HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally. Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes. Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried. Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil. For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside. Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
Dissolve each packet of jelly crystals in one cup of boiling water. Stand until room temperature. Add 1 cup vodka to each jelly, then pour into shot glasses and refrigerate until set (about 3 hours). * I actually used almost a cup of vodka for each mix, but topped each up with a liqueur that complemented the jelly crystal flavour-limoncello for the lemon, grand marnier for the lime and cassis for the raspberry. It's really good!
Tortilla Chips: Preheat oven to 425 degrees F. Arrange the tortilla wedges in a single layer on a large baking sheet. Lightly coat the wedges with cooking spray. Bake for 5-8 minutes (depending on your oven), or until crisp. Repeat the procedure with the remaining tortilla wedges. Nachos: Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly. Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes. Partially mash the bean mixture with a potato masher until slightly thick. Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
Heat oil in a large pot over medium heat. Add garlic and onions and cook until soft, about 10 minutes. Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well. Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes. Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
1.Preheat oven to 350F Grease a 13 x 9 inch baking pan. 2.Combine cake mix, vegetable oil, eggs and sour cream in a large bow. Beat two minutes with a mixer at low speed, scraping sides of bowl frequently. 3. Mix sugar, cinnamon and pecans in a medium bowl. 4. Spread half the batter in pan. Sprinkle half the pecan mixture over top. Repeat with remaining batter and pecan mixture. 5. Bake 40-45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 20.
In a small saucepan, place butter or margarine, milk, and sugar and stir to blend over medium heat on top of stove. Bring mixture to a boil which can't be stirred down. Boil and stir for 45-60 seconds. Remove pan from stove. Add chocolate chips to mixture and stir until smooth. Pour immediately on brownies or cake and let cool.
Rinse and rub the root vegetables clean in cool running water. Prepare vegetables and combine all except the grated *red* beets. Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying. Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper. Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.
. For the sugar syrup: Combine syrup ingredients, except rosewater, in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard peppercorns and stir in rosewater. (Cooled syrup can be refrigerated in airtight container up to 4 days.). Nut filling: Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl. Measure out 1 tablespoon nuts and set aside for garnish. Add ground cardamom, sugar, and salt; toss well to combine. To assemble and bake: Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using baking pan as guide, cut sheets crosswise with chef's knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying. Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.). Bake until golden and crisped, about 1 1/2 hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.).
Heat vegetable oil and sesame oil in a large pan. Add garlic and cook briefly. Add spinach and cook until the spinach is mostly wilted. Add soy sauce to taste and continue cooking just until the spinach has all wilted. Serve immediately.
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Place your peeled and diced potatoes in a large pot and cover with cold water. Bring to a boil and continue to cook until the potatoes are soft when poked with a fork or knife. Drain the water off the potatoes and place in a large bowl. Place the stick of butter into the potatoes and allow to melt. Once the butter has melted mix in eggs, onions, celery, and diced pickles. When adding in the pickle juice, mayonnaise, and mustard you can adjust amounts to your liking. The salad should be creamy and moist, not runny. Finish by mixing in the garlic salt and pepper. My family enjoys the potato salad when it is warm so we usually serve immediately. You can cover and chill before serving and it is also good.
combine chicken broth, water and bring to simmer. add saffron to pan, remove from heat, steep for 20 minutes. in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.
CRUST: Mix the first three ingredients well. Press into a pie plate, saving about 3 tablepoons for the top. Bake at 400 degrees till lightly browned, about 7-8 minutes. FILLING: In a saucepan put the milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat till it comes to a boil; boil about 1/2 to 1 minute and take off the heat. Add the vanilla and let sit a minute while making meringue. Whip the eggs whites using a couple of tablespoons of sugar to make a meringue. Put the custard in the graham line pie plate. Add the meringue and saved graham cracker topping. 400 degrees till golden.
Bring 3/4 C of water to boil in a small saucepan. Mix remaining 1/4 C water with millet, salt and cinnamon; add to saucepan. Stir thoroughly, bring to a boil again and reduce to a simmer. Cook 10 minutes, stirring occasionally. Add butter and vanilla after pot is removed from the flame.
Plop the egg yolks into a bowl and mash them with the back of a spoon until smooth. Stir in the mayonnaise, mustard, sour cream and horseradish (if using). Ensure that the mixture is very smooth. Add into the egg mixture the bacon and green onions. Put the egg mixture into an icing bag and pipe the mixture into the egg whites. DO NOT try to pipe these using a star tip, the bacon will jam up the tip.
Preheat the oven to 300. Season short ribs with salt and pepper. Place a large stock pot over HIGH heat. When hot, add the olive oil. Sear the short ribs on all sides until dark brown (about 2 minutes per side). Once brown, remove and place in a braising pan or dutch oven. Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan. Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged. Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours. Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil). Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top. Skim the fat off the top using a ladle and discard. Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached. If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
Combine cream cheese, grated carrot and cumin, in a bowl, stir until well combined. Spread 1/4 of the cheese mixture on each of the 4 wraps. Leaving 2 inches bare at the bottom of the wrap. Press 2 lettuce leaves on top of cheese mixture on each wrap. Divide the chicken slices among the 4 wraps, lay down the middle of the wrap, on top of the lettuce leaves, if using. Cut the ends off the zucchini, do not peel, cut in half, cut each half into sticks, divide the sticks among the 4 wraps and place on top of the chicken slices, down the middle of the wrap, to one side. Cut in half and seed the sweet red pepper, slice the halves into sticks, divide between the 4 wraps and place beside the zucchini, in the middle of the wrap. Place the pine nuts on a cutting board. With a chef's knife, press the flat side of the knife on the pine nuts until most of the nuts are cracked. Sprinkle 1/4 of the cracked nuts over each wrap. To wrap: Fold the bottom of the wrap up over the contents, holding it there while you fold the side over, then the other side overlapping the first side. Take a paper towel or napkin and wrap it around the bottom half of the wrap to hold it together. There will be an open "V" at the top of the front side. Enjoy the crunch!
Combine first 4 ingredients. Mix well. Spread butter mixture on bread slices. Lightly sprinkle on cheese. Broil bread 2-3 min or until golden brown.
Preheat the oven to 350. Saute butter and onions for three minutes. Pour into the bottom of the pie crust. Mix together eggs, sour cream, all 3 cheeses, salt and cayenne. Pour mixture into the pie crust on top of the onions. Bake at 350 for 40 mins or until a knife inserted in the center comes out clean.
Cook pasta according to package directions using the 1/8 teaspoon salt in the water. While pasta is cooking remove sausge from casings (or even easier -- use the packaged Italan sausage already removed from casings) and cook in skillet over medium high heat (3-5 minutes). Stir in the kale and cook for another 3-5 minutes. Stir in broth and season with salt and pepper. Cover skillet and reduce heat to low, cook or another 5-10 minutes or until cooker through. Stir in pasta and heat through. Sprinkle each portion with 2 T cheese OR add grated cheese to mixture and serve family style.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance). Dry each water chestnut using a paper towel. Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick. Place into baking dish. Lightly cover the dish with foil. Bake for about 35-40 minutes or just until the bacon is crispy. If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more. Remove from oven and drain the fat/grease. Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.
Preheat oven to 350. MEATBALLS: Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce. GRAVY: In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside. In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry. Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover. Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.
In a bowl, toss the meat with the soy sauce. Heat a wok or a heavy skillet over medium-high heat. Add 1 teaspoon of the oil and heat until hot, about 20 seconds. Add the meat and cook, breaking up any lumps, until it loses its pink color. Remover with a handled strained or slotted spoon and drain in a colander. Wipe out the wok. Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds. Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes. Add the curry powder and stir-fry until fragrant, about 10 seconds. Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens. Add the meat and the noodles and toss lightly to mix. Transfer to a platter and serve immediately.
Saute Leeks, Garlic and Potato in Olive Oil. Season with Salt and Pepper and cook about 7 minutes till tender. Add Artichokes and Chicken Stock and cook till everything is very soft, about 20minutes. Puree mixture and add Cream, Lemon Juice and Hot Sauce. Add more Chicken Stock if necessary to thin soup. Serve immediately or let cool and serve later. You may need to add more chicken stock if you dont serve immediately as soup will tighten as it sits.
Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray. In a small mixing bowl, completely mash the banana. Stir in the flax egg. Add the remaining ingredients and mix until fully combined. Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon. Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool. Store in a covered container for 2 - 3 days.
If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish. Preheat oven to 375. Topping: Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well. Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance). Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt. Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.
Brush a 9x12x2 inch baking pan with butter. Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter. Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter. Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well. Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter. Bake in a preheated 350°F oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.
Preheat oven to 450&deg;F. Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes. Hull strawberries and cut in half. Add all the ingredients, except the vanilla, to the prepared pan and toss to combine. Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly. Remove from the oven and add the vanilla extract. Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool. Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.
Preheat oven to 400 degrees. Grease muffin pan. Blend chocllate muffin mix, milk butter, chocolate chips, egg, 1/4 cup pecans and 1/4 cup coconut together. Fill prepared cups half full with batter. Set aside. Combine flour, 3 tbsp butter, brown sugar and 3/4 cup coconut and pecans together. Sprinkle 1 tablespoon topping mixture on each muffin, pressing lightly into batter. Bake 12 - 14 minutes.
Mash bread and milk into paste in large bowl using fork.Mix in ground beef,1/2 tsp salt and 1/2 tsp pepper. Heat oil in 12 inch skillet over medium high heat until shimmering.Add onions,chili powder,tomato paste,garlic,taco seasoning,oregano,green peppers,mushrooms and cook until onions are softened and lightly browned 8-10 minutes. Stir in beef mixture,1 pound at a time and cook,breaking up any large pieces with wooden spoon until no longer pink about 3 minutes per pound.Stir in remaining tomato paste,scraping any browned bits;transfer to slow cooker. Stir in diced tomatoes,with its juice,beans,soy sauce and brown sugar into slow cooker.Cover and cook until beef is tender,6-8 hours on low or 5 hours on high. This can also be made in a dutch oven or large pot and kept at a low simmer for 4-5 hours.
Place mushrooms in a medium mixing bowl, set aside. In a small bowl stir together the ranch package, salt, pepper, garlic powder, and parsley. Whisk in the olive oil. Pour over mushrooms and toss. Allow to marinate for at least 1 hour and up to 4 hours. Grill, saute', bake, or place on kabobs with meats and other vegetables. Top with cheese after cooking, optional. Serving Suggestions: Porterhouse steak, baked potato topper, mashed potatoes, and this makes a great appetizer.
Boil fish cake a few minutes until they expand, drain. (You can use this water as a broth for other things). Saute onion, carrot and hot pepper after they get soft add fish cake. After fish cake starts to get some color add sauce, Cook until it absorbed.
Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10 to 12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
Heat oven to 400°F Lightly spray large cookie sheet with cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. Bake 8 to 10 minutes or until light golden brown. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.