pour over cake in the glass dish. Layer pineapple, Cool Whip and nuts. Refrigerate. .
1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil. 2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so. 3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy! 4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
Soak cashews in filtered water for 4 hours. Drain and rinse well. Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves. Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste. Use as is or flavour as desired. Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below. 6 Vegan Aioli flavour variations: Vegan Spicy Chipotle Aioli: add 2 tsp dried chipotle powder with vinegar OR. add 2 Tbsp chipotle in adobo sauce before adding water OR. soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli. Vegan Wasabi Aioli: replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste. Vegan Tartar Sauce: add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt. Herbed Vegan Aioli: add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro). Vegan Black Olive Aioli: add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste. Vegan Mango & Chili Aioli: add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.
Preheat oven to 350F. Spray 9x13 pan with cooking spray; set aside. Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt. In medium bowl, combine apple juice, oil, and egg yolks. Stir liquid ingredients into dry ingredients and mix well. In large metal bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter. Pour into prepared pan. Bake 30 minutes or until toothpick inserted in the middle comes out clean. Cool on wire rack. Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy. Spread over cooled cake.
Combine the ingredients in a 1 1/2 quart bowl. With your microwave set on MEDIUM, cook 6 to 8 minutes, rotating and stirring one-quarter turn every minute. Remove from microwave, stir well and serve with crackers or chips.
Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour. Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven. Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes. Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.
As I said before, this can be cooked any way you would like. Still, I prefer to grill these over charcoals. Assemble all ingredients, and dump the chicken inches Let meld for at least 3 hours (although overnight is best). Cook completely Cover with the finely diced peppers (for color), And enjoy! This is the first recipe I have ever posted online, so please be kind. I hope you enjoy this as much as I do!
In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned. Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so. Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer. Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour. Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup. Serve, topped with a little pecorino romano, if desired.
Preheat oven to 350?F. Line muffin tin with paper liners or lightly coat with nonstick spray. In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia. Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended. Fold in radishes and raisins. Bake for 26 to 28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack.
Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice with melted butter. Lay the slices, buttered side down, on a clean work surface. Place 2 slices of cheese on each of 2 bread slices. Top each with one of the other bread slices, buttered side up. Place the sandwiches on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 2.
While rice is cooking, sautee ham in butter. Add onions and celery, cook over medium heat intil tender crisp. Stir in soup, wine, mustard, and dill weed, heat thoroughly. Add sour cream and pimento, Heat, but do not boil. Serve over hot rice.
In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to saute. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes. In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sauteed onion and butter from skillet. Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender. Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes. Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.