HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate and the margarine on a bain marie and transfer the mixture in an other large bowl. Blend the sugar and the eggs untill they smooth. Combine the sugar-eggs mix on chocolate-margarine and mix them untill they smooth. After that add the flour and mix once again until you have a homogenized mixture. Empty the mixture on a buttered and sugared baking pan (at this point you ca now add the chopped hazelnuts). Baking time: approximately 25 mins in 185'C. For the caramel sauce combine all the ingredients, except the milk and the vanilla extracts, on a pan and let them boil for 4-10 mins in medium temperature. After that add the milk and the vanilla extracts and mix.
Boil the potatoes with the garlic in salted water until tender. Drain the potatoes, reserving a half cup of the water. In a deep pot, heat some oil then add the green onion, parsley, spices, lemon juice, and 1/4 cup of the water. Saute just until the green onions are tender. Toss in the cooked potatoes and mix until well combined, adding more water if required and serve.
Place all ingredients except the cheese, in a large pot or pan, and bring to a boil over medium high heat. Stir, and reduce heat to low-simmer and cover for 15 minutes. Remove pot from heat, and stir in cheese. Serve. Note: You may wish to add some additional grated cheese, mushrooms, other veggies or chicken to this dish.
Brew the coffee and add Truvia while still hot, stir until dissolved. Mix cold whipping cream with coffee ( This will cool the coffee down so you dont have to wait on it to cool. But if you have time you can just let it cool in the fridge or freezer). Place all ingredients in blender (Vita-mix works great to get it so smooth, but any will do). Blend until combined and smooth. *Options- You dont have to use the Ovaltine, which will make the carbs Very very low as most of the carbs come from the ovaltine. You can use nesquik if you dont have ovaltine. Can add some home made whipped cream on top (beat heavy cream and truvia or stevia until whipped).
Preheat oven to 400 In a 9x13 baking dish melt butter in oven stir flour, white sugar and milk to smooth. pour in baking dish over melted butter. in bowl toss pineapple and brown sugar. drop spoonfuls of pineapple mixture into batter. sprinkle with cherries. bake @400 deg for 30 minutes or until golden brown.
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt (if desired), and cinnamon into a large bowl. Stir in carrots, apples, raisins (if desired), and nuts. Combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do Not over mix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes.
Heat the oil in a Dutch oven or a medium-size heavy pot over high heat. Add the pork and potatoes to the hot oil and saute until golden brown, about 4 minutes. Add the onion, poblano chiles, and bell pepper. Continue cooking until the onion is translucent, 3 to 5 minutes. Sprinkle flour over meat and veges and stir 1-2 minutes. Add the orange juice and cola. Reduce the heat to a simmer and cook until the liquid has reduced to sauce consistency, 40 to 50 minutes.
Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot. Cover and cook on low setting for 9-11 hours or until vegetables tender. Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.
Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use). Drain cooked beans. Remove seeds from tomatoes, chop tomatoes. Thinly slice onion. Chop parsley. For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne. Combine cooled beans, tomatoes, onions, parsley and dressing. If it is too tart, add a little more olive oil.
Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain. Or, cook frozen beans as directed on the label;drain. Mix beans with remaining ingredients. Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated. Makes 4 servings.
Brown ground beef and drain. In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning. Let simmer on medium for 10 minutes. Pour into a deep dish pie pan. <ix up corn bread/muffin mix according to directions on package. Spoon muffin mix over the filling covering evenly. Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through. Garnish with Salsa, shredded cheese, sour cream.
Place all ingredients except banana slice with skin and pineapple juice in blender. Blend until thick and creamy. Pour into 14 oz wine glass. Garnish with banana slice dipped into pineapple juice.
To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces. In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly. In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute. Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes. Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes. Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish. Preheat the oven to 350°F. To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely. Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes. Sprinkle with remaining chives and serve immediately.
Lightly toast sourdough in toaster. (This will keep the sandwich crisp). Lay the two slices of sourdough on a bread board, side by side. On one side, place cheddar cheese, Ortega chilies and roast beef. On other side, place Jack cheese, and tomato slices. Both sides are loaded from the bread up. Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.
Spread desired amount of Tofutti on each slice of sourdough bread. Place turkey slices on one slice of bread. Spread desired amount of jellied cranberry sauce over the turkey. Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top. Cut sandwich in half, if desired. (You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).
freeze cookie dough for 1 hour. preheat oven 350*. turn muffing tins upside down and spray with pam nonstick cooking spray place upside tin on cookie sheet for easier transferring. slice dough 1/2inch thick slices and place one on each upside down sprayed muffin tin. bake for 11-13 minutes until golden brown (cookie will form around tin). cool for 5 minutes before trying to remove from tin mold. fill with whatever you want and enjoy.
Preheat oven to 400°F Steam cubed potatoes in a veggie steamer for 7-8 minutes. In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes. Add remainder of dried spices, and stir to coat. Add the shredded zucchini and potatoes and saute for 3 more minutes. Add the minced fresh garlic saute for 1 minute. Transfer the cooked zucchini/potato mixture to the tofu and combine well. Place the tofu back into the skillet and press down firmly in place. Cook in the oven at 400°F for 30 minutes. Let the frittata sit for 10 minute before serving.
CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden. FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside. Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it. Bake at 350 F for 15-20 minutes, until golden. Cool 15 minutes before serving.
Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth. Melt 4 tbsp butter in a large skillet. Add apples, 1/2 cup sugar, RawSpiceBar's Peppercorn Chai and brandy. Cook until apples are glazed, about 5 minutes. dd half batter to greased pie plate. Arrange apple slices on top, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar on top and bake until golden, 25-30 minutes. Drizzle with warmed reserved apple juices.
Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease. In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients). Make a well in the middle and add all the liquid ingredients. Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix! Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine. Turn the cooked cakes out onto a cooling rack and place to one side. While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly. When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
In a small bowl mix spread ingredients. set in the middle of a decorative platter. Arrange the wedge of rouqefort, the wheels of brie and the port du salut on a decorative platter. Surround with the fruits. Serve the pears and peaches whole, the oranges segmented. Leave the tops of the berries on. Have dessert plates for all, and knives, napkins etc. Put the baguette on a bread board. Arrange the cracker on their own plate. Serve with a good dessert wine or Champagne!
WHIP all ingredients except chives in a medium bowl using a hand-held mixer, on medium-low speed. STIR in 1 1/2 tablespoons dried chives (or dried dill). REFRIGERATE if desired while onion flakes soften up slightly (however, dip may be served immediately). GARNISH as desired. SERVE with your favorite dip chips or crackers and ENJOY!
Prepare the noodles according to the package directions; drain and set aside. In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp. Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp. Then stir in the noodles, kecap manis, and sambal or cayenne. Add the eggs or tofu. Mix throughly until heated through (about 5 minutes). Serve hot.
1. Pour the water and ice into the blender. 2. Add spinach, banana, cocoa powder, protein powder, and peanut butter. 3. Blend until smooth.
Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour. Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage. Once sausage is browned, remove from pan and set aside. In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage. Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn! Add ham hocks and ham bone to the pot and cover with water. Bring to boil and simmer, covered, for 2 hours. Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside. Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot. Remove the bones and return the meat to the pot. Drain what liquid is left from the beans and dump beans into the ham and stock mixture. Dump browned andouille sausage into ham, bean, and stock mixture. Add spice mixture and bay leaves to the pot and mix in well. Cover and simmer for 1-2 hours. While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that. Remove the bay leaves and any bone or skin pieces from ham hock. When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.). Serve meaty bean mixture over the top of hot rice. If desired, use some good hot sauce on top. Enjoy!
To make the pastry, sift together the flour and salt. With your fingertips rub in the fat very lightly until the mixture resembles fine breadcrumbs. Mix to a stiff paste with very little cold water. The dough should bind together into a ball, leaving the sides of the bowl clean. Turn onto a floured board and knead very lightly. Roll out, handling the dough as little as possible. line an 8 inch pie dish with the pastry. Pre heat the oven to 450F/Gas 8/230°C. For the filling, peel, core and slice the apples. Put 2 tablesp cold water into a saucepan and add the apples and butter. Cook till tender (about 10 minutes) Add sugar to taste. Rub the mixture through a sieve or beat till smooth. Add lemon rind and juice, and the egg yolks. Mix together and pour into the pie dish. Bake for about 30 minutes or till the pastry is browned and the filling set. For the meringue, whisk the egg whites until they are very stiff. Fold in 2 oz of sugar. When the pastry and filling are done, reset the oven to 150F/Gas 1/2 /130°F. Pile the meringue lightly on top of the apple. Dredge with the remaining sugar. Bake 30-40 minutes or till the meringue is crisp and lightly brown on top. Serve hot or cold.
Cook pasta according to directions, drain. Stir fry the chicken, pepper, onion and garlic in oil until no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat and sprinkle with cheese; let stand until melted.
Chop crab and lobster meat into small pieces. If shrimp are large, cut them into bite-sized pieces. Mix all ingredients in a large bowl. Refrigerate at least two hours before serving to allow flavours to blend. You can use imitation crab meat and precooked salad shrimp if you wish.
In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and sprinkle with cracker crumbs. Mix gently. Shape into 1 inch balls. Place in ungreased 15x10 inch baking pan. Bake at 350 degrees for 20-25 minutes or until meat is no longer pink. Drain on paper towels. For Sauce: In a large sauce pan, combine the tomato sauce, parmesan cheese, oregano, basil, parsley and salt. Bring to a boil over medium heat. Add meatballs. Reduce heat, cover and simmer for 20 minutes or until heated through. serve meatballs and sauce on buns. Top with mozzarella cheese if desired.
Preheat oven to 350°F. Cook pasta according to package directions. Drain and set aside. Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins). Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside. Melt butter in a Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens. Whisk in salt, black pepper, and, if desired, red pepper or hot sauce. Remove from heat and add 1 cup Guyere, whisking until smooth. Add Gouda and Parmesan, and whisk until smooth. Add prosciutto and pasta, and stir to combine. Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyere. Bake at 350°F for 20 minutes or until bubbly.
In skillet brown sausage, onion, and garlic. Drain fat. Transfer to slow cooker. Stir in remaining ingredients except for Parmesan cheese. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Ladle into bowls and top each serving with Parmesan cheese, if desired.
Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed. Pour into steralised jars and store in the fridge.
Mix yeast with warm water and set aside. In another bowl, beat together the milk, eggs, sugar, salt and oil. Mix in the flour. Cover and let rest overnight. Turn dough out onto a lightly floured surface. Divide into half and roll each into rounds, 1/4" thickness. Try not to work the surface flour into the dough. Cut each circle into 8 pie-shaped wedges. Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight! Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk. Bake in preheated 375F oven, on the middle rack, for 12 minutes. Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).
Bake the potatoes in a preheated 400 degree oven for 1 hour or untilthey are tender. Halve the potatoes lengthwise, scrape the flesh into a bowl. Press through a ricer or sieve into a large bowl. With and electric mixer beat in the butter, 1 tablespoon at a time. Add the eggs, 1 at a time, mixing between. Add half and half and beat the mixture until it is combined well and smooth. Add 1/3 cup parmesan. Add nutmeg, pepper, salt, to taste. Transfer mixture to a pastry bag fitted with a large decorative tip. Pipe mixture into 6 rosettes onto a buttered baking sheet. Drizzle them with melted butter and remaining cheese. The rosettes may be chilled, covered loosely, for several hours or overnight. Bake the potatoe rosettes in a preheated 350 degree oven for 10 to 15 minutes for potatoes at room temp. or 25 minutes to 30 minutes for chilled potatoes, or until they are heated through. Put the baking sheet under a broiler about 6 inches from the heat, and broil them until the tops are golden.
Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick. Preheat oven to 350°F Combine sour cream, potato soup, salt and pepper. Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture. Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top. Bake uncovered about 30 minutes, or until heated through and browned on top.
Preheat oven to 375°F. Spray a baking sheet with no-fat cooking spray. Mix sugar with cinnamon in a small bowl. Separate dough into triangles. Cut each triangle in half, lengthwise. Brish each triangle with melted butter. Sprinkle with cinnamon-sugar. Place a marshmallow and the wide end of each triangle. Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal. Place twists on prepared baking sheet, seam side down about 2in apart. Bake for 10 minutes or until golden brown. Blend icing sugar with milk in a small bol. Drizzle over warm twists. Please also try this without the marshmallows, just a yummy with a little less sweetness!
Prepare coals in grill (gas grill is ok). Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat. Place thighs on grill and cook until cooked through turning once or twice. Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.
Quarter the prepared yams and place in a buttered casserole. Combine brown sugar, cornstarch, orange peel, cinnamon and apricot juice in saucepan. Cook over medium-high heat until sauce thickens. Add apricots, butter and pecans. Pour over yams. Bake at 375 degrees for 25 minutes or until heated through.
Preheat your oven to 400 degrees. Cook the oatmeal in the 1/4 cup water and milk. Let cool. Cook the quinoa in the 2 cups water until all the water is absorbed. Let cool. Place everything except the egg and sesame seeds in your bread machine in the order as suggested by the manufacturer. Knead on the "dough" cycle. You may have to add a little more flour, if too sticky. Turn onto floured board and punch down and let rest for 10 minutes. Shape into a large circle and place on greased cookie sheet. Cover with plastic wrap sprayed with Pam and let rise for approximately 40 minutes or until doubled. Remove plastic wrap and brush top with egg white and sprinkle the sesame seeds on top. Bake at 400 degrees for 35 minutes.
Cook macaroni (not to mushy). Mix dressing according to directions. Mix all together except cheese. For best flavor chill overnight. Add cheese a couple hours before serving so it. doesnt become to mushy. This has a mild flavor. For a stronger flaver use 2 packs of dressing mix. mixed according to package.
Cook and drain spaghetti as directed on package. While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp. Remove bacon from pan with slotted spoon and drain. Drain fat from skillet, reserving 1 tablespoon in the pan. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
Boil Turkey Bratwurst in beer for 30 minutes. Saute onions & peppers until transparent and tender. Drain sausage and place on grill. Grill until you see grill marks. (doesn't take but a few minutes). Serve in buns with dijon mustard and horseradish sauce.
Preheat oven to 375°F with cast iron skillet inside. Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese. Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese. Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.