HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the macaroni in water and do not oil in the boiling water because we need the spaghetti to tangle; drain and set aside. Fry the chopped onion deeply in 1 tbs vegetable oil till it's brown, add the ground meat, till it's well done, season with salt and pepper then add the tbs of tomato paste; set aside. To make the bechamel: Pour a considerable amount of oil/butter/margarine heat. Add the flour and mix with oil, stir till golden. Add one cup of the milk and water at a time, stirring constantly, so that the flour won't form lumps and the cube of broth. Keep stirring until the mixture thickens. Beat the egg and add to the mixture stirring constantly. When thickened enough, season and stir; set aside. Beat cream cheese with a tablespoon of water then add to the spaghetti and stir. In a Pyrex or Tefal dish, batter the dish with butter. In the base sprinkle 2 tbs of bechamel and one tbs of breadcrumbs. Put half the amount of pasta followed with the full amount of meat, then top with the rest of the pasta, layer with the whole amount of bechamel (it's important that this should be a big thick layer). Sprinkle with the mozzarella and cheddar mixture and bread crumbs. Put in medium heat oven till the tomato sauce from meat reaches the bottom spaghetti layer and cheese melts and becomes golden. This should take from from 30-40 minutes. Bon Appetit.
Mix ingredients together and cook as you would other pancakes. Use a nonstick pan with a little oil. The only real difference is that the pancakes will not "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.
Preheat oven to 350°F Cook manicotti and set aside. In a bowl, combine chopped black olives, ricotta cheese, egg white, Parmesan cheese, Italian Seasoning, pinch of salt, pinch of crushed red pepper flakes (if using), a dash of onion powder(if using), a dash of garlic powder and 1 tbsp grated mozzarella cheese. Spray a small baking dish with nonstick vegetable cooking spray. Fill the manicotti evenly with the ricotta cheese mixture, laying them into the dish. Set aside. In a saucepan sprayed with nonstick vegetable cooking, over medium-high heat, add the olive oil and mushrooms. Cook for 1 minute and add the flour. Add the milk gradually and with a wire whisk smooth out the lumps. Cook mushroom sauce 2 to 3 minutes until thickened. Check for seasoning & add a pinch of salt, if needed. Pour sauce over manicotti and top with remaining 1 tbsp grated mozzarella cheese. Bake uncovered for 25 minutes.
In a bowl mix the first 8 ingredients. Add the buttermilk, margarine, shortening,and vanilla. Beat with an electric mixer on low for 2 minutes and then on high speed. Add the eggs and beat again. Pour in a 13x9x2 greased cake pan. Baked on 350 for 30-35 minutes. Cool and frost.
Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain. Add other ingredients up to Italian dressing mix and toss gently with a large spoon. Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently. Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.
Combine first five ingredients; boil. Add next four ingredients; boil; reduce heat, cover and simmer stirring occasionally for 1 1/2 hours until beans are tender. Using a slotted spoon, remove most of the beans and transfer remaining liquid to a blender; process till smooth. Return mixture and beans back to the pot; Stir in alphabet pasta. Boil then reduce hear; cover and simmer 8 minutes until pasta is tender but firm. Yield: 6 1 1/2 cup servings.
Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker. Cover and cook on low 7-9 hours until lamb is tender when pierced. Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker. Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.
Place the pork in a large saucepan and cover with water; bring to the boil. When it is boiling, add the mirin and ginger. Cook the pork for 20 minutes, then remove from the water and allow to cool (discard the other contents of the pan). When the pork is cool enough to handle, slice across the grain as thinly as possible in pieces about 2 inches long. Clean the leek and slice in half lengthwise, then slice in 1 inch pieces. Clean the bell pepper, remove seeds, and chop in pieces similar in size to the leek. Heat a wok over medium-high to high heat. Add the oil, and when it is hot, add the flattened garlic clove. Fry the garlic until it is very brown, then remove it and discard. Add the chopped leek to the wok, and cook for 1 minute, stirring all the while. Add the bell pepper pieces, and cook for about 30 seconds, stirring continuously. Push the vegetables to the side of the wok and add the sambal oelek in the middle; heat briefly. Add the soybean paste, soy sauce, and the pork slices, mixing all well and insuring the pork is covered with all the spicy mixture. Cook only for another 1-2 minutes, until everything is heated through.
Preheat an 8-inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return to boiling. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender. Remove lid and stir in cheese. Add salt and pepper to taste.
Lay the brisket, fat side up in a large dutch oven. Scatter the onion over it. Pour in broth and add cold water to cover the meat by 3 inches. Set over medium heat and bring to a boil. Cover, lower the heat and simmer, adding additional boiling water as necessary. Total cooking time is approx. 4 hours. (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle. Pour off and strain broth, reserving 1 1/2 cups. Trim fat from brisket and throw away. Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy. In a bowl, combine the beef and broth, let stand covered at room temperature. Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic. Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding! In a large bowl toss together beef, diced cheese, and chipotle mixture. Add red onion, cilantro, chile strips, and toss. Line a large serving platter with the outer leaves of romaine lettuce. Pile the meat onto the lettuce. Garnish around the meat with the tomato wedges and avocado. Scatter the radish slices all over. Serve with warm tortillas.
(You can add another can of water for moister rice.). Chicken breasts or tenders. In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and. one can of water. I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture.... Cover and seal with foil....... Bake at 350 degrees for 2 1/2 hours and "Don't Peek!".
Preheat oven to 350°F. Braise spinach in stock pot until limp but still bright green. Place spinach in strainer and press to remove all water. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and saute until onions and mushrooms are tender. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes stirring continually. Place in casserole sprayed with cooking spray and top with grated cheese. Heat in oven until cheese is melted.
Prepare pudding according to package direction. Cover (so it will not get that icky skin) and let completely cool down over night. Do NOT put it in the fridge. Lay butter next to it, so butter and pudding will have the same temperature later. On the next day, mix butter with mixer on medium speed until it is fluffy. Add pudding- one spoon after the other. Mix constantly. If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps. TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients.
In a large skillet, saute the mushrooms, onions and beef strips in the butter. Add 2/3 cup of the beef broth, ketchup garlic and salt. Cover and simmer for 15 minutes. In a small bowl combine the cornstarch and 1/3 cup beef broth then add to the skillet. Cook and stir until the sauce thickens. Turn off the heat and add the sour cream. Serve over noodles or mashed potatoes.
beat yolks. Add sugar and water mix well Add flour, salt, baking powder and extract mix well. Beat egg whites until stiff enough to stand in peaks. Then fold into the rest. Preheat oven to 375°F Grease large baking sheet/jellyroll sheet. Bake until sponge is golden and springs to the touch. Turn out on cloth dusted with Confectioners sugar. Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends. Place on platter.
Place oil in a large saucepan and cook the onions and garlic until soft. Add the beef, stirring with a fork to break it up until it looses its pinkness. Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour. Drain kidney beans, add to the beef and cook for a further half hour. Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.
Blend all ingredients and add as much water as needed to reach desired smoothie consistency. Drink up!
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.)
Beat eggs in a bowl, one at a time, until light and fluffy. Use cold eggs as eggs tend to separate best when cold. Cream in sugar. Add butter; mix well. Add flour and baking powder; mix well. Add juice and 2 tbsps of the mixed fruit and continue to mix. Grease a cake tin. Spread out the remaining 2 tbsps of mixed fruit in the ring-shaped baking tin/pan. Add the cake mixture. Bake for 20 minutes in an electric oven at 100°C or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes. Unmold from pan. Allow to cool completely on wire rack. Cut and serve with tea for a delicious snack!
Grease a 9 x 13 inch pan and line with bread to fit bottom. Spread bread with mustard. Sprinkle swiss cheese and cheddar cheese over bread. Beat eggs, milk and salt; add ham and stir all together and pour over bread and cheese. Refrigerate overnight, garnish with bacon bits, if desired. Bake at 350 degrees for 45 minutes.
Preheat oven to 350°F Add first 8 ingredients to blender and secure lid. For Blendtec users: press "Speed Up" to Speed 5 and allow full cycle to run. For other blender users: blend until thoroughly mixed and apple is pureed. Add the remaining ingredients and secure lid. Press "Pulse" 6-8 times to incorporate dry ingredients. Using a spatula, scrape down sides of jar and add batter to a greased 8"x4" loaf pan. Bake for 40-45 minutes until done.
Chop cauliflower and steam with garlic until very soft. Discard garlic clove. Process cauliflower and other ingredients in food processor.
CAKE: Melt the chocolate with 1/3 cup water; stir until smooth. Remove pan from heat; let cool until lukewarm. Meanwhile, preheat oven to 350*F. Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper. Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl. Beat with an electric mixer on high speed until well blended. (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy. Add the other egg. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk. Beat in the remaining flour and milk, then the chocolate, until blended. Scrape batter into the prepared pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5 minutes. Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper. Turn right side up and cool completely. MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth. Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted. With an electric mixer on low speed, beat in 1 cup of the powdered sugar. Increase the speed to high and beat for 1-2 minutes, or until light and fluffy. Reduce mixer speed to low and beat in the remaining powdered sugar. Increase speed to medium and beat the frosting for 1 minute longer. ASSEMBLE THE CAKE: Cut the cake in 2 layers. Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides. Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce. MAKE THE FUDGE SAUCE: (OPTIONAL). Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove saucepan from heat. Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts. Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes. Serve warm.
In a plastic or glass bowl mix all ingredients, turning the chicken wings to coat thoroughly. Marinate at least 3 hours, preferably overnight, up to two days; Turn the wings occasionally while marinating. Preheat the broiler or grill; Broil or grill the wings using medium to low heat, turning once, for approximately 12 to 15 minutes- Be careful not to burn the skin. HINT: If wings cook too quickly on the outside, but the meat is still pink at the bone, then turn off the broiler and leave the wings to sit in the hot oven for 5 to 8 minutes; The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so. Serve the wings hot or at room temperature; you can also boil the remaining marinade and pan juices until reduced and pour over cooked rice.
Combine flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine egg, oil, milk, lemon juice and vanilla, mix well. Stir the wet ingredients into the dry until just moistened. Fold in zucchini, chocolate chips, and walnuts (if using). Fill greased or paper-lined muffins cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until the muffins test done.
1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in craisins and white chocolate chips. 3) In a small bowl, whisk sour cream and egg until smooth. 4) Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.). 5) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Crust: Mix the butter, pecans, and flour together with your hands and press the mixture into a baking dish. Bake at 350-degrees for 20 minutes. Allow to cool. Filling: Mix together the cream cheese, whipped cream, and powdered sugar, and spread it over the cooled crust. Topping: Beat the instant pudding with the cold milk until thick (or use your favorite recipe for a cooked chocolate pudding as a substitute for the instant pudding). Spread it over the filling layer. Refrigerate and allow to set up for a couple of hours before serving. Put a spoonful of whipped cream on top of each piece before serving.
Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted. Turn oven to 350. Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves. Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.
Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them. In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil. Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking. Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions. Cut the mozzarella cheese into 1/2 inch cubes. When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy. Drain pasta. Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary. Plate, sprinkle some parmesan cheese on top and enjoy!
Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side. Chop the dried tomatoes and set to the side. In a large saute pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally. Add the minced garlic and saute an additional 1 minute. Add the dried tomato and saute for additional 2 minutes. Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm. Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well. Preheat oven to 425 degrees F. Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later. In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don't forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like. Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes. Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture. While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there's not enough juice for your taste you can add a little unsalted chicken stock, but you don't want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper. When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens. Makes 4-6 servings. Note: there's a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I'd always prefer to use fresh over dried.
Remove silk from cobs leaving husks and placing them back in place. Soak in ice water for 1-2 hours. Mix remaining ingredients together, set aside. Towel dry then pull back husks and spread a thin layer over the corn. Replace husks and smoke in a smoker with wood of choice at 200 - 220 degrees. Smoke for 75 minutes. Remove and add butter or enjoy as is.
Combine broth, half and half or light cream, avocado, salsa, cilantro, lemon juice, half of the green onion, salt, pepper, and bottled red peper sauce in a mixing bowl. Place half of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth; repeat with remaining mixture. Cover and chill for up to 6 hours. Garnish with lime wedges, sour cream, chopped tomato, and remaining sliced green onion.
Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin. Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside. Whisk the egg whites with a pinch of salt until stiff, but not dry. In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate. Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture. Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate. Decorate with whipped cream and candied chestnuts.
Cook noodles according to package directions; drain. Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through. In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside. Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture. Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.