HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Wrap tortillas in foil and heat in 350 oven for 10 to 15 minutes or until soft. For the Sauce: In a saucepan cook onion, garlic, coriander and pepper in butter or margarine until the onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Remove from heat and stir in 1/2 cup of the monterey cheese. For the Filling: Stir 1/2 cup of the sauce into the cooked chicken. Pour another 1/2 cup of the sauce into the bottom of a lightly greased 9 x 13" baking dish. Place about 1/4 cup of filling in the center of each tortilla and place seam side down in the baking dish. Cover with remaining sauce. Bake covered for about 35 minutes or until bubbly. Remove foil and add the second 1/2 cup of cheese. Return to oven and bake until cheese has melted, about 5 minutes. If desired sprinkle on black olives, tomatoes and scallions. Let stand 10 minutes. Makes 12 enchiladas (6 servings). Notes: Wrapping them individually can be a bit of a hassle. You can instead spread half the tortillas on top of the sauce in the bottom of the pan, spread the filling over those, then spread the remaining tortillas over the top, and pour the sauce over the whole thing. If you elect this method, no need to warm the tortillas before using.
Fresh grind your own nutmeg. Once you grind the nutmeg, it should be used in about a month. Mix together and store in spice container.
Melt butter in a skillet and place a tortilla on it. Add half of the cheese to the tortilla. On top of the cheese, add half of the green onion and spinach. Sprinkle with half the garlic salt and chili powder. Top with another tortilla, turn over and fry in skillet until the cheese melts. Slice into quarters (or 1/8's for appetizers) and serve hot. Repeat with next 2 tortillas. Good served with salsa and sour cream! This would be great served with guacamole on lettuce and refried beans or/and rice.
Melt butter in a large saute pot over medium-high heat. In a small bowl, mix sea salt, black pepper, and marjoram. Rub the seasoning mix over chicken thighs. Place the chicken tights in the sauteing pot and brown on both sides, about 3 minutes per side. Stir in garlic and let it saute for 30 seconds until it releases its flavor. Then pour in 1/2 cup chicken stock. Toss in fresh thyme and bring to boil. Lower the heat and cover. Let simmer for 20 minutes. Move the meat to the sides of the pot to make room in the center for mushrooms. Stir in the mushrooms and scrape the bottom of the pan to lift brown bits. Let mushrooms saute for a few minutes until they release their juice and shrink in size. Stir in quinoa and pour in the rest of the chicken stock. Bring to boil, then lower the heat and toss in the green peas. Cover and let simmer 15 minutes. Turn the heat off keeping the lid on. Let rest for 10 minutes before fluffing with a fork. Serve hot.
Mix all ingredients together lightly in bowl. Knead until smooth. Let rest, covered, 30 minutes. Using half of the dough at a time, roll out to 1/8 inch thickness. Cut circles with biscuit cutter or floured glass. Fill with a golf-ball sized hunk of filling (described separately), pinch to seal. Boil 5-8 minutes, until floating. Fry in butter until crisp.
Place all ingredients in a pan and cook until chicken is thoroughly cooked and celery is cooked to desired firmness. Remove from heat and serve. Or put some in a container to freeze for when you need it. =).
Boil macaroni until tender. Tear provolone in pieces and set aside. Mix flour, salt, mustard, and pepper and set aside. Once macaroni is in colander, melt butter in pot. Add flour mix and cook for a minute or so. Add milk and bring to a boil. Add cheeses and stir until smooth. Add macaroni back into the pot and stir. Serve immediately.
In a medium size saucepan, add potatoes, cover with water and bring to boil. Reduce heat and cook until done about 15 minutes. When done, drain and discard water. Mash potatoes and set aside. Preheat oven to 450 F degrees. In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended. Add mashed potatoes and whisk until blended. Add both grated cheeses and finely chopped onion and mix well. Add baking powder and stir to incorporate. Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter. Pour potato mixture into prepared dish and level. Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color. Remove from oven and let cool for 5 minutes before cutting. In a small saucepan, melt 1/2 cup butter. Cut Kartoshnik into 3 inch squares. When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions. This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.
Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer. In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice. Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed. After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes. Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.
Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure. In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon. Add eggs and milk and stir until just blended. Then stir in remaining butter. Using a rubber spatula, scrape the batter into the skillet and smooth the top. Bake until golden and springy to the touch in the center, about 15 minutes. Let cool in pan for 10 minutes before cutting and serving.
Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high. Salt and pepper the chicken thighs and place them in the pan, skin side down. Brown both sides of the chicken thighs and then remove from the pan and keep warm. Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan. Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften. Add rice and stir to coat the rice with the oil and seasonings. Add the liquid to the pan and raise heat to high. Scrape the bottom of the pan to get up the crusty bits and incorporate everything together. When the pot boils nestle the browned chicken into the rice and put the lid on the pan. Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through. Remove chicken from the rice and remove skin and bones. Shred meat and return to the rice. Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables. Serve with pineapple or mango chutney and a big green salad!
Put the scoop of ice cream in a pretty glass, bowl or coffee cup. Combine the hot espresso with the brandy and sugar and pour over ice cream. Serve immediately. (I have a recipe for Espresso Brittle posted - shards of this are lovely served over the Affogato).
Preheat oven to 375° F;. 9" Pie pan, quiche dish or similar baking vessel at least 1" deep. 	Saute the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time. 	Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sauteing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sauteing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining. 	Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat. 	Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture. 	Evenly distribute the tomato and (optional) 1/2 of the onion pieces throughout the eggs. 	Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion. 	Lightly spray the top of the quiche with butter flavored or olive oil spray. 	Sprinkle a few grains of the seasoned salt and/or pepper over the quiche. 	Bake for 20 - 25 minutes or until cheese is a fantastic brown! 	Remove the quiche from the oven and allow to rest about 5 minutes until completely set.
Place grapes, carrots, raisins and nuts into a small mixing bowl. Fold in yogurt until coated. Enjoy!
Gingerbread: Grease 9x9x2" baking pan. Preheat oven to 350 degrees F. Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl. Stir in the wheat germ. Beat eggs in a medium size bowl until frothy. Stir in buttermilk, molasses and oil, mixing well. Stir liquid ingredients into dry ingredients, mixing well. Pour into prepared pan. Bake in oven for 35 minutes or until top springs back when pressed. Cool in pan on wire rack. Cut into squares. Serve warm with Lemon Sauce. Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well. Stir in boiling water and bring to boil again, stirring constantly. Lower heat and simmer, stirring, until sauce is thickened and clear. Stir in butter, lemon rind and juice. Pour over warm Gingerbread.
In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Gradually whisk in oil. (Dressing can be prepared to this point, covered and refrigerated for up to 2 days). Cover chopped sun-dried tomatoes (if using) with boiling water and let stand for 3 minutes, drain and add to dressing. Stir in oregano.
Heat oil in a large pot. Saute garlic slices and chopped marjoram 2 minutes. Add the onion slices and cook about 5 minutes (or longer if you like them very soft). Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling). Meanwhile, heat up your broiler and line a baking sheet with foil. Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass. Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese. Test soup- season well with salt and pepper. Soup is ready when onions are tender- broth will be very clear& pinkish in color. Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.
Mix meat and egg together, set aside. Saute oil and onions until translucent, about 5 minute Add celery and cook 4 minute. Meanwhile put the stock, bouillon and garlic in a pot and bring to a boil. Add onion mixture, allspice and salt and pepper to the meat. Work well with your hands. Form into 1 in balls and place on a baking sheet lined with waxed paper. You should have about 30-40 meatballs. Slowly add meatballs, 1 at a time to the boiling stock.Add peppercorns at this time. Let meatballs cook 20 minute. Remove meatballs with a slotted spoon and and set aside. Strain the stock and put back into the pot over med-high heat. Reduce for 10 minute. Turn off heat and add cream cheese, whisking until well combined. Pour over meatballs.
Mix the sauce ingredients with 2 tablespoons of hot water and set aside. Mix beef, tamari, oils, ginger, chives and cabbage. Place 1 heaped teaspoon on each wrapper, brush the edges with water and fold over. Use your fingers to crimp the edges and stand - crimped edge up - on a lined tray. Heat a thin layer of oil in a pan until nearly smoking, then take off heat and arrange gyoza, touching, in a circular pattern. Cook over med heat for 1-2 minutes until base is browned, drizzle with 125ml hot water, cover and cook another 3-4 minutes - not letting the pan cook dry. Remove from heat, uncover and let stand for a couple of minutes so gyoza come away from pan. Invert them onto a plate and serve topped with shredded spring onion and ginger alonside the dipping sauce.
Blend the sauce ingredients together in a cup. Either add to cooked vegetables or heat until warm and serve with cooked meats.
Preheat the oven to 350-degrees F. In a mixing bowl, whisk together the baking mix, the flour, baking powder, 2 tablespoons of the sugar, the beaten egg, the salt, the canola oil, the vanilla, and the milk. The batter will be pretty thin. Spray a 9" x 9" baking dish with the cooking spray and spread the apple pie filling in the bottom. Pour the batter over it and place into the preheated oven. After 25 minutes, remove the cobbler from the oven and sprinkle the remaining sugar (1 tablespoon) and the cinnamon over the top. Return it to the oven right away and bake for 15-20 more minutes until it is light brown on top. You can test the top with a toothpick at the end of this time to see if it comes out clean. If so, it's done. If not, bake for a few more minutes. NOTE: You can also substitute cherry or blueberry pie filling for this recipe!
Mix well and refrigerate 18-24 hours. Do not taste after mixing--it is awful -- just wait. Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish.
Halve the egplant lengthwise. Hollow out the halves leaving 1/2 inch thick shells. Chop the eggplant pulp. In a medium skillet, cook mushrooms, onion, and eggplant pulp in hot oil for 5 minutes. Add tomato and cook 2 minutes more. Remove from heat, and stir in cooked rice, salt, and pepper. Lightly grease a square baking dish with nonstick cooking spray. Place eggplant halves, cut side up, in dish. Spoon half of filling into each eggplant half. Bake, uncovered, in a 350° oven for 25 minutes. Sprinkle with cheese and bake 10 to 15 minutes more until heated through and eggplant shells are tender.
Adjust the oven racks to divide the oven in half. Preheat oven to 400°F Spray nonstick baking sheet with nonstick spray. On a sheet of wax paper, combine the flour, salt, and pepper. Place the breadcrumbs on another sheet of wax paper. Place the egg substitute in a shallow dish. Coat each double onion ring on both sides with flour mixture, shaking off the excess; dip the onion in the egg, then coat lightly with the bread crumbs. Arrange the rings on the baking sheet and spray the tops with nonstick spray. Bake on the top oven rack until browned, 10 minutes. Turn carefully and bake until browned, 5 minutes.
Preheat oven to 350°; position oven rack in the lower third of the oven. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray. In a bowl, mix the brownie mix, melted butter, dark rum, eggs, and nutmeg with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. Spread batter into prepared pan. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool for 15 minutes. Chocolate Rum Glaze: in a small saucepan set over medium-low heat combine the brown sugar, butter, rum, and milk. Cook, stirring constantly, until the mixture comes to a boil; boil, stirring constantly, 1 minute longer. Remove pan from heat and stir in the chocolate chips; stir the mixture until the chips are completely melted and the mixture is smooth; cool 5 minutes. Spread glaze over warm brownies; cool completely. Cut into squares-9 large or 16 small brownies.
In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top. In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.
Heat overn to 325°F. Line 13x9 inch pan with foil, with ends extending over sides. Process first 4 ingrediants in food processor until well blended. Pour into prepared pan. Bake 35 min or until centre is set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into 42 squares. Roll each square into ball; place on parchment paper covered baking sheet. Insert 1 lollipop stick into cetnre of each. Freeze 4 hours. Melt chocolates in separate bowls. Dip 21 lollipops in dark chocolate, returning to baking sheet. Repeat with remaining lollipops and white chocolate. Drizzle remaining melted chocolate of contrasting colour over lollipops. Refrigerate 1 hour or so until chocolate is firm.
FILLING: Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature. DOUGH: Combine the dry ingredients in a mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough. Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or into 3 inch circles if using for appetizers. ASSEMBLE: Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry. Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.
Cook cauliflower in boiling water until tender crisp and drain. Add ham and mushrooms and mix well. Melt butter in saucepan, mix in flour and salt and gradually whisk in milk until it boils and thickens. Add cheese. Stir until melted, add sour cream and stir until smooth. Put cauliflower mixture in 3-quart casserole, pour sauce over top and sprinkle with crumbs Bake uncovered at 350°F for 30-40 minutes.
In large bowl combine all ingredients; toss and chill. Serve as a salad, or arrange fruits on wooden skewers for fresh fruit kabobs.
Combine ground beef, rice, egg, onion powder, garlic powder, salt, pepper, and 1/4 cup of the tomato soup. Mix well. Shape mixture into about 20 small meatballs. Place meatballs in a large soup pan with a lid. Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs. Bring to a boil. Reduce heat; cover; and simmer 30 - 40 mintes or until meatballs are cooked and rice is soft, stirring often. Serve over rice, mashed potatoes, or even egg noodles.
Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray. In small bowl cover raisins with hot water then let stand 10 minutes. Drain well and set aside. In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside. In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy. Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated. Beat or stir in flour mixture then add raisins until evenly incorporated. Drop dough onto baking sheets in golf ball size mounds spacing 2" apart. Bake cookies one sheet at a time in upper third of oven for 15 minutes.
Cook broccoli and drain. In skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. Quickly add garlic and cook for 30 seconds. Add rest of ingredients except eggs. Mix all these ingredients and let bubble a slightly, take pan off heat. Spray casserole dish with cooking spray. Put broccoli into casserole dish. Mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. NOTE: Leave 1/2 French Fried Onion topping for topping. Bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes. Now, eat all your veggies.
Tie the cinnamon, allspice, and cloves in a cheesecloth bag and place in a medium saucepan. Pour in the juice and cider, then add the sugar and dried cherries. Bring to a boil over medium heat, then lower the heat and simmer for 5 minutes. Discard the spice bag and pour the cider into 4 mugs, spooning a few plumped cherries into each. Serve with spoons for the fruit.
Heat oil, add onion and cook for 5 minutes. Add celery, pepper and garlic, cook for a further 5 minutes. Add herbs, spices and stock, tomato puree and tomatoes. Bring to the boil and simmer for 15 minutes. Add kidney beans and sweetcorn, and simmer for 10 minutes.
Mix together the lemon juice and water. Saturate a cotton ball with the solution and apply to your face.
Tomato Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Saute onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 minute. Chimichurri Sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt and pepper in a food processor until combined and herbs are very finely chopped. Taco Filling: In a large skillet, heat oil over medium-high heat and saute mushrooms until they have released their juices. Add black beans and half of the Chimichurri sauce and cook until heated through. Reserve the remaining half of the Chimichurri sauce to spoon onto the taco, if desired. To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce, desired additional toppings, and a dollop of sour cream. Fold over and serve.