HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F. Coat 2 large baking sheets with cooking spray. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper. Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.
Materials: Wax/Greaseproof paper; 2 8" round cake pans. Place cake pan on wax paper and trace 2 circles with a pencil; Cut out. Grease bottom only of cake pans and place the wax paper in the pan. Combine flour, cornstarch and baking powder; set aside. In a bowl, beat eggs and sugar with electric mixer on until fluffy; Add almond extract. Sift flour into mixture; and blend well. Divide the cake mixture into both cake pans evenly. Bake at 375F for about 30 minutes; taking note of your own oven variations. Prepare the filling. Beat together butter and sugar until creamy. Add egg yolks, then cocoa; mix well. Stir in almond extract until the mixture is smooth. For the glaze: Melt butter and chocolate in a double boiler or in a heat-proof bowl over saucepan containing boiling water; Cool. Slide a knife around the cake that should be cooling by now and remove it from the pan. Remove the wax paper and put on cake plate. Spread filling over just the top of the first cake. Place 2nd cake on top. Drizzle glaze over top of cake and garnish with strawberries, almonds slivers (optional); Sprinkle powdered sugar over top (optional). NOTE: This is a bit like a souffle where you have to make sure you don't open the oven until it is about done; As you can see from my photo this one flopped a bit but was still gorgeous!
Place macadamia nuts, garlic, salt, lemon juice and Rejuvelac or water into blender and blend well until mixture is smooth. Add pine nuts to mixture and blend well. Fold the nut mixture into spinach. Add onions and potatoes, stirring well. Drop by spoonfuls on a teflex sheet. Sprinkle paprika on latkes. Dehydrate for 4 hours.
Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified). Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice. Serve hot with sprinkled parsley on top.
Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR. Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Oranges can be boiled for 2 hours and cooled or steamed in a steamer for 50 minutes and cooled. This can be done before time. Pre heat oven to 190 or Gas Mark 5 of 375 degrees. Grease High sided cake pan (preferable moveable bottom) can use grease proof paper. Break eggs into bowl and beat or blend. Add Caster sigar to eggs, beat or blend. Place oranges in egg and sugar mixture blend well till a smooth mixture with no orange pieces. Add almond meal/ground almonds and baking powder. Pour batter into cake pan, sprinle caster sugar on top. Bake for 1-1 1/2 hours until golden. Serve cool. Cake can be frozen.
Cream butter and cream cheese together. Add sour cream and mix well. Add flour gradually until you have a firm dough. Refrigerate overnight. Combine filling ingredients. If too dry, add a little milk. Preheat oven to 350°F. Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each. Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal. Bake on cookie sheet for about 15 minutes.
Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.). Mix rub, paprika, thyme and red pepper in small bowl. Brush each side of steaks with butter or oil. Generously season with rub mixture. Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once. Test Kitchen Tips: To avoid the smoke generated from high temperature cooking, blacken the steaks outdoors. Preheat large cast iron or other large heavy skillet on stovetop or in oven and carefully transfer to a hot grill to cook the steaks. To Use Nonstick Skillet: Prepare steaks as directed above. Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness. To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method. Black and Blue Steak: Cut a 4-inch wide pocket in each 2 New York Strip Steaks (3/4 inch thick) being careful not to cut through back or sides of steak. Continue as directed in Steps 2 and 3. Fill pocket of each steak with about 2 tablespoons blue cheese. Press steak lightly to seal closed. Cook as directed.
Saute onion garlic, celery and mushrooms in oil. Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender. Serve hot with some crusty bread.
Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain. Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender. Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.
In a bowl mix together all ingredients. Press into an even layer against bottom and sides of a 9-inch pie plate. Bake in a preheated 375 degree F oven for 6-8 minutes. Cool before filling.
Make pudding with 2 C cold skim milk as directed on the package. In microwavable dish, heat peanut butter until it just starts to melt. Stir melted peanut butter into the pudding mix until well blended. Fold in whipped topping to make the pudding mixture fluffier. Seperate into 4 serving dishes. Refridgerate until ready to serve covered with plastic wrap. Sprinkle toffee bits evenly over 4 servings. * Cooking time is cooling time.
Preheat oven to 350°. Chop kale into 1/2 inch pieces. Place kale in a large bowl. With hands massage oil, lemon juice and salt into kale. Place kale on parchment lined baking sheet. Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time). Cool and serve.
In a large 12 oz. mug, mix coffee, syrup and cocoa. Add steamed or heated milk to taste and enjoy!
Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes. Then rinse under a cold tap and pat dry with absorbent kitchen paper. Preheat the oven to 400°F (200°C, gas mark 6). Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes. Remove and set aside. Saute the onion and garlic until just softened. Add the chopped bell pepper and cook for a further 2 minutes. Add the chilli peppers, cumin and tomato puree and cook, stirring, for another 2 minutes. Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes. Layer half the aubergine slices in the bottom of a greased oven proof dish. Pour over half the sauce and sprinkle half the cheese on top. Repeat with the remaining ingredients and bake for 20 minutes or until browned.
Add yeast and flour to breadmaker. . In a microwave safe bowl, combine water, salt, sugar, and butter and microwave until butter is melted (about 3 minutes and 30 seconds). Mix butter mixture with a whisk and add to the breadmaker. . Turn breadmaker on to "dough mixing mode". After dough has been mixed together (about 1 minute after turning on "dough mixing mode") add eggs. Add more flour to mixture if dough is too sticky one tablespoon at a time. . Allow breadmaker to run through cycle. After cycle is complete, let dough rise in breadmaker until it rises to the top of breadmaker canister (about 1 hour). Grease a 9 x 4 inch loaf pan with butter. Dust the surface of the dough with flour. On a floured counter, pat the dough into a 7 by 14 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.). . Using your bench scraper to cut the loaf in half lengthwise. Gently roll each half into a 14" tube. Pinch the two ends of the dough together and braid dough by laying the left piece over the right until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf to prepared loaf pan. . Cover pan loosely with plastic wrap and allow to rise until doubled in size. Top of the loaf should rise about 1 inch over the lip of the pan. Could take up to 3 hours. (Tip: Turn oven to 110° then turn off. Let dough rise in warmed oven. Dough will rise in about 11/2 hours.) . Before baking, beat 1 egg to create an egg wash and spread over top of bread. (You will not use entire egg for egg wash.). Preheat oven to 350°. Bake approximately 25 minutes until the crust is golden brown and internal temperature registers 200°. . Let cool for 5 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on a wire rack before slicing, about 2 hours.
Preheat oven to 300 degrees F. Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later. Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan. Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside. Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them. Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.
Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender. Stir in remaining ingredients. Heat to boiling, stir to break up tomatoes. Reduce heat, simmer with cover on for about 20 minutes. Stir occasionally. I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter. Just before mixing with pasta, add cheese, stirring until it is melted. Slowly add cream, heat until thoroughly mixed. Add to pasta according to directions. Pasta: Prepare Tortellini according to package directions. In the meantime, melt butter, add onion and cook until clear. Add tomatoes and mushrooms, cook until tender. Add garlic and Marinara Sauce, heat until hot. Add Alfredo Sauce, mix well until hot. Add cooked Tortellini, mix well, and serve immediately. Serves 6 generous portions. NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc. but try to stay away from cheese stuffed.
Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl. Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce. How to Toast Nuts: To toast nuts, spread them in an ungreased shallow pan and bake at 350 degrees for 6 - 10 minutes, stirring frequently, until light brown. Or sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Cut meat into serving pieces. Combine flour, salt, pepper, garlic powder and mustard. Coat each piece of meat with flour mixture. Brown the meat in skillet with small amount of olive oil. Drain off all fat. Cut small potatoes into 4 pieces and line bottom of crock pot with them. Add meat on top of potatoes. Add carrots, celery, mushrooms on top. Pour Worcestershire sauce over vegetables. Pour diced tomatoes over vegetables. Pour gravy over tomatoes and make holes on side so it can partially run down the sides of vegetables. Sprinkle sliced green onions on top of gravy to taste. Cook on Low 8 to 10 hours till meat is tender and just falls apart when picked up. Serve with hot noodles, rice or mashed potatoes! Enjoy This -- D' Fensta.
In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper. Heat over medium heat until margarine is melted. Stir in Parmesan cheese. Cut French bread in half lengthwise. Place bread, cut side down, on an uncovered grill directly over medium coals. Grill about 2 minutes or until toasted. Turn cut side up. Brush with margarine mixture. Grill for 1 to 2 minutes more. To serve, cut into 2-inch slices.
For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http://www.geniuskitchen.com/recipe/michael-s-basic-israeli-tehina-sauce-523932).). Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain. Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more! To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.
Just quarter the beef and pop it in the pot along with the green pepper, onion, and bbq sauce. Cook on low for at least 8 hours, then shred the beef and pile it on buns.
Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes. Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper.
Preheat oven to 375°. Grease muffin pan or fill with paper cups. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. In another bowl, combine peaches, peach syrup, yogurt, vegetable oil and egg; stir well until blended. Add to flour mixture and stir only until combined. Prepare topping by combining all ingredients until mixture resembles coarse crumbs. Spoon evenly into prepared muffin pan. Sprinkle topping over top. Bake for 20 minutes or until muffins test done.
Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan. Heat slowly until butter is melted; cool to lukewarm. Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture. Sprinkle yeast and 1 teaspoon sugar into warm water in a cup. Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes). Add to egg mixture, blending well. Add lemon and orange rind. Mix flour into egg mixture, one cup at a time to make a stiff dough. Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking. Place in a large greased bowl; turn dough to coat all over with shortening. Cover with a towel and let rise in a warm place until double in bulk. Punch down; knead a few times and divide in half. Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times. Place on a large greased cookie sheet in a half circle. Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter. Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom. Cover and let rise again until double. While the dough rises, beat remaining egg in a small bowl and brush over dough. Preheat the oven to 375F during the second rising. Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped. Slide carefully from the baking sheet to a wire rack; cool thoroughly. Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water). Drizzle over the ring and decorate with candied citron and sprinkles.
Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight. Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides. Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours. Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.
Cook prawns in simmering salted water for 1-2 minutes. Remove with slotted spoon and set aside to cool. Place noodles, spinach leaves, prawns and sprouts in serving bowl. Make dressing by combining ingredients. Pour over salad, toss and serve immediately.
Preheat oven to 375 deg. In a large bowl, whisk together the dry ingredients. Cut in the butter, and add the scallions and salami., and combine gently. Pour in the cream and combine until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly, 3 to 5 turns, just until the dough comes together. Pat out into a 1 inch thick rectangle, and cut out biscuits with a 2 inch biscuit cutter. Reroll scraps and cut out additional biscuits. Transfer to a baking sheet and brush with additional softened butter. Bake for 15 to 20 minutes, or until lightly browned. If you have made these ahead and refrigerated, they will take 25 to 30 minutes to bake.
First, dice the tomato and sprinkle with the salt. Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta. Cook until desired doneness (about 8 minutes for me) Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking. Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta. Add pepperoini and tomato and toss again. Drizzle the rest of the olive oil on top, and add parmesan cheese.
In a bowl, mix together cottage cheese, eggs, parsley, butter, salt, pepper and garlic powder. Grease a 13x9 casserole. Place a layer of noodles, cottage cheese mixture, spinach, Monterey jack cheeses, and Parmesan cheese. Continue layering and make sure top layer consists of the two cheeses. Bake at 350 degress for a 1/2 hour or until hot and bubbly. Important: Allow to rest for a while before serving.
Cook ground beef in large saucepan until no longer pink; drain. Add chili seasoning, cinnamon, beans and tomato sauce. Add water to bring to correct consistency. Bring to a boil. Reduce heat and simmer 10 minutes. Serve over spaghetti, topped with cheddar and onions.
Mix first 5 ingredints well. Fold in sour cream. Pour into greased 9 inch pie plate. Bake at 350 for 20-25 minutes.
In a large skillet, melt butter over medium heat. Cook onions in butter for 3-5 minutes. Add apples and top with brown sugar. Cover and cook 15-20 minutes or until apples are tender.
Preheat oven to 325-degrees F. Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside. Increase oven temperature to 350-degrees F. Combine flour, orange peel, baking soda, baking powder and salt in a large bowl. In a separate bowl cream butter and peanut butter until light. Add sugars (brown and white) and beat until light and fluffy. Add eggs one at a time and continue beating. Stir in vanilla. Fold in flour mixture. Fold in browned oatmeal and peanuts. Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies. Bake for 10-12 minutes or until done (cookies will begin to brown around edges). Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.