HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in olive oil until slightly browned. Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently. Add tomatoes, vegetable broth and pasilla chile. Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved. Simmer gently 30 minutes. In the meantime, heat vegetable oil in a skillet. Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!). Sprinkle with the juice of 1/2 lime and set aside. And here's the important part- try not to eat all the tortilla strips before the soup is done! LOL! Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more. To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.
For the cookies: Preheat the oven to 375°F Spray baking sheets with cooking spray or line with parchment paper. Set aside. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool. While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin. For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern.
Heat oil in a large saucepan over med-hi heat. Add shallot, celery, and carrots. Saute until the veggies are beginning to soften, 2-3 minutes. Add chopped tomatoes with juice, broth, and bay leaves. Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes. Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta. Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes. Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced. Garnish with grated parmesan cheese. Serve.
In a large skillet over mediu heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce, cook 7 minutes longer. Stir in cream, simmer for 4 - 5 minutes or until sauce is thickened (do not boil). In a small bowl combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4 - 6" from the heat for 2 - 3 minutes. Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1 - 2 minutes or until the cheese is melted.
Sauce: Melt butter in a large saucepan and add mushrooms and onion. Saute until soft. Add pasta sauce and salsa and simmer stirring often for approximately 3 minutes. Cheese filling: Mix the egg, cottage cheese and 1/2 cup parmesan and set aside. Assemble in a 9X9 pan as follows:. 1/3 cup sauce. 3 lasagne noodles. 1/2 cottage cheese mixture. 1/2 of the remaining sauce. 1/2 of the mozarella cheese. 3 lasagne noodles. remainder of cheese mixture. remainder of sauce. Remaining mozzarella. 1/4 cup parmesan. Bake covered at 350 for 45 minutes uncover and bake 10-15 minutes longer. Let stand 10 minutes before serving(optional) Serve with caesar salad and garlic bread.
Preheat oven to 350*F. Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.
Sift flour, sugar, soda, and salt into large bowl. Beat eggs into small bowl and stir in bananas and shortening (or oil). Stir wet mixture into dry ingredients until its moistened completely. Bake at 350F for 1 hour or until top is firm and pick comes out clean. Makes 1 9X5 loaf pan or 2 smaller ones.
Preheat oven to 325°F Coat a 9-by-13-inch baking dish with cooking spray. Spread 1/2 cup of spaghetti sauce evenly around bottom of dish. On a plate, combine bread crumbs and parmesan cheese. Set aside. Slice tofu in half lengthwise, then cut each half lengthwise into thirds. Cut each piece lengthwise again into halves to create 12 sticks. Coat each stick in crumb/cheese mixture, and place in baking dish. Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.
Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper. Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms. Preheat oven to 350 degrees. Clean, dry and stem mushrooms; discard stems. Scoop out and discard gills. Fill mushrooms with the crabmeat mixture. Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil. Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
Shortcrust Pastry: Sieve the flour into a large bowl and add a pinch of salt. Mix. Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs. Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky. Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin. Place a circle of baking parchment on top of the pastry and fill with baking beans. Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes. Take out and carefully remove the baking beans and parchment. Return to the oven for a further 5 minutes. Remove and allow to cool slightly. Bakewell Topping: Beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well. Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case. Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth. Sprinkle the cranberries over the top and then the flaked almonds. Bake for 35 to 45 minutes or until golden and firm to the touch. Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar. Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard. Cooking time includes pre-baking pastry.
Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed. Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently. Chop tomatoes coursely. Drain and rinse black-eyed peas and corn. Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt. Serve immediately or chill mixture covered overnight. Serve with tortilla chips or spoon over nachos or taco salad.
Melt butter in a large skillet. Add thawed pearl onions and cook, stirring, until they brown. Add balsamic vinegar, thyme, salt and black pepper. Cook, stirring until the onions are glazed. Blanch the trimmed green beans in a large saucepan of boiling water until tender. Drain and add to the skillet with the onions and toss to coat. Add another splash of balsamic and season with salt and pepper. Turn off the heat, finish the green beans and onions with a splash of Extra Virgin Olive Oil.
Preheat oven to 425 degrees. Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat. Place fries onto baking sheet leaving space between fries. Put in oven for 10 minutes and then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let cool for 5 minutes. You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.
In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties, about 1/2 inches thick. In a skillet, cook patties over medium-high heat for 10-12 minutes or until no longer pink, turning once. Serve on buns with lettuce and tomato.
Place 1/2 pie crust into pie plate. Put the rhubarb in the crust and cover with 1/2 cup sugar. Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set. Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother. Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?
Mix the gumdrops, grape halves, marshmallows, pineapple, and nuts in a large bowl. Measure lemon juice and add an equal amount of water. Blend with the pineapple juice, sugar and vinegar in a pan. Bring to a boil. Stir in flour. Cook until thickened, stirring or whisking constantly. Cool. Pour over the gumdrop mixture and mix well.
Trim the bulbs from the stalks where the stems begin to turn green. Trim remaining stalk parts to 4 inches, cut off tops if necessary.(Save bulbs and any cut off portions for use in some other dish). Using sharp scissors, cut each section of the 4 inch green stems lengthwise into very thin strips down to the beginning of the stem, but not all the way to the bottom. Try to cut at least 6 strips in each stem section. Fill a bowl about half full of cold water. Place onions in water. Add ice. Refrigerate until onions curl (about 1 hour). Drain onion curls. Use as garnish.
Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string. Cook and stir sausage, celery, onion and bell pepper in large, heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown. Add red pepper, thyme, rice, chicken broth and pickling spice bundle. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6-7 minutes or just untl shrimp turns pink. Remove pickling spice bundle.
Melt butter in large frying pan over Medium heat. Add potatoes and onions. Brown, stirring occasionally. Add black pepper. While potatoes are browning, chop corned beef into 1/4" dice (or smaller). When potatoes are slightly brown, add corned beef, and salt. Raise the heat to high and saute until corned beef is slightly crisp around the edges, stirring often. remove from heat and serve (Top with fried egg).
Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway. Combine all ingredients in the bowl of a food processor or your blender; puree until smooth . Cook over medium low heat for about an hour, stirring occasionally. Store in a non-reactive bowl in the refrigerator -- simple huh?
Prepare the fettucini according to package directions. Meanwhile, melt the butter in a medium saucepan. Add scallops & saute until cooked through, about 4 minutes. Using a slotted spoon remove the scallops, leaving the liquid and butter on medium-low in the saucepan. Stir in the marscapone cheese & stir constantly as it melts. When the cheese is melted, return the scallops to the sauce and set the saucepan off the heat. Immediately add the grated parmesan cheese and nutmeg, stirring until smooth. If necessary, thin a little with heavy cream. Toss the scallops & sauce with the cooked fetuccini, mixing well. Salt & pepper to taste & serve!
Season beef with salt and pepper. Over high flame, heat olive oil in pressure cooker. Brown beef on all sides- about 5 minutes. Add garlic and saute for about 30 seconds. Cover beef with enough water to submerge. Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.). Reduce heat to medium-low and continue to cook for additional 15 minutes. Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.). Release lid and stir. Drain about 1/2 liquid from cooker- use a baster. Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning. Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes. Cool and remove lid. Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.
Preheat oven to 350°F. Grease three 9-inch round cake pans. Line the bottom of each with parchment paper. Grease the paper. Dust with unsweetened cocoa powder. In a small bowl combine the egg, buttermilk and oil; set aside. In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in 1 cup hot brewed coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow). Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly. When cool, prepare the frosting. In a small saucepan, combine 1 cup sugar and 1/2 cup milk. Add 6 Tablespoons butter. Bring to boiling, stirring constantly. Remove from heat. Add 12 semi-sweet chocolate pieces. Whisk until smooth. If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. (Frosting makes about 2 1/2 cups). Place 1 cake layer, top-side DOWN, onto a serving plate. Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect. Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping. Top with the second layer, top-side DOWN. Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping. Top with the third layer, right side UP. Repeat with frosting, pecans and caramel topping. Chill cake 1 to 2 hours before serving.
cut chicken into bite size pieces. place in milk, combine salt, pepper and corn flour (use less salt and pepper if you don't like salty flavors, try reducing salt to 1 tablespoon.). heat oil in deep fryer. roll chicken pieces in salt and pepper mixture and deep fry in batches. drain on absorbent paper. Serve with whatever takes your fancy!
For the sauce: Combine milk and flour in a small saucepan. Stir until no lumps remain. Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes. Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently. Remove from heat. Stir in cumin, chili powder, and lime juice. Set aside. For the shrimp: Cut shrimp into bite-size pieces. In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted. Stir in lime juice, cumin, and chili powder. Add shrimp and saute until just cooked, about 2 - 3 minutes. Mix in rice and avocado. Divide the shrimp mixture between the tortillas. Drizzle some sauce on top. Sprinkle on some cheese. Roll into burritos, and enjoy!
In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion. Saute until everything is soft but not browned. Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes. Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off. When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute. Stir well before serving.
Heat the oil in a frying pan and saute the onions. Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned. Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful. Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour. You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).
Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying). Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan. Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant. Add cucumber, water chestnuts, and red pepper and stir briefly. In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well. Serve immediately.
Mix the breadcrumbs and Dressing mix in a plastic bag. Put chicken in the bag and shake until coated. Bake in 375F oven for 50 minutes.
Mix together the cream cheese and Fiesta Ranch Dip mix. Form mixture into a ball and roll in seasoned Pepper. Refrigerate until ready to serve.
Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes for the grains to swell, then fluff it with a fork. Add the tomato, chickpeas, and feta to the couscous. In a small bowl, combine the yogurt, lemon juice, mint, and salt and pepper. Pour the yogurt mixture over the couscous and mix well to combine. Eat it as is or chill it in the refrigerator for a real Summer treat. It's even better when the flavors combine for at least an hour.
Put the tomatoes and frozen vegetables in the crock pot on high heat. Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot. Add the bouillon cubes, water, crushed red pepper and bay leaves. Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot. Add the andouille sausage and let everything cook on high for about 4-5 hours. About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.
Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired). Add the honey, brown sugar, caramel coloring and oil to raisins. Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes. Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled. Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook. Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste. Cover and chill until ready to use.
Clean the octopus removing the ink sac from the head. Place the whole octopus in a pot over medium heat. The water from the octopus will provide the cooking liquid. Wash hands after handling the octopus as some people will get a skin rash. Simmer until tender. Get rid of the cooking water. Cut the tentacles into bite sized pieces. Heat the coconut cream in a saucepan with the seasonings and onion. Add the octopus pieces and reheat. Serve with cooked root vegetables or rice.
Line the bottom of a slow cooker with carrots and onions. Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices. In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste. Pour glaze mixture over tenderloin. Cover and cook on LOW for 6 hours, or until tender.
Drain oysters; blot oysters dry on paper towels. In a small bowl, beat the eggs slightly. Place flour and cracker crumbs on separate sheets of waxed paper. Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere. Place on a sheet of waxed paper. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted. Add 1/3 of the oysters; saute 2 minutes or until golden brown. Turn oysters and saute another 2 minutes. Remove to a baking sheet lined with paper towels; keep warm in low oven. Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.
Pre-heat oven to 350°. In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan. Bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside. Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes. Drain any juices from meatloaf and discard. Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted. Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions. To serve, cut meatloaf into 8 wedges.
Preheat oven to 400*. In a medium sized bowl, mix flour, cornmeal, sugar, baking powder, cinnamon and salt. In another bowl mix together oil, milk, flaxseed and water. In a small bowl toss the apple with two tablespoons of the dry mixture. Fold wet ingredients with the dry. Fold in the apples. Spoon batter into a greased muffin pan. Sprinkle tops with sugar. Let bake 15-20 minutes.
In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours. Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth. Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed. While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp). In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes. Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes. Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend. Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs. Cook another 3 to 4 minutes, just until vegetables and eggs are heated through. Serve immediately.