HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm. Whip the cream until it is stiff and doubled in volume. Set aside. Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside. Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth. Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites. Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.
Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter. Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper. Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.
In a Dutch oven parboil the zucchini for 10 minutes in boiling water. Remove from the pot and cool. Cut zucchini and half lengthwise and trim the bottoms so they lie flat. Scoop out the insides and salt lightly. Chop zucchini pulp, onion and tomatoes. Set aside. In a 1-quart saucepan heat 1 tablespoon oil. Add flour and cook, stirring, for about 5 minutes. Add the tofu and cook, stirring until thick. Preheat oven to 350 F degrees. In a skillet, heat 1 tablespoon oil and saute the zucchini, onion and garlic. Remove from heat. Add chopped tomatoes, season with salt and pepper. Stir in tofu sauce. Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese. Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.
Combine pasta, sauce, half of mozzarella cheese, vegetables and half of Parmesan cheese. Spoon into 13x9 inch baking dish. Top with remaining mozzarella cheese and Parmesan cheese. Bake at 350°F for 25 minutes or until heated through.
In large pot, saute shallot in bacon fat till it turns glassy. With heat on medium, add remaining ingredients. Simmer til sauce bubbles. If necessary, add water to thin sauce to your desired consistency. Pour up, refrigerate and enjoy! This is excellent on chicken for the grill.
Fry the onion, chili, pepper and garlic in a little olive oil until soft. Add the baked beans, kidney beans, ketchup and cumin and heat through. Season to taste and stir in the chopped cilantro. To serve, pile the beans onto triangles of toast. Finish with a grating of cheese and serve with a dollop of soured cream.
Preheat oven to 375°F Melt the butter over medium high heat in a large skillet. Add the pecans and saute until toasted and brown, about 3 minutes. Add the brown sugar and cook, stirring very frequently, until caramelized. Stir in the paprika, chili powder and ground cumin. Stir to distribute evenly. Add the vinegar and cook until all the liquid has evaporated. Add salt to taste. Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes. Cool completely on the cookie sheet. They will crisp up once as they cool.
In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender. Add undrained tomatoes, olives, and oregano. Bring to a boil; reduce heat. Boil gently, uncovered for 10 minutes. Add beans. Return to boiling. Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender. Transfer to a serving bowl; sprinkle with feta cheese. If desired, serve with a slotted spoon.
Preheat over to 350°F. In a large bowl combine the first 6 ingredients (dry). Mix remaining ingredients in another bowl until blended; stir into flour mixture until just moistened. Spoon batter into a greased or paper-lined muffin pan. Bake for 25-30 minutes. Remove from pan; cool on rack.
Preheat oven to 350°F. In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water. Put into a baking pan. Bake at 350°F for 1 hour. Drain excess fat occasionally during baking. During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).
1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan. 2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper. 3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown. 4. Add milk and mix until soup becomes thick then stir in cheese until fully melted. 5. Serve piping hot with a few slices of buttered bread & enjoy. 6. Experiment with adding other ingredients.
Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended. Shape into 36 meatballs, then flatten each slightly. Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed. When cooked through, remove with a slotted spoon and set aside. Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce. Cook, stirring constantly, until the gravy thickens. Place the meatballs in the gravy and simmer 10-15 minutes on low. Serve over hot cooked noodles.
Heat the oven to 300°F Toast the bread cubes in a single layer on a baking sheet for 20 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss. In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice. Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.
Preheat oven to 350 degrees. Cream butter in large bowl. MIx in sugars, egg, milk and vanilla. Mix on high speed about 1 minute. Sift together flour, cocoa, salt and baking soda and stir into butter mixture. When smooth, stir in chocolate chips, oats and nuts with wooden spoon. Drop by rounded teaspoons onto ungreased baking sheets about 2 inches apart, and bake about 10 - 15 minutes until firm. Makes about 5 1/2 doz cookies.
FOR THE FILLING: Gently poach the fish in enough water to cover it, together with the carrot, celery, onion and parsley for 15 minutes. Cool the fish in the stock. When it is cold, remove fish from stock and remove the flesh from the bones. Discard the skin. Strain the stock. Add the prawns to the stock and simmer until they turn pink (approximately 2 to 3 minutes). Remove the prawns and save the stock. Place the fish in a shallow ovenproof dish. Arrange the prawns and the asparagus tips on top. Make a roux by melting the butter and adding the flour to it. Cook it for 4 to 5 minutes. Heat 2 cups of the fish stock and gradually add it to the roux. Cook for 5 to 10 minutes until the sauce is smooth and thick. Beat the sour cream and the egg yolk together, add some of the hot sauce and then in turn pour the cream and yolk mixture back into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish in the ovenproof dish. FOR THE PASTRY: Preheat the oven to 375 F (190 C/Gas 5). Combine the flour and the salt. Chop the butter into small pieces and mix it with the flour until it resembles fine breadcrumbs. Add the egg and lemon peel and with the minimum of kneading, prepare the dough. Roll it out to the size of the ovenproof dish and lay it over the seafood mixture. Brush the egg and water mixture over the pastry and bake the pie in the oven until the pastry is golden-brown and crisp. Serves 6-8. German Traditional Cooking by Tony Schmaeling.
Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well. Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water. Divide the rice between four bowls and serve each topped with one of the poached eggs.
season shrimp with green seasoning. saute garlic,onion,celery,and bell pepper in butter until tender but not browned. blend flour and sugar, then add tomatoes,salt,hot pepper simmer 15 minute. Add shrimp and cook on high heat 5-10 min or until shrimp is cooked. adjust seasoning and serve with white rice.
put olive oil in a large frying pan and heat on medium ( we are not frying the sauce). put in the 2 cans of tomato and sprinkle some cumin, salt and pepper to taste. a dash of balsamic vinegar. Now cook sauce on a gentle heat for about 15 minutes. Make a spot in the sauce by using a spoon to make a 'well' in it. put egg in said spot. cover and cook to your liking.
Steep tea bags in hot water for 3 - 4 minutes. Remove tea bags and stir in honey, juice and spices. Mix gently until the honey is dissolved. Cool on counter and then chill for at least 4 hours. Stir and serve in a tall frosted glasses over ice with a cinnamon stick.
Warm your re-fried beans on the stove over medium heat until spooning is easy. Lay out Tortilla chips on a baking sheet so they do not over-lap. Top each Chip with a spoonful of re-fried beans, large pinch of grated cheese and one slice of jalapeno, (you can substitute black olives if you like). Bake entire sheet for 10 - 15 minutes or until cheese melts, do not over cook as the chips will become soggy. Use a spatula to plate and serve warm.
Lay fish in one layer in oven-proof dish. Combine remaining ingredients, pour over fish, and let stand 30 minutes. Turn and marinate 15 minutes longer. Bake in preheated 350F oven for 25 minutes or until fish is firm to the touch. OR Freeze fish with marinade in zip-lock bag. Thaw and bake as above.
Preheat oven to 220C/200C fan forced. Oil a flat baking/cookie tray/sheet. Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency. Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth. Divide dough into 4 equal portions. Roll each portion into rounds and placed on oiled tray. Cut a cross through the top of the dough about 5mm deep. Brush tops with milk and then dust with extra flour. Bake dampers for about 20 to 25 minutes.
Thaw fish, if frozen. In a 2-quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon. Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once. Stir in chicken broth. Cook, uncovered, on high for 4 to 6 minutes or till mixture boils. Stir in rice. Cover and let stand for 5 minutes. Stir in cheese. Spread rice mixture evenly in an 8 x 8 x 2-inch baking dish. Arrange fish atop rice. Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.
Method: Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes. Heat 2 tablespoons of oil in a clay pot over medium. Saute half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened. While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked. When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot. Note: It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.
Cut potatoes into 2-2 1/2" chunks. Bring a large pot of water to boil and add the potatoes. Cook about 20 minutes or until fork tender. Drain. Rinse potatoes under cold water to stop the cooking process. Set aside to cool. In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture. Refrigerate at least 3 hours. Keep chilled until just before serving. Adjust seasonings, adding more lemon juice, etc. if necessary. *NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.
Mix in a fairly large bowl all of the ingredients other than the chicken (you can wait on the ranch too if you want). Next when the chicken is warm (not too hot) put it in the bowl. Now, if you waited on the ranch just gently pour it into the bowl (not all in one place!) Now if you want to mix it up. Enjoy!
Cook the spaghetti in abundant salt water following manufacturer's instructions, tasting for readiness from time to time. While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper. Turn the heat to medium. Saute the garlic briefly, but turn heat off before the garlic could begin coloring. When pasta is al dente (firm but not too soft or overcooked), drain and transfer to a bowl. Top with the oil-garlic mixture. Spread the chopped parsley on top (if desired). Toss thoroughly and serve at once.
Grind 1/2 cup macadamia nuts with 2 tablespoons sugar in a food processor until fine. Chop the remaining macadamia nuts or almonds into fine pieces. Peel and core the apple. Grate it into a bowl. Add the pineapple and 2 tablespoons wine. Stir in the ground nut mixture, ginger, cinnamon, papaya and chopped nuts. Peel and finely dice the banana and add to the bowl. Taste and add more sugar or wine if desired.
Place the meat in a bowl, mix together the soured cream, garam masala and curry powder, mix into the meat and leave to stand for a couple of hours. Heat the ghee in a pan and fry the almonds till golden remove from the pan, do the same with the apricots and sultanas, remove from the pan. Fry the onion, ginger and garlic till golden. Add the meat to the pan with the marinade, cook for 5 minutes Add the apricots and sultanas simmer till meat is tender. Add a little water if the curry dried out while cooking. Season with saltand lemon juice, garnish with the almonds.
Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender. Remove and plunge into cold water, drain well. Finely chop the white section of the leeks to give 1 cup. In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool. Slice the green section lengthwise into long ribbon like leaves. Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well. Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined. Line an 11cm x 21cm loaf pan with plastic wrap. Layer the leek ribbons across the pan ensuring they overlap by 1 cm. Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly. Fold the leek ends over the filling to enclose, trim if necessary. Chill until firm. Invert onto a serving plate. Serve sliced.
Preheat oven to 425 degrees. Cook the bacon; crumble and set aside; reserve bacon grease. Peel and cube the potatoes; fry potatoes in bacon grease. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease. Fry the mushrooms in the bacon grease. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill). After the chicken is cooked, cut into cubes. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce. Bake for 30 minutes covered with foil. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Preheat oven to 300. Grease and flour a tube pan. Sift flour and baking powder together in a bowl. In another large bowl, beat eggs, milk, sugar, lemon rind, and oil with an electric mixer. Continue mixing with electric mixer and slowly add in all of the flour. Empty batter into tube pan and place in oven. Let bake for 1 hour or until cake tester comes out dry. Let cool for 15 minutes in pan and then empty onto a cooling rack. Do not cut into it until it has cooled.
LINE baking sheet with wax paper. COMBINE pretzels, chips and peanuts in small bowl. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture. POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.
Whisk together 1/2 cup Hidden Valley Original Ranch Dressing, yogurt, lemon juice, and mint; if desired, in small bowl. Fold in cucumber. Refrigerate until needed. Whisk together remaining 1/2 cup Hidden Valley Original Ranch Dressing, olive oil, and lemon zest in large bowl. Fold in shrimp; turning to coat. Refrigerate 20 minutes. Preheat grill or broiler to high heat. Arrange shrimp on oiled grill rack or broiler pan. Grill or broil shrimp until just cooked through, 1-1/2 to 2 minutes per side. To serve, place a warmed pita bread on each serving plate and spread generously with Ranch Tzatziki sauce. Top each with spinach leaves, 1/6 of the shrimp, tomato, and onion. Sprinkle with feta cheese. Fold to enclose the filling and serve immediately.
Preheat oven to 355°F. Cut 4 x 30 cms squares of non stick baking paper. Lay potato on centre of each. Top with broccolini and salmon. Combine butter, rind, chives, salt and pepper in a bowl and spread onto salmon fillets. Fold paper up to form sealed parcels. Place, seam side up on a baking tray. Bake 20 minutes, rest parcels 5 minutes before opening.
Stir together cornmeal, milk, and egg. Add rest of ingredients, except cheese. Pour into crock pot, cover and cook on high 3-4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.
Mix dry ingredients through oatmeal, stirring with a wire whisk to combine well. In a separate bowl, beat egg, brown sugar, vanilla and peanut butter and oil until combined. Combine dry and wet ingredients mixing well. Dough will be stiff. Place on lightly greased baking sheets (or parchment paper), flatten slightly and bake for 8-10 minutes at 350 degrees (don't over bake--they taste better slightly chewy). Enjoy!
Boil 8 cups of water in a pot. Remove from heat. Add hibiscus, ginger, vanilla extract, and a small dusting of sugar. Let steep a few minutes.
In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter. Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat. In a large bowl, whip cream until stiff peaks form. Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish. Sprinkle with the chopped nuts and serve.
Mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder, onion powder, and red pepper in a large sauce pan and heat on stove top until warm and bubbly (about 2-3 minutes). Put cooked pasta and veggies in the sauce pan and coat with the sauce. Serve pasta and garnish with peanuts and seeds if desired. Sometimes I add grilled chicken on top of the pasta as well as using Recipe #238164.
Place cookies in large resealable bag; crush fine with rolling pin. Combine corn syrup and peanut butter in medium bowl. Add crushed cookies; mix well. Should hold together but be sticky. If it is too dry add a little more corn syrup. roll mixture into 24 balls. Coat with sugar.
Measure all cake ingredients into large mixer bowl. Beat until blended, then beat on high 3 minutes. Pour into three parchment paper lined or greased 9 inch round layer cake pans. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean. Cool in pans 10 minutes, then invert onto cooling rack. Cool completely. Beat cream, cocoa and icing sugar until stiff peaks form. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts. Add remaining layers with cream and nuts. Refrigerate until serving time. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.
Heat oven to 325 degrees. Lline 13 x 9-inch pan with foil extending over the sides. Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of pan. Bake 10 minutes. Beat cream cheese, remaining sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours. Use foil to lift cheesecake from pan. Top with pie filling and serve.
Chill evaporated milk until icy. Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly. Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well. Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish. Pour mixture over crust and sprinkle with a few graham cracker crumbs. Refrigerate. Dessert is best overnight or after 6 hours. (Note: Preparation time does not include letting milk get icy.).
Place all ingredients except mint in a blender and blend thoroughly.Taste-you may want to add more honey or lemon. Divide between 4 glasses ,garnish with mint,and serve immediately.
Preheat oven to 350°F. Combine all of the ingredients except for the ketchup. It is easiest to just mix it up with your hands. Form into two loaves. Spread ketchup over the top of each loaf, and wrap each in foil sealing the foil tightly without squishing the meatloaf. Note: Sealing the foil slows the cooking time, which is why it takes so long to cook, but it also keeps the meat from drying out. Line a baking pan with foil, and place the foil wrapped loaves in it. Bake for 1 hour 45 minutes. Poke holes in the foil that is wrapped around the meatloaf and let any grease drain out into the pan while baking another 15 minutes.