HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mojo Sour cream (Alla Munee) Directions: Mix in bowl and refrigerate for 1 hour. Cuban Pie Crust Directions: Sift together flour and salt into medium bowl. Gently blend shortening into flour until mixture is crumbly. Stir in just enough cold water to keep it all together. Knead or process until smooth ball is formed, as little work as possible. Roll in a ball and refrigerate for 1 hour. Remove, divide into 2 equal balls and roll out to 9-inches. Preheat oven to 450 degrees F. Drape crust into pie tin, poke with a fork and cover with waxed paper. Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns. Remove and cool before filling. Sofrito Directions: Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown. Add tomatoes, cook for 3 to 5 minutes. Remove pan from heat and hold to add to pork. Pie Filling Directions: Preheat oven to 350 degrees F. Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese. Top pulled pork with sofrito mixture. Add remaining Swiss on top of pork. Lay sliced ham on top of Swiss cheese. Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan. Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes. Remove pie from oven, let cool and set for 5 minutes. Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle. Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center. Cut pie and serve with dollop of Mojo Sour cream.
Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.
Warm 1Tbs. of the olive oil in a frying pan or saute pan. In a bag or on a plate combine the flour, salt and pepper. Coat the chops with the seasoned flour. Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary. Transfer to a deep plate or platter and keep warm. Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic. Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken broth and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice, salt and pepper to taste. Pour the sauce over the chops and serve immediately.
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties. Place each patty on 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in half and place both slices on top. Seal aluminum foil tightly. Cook on campfire or in a 350 degree Fahrenheit oven for approximately 45 minutes.
Muddle fresh bay leaves in a cocktail strainer. Add peach nectar, vodka and lime juice. Add ice cubes; shake to combine. Strain into a martini glass; enjoy!
The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in liqueur and vanilla extract. Stir in pecans. Pour the cream cheese mixture over the crust. Bake at 350° for 15 minutes; lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. The topping-sprinkle the pecans over the top of the cheesecake. In the top of a double-boiler, melt caramels. Stir in sour cream. Drizzle over pecans; chill until serving time.
Preheat oven to 190°C Sprinkle the lemon juice over the chicken breasts. Mix the flour, salt and paprika in large plastic bag. Place chicken in the bag and shake the chicken in the flour mixture. Heat the oil in a frypan over high heat and fry the chicken to just brown. Transfer chicken to a baking dish. Sprinkle chicken with the grated lemon rind and soft brown sugar. Cover with slices of lemon and pour over the chicken stock. Cover with foil and bake for 25 - 30 minutes. Serve when ready.
Preheat oven to 325°F Grease a 9x9" square pan. Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl. Mix in flour and walnuts. Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side. Spread chosen jam flavor in a layer over top of the dough. Flour a flat surface. Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface. Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan. Bake 45 mintures, or until lightly browned. Cool in the pan on a wire rack before cutting into bars.
Preheat oven to 350°F (I have found that if you lower the oven temperature to 325, it will often prevent the "doming" of the layers. Grease and flour 2 8-inch pans OR butter and line with parchment paper. In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, about 6 minutes. Add the egg whties to the butter mixture one at a time, beating well after each addition. Stir 1/3 of the flour into the creamed mixture, then half the milk. Repeat process, ending with flour. Be sure to scrape the sides of the bowl down after each addition. Pour the batter into the prepared pans. Bake for about 23 minutes, or until cake tests done. Cool completely in pans on wire racks.
Finely chop coconut in food processor. Finely chop apricots in food processor. Finely chop half of the orange peel in food processor. Combine chopped apricots, chopped orange peel and 1 cup sugar and mix in the food processor. Form into small 1 inch bricks and roll and coat all sides with the chopped coconut. Cover with saran wrap and store in the refrigerator.
In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky. Mix in the pecans. Preheat the broiler. Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden. Watch it carefully so it doesn't burn. Rub one side of each piece of bread with garlic. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup.
Mix the flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk the milk, butter, eggs, and vanilla. Pour the mixture into the large bowl and whisk just enough to combine thoroughly. (Don't over-whisk, or the pancake will be tough. It's ok if there're some lumps left in the batter. When you cook it it'll smooth out.). Heat the griddle until a few drops of water tossed onto the surface runs around frantically. Melt a pad of butter onto the griddle and, using a paper towel, rub the butter around until it evenly coats the pan and lubricates it. Scoop 1/3 cups of batter onto the griddle to make a pancake. Cook the first side until bubbles cover the pancake surface and begin to pop, then flip the pancake over. Once the second side has lightly browned (about half the time it takes to cook the first side), remove and serve.
Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft. Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish. Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco. Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix. Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom. Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft. Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm. Cook the spaghetti until just tender; drain and toss with the butter and keep warm. Rinse the beans and place in a small saucepan; add 1/2 cup water and cook over medium heat until warm; drain well. To serve--arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion. Ladle chili over all and add the reserved spicy oil to taste. Sprinkle toppings over, as desired.
Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and saute until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.
In a food processor mix all ingredients except for 1 teaspoon of the bacon bits till combined. Place on a serving platter then top with remaining bits. Serve with crackers of your choice.
Wash and quarter the tomatoes, if they are very large, halve the quarters again. Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds. When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes. Add everything else except the garlic, stir, cover and cook for approx 6 minutes. Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.
Combine all ingredients in blender or food processor. It is imperative that you use a blender or food processor, otherwise it will not be a smooth batter. Heat a pan over medium heat, spray with oil. Pour or spoon about 1/4 cup into a pan, shape into a pancake if needed. These will cook rather slowly, about 2 minutes on each side until slightly browned. Enjoy!
Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage. Preheat oven to 350°F. Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes. Add to sausage, along with herbs and croutons. Mix to cobine. In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock. Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.
Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeno pepper. Puree the mixture until smooth. Let the dressing sit at room temperature for at least 30 minutes. Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.
Stir together all the ingreidents until a lumpy mixture. Form in to 2 inch paties and fill with paste. Bake on a baking sheet at 350 for 10 min then turn heat to 300 for 20 more min until light and crispy.
Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat. Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside. heat oil in thick bottomed pot to med-high heat. Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter. Add chopped garlic and onion and cook for a few minutes until onions start to brown. Add the curry paste and cook for about 3 minutes stirring frequently. Add chicken pieces, salt and pepper. Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn. Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes. Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes. Reduce heat, simmer for about 5 minutes. Add Cilantro and/or basil (optional). Serve over rice. Enjoy!
To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; saute 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer. Remove from heat; cool. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade. (Note: This is enough for up to 4# lamb.).
Combine rice, avocado, cucumber, green onion and crab. Blend well. Whisk together mayo, wasabi, soy sauce and rice vinegar. Add dressing mixture to rice mixture. Toss to blend. Place about 1 cup of mixture into each tortilla. Roll tightly, slice into 2" slices and serve.
Mix first three (wet) ingredients. Mix next four (dry) ingredients. Mix dry ingredients slowly to wet ingredients till everything is blended well. Heat pan to 4 (med), add oil, cook test pancake. Lower heat to 1 or min,. Use a drop of oil for each group of pancakes on the pan. They tend to stick a little. Use a lid to cook pancake inside out before the outside burns. MUST COOK ON LOW or they will burn!
Preheat the oven to 400. Place fish fillets in a greased 9x13 dish; sprinkle with salt and pepper. Combine lime juice, sour cream and parsley, stir well; pour over fish. Sprinkle with lime rind. Bake at 400 for 20 minutes till flakes easy with fork.
Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan. Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside. Combine flour, baking powder, baking soda and salt in medium bowl; set aside. Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers. Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.
Heat the oil in an 8- to 10-quart stockpot over medium heat. Add in the onions, celery, carrots, leeks, bay leaves, and pepper. Stir/saute until the vegetables are tender but not browned, 5-8 minutes. Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes. Adjust the seasoning to taste with salt. Stir in the okra and simmer until just cooked, about 5 minutes. Add the diced green peppers and cook for 5 minutes. Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.
On the grill or under the broiler, roast the jalapeno peppers whole, until they start to turn black. Once they are black on all sides, put into a brown paper bag, close and let sit 5 minutes. Remove from bag and peel off skin. Using a knife, slit open jalapenos, and take the seeds out and remove the stem. Cut jalapenos in half so you have 4 total slices of jalapeno. Set aside. In a bowl combine ground beef, 1 egg, ketchup, salt, garlic, and onions. You may also use any other seasonings you like in your hamburger mixture. Mix well. Form 8 thin patties. Take one slice of jalapeno and one slice of pepper jack cheese and place on 4 of the patties. Top each patty with remaining four patties and seal the edges together so the cheese doesn't leak out. Grill burgers or cook as usual until done. Your burgers will have a spicy, cheesey surprise in the middle of each one. Delicious!
Pour in glass over ice and mix well. Garnish with cherry or fresh slice of pineapple.
in saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla. Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie. Bake in moderate oven 350°F 12 to 15 minutes. Variations of Vanilla Cream Pie-------------. Banana or Coconut or Butterscotch or Chocolate or Pineapple. Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter. For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa. For banana layer three sliced bananas on crust and pour pie filling over. For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling. You may also make this into a pudding by using 3 cups of milk instead of 2.
Pop all 3 bags of microwave popcorn as directed one at a time. DO NOT BURN or SCORCH popcorn. After all the bags of popcorn is popped, dump all the popcorn in the paper bag. Melt 1 stick of butter or margarine in the microwave or stove. DO NOT BURN OR SCORCH BUTTER. Pour butter in the bag on top of popcorn. Pour 2/3 cups of parmesan cheese into bag of popcorn and shake well. Pour popcorn in a big bowl and enjoy. You can also add more or less butter and cheese to your liking.
Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely. In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated. Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice. Simmer until the moisture has evaporated - set aside to cool. Meanwhile whisk the 2 eggs with the water & cornstarch. Whip the egg white until it forms soft peaks. Mix the egg white with the cooled chicken mixture,. Fold the chicken mixture into the whisked eggs. Heat a no stick omelette pan over medium high heat. Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top. It should be almost totally cooked. Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll. Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate. Cook second omelette. Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve. Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.
Cover and cook spinach and water for about 10 minutes, until spinach is wilted; drain well. Heat butter in a skillet over medium-high heat. Saute garlic in butter. Stir in spinach and remaining ingredients. Cook uncovered over medium heat, stirring often, until heat through.
Split and toast the english muffin. Top each half with 1 Tbls. of the cream cheese and half of the blueberries.
chop peppers and onion into small cubes (I like mine tiny, but it's to taste ). place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain. add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed. while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up"). slice velveeta into 1/4 inch slices put beef mixture into 9 by 13 inch glass oven pan cover beef with velveeta slices drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth. cover with foil and cook at 350 for 12-15 minutes uncover and cook at 400 for 5-10 minutes when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes) enjoy :).
Heat non-stick frying pan to medium high. Brown 1 tortilla on both sides, keep it moving or it will burn. If you get bubbles press the tortilla down with a spatula, just remember: keep it moving! Sprinkle with a little salt for flavour once tortillas are warm. When both sides are covered in brown spots (less than a minute per side on my stove) remove from pan and put in large bowl. Shape by putting smaller bowl on top. Be gentle or it will crack. Repeat with remaining tortillas. Use immediately. I recommend filling them with Paula Deen's Taco Salad recipe #141195.
Combine honey and water. Boil over high heat. Add pectin. Stir constantly. Bring to a full rolling boil . Remove from heat. Skim. Pour into sterilized jars. Seal.
Cook noodles, then drain and rinse in cold water, and drain again. Add remaining ingredients, mix thoroughly. Chill for 1 hour.
In a large saucepan filled with boiling water, cook pasta until firm. Drain. Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat. Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes. Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth. Stir in lemon zest, dill, salt and cayenne. Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.
Wash beans and let them soak in water and half of the green pepper over night at room temperature. Once beans have swollen, simmer on stove until they become soft (about 45 minutes). Heat olive oil in pan and saute onion, garlic, and the rest of the green pepper. Add 1 cup of the coked beans to pan and mash well. Return entire mixture to pot with beans. Add salt, pepper, oregano, bay leaf, and sugar. Cover and return to boil. Simmer for 1 hour longer. Add vinegar and dry wine, cover and simmer for one hour longer. If beans are still too wet after this time, cook uncovered until they thicken. Remove bay leaf and top with olive oil prior to serving.
preheat oven to 350. dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside. Boil or bake potatoes until soft. peel potatoes while still warm and whip with a hand mixer to remove the strings. add butter, then mix. add sugar next. then add remaining ingredients. taste for sweetness. and pour into crusts. bake for 20-30 minutes or until set.