HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and grind up biscuits. Mix together. Press into a springform cake/flan tin. Freeze for about half an hour. Put all the tofu layer ingredients except agar agar into a pan, blend with hand blender, then heat. Boil the agar agar in a little water separately, then add to other pan. Bring to boil, stirring then remove from heat. Pour onto base. Put in fridge till set, preferably overnight. Mix agar agar with a little water till smooth in a cup. Put orange juice in a pan, add agar agar then bring to boil. Arrange orange segments on top of cheesecake. Spoon orange jelly on top. Allow to set. Garnish with a drizzle of melted chocolate.
On an unfloured surface, roll each breadstick into a 20 inch rope, and twist into a pretzel shape, or cut in half for a breadstick. Place 2 inches apart on ungreased baking sheets, and brush with egg white, and sprinkle with salt. Bake at 375 degrees for 10-13 minutes or until lightly browned, remove to a wire rack. For swiss cheese dip, melt butter for 1 minute. Blend in flour and whisk for 1 minute. Reduce`heat to low and slowly add half, and half, stirring until thickened. Add swiss cheese, and tobasco to taste, mix with a wooden spoon until cheese has melted.
In a food processor. A)-GRATE: 8 oz Hershey chocolate bar & set aside in separate dish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of the oatmeal into a food processor until it turns to powder/flour (Add oatmeal flour to 4 cups white flour in step 2 below). Combine: In a VERY large bowl (I use a 13 quart mixing bowl.) 4 cups white flour (with above Oatmeal flour included), 1 teaspoon salt, 2 teaspoons baking powder, & 2 teaspoons baking soda. CREAM together 2 cups (1 lb.) butter (Softened & whipped before adding sugars), 2 cups (1 lb.) dark brown sugar, 2 cups granulated white sugar. To the creamed mix add: 4 large eggs (ONE at a time), and 2 teaspoon pure vanilla extract. Mix together well. To the DRY ingredients (flour/oatmeal mixture in a VERY large bowl), ADD the CREAMED mixture. Stir together (with a VERY STRONG, very large spoon - wooden?) all ingredients. Mix well with the SPOON. (Do NOT use a mixer. This recipe has burned out 2 mixers). ***THE MIXTURE WILL BE VERY DRY!***. Stir in, 8 oz (grated) Hershey chocolate bar, 24 oz bag of semi-sweet chocolate chips, 3 cups chopped nuts (any kind) OPTIONAL additions 24 oz (3 cups) raisins, craisins, dried cherries etc. Use your imagination! ; ). Form (one inch/two tablespoons) ping pong-ball sized cookies. I use a cookie-scoop (like an ice cream scoop) dipped in cold water before each use. (Wal-Mart sells cookie scoops in 2008). The raw dough balls freeze very well. I FLASH freeze them on a cutting board before freezer-bagging them together. KEEP SOME IN THE FREEZER FOR FRESH, HOMEMADE COOKIES ANYTIME! Cook on an UNgreased cookie sheet, 2 inches apart. Bake at 375 degrees: Soft cookies = 6 to 10 minutes.Crispy cookies = 10 to 14 minutes. (Mine are 12 minutes). COOL cookies on the cookie sheet (until the next batch comes out of the oven) because they are too soft to remove right away. (4 cookie sheets = 1 baking, 1 cooling, 1 prepped, 1 cleaned & drying.). Cookies CRISP as they cool. ENJOY!
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.
Prepare gravy by cooking bacon in a sauce pan until partially done. Add onions and saute for 5 miuntes. Pour in the Beef Consumne'. Bring to a boil. Mix water and corn starch together. Add corn starch mixture to sauce pan. Cook till mixture has thicken. Lower heat. Add mustard, salt and pepper to taste; stir in catsup. Serve over mashed potatoes, or noodles.
Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top. Melt the butter in a small frying pan and let it darken to a nut-brown colour. Immediately take the pan off the heat and dash in the vinegar. Season it with a little salt and pepper and pour it sizzling hot over the eggs.
Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain. Toss asparagus with dressing in 1-1/2 to 2 quart baking dish. Sprinkle with cheese and cracker crumbs. Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.
In a large pot, bring 4 quarts water to a rapid boil over high heat. Stir in 1 tablespoons salt. Drop in pasta and cook, stirring frequently, until tender but still firm to the bite. Meanwhile, scoop the avocado pulp into a large bowl. Using a fork, mash the avocado coarsely, leaving a few small chunks. Add the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. Mix gently. Drain the pasta, transfer to the bowl with the avocado mixture, and toss well. Garnish with basil sprigs and serve immediately. Pass the cheese at the table for sprinkling over individual servings.
Preheat oven to 400 degrees. Place 1/3 of sliced potatoes in a 2 quart casserole dish sprayed with nonstick cooking spray. Top potatoes with 1/3 of the tomato slices, 1/3 of the onion slices, 1 Tablespoon basil and salt and pepper to taste. Continue with layers except for the salt and pepper. Sprinkle olives over top layer. Combine broth and oil and drizzle over the casserole. Cover with foil and bake for 40 minutes at 400 degrees. Uncover and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Parmesan cheese and bake until cheese is melted about 3 minutes.
Heat cheese, soup and milk over low heat. Stir until smooth. Add tuna, noodles and pepper. Mix well. Pour into a 2 quart ovenproof dish. Top with cracker crumbs and margarine. Bake at 350 for 20 minutes.
After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels. Place oven rack in the middle position; preheat oven to 200°F In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour. For the dipping sauces:. HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve. LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside. Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.). Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden. Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes. Serve warm with one or both of the dipping sauces.
For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf. Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside. To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat. In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle. Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10"). Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese. Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving. Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
Cook pasta as directed on package. While pasta is cooking, in a skillet heat oil, and add seasoned chicken. Cook until no longer pink. Remove from skillet and set aside. Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken. Saute pepper and onion and garlic and set aside. In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes. Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).
Preheat oven to 375°F. Line a sheet pan with foil. (I used an 8x2"). Treat the pan with 1 Tbsp of olive oil and spread to coat evenly. Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage. Place sliced cabbage in two rows, each slice slightly overlapping. Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement). Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper. Cover with another sheet of foil. Bake for 45 min - 1 hour -- ovens vary. To serve, arrange slices along side your favorite meat dishes or casseroles. Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.
Line a cookie sheet with wax paper. In a double broiler over low heat, or in the microwave, melt the chips until smooth. Remove from the heat, and stir in the almonds and the red and green cherries. Drop by tablespoons onto the prepared cookie sheet. Sprinkle with the coconut. Refrigerate until firm. Store in an airtight container.
Set oven to 350°F. In a small bowl, combine the first 4 ingredients; set aside. Cut slits in top of roast; insert the garlic strips. Combine flour, salt, sugar, pepper and mustard; rub over roast. Place the roast on a rack, in a shallow roasting pan. Bake, uncovered at 350°F, or until a meat thermometer reads 160°F. Brush applesauce mixture (this mixture can be doubled if desired) over the roast during the last half hour of baking. Remove the roast to serving platter; slice.
Combine ground beef, oatmeal, egg, onion, and barbecue sauce. Season with salt and pepper to taste. Form into patties and refridgerate 1 hour before cooking. Grill or fry to desired doneness. Serve on burger buns.
- Chop the garlic, onion, carrot, celery rather fine. - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside. - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated. - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons). - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!). - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley. - Serve with spaghetti and freshly shaved Parmesan. ENJOY!
Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside. Mix the flour, baking powder, salt, and ground almonds together; set aside. In a big bowl, beat the butter with 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts. Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan. Bake for 60-70 minutes or until a pick comes out clean. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack. Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings. Make the topping: add all ingredients to a saucepan; bring to a boil. Decrease heat and stir until sugar dissolves and the mixture is slightly thickened. Pour the topping over the warm cake and serve warm or at room temperature.
In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears. Set the mushrooms aside. In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover. Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup. Set it aside for making sauce. Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp. Spoon about 2 ounces of the mixture into each shell. Place the shells in a shallow baking pan. Pour a little water in the pan to create a moisturizing steam around the shells. In the top of a double boiler, combine all of the sauce ingredients except the butter and flour. Bring the mixture just to a boil. Remove the pan from the heat and set it aside. Preheat the oven to 400 degrees. In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon. Add the sauce to the roux, stirring constantly until the sauce thickens. Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell. Sprinkle with cheese and paprika. Bake the shells for 10 minutes or until the top is brown and bubbly.
Slice onion into thin strips and carmelize. Drain and rinse sauerkraut. Slice kielbasa into bun-length pieces (4"). Combine water, cider, and brown sugar. Combine all ingredients into a crockpot. Cook on high 5-1/2 hrs.
Stir together the water, yeast and the sugar. Let rest until the yeast foams, about 3 minutes. Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine. Add the yeast mixture and olive oil and stir together to form a sticky dough. Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes. The longer you knead, the more texture your dough will have. Turn the dough into a lightly oiled bowl. Cover with a dry towel and place in a warm, draft free area. (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour. When dough has doubled in bulk, punch back down. At this point, add any of the optional ingredients at end of recipe, or as desired. Let the dough rise again, until almost doubled, about 30 minutes. Or, if there were no extra additions, shape and add toppings. Bake at 500°F for about 8 minutes. Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.
Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper. In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops. Transfer to a plate. Drain the fat from the pan and add the remaining oil. Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes. Add the beans and the broth and bring to a boil. Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes. Add the tomatoes and bake for another 5 minutes. Sprinkle with parsley.
Put cottage cheese and cereal in bowl. Slice up strawberries and throw on top. I just mixed it all up with a spoon and consumed!
Add all ingredients in a saucepan. Stir over medium heat until warm throughout. Serve in two holiday-decor mugs. :).
1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water. 2) Slice a pocket into the chicken breasts and stuff them with peaches. 3) Mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now. 4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating. 5) Roll the breasts in the coconut and then set aside. 6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required). 7) Warm up the sauce if required. 8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve. 9) Think about where the rum has gone while enjoying your plunder.
Heat the oil & garlic in a large frying pan over medium heat. Saute the potatoes for 8-10 minutes or until lightly browned. Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned. Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes. Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.
For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease and flour 12-cup muffin tin. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal and transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined. Spoon batter into prepared muffin tin. Arrange apple slices on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes. For the glaze: While muffins are baking, heat sugar, water, butter, lemon juice and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve.
Rinse the chicken under cold running water and pat dry with paper towels, set aside. Melt margarine in a large sillet on moderately high heat. Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown. Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes. Uncover skillet and push chicken to one side. Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil. Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks. Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain. Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly. Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese. Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked. Remove skillet from heat. Arrange drained spaghetti on a large platter. Pour heated spaghetti sauce over pasta and top with cooked spinach mixture. Arrange cheese-topped chicken thighs on top and serve immediately.
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. My Note: We don't care for cooked celery so I use a little celery seed . I use this recipe as a base also, with many variations , such as -- no meat at all , italian sausage & extra onion, (my favorite), diced chicken breast & (presteamed) broccoli (my grandkids' favorite !)and coming soon .garlic, chicken breast, baby carrots, frozen corn,green beans and coarsely chopped onion. Making the white sauce separately really added the right creaminess to the potato/ham & veggie mixture. I used a can of chicken broth for part of the liquid, as I didn't have any bullion. Also threw in some shredded carrots I had on hand, plus 1/2 cup shredded cheese to the white sauce after it had thickened. Also, (to disguise the carrots), added a sprinkle of cheese to each bowl upon serving. Very creamy and tasty. Maybe a possibly of adding corn next time.
Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock. Pour off as much fat as you like and add butter or olive oil. In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end. Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked. Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat. Add garlic to onion mixture and cook for a few more minutes. Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir. Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well. Mix in corn and cook until corn is warmed. Add seafood mixture to pot and mix in lightly. Add cream and cheese and mix in until just smooth. At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat. This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day. You can remove the ham hock, or pull some of the meat off of it and add it inches. Serving it up with some crusty bread was perfect!
Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes. Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin). Season with salt and cook on low 6 hours. Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer. Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.