HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a saute pan and saute garlic and onions until translucent. Shake in about 1 tsp Southwest Seasoning and stir to coat. Add diced green peppers and stir to coat, saute about a minute. Toss in the rinsed quinoa to toast along with the chopped veggies. Add the tomato sauce plus the water and bring to a boil. Add pepper and salt to taste. Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed. Stir in green chillies, chili powder, and cumin. Cook another 2-4 minutes until hot.
Use mini muffin pans to form the "won ton cups". Spray your mini muffin pan with non stick spray and place one won ton wrapper over each space and press into pan with fingers. (Pampered Chef makes a little wooden dowel with round ends on each just for this and works great!) Bake in 350 degree oven till lightly browned and then take out of oven and put on cookie sheet. Repeat until all your won ton wrappers are gone. While your baking the shells brown the sausage and onion together till onion is almost caramelized. Drain grease. Let cool a little bit and add the cheese, dry ranch package, sour cream, chopped jalapenos and salsa. Stir together till all ingredients are well combined. Spoon mixture into shells and bake in 350 degree oven till bubbly. Approximately 10 to 15 minutes. Serve with salsa and sour cream on top!
Dice tenders into bite size pieces and set aside. Wash hands. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles. To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut. Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes. Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes. Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven. Mix again and microwave it another 2 minutes. Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!
Drain beans, peel the skins off for a better taste and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more paprika, lime juice, cilantro, salt and pepper.
Preheat oven to 350 degrees. Mix meat and other ingredients. Shape into a firm oval loaf in shallow baking pan. Bake for 1 hour. Makes 6 servings. Laurie's Note: Total 11 carbs. This was really good- very moist. When I removed it from the oven the baking pan was full of fat. I didn't pour it off; just let the meatloaf sit and soak it back up. Lana's Note: We like our meatloaf a little drier, so I drained off the fat. I have tried this recipe both ways& both are very good.
Combine all ingredients in a shaker or glass with ice and shake or stir. Serve over ice!
Put all ingredients into blender and blend on high until smooth. Add ice cubes for thicker smoothie.
Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture. Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.
Preheat broiler. Trim ends off eggplant and cut into 1/4" thick rounds. Spray cookie sheet with cooking oil. Place eggplant on cookie sheet and spray with cooking oil. Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside. In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds. Quickly add the onion and saute until soft and translucent, about 5 minutes. Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
Preheat oven to 375*. Lightly grease cookie sheets. Sift together flour, cocoa, baking powder, baking soda and salt and set aside. Cream butter with sugar on medium speed until light, about 2 minutes. Add eggs and vanilla, beating well. Gradually add flour mixture and blend well. Gather dough into a ball and cover with foil or wrap. Refrigerate 1 to 2 hours, until firm. Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth. Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies. Sprinkle with sugar or sprinkles, if desired. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown. Remove to wire rack to cool.
Chop bacon into small pieces. Fry until lightly brown; add onion, celery and green pepper and fry them. Put in potatoes and 2 pints of water. Season with salt, paprika and half of bay leaf. Simmer until potatoes are cooked. Mix flour with half of milk, pour soup into this, stirring continuously. Pour this back into saucepan and bring to boil. Add the rest of milk and corn. Reheat but do not boil. Serve hot, sprinkled with parsley.
after soaking cod overnight, change water. place cod in pot with enough water to cover it and boil cod for 15-20 minutes. remove from stove top, drain, let it cool and flake. peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash. let potatoes cool (I stick them in the freezer for quick cooling). place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together. now add the wine or broth until you get a nice mashed potato consistency. taste for salt and add if needed. heat oil in deep fryer or a wok until very hot. reduce heat to medium, high. grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty. drop it into very hot oil. and fry until golden brown, turning patty to brown on both sides. remove from oil and place on paper towel to drain. Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.
Bring sugar, water and molasses to a full boil over medium heat, stirring frequently. Turn the heat off and wait for the bubbling to stop, then add extracts.
Whisk all flank steak marinade ingredients together in a large bowl. Cover flank steak and marinate for 24 hours in a refrigerator. To make Giardiniera: Julienne green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans and cucumber. Add salt and toss. Cover with cold water and refrigerate for 24 hours. Strain the vegetables and rinse well with cold water. Drain and place in large bowl. Add remaining ingredients and let it set for 24 hours. Grill flank steak to personal preference. Allow to rest 10 minutes. Slice thinly. Place flank steak on a split ciabatta roll and top with decent amount of giardiniera.
Preheat oven to 350°F. Mix wet and dry ingredients separately then add wet to dry ingredients. Mix until all wet. Pour into 9 x 9 greased pan. Bake for 45-55 minutes.
Char the peppers over a flame or under the broiler until blackened all over. Place the peppers in a paper bag or place in a bowl and cover. Let cool to handle, then seed, peel and chop the peppers. Season the chicken liberally with salt and pepper. Heat the EVOO, 1 turn of the pan, in a dutch oven over medium-high heat. Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate. Add the chorizo, render for a minute or so, then add the potatoes and mushrooms and brown for a few minutes. Add the bay leaf, onion and garlic and season with pepper. Stir occasionally, wilt in the kale and soften the onion, then deglaze the pan with the sherry (or wine). Stir in the peppers and tomatoes. Add the chicken and stock, cover, lower the heat and cook the chicken through, about 25 minutes. Transfer the chicken to a plate. Thicken the sauce, uncovered, for 10 minutes, then return the chicken to rewarm. Discard the bay leaf, garnish with the parsley and serve with the bread.
On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly. Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl. Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once. Cover and let rise in a warm place, away from drafts, until doubled in size. Punch down dough. Knead well with floured hands. Divide the dough into thirds. Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan. Cover the dough with half of the prosciutto and half of the chourico. Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats. Roll out 3rd part of the dough and cover. Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size. Brush dough with beaten egg yolk. Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden. Allow bread to cool. Cut into serving size pieces. NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.
Peel and grate the carrots. Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple. Mix the carrots, prepared fruits and raisins in a medium sized bowl. Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste. Toss the dressing with the salad. Serve chilled.
Cut away the thick stem at the base of the cauliflower and tear off the green leaves. Separate the flowerets and wash them under cold running water. Reserve 10 small flowerets, and chop the rest coarsely. Combine the stock and water in a 2 to 3 quart saucepan, and bring to a boil over high heat. Drop in the whole flowerets, and boil briskly, uncovered, for 10 minutes, or until they are tender but still somewhat resistant to the point of a small, sharp knife. Remove the flowerets and set them aside in a bowl. Reserve the stock. Melt the butter over moderate heat in a 4 quart stainless-steel or enamel saucepan. Stir in the flour and cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let flour brown. Pour in the stock and the milk, beating constantly with a whisk. Cook, stirring, until the mixture comes to a boil and is smooth and somewhat thick. Reduce heat to low, and simmer for 2 or 3 minutes. Then add the chopped cauliflower, salt, pepper and nutmeg. Simmer, half covered, for 15 minutes, or until the cauliflower is soft enough to be easily mashed against the side of the pan. Pour the cauliflower and all of its cooking liquid into a sieve set over a bowl. With a wooden spoon, force the cauliflower through the sieve. Return the puree to the pan. Beat the egg yolk with a fork or whisk to break it up, then beat 1/2 cup of hot puree, 2 Tblsp. at a time. Now whisk the mixture back into the saucepan. Add the reserved flowerets and cook over moderate heat for 2 or 3 minutes, stirring occasionally. Do not let it boil. Add the lemon juice, taste for seasoning, and serve.
Let all the cheeses stand at room temperature to soften (approx 1 hour). Mix cheeses, onion and Worcestershire sauce together blending well. Shape into ball or log and roll in chopped pecans. Chill 1 hour before serving. *Can be made several days in advance; store in air tight container in the refrigerator until ready to serve.
Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted). Once potatoes are cooled, peel and coarsely chop. In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well. Add mayonnaise 1/2 cup at a time. Mix well until desired texture. Add mustard to taste. Add Tabasco to taste. Chill 30 minutes to overnight. Enjoy.
Make a smooth batter with first 7 ingredients. Mix in next 3 ingredients. For best results, refrigerate for an hour or so (but not necessary). Drop by spoonfulls into hot oil and deep fry til brown and crispy. Sprinkle with salt immediately upon removing from oil.
Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in crock pot, with fat side up, cutting to fit if necessary. Cover and cook on low for 10-12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.
Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside. Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring occasionally, until tender. Increase heat to high; stir in remaining 3 cups milk. Stir in potatoes, salt, black pepper and red pepper. Heat to boiling; reduce heat. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender. Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened; remove from heat. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for a minute or two. Do not burn. Add spinach to skillet. Toss well to combine. Continue to stir frequently so that all spinach becomes wilted. Season with salt and pepper. Pour mixture into serving dish, and top immediately with parmesan cheese. Serve.
Cover the steak with Worcestershire sauce; let sit for 5 minutes. Mix the flour with salt, pepper, and garlic powder. Heat oil in 12 inch skillet. Remove steaks from Worcestershire sauce; dip in flour mixture. Brown steaks on both sides for 6 minutes. Add onions; cook 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Trim off excess fat from pork. Place pork in slow cooker and place onions on top of roast. Mix remaining ingredients together except tortillas; pour over pork. cover and cook on low heat setting 8 to 10 hours or until pork is very tender. Remove pork; place on large platter or cutting board and pull pork apart. Place pork in serving bowl and pour sauce on top. Spoon filling into tortillas and roll up.
In a saucepan combine all the ingredients and bring to a simmer. Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it!
You also need 1 Cadbury Flake chocolate bar. Drain the fruit, reserving the juice. Break the sponge into pieces and layer in and up the sides of the serving bowl. Put a tbsp at a time of the reserved cocktail juice - you don't want it soggy, but you don't want it hard either. You should have a fair bit of juice left. Make one of the pudding mixes with 300ml milk and pour onto the sponges. Using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through. Put the fruit on top of that, make the other pudding with the remaining 300ml milk and pour that on top of the fruit. Again using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through. Whip the cream with the icing sugar and put on top of the last pudding mix and crumble the flake over the whipped cream. Leave in the fridge about 5-10 minutes (or more) before serving. Brilliant for breakfast the next day.
Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown. Add diced sweet potato, and stir over low heat for about 4 minutes. Add 2 cups water and simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder and seasoning, together with chopped herbs. Add coconut cream. Lastly, add cup of milk, mixed with cornflour. Simmer together for five minutes. Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender. Bring a saucepan of water to the boil and add the fettuccine. Boil for 10 minutes or until al dente. Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous ladle of sauce mixture and serve. Garnish with a sprig of fresh herbs.
For the apple butter: In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool. For the ham: Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan. Preheat the oven at 350 degrees F. In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving. Cook's Note: The apple butter is great on its own, with ice cream, yogurt or for breakfast.
Season chops with curry powder and seasoned salt. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes. Remove chops from pan, reserve. In small bowl stir cornstarch well into chicken broth. Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened. Return chops to pan; heat through. Serve chops garnished with mango and coconut.
Turn all grill burners to high and close lid to preheat. For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside. For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside. Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can. Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking. Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Transfer chickens to cutting board and let rest for 10 minutes.
Put all ingredients except fruit into bread machine. Set for dough. Add fruit at signal. Lightly oil 9x13 pan. When dough is ready, remove and punch down. Cut into 18-24 pieces. Roll each into a ball. Place balls 1/2" apart in pan. Cover and rise in warm place until doubled (about 1 hour). Cut cross into top with sharp knife. Bake 12-15 minutes @ 375. Make glaze adding sugar or milk to make consistency to drizzle but not run. Let rolls cool slightly and drizzle icing in cuts.
Spread a half teaspoon of butter on each slice of bread. Spread one slice with peanut butter. Swirl jam into peanut butter. Cover with other slice of bread.
Heat butter in large heavy pot over medium heat. Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes. Remove bay leaf and cinnamon stick; let soup cool slightly. Transfer to blender or food processor and puree until very smooth. Strain back into pot. Mix half-and-half, cream, and sour cream. Heat soup over low heat and gradually whisk in cream mixture. Stir in peas. Gently heat until peas are hot, but do not let soup boil. Season with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and scallions.
Cut cod into serving-sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450 degrees 8 to 10 minutes or until cod flakes easily when tested with a fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod.