HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside. In a food processor, puree the beans with the agave nectar and stevia until very smooth. Add the chocolate mixture and cocoa and puree inches. Add the SunButter or Nutella and process in until completely smooth. Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt. Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge. This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Cut up all root vegetables to 1/2 inch pieces. Preheat oven to 425°F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden. Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick. Serve over mashed potatoes.
Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers. Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet. Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished. Place oil and onion in a large pot. Saute onions for about 4 minutes over medium-low heat. Add eggplant, onion, salt and pepper. Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca. Taste and adjust salt and pepper to meet your tastes. Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size. Wipe rims clean and place clean lids and rings on jars. Place into a single layer in large pot (water bath canner if you have one). Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes. Remove from heat and allow to cool in water bath. When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve. NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Combine all ingredients. Form 1" balls. Bake at 350F for 10-15 minutes.
Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly). Preheat the oven to 180oC (350oF). Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft. Season with salt and pepper. Add the garlic and herbs and cook for a couple of minutes. Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil. Arrange a layer of potatoes in the base of the dish and season with salt and pepper. Scatter with one-third of the leeks and a few dollops of mascarpone. Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone. Pour the stock over the top and cover with foil. Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.
Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes). Add ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil. Reduce heat to medium, simmering until the kale is tender (about 10 minutes). Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.
Immediately after falling into a cactus, do the following. Pour baby oil over the area with the needles. Be liberal as you need a lot of baby oil. Then put baby oil on a sheet of paper towel. You'll want a generous amount on the towel too. Now gently rub the area with the needles. She says most of them came right out.
Place meat in a bowl, set aside. Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat, and let cool. Cover bowl tightly and refrigerate for 5 days, turning meat once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides. Add 1 cup of the reserved marinade, the carrots and onions. Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender. If necessary, add more marinade while simmering. Remove meat to a warm platter and keep warm. Stir the crushed gingersnaps and sugar into the liquid in Dutch oven. Simmer the gravy for 10 minutes. Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.
To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add 1/4 cup olive oil and whisk until smooth. Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine. Serve.
Preheat oven to 350 degrees. In a medium size bowl mix together flour,cornstarch, and baking soda, set aside. In a large bowl, mix together butter and sugars until creamy. Add egg and vanilla, blending well. Add flour mixture a little at a until well blended ( batter will be slightly thick ). Then add chips and almonds, mixing well. Drop by Tablespoons onto a greased cookie sheet, and bake for 8 to 12 minutes( depending on your oven) until golden brown around the edges. Let cool on cookie sheet for 3 minutes, then remove and let finish cooling on wire cooling rack.
Preheat oven to 350°F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes. Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan. Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.
Preheat oven to 180°C. Mix ingredients. Place into a lined baking tray. Bake for 5 minutes. Remove from oven and mark outline of bars. Bake for 35 minutes, or until crispy.
Preheat oven to 300°F Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours. Add potatoes and cook for additional 1 hour.
Grate cheese. Melt butter. Pour the melted butter over cheese. Work in flour and pepper. Let cool. Press from cookie press on cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes. Add the bay leaf, parsley, and paprika. Heat through and remove from the heat. Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
Beat eggs in a large bowl. Add pumpkin, oil, applesauce and sugar, and mix well. In a separate bowl, mix the dry ingredients together, then add to the wet mixture. Add walnuts and mix in evenly. Spoon into 18 foil baking cups. Bake at 350 F for 25 to 30 minutes.
Seperate the bok choy leaves and wash thoroughly. Fill a large saucepan with water and bring to the boil. Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate. Drizzle with oyster sauce and just a dash of sesame oil. Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy. Serve immedialtely.
Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Wash and dry the shrimp on paper towels. Put cornstarch, egg whites and coconut into three separate bowls. Dip shrimp into the cornstarch. Shake off the excess. Dip into the egg white. Dip into the coconut, pressing into the shrimp. Heat oil and fry the shrimp until golden brown ( only a couple of minutes). Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes. Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
Preheat oven 350 degrees. Grease and flour 13 x 9 inch pan. Combine first 2 ingredients. Cook over low heat until caramels are melted. Keep warm. Combine cake mix, butter and nuts. Press 1/2 mixture in bottom of pan. Bake 6 minutes. Sprinkle chips over crust. Spread caramel mix next, then crumble dough over top. Bake 15-20 minutes.
Render bacon in pan until bacon is done, remove bacon bits. remove 4 tlbs of bacon fat to med non-stick pot. Add red pepper, sweet corn, Saute for 5 to 7 mins or until corn is done. Heat Mash potato in micro-wave,)according to package) add to red pepper and corn mixture fold in green onion and bacon bits, sea salt and pepper To Taste (seasoning). Serve.
Mix egg yolks, lemon rind and juice, sugar and yogurt together. Sift in flour, baking soda, salt and mix thoroughly. Mix in cherries or other fruit. Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches. Pour into greased loaf pan Bake at 350 for 40-50 minutes.
Mix the sirloin, eggs, bread-soaked in the half and half, salt, pepper, bread crumbs, parmesan cheese, and onion. Mix very well together. Form the meatballs into ping-pong ball size and roll in the flour. Get 2 large frying pans hot; add the butter. When pan is hot, fry the meatballs until browned on all sides. Brown them really good then they will not fall apart. Turn the heat down when they are browned and simmer. Add the whole bottle of A-1 sauce and 1/2 cup catsup. Let simmer for 15 minutes more.
Place beans in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the vinegar, soy sauce, dill and sesame seeds if desired. Transfer beans to a serving bowl. Add vinegar mixture and toss to coat. Serve immediately.
Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl. Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas. Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture. Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
Saute onions and garlic until soft. Add chicken stock bring to simmer. Combine all other ingredients and bring back to a simmer. Saute off moisture to desired consistency (I like it on the wetter side).
Preheat oven to 350 degrees. Boil water to cook 10 oz. or a little more than half of a large box of ziti and cook til al dente then drain. Brown and crumble the sausage and then add spaghetti sauce to the sausage to warm up. In a 4-5 quart casserole dish pour in cooked ziti and top with alfredo sauce stirring to mix well. Pour sausage and spaghetti sauce on top of the alfredo, but do not stir it together. Cover with shredded mozzarella and bake for 30 minutes.
Brown the chicken. Add the vegetable pasta blend, soup and water. Cover and simmer until done.
Place the meat in a deep pot with the garlic, tomatoes, salt and pepper and cover it all with cold water. Cook for about 2 hours stirring occasionally. Add the wine and let it cook for about another hour.
Mix all dry spices in a medium bowl, large enough to also use to coat the chicken. Dip both sides of the chicken breasts in the mixture of spices, coating well. Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes. Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan. To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate. For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful. Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.
Preheat oven to 350°F. Season chicken with salt and pepper. Saute in oil til browned. Place in greased 13x9 baking dish. Beat the cream cheese with a hand mixer until very smooth, then beat in Ranch dressing and hot sauce. (This is the only way to avoid small lumps of cream cheese). Stir in shredded cheese. Spread over chicken in baking dish. Bake at 350°F for approximately 20-25 minutes.
MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes. SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper. ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley. CHEF TIPS: Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.
Cook pasta till al dente according to manufacturers recommendation. In a large non stick pan, cook chicken and chorizo with the salt, pepper, onion and garlic, until cooked through. Add the remaining vegetables and wine and cook another 5 minutes. Stir in alfredo sauce and heat through. Toss with pasta.
Put all ingredients into the blender - I usually break up the banana into chunks. Pulse and blend until smooth. Enjoy!
Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat. In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.
Preheat oven to 350 degrees (175 degrees C). Melt 2 T butter in large skillet over medium heat. Stir in flour until smooth and cook for one minute. Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream. Add green beans and stir until coated. Transfer mixture to a 2 1/2 quart casserole dish. Spread cheese over top. In a small bowl toss taste toppers and butter and sprinkle over the cheese. Bake for 30 minutes or until top is golden brown and cheese is bubbly.
.60 Ritz crackers, crushed - mix with 1/4 lb melted butter. Press in 9 x 13 pan. Mix 2 pkg. (small box) instant coconut cream pudding with 1 1/2 cups milk. Add 1-quart butter pecan ice cream, (partly thawed). Pour over crust and top with two large containers of Cool Whip.
Melt the butter in a large skillet, add the onions. Cover and cook over low heat 30 minutes. Remove cover, raise the heat, stirring to keep the onions from sticking. As soon as the onions begin to brown- in about 10 minutes- lower the heat. Cover and cook for 10 minutes. Repeat step 2. Repeat step 3. Add the vinegar, salt and pepper. Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes. This dish can be made in advance. To reheat: cook over low heat for 10 minutes. Large, mild-flavored onions work best. Caramelized onions can be frozen in an airtight container up to three months.
In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste) Add in dried cranberries, pistachio nuts; mix then season with salt and pepper. Cover and chill until ready to serve. Delicious!
Boil a large pot of salted water. Remove the outer leaves of the cabbage until you can't easily remove them anymore. Blanch the outer leaves for 3 to 5 minutes until pliable. Then, put the remaining cabbage head in the water, and blanch 3 to 5 minutes, repeatedly until outer layers get easier to remove. I remove the leaves under cold running water, transporting my cabbage back and forth with a slotted spoon. In a large bowl, mix your stuffing ingredients around by hand until they get well incorporated. Then stuff your cabbage, about a teaspoon or so on each leaf. Place your stuffing on the thickest part of the leaf, or the base. Give it one roll, then flip in each side, and continue to roll until it fully closes. Don't worry if it's not perfect, it still comes out good. Now, in a large pot, saute the onion, parsley, and garlic in the olive oil on medium high heat. Once the onions turn translucent, season with salt and pepper, stir in some tomato paste for a minute. Then add the chopped tomatoes. Once the tomatoes release some juice, add the crushed tomatoes and stir. Season again and add some oregano (not too much). Now place your cabbage rolls tightly into the pot. You may stack them on top of each other. Fill the pot half way up with water and then top your rolls with an up-side down dish or plate in order to keep them from opening or falling apart. Bring to a boil and reduce heat to low and cover. Simmer for about an hour. Do not increase the heat, you do not want the bottom rolls to burn. It might seem like some of the sauce hasn't reduced, but once you remove the cabbage rolls, you will see the actual amount of sauce left. At that time, you may decide to thicken your sauce by reducing it with the lid off for a minute or two.
Grease the bottom and sides of slow cooker. Place chicken in slow cooker. Combine all the remaining ingredients except fresh herbs. Pour over chicken. Cover. Cook on low for 6 hours. (If convenient, stir after 3 hours of cooking.). Sprinkle with fresh herbs just before serving. Serve with rice, couscous, or over toast as a SOS meal.
Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl. Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center. Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together. Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours. Preheat the oven to 350 deg F. Trim off the ends and cut into 24 slices. Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes. Cool. These can be made up to three days ahead and stored in an airtight container.
In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
Place milk, rice, sugar and cinnamon in saucepan. Heat to low simmer. Cook, uncovered, stirring often, until thick - about 45 minutes. Remove from heat. Add vanilla, raisins and butter. Stir to combine. Set aside to cool. Serve warm or cold. Store in refrigerator.
Combine cucumbers, onions, salt and water in a very large bowls (or divide evenly into 2 bowls). Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack in 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze up to 6 weeks. Thaw at room temperature for 4 hours before serving.
Mix dry ingredients in a medium bowl. Add everything else and stir until mixed. Pour onto hot sprayed pan. Cook like normal pancakes. These freeze wll and heat in the microwave for a quick breakfast. Icing:. Mix well. Spread on hot pancakes.
Reserve a few small strawberries, chop the remainder and place in a bowl. Sprinkle the kirsch over the berries, cover and chill for 2-3 hours. Whip the cream until it stands in soft peaks. Gently fold in the strawberries and their juices and the meringues. Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.
In a lg. frying pan cook the onion until almost done. Add beef and stir, cooking until meat is cooked through. Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture. Spoon mixture into a 9x13" baking pan. Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn. Cook and mash the potatoes until smooth. Add the mashed potatoes over the top of the casserole. Dot with pats of butter all over the top. Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.
Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes. Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer. Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes. Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more. Season to taste with salt and pepper and serve immediately.
Cook and stir red pepper, onion, zucchini and italian seasoning in butter or margarine in large skillet until tender. Layer half each of the crackers, vegetable mixture and cheese in lightly greased 8x8x2-inch baking pan. Repeat layers, ending with cheese. Beat eggs and milk in bowl; pour evenly over cheese layer. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk. Stir in dill. Care should be taken not to get potatoes pasty. Brown ground beef in a large skillet; drain fat. Add onion five minutes before end of browning. Stir in garlic powder and salt. Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER. Pour hamburger mix into 9x13 pan and spread evenly. Spoon potato mix on top of hamburger mix to make individual clumps for each serving. Bake at 350° for 45 minutes or until potatoes start to brown.