HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter until transparent, add flour and cook stirring for 1 minute. Add milk, salt and pepper and whisk until smooth. Cook on medium heat until sauce thickens, stirring occasionally. Add cheeses and continue heating until they blend. Remove from heat. Put one slice of toast in each of four oven-proof individual serving dishes (I used our 1980's stoneware dinner plates). Top each piece of toast with slices of chicken or turkey. Slice remaining toasts diagonally and place on sides of sandwiches. Ladle cheese sauce over sandwiches. Place sandwiches under broiler until sauce begins to bubble. Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.
For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours. Cool and strain off all the meat, vegetables and bones. Discard. Cool and strain off any fats. For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well. Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour. Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil. Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water. Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl. Soup: In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender. Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.
In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). Stir often. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Ladle into ovenproof bowls. Top each with bread and cheese. Broil until cheese is bubbly.
Blend butter, 1/3 c sugar; add vanilla. Combine flour and cinnamon & add this mixture to the crushed cornflakes alternating w/ the sugar mixture. Add pecans and form into small balls. Bake 350 degrees for 30 minutes. Roll in powdered sugar while hot. Measure corn flakes BEFORE crushing ! Yield is a guesstimate.
Before I begin, I refrigerate the celery, oranges and apples; and freeze the cranberries. Having all the produce cold will help the gelatin set up quickly. Choose any red gelatin - raspberry, cherry, black cherry, etc. Bring 1 cup water to boil and dissolve gelatin in large bowl. Add 4-5 ice cubes and allow to cool. While gelatin is cooling, chop, grate or grind produce. I use a meat grinder to run all the produce through; however a grater can be used or even a food processor. I begin with the oranges - which produces mostly juice and will keep the apples from discoloring. Grind, chop or juice your oranges into a large bowl; next run the celery through, then apples and finally cranberries. If you really like cranberries use a whole bag, if it is not a real favorite, use less. Sprinkle the package of unflavored gelatin and sweetener (Splenda or other) over the chopped up produce and stir to dissolve. Optional: Add chopped nuts, pecans, walnuts, hazelnuts and stir. Pour all the produce into the cooling gelatin, stir to taste and see if it is sweet enough for your taste, or if it is too sweet grind a few more cranberries inches. When you are satisfied, pour into covered container and refrigerate until fully set.
In a large saucepan or pot (you will need extra room in it) bring the water and the bouillon cubes to a boil. Add the pasta and let it cook until al dente. Strain the pasta, but it does not need to be overly-dried. Dump out the water and replace the pasta in the bowl, and set aside covered. Saute bacon and onion until the bacon is crispy and the onion has caramelized. Dice the bacon into small pieces. Add the onion and the bacon into the pot with the pasta and mix together. Add the yogurt and the milk to the pot, and mix together. Heat the mixture on low, stirring constantly. You do not want the pasta to burn. Add spices to taste and keep stirring. Turn up the heat to medium and while stirring, add the cheese. Keep stirring until the cheese is completely melted. Enjoy hot straight away.
Fill pot with water to the bottom of the spout. Poke a hole in a paper coffee filter using the center post and then push it down into the basket. Place 6 Tablespoons of Course grind coffee in basket with filter. Heat the pot until the water just starts to perk. This takes 10 to 15 minutes on our camp stove on high heat. Turn the heat to Med-LOW The Coffee should be perking every 2 or 3 seconds. Perk for 10 to 15 minutes the longer the stronger the Coffee. Enjoy the smell and the taste of this camping delight.
In a medium bowl add Bisquick mix and milk stirring until a soft dough forms. Drop mixture by spoonfuls onto boiling stew and reduce heat. Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool. If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
In a saucepan, melt the butter over low heat. Blend in the sugar, spices, and rum. Allow mixture to cool. Store in a sealed container in the refrigerator until ready to use. Place one piece of orange peel and one piece of lemon peel into each mug. Mix 3/4 cup coffee and 2 tablespoons cream together with 2 tablespoons of the spiced rum mixture in each mug (only 1 teaspoon of the spice mixture if you subbed extract for the rum). Top with whipped cream, if desired.
Heat olive oil in 10" skillet on medium high heat (until almost smoking). Add potatoes, onion and kosher salt. Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover. Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes. Remove cover and cook 6 minutes, turning once after 3 minutes. Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan. In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture. Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat. Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover. Cook until eggs begin to set, 4-6 minutes. Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down). Cook 4-6 minutes until eggs are fully set and golden brown. Flip again if necessary. Turn onto a plate and let it rest for 20 minutes before slicing and serving.
Chop jalapeno and onion in food processor until chopped but not pureed. Add diced tomatoes, garlic salt, black pepper, cumin, and chili powder and blend for a few seconds more. I like a lot of garlic so you might want to add more for your taste. Serve with tortilla chips or on baked potatoes for a low fat alternative to butter.
Place cake mix, oil and eggs, in bowl and mix well. Add oranges and mix a little more. Pour into two 8 inch round cake pans. Bake in oven at 350 degrees for 35 to 45 minutes. Cool cake, pour pineapple juice over layers. Mix pudding and pineapple, then fold in cool whip. Ice cake, and put in the refrigerator.
Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.
In 4 quart crock pot, layer potatoes, onion, and raisins. In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat. Place lamb on top of potatoes. Add tomatoes with juice. Cover and cook for 8-10 hours on low. Stir in chickpeas during the last 5 minutes of cooking. Serve sprinkled with cilantro.
Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool. Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.
Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.
Place ingredients in the short cup. Twist on a shaker/steamer top and steam the carrots until tender -in microwave. ---WARNING---. PLEASE BE CAREFUL, THE CUP AND CONTENTS WILL BE HOT! DO NOT ATTACH BLADE UNTIL DONE MICROWAVING. ---WARNING---. Strain off most of the extra water - the more water you keep, the thinner the consistency. For younger babies, keep a tablespoon or so of water. For bigger kids, drain almost all of the water -- you can always add more to thin it out. Twist on the cross blade and blend until you've achieved a smooth puree. Let cool before serving.
You will need: 1 SMALL Cuisinart (If you are making this for a party, then large Cuisinart would work. But if this is just for you use the small Cuisinart). Dump berries into the Cuisinart first. Add the packet of sweetener of your choice. (If you don't like sweets too much, you can skip this step.). Cover the berries and sweetener with the Carb Countdown Dairy beverage. Leave enough space under the lid because this stuff REALLY, REALLY fluffs up! Put the cover on and Blend in short spurts. About 30-60 seconds depending on how smooth you want the fruit to be. The longer you blend this the fluffier this will come out. For a beverage, scoop this out into a glass and pour some more Carb Countdown directly into glass to thin out mixture and drink. For a "Cool Whip" like topping, take a spatula and scrape out the mixture and add to your dessert and smooth out artistically to make a beautiful, tasty topping. To make this into ice cream, scrape out mixture and pour into a bowl and place in freezer for 30-60 minutes depending on how firm you like your ice cream. Eat and enjoy.
In a large bowl combine the flour, baking soda, baking powder, sugar and salt. In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!). Let the mixture sit for 5 minutes at room temperature. After 5 minutes whisk or mix again. Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.
Place one chicken breast in center of a square of alumium foil and salt and pepper. Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken. Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture. Put 1 tsp butter on top of pineapple slice. Seal up alumium foil by folding edges together. Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.
In blender, combine sesame oil, water, tamari and agave nectar until smooth. Toss kale with sesame seeds and dressing until well coated. Set aside for 5 minutes before serving.
Preheat oven to 375°F. In a large skillet, cook pork and sausage, crumbling as it cooks until meat is no longer pink and beginning to brown. Drain fat. Add 1/2 c water, half & half, spinach, 1/2 package of Hidden Valley Origianl Ranch Seasoning Mix, 2 cloves of the crushed garlic, 1 tsp lemon juice and cook over medium heat 4 minutes. Toss halved tomatoes with remaining garlic clove - set aside. Make Bechamel and stir in cooked macaroni noodles. Add 1 Tbsp olive oil to a 13 X 9 glass baking dish and swirl to coat. Place pepper halves cut side up in baking dish and brush cavity of peppers w/Olive oil. Spoon meat mixture into the pepper halves, dividing evenly amongst the 8 halves. Top meat mixture with halved cherry tomatoes with garlic and any accumulated juices, dividing evenly between pepper halves. Spoon Bechamel/noodle mixture over tomatoes, again dividing equally. Bake at 375? F for 45 minutes. Top each stuffed pepper half with 1 slice of fresh mozzarella and continue baking until cheese melts 5-10 minutes. Bechamel Sauce: 	1 Tbsp butter. 	1 Tbsp olive oil. 	2 Tbsp all-purpose flour. 	3/4 c half & half. 	1/2 teaspoons salt. 	1/4 c parmesan cheese, grated. Directions. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4 minutes. Meanwhile, heat the half & half in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and stir in parmesan; set aside until ready to use.
Preheat oven to 350 Degrees. Stir together 11/2 cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste. Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup. Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned. Top with salsa, sour cream and cilantro leaves.
Start off by peeling your garlic and adding your garlic along with your olive oil, and chili flakes to a heated skillet, you will want to cook on a low heat for about 20 minutes. drain your olives and cut into halves, add to bowl. cut your onions into small pieces add to olives. add your shredded cheese, mayo, and half of your Parmesan cheese stir well. on your french bread you will want to spread with a brush your garlic oil mixture, evenly & lightly. Now add you olive and cheese mixture and bake @ 350 for 20-25 minutes till golden brown. Top your bread with the last of your Parmesan cheese.
Soak the dried lentils overnight and rinse. Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter. Add the oil to a preheated fry pan or skillet. Blend in the baking powder just before pouring the batter into the fry pan. Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon. Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown. Measure two cups of fresh or frozen berries. Slice strawberries if using and heat frozen berries. Top each serving of pancakes with berries and enjoy! If your pancakes turn out with raw centres, cook them lower and slower. If cooking in batches keep cooked pancakes covered and warm in the oven.
1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill. 2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops. 3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do. 4. Wrap the bacon around each chop, then tie with the twine. 5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side. Ron' Note:. If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil. 6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.
Heat a wok and add about a centimetre of water to cover the bottom. Add the mussels and pipis and cover with a tight-fitting lid. Steam for a few minutes and remove shellfish to a bowl as they open. With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions. Cook for a few minutes until the sugar has dissolved and the flavours have mingled. Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water. Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper. Serve in individual bowls with rice or fine egg noodles.
Combine the mushrooms, rice and stock in Thermomix bowl. Cook 15 minutes/90 degrees/speed 2. Carefully and slowly increase to speed 8 until soup is pureed smooth. Add salt and pepper to taste.
Sprinkle seasonings evenly over meat, and top with onions. Place in crockpot, and cook on low for 8 hours.
Heat the oil in a large saucepan and fry the onions and garlic until soft and golden. Stir in the chilies, sweet potatoes and carrots. Add stock. Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender. Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency. Serve with crusty bread.
Saute the diced onions, add ground beef and brown until cooked. Mix in the sour cream, mustard, and ketchup. Stir well. Salt and pepper to taste. Serve on hamburger bun as you would a Sloppy Joe.
Mix cream cheese, sour cream and taco seasoning in a mixer until smooth. Spread onto middle of glass dish leaving around the edge. Pour Picante Sauce over cream cheese mixture. Put diced onion over Picante Sauce, and put cheese over the diced onion. Put the diced olives on top. Serve with Tostitos and enjoy!
Saute onions and garlic and seasonings (savory, rosemary, salt, pepper, bay leaf, Blackened Redfish Seas) in butter and olive oil. Add wine and cook 1 minute. Add tomato sauce and half and half; simmer for 5-7 mintes, stirring frequently. Add peas and Parmesan, simmer until cheese is melted, 3-5 minutes. Serve tossed with your favorite pasta.
Using a blender or coffee grinder, reduce the hazelnuts to dust or very fine pieces. Lightly grease cookie sheet(s). Preheat oven to 300°F. Beat the egg whites until frothy. Add about 2 tablespoons of the sugar to the egg whites, whipping well after each addition. Once all the sugar is added, continue beating the meringue until stiff peaks are formed. Fold the hazelnut dust into the mixture and tehn make balls of the mixture that are about 1/2 inch in diameter. Place on the cookie sheets. Bake at 300F for 25 minute When done, remove from cookie sheet to cooling rack with spatula.
In an extra large fry pan or Dutch oven melt butter and saute the onions, garlic, celery, and green pepper until soft (about 5-6 minutes). Slowly add in the chicken broth, mushrooms (if using) and corn niblets; cover and simmer for about 5-6 minutes. Add in black pepper to taste. Remove from heat and add in the two boxes of chicken stuffing mix, and toss with a wooden spoon until the bread crumbs have absorbed the broth. Cover with a lid and let stand for 10 minutes. If you find it too dry just add in more broth. Fluff with a spoon or fork. Season with salt if needed and serve. Delicious!
Preheat oven to 350 degrees C (175 degrees F). Mix the dry ingredients and spices until well blended. Add grated carrots. Stir until thoroughly blended. Add wet ingredients. Mix thoroughly. Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.
Break eggs in mixing bowl. Beat until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana and flavouring. In another bowl, measure in remaining ingredients. Stir until well mixed. Pour over batter. Stir just to combine. Spoon into greased loaf pan 9 by 5 by 3 inch. Bake for 1 hour in 350 degree oven until toothpick comes out clean. Let stand for 10 minutes. Remove from pan. Cool. Wrap.
Place cauliflower in large pot of water and bring to boil. Cook until cauliflower is tender and drain well. Place cauliflower in a deep casserole dish. Mix mustard and mayonnaise in a small bowl, then spread mixture on top of cauliflower, then place grated cheese on top. Microwave for 45 seconds or until cheese is melted, then enjoy!
Add the dough ingredients to the bread machine in the order given, and set to first rise. When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick. With a pizza cutter, cut the dough into 1x4 inch strips. Place on greased cookie sheets and allow the bread sticks to rise until doubled. Meanwhile, stir the topping seasonings together with the parmesan cheese. Brush the breadsticks heavily with olive oil. Sprinkle with the topping. I use an empty spice bottle to shake it on evenly. Bake the bread sticks at 350°F for 12 to 15 minutes until golden. Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.