HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool. Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones. Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more. Cook the rice in the boiling water in a small pan until almost tender, then drain. Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme. Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg. Preheat oven to 350 degrees F. Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf. Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to). Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut. Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls. Bake in a preheated oven for 1 hour. Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Slowly stir in the light cream until smooth, then add the lemon juice. Cook, stirring constantly, until sauce thickens, and is bubbly. When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.
Beat all ingredients except butter and bread until smooth. Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted. Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread). Cook about 2 minutes on each side or until golden brown. Repeat with remaining bread slices, adding remaining butter as needed. Sprinkle with powdered sugar and serve with maple syrup if desired.
Beat egg yolks until light and fluffy. Add sugar gradually and beat until smooth and light in color. Add lime juice and lemon juice, grated rind and a pinch of salt. Mix until well blended. Stir over low heat until mixture thickens. Soak gelatin in rum and stir into hot custard until it is dissolved. Cool. Oil souffle dish and wrap an oiled paper collar (2" over souffle dish rim) around the top. Beat egg whites until stiff. Whip 1 cup heavy cream until stiff. Fold egg whites into cooled custard, then whipped cream. Pour into souffle dish and chill. When ready to serve, whip remaining cream. Remove paper collar and decorate top with whipped cream and optional lime slices and crushed pistachios, crystallized violets.
Preheat Oven to 400 degrees. Spray 4 large sheets of heavy-duty foil with oil. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. Top stuffing with a chicken breast. Top chicken with 1 Celsius broccoli. Sprinkle with 1/4 of the cheese and 1 slice of crumbled bacon. Top with 1 tablespoon ranch dressing. Bring up sides of foil sides and fold to seal, leaving space for heat circulation. Place packets on a cookie sheet and bake 30 minutes. Let stand for 5 minutes. Open carefully.
Blend thoroughly in blender. Pour into 14 oz. glass. Garnish with a lime wheel and a maraschino cherry.
Brown ground beef in heavy dutch oven or soup pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown for 2 minutes. Drain off excess grease. Stir in remaining ingredients except for cheese and sour cream. Simmer on low heat for 10-15 minutes. Serve with shredded cheese and dollop of sour cream.
Put peas and corn in strainer, and run hot water over to thaw, then put in bowl. Add cooked brown rice, jicama, cranberries, lemon pepper (and onions, if desired). Mix and serve ~ Simple as that!
In a large bowl, beat butter with sugar and egg yolk using an electric mixer for 2 minutes until light and fluffy. In a separate bowl, blend together flour, baking powder and salt until well combined. Divide dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1-4 hours. Preheat oven to 350F.Line a 9x13-inch baking dish with parchment paper; set aside. Remove dough from freezer. Shred dough using a coarse grater of food processor fitted with a metal shredding blade; return one portion of shredded dough to the freeer. Arrange remaining dough in an even layer in the prepared baking dish; lightly pat dough down. Bake for 20 minutes or until lightly golden around edges; let cool for 20 minutes. Meanwhile, blend peanut butter with icing sugar and butter until smooth and well combined. Spread peanut butter mixture over shortbread base in an even layer. Drop teaspoonfuls of jam over peanut butter and gently spread in an even layer. Remove remaining dough from freezer and scatter over jam layer. Bake for 20-25 minutes or until the top is set and lightly golden brown. Transfer pan to a wire rack and cool completely. Cut into bars. TIP: Try grape jelly or strawberry jam in place of the blueberry jam for a different flavour.
Preheat oven to 375. Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl. Coat cookie sheet with cooking spray drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets Press center of each cookie with thumb, making an indentation; fill with 1/4 teaspoon jam. Bake at 375 degrees for 10 minutes or until golden.
Saute garlic and onions with cumin, salt, & pepper. Add rice and brown. It should take 2-4 minutes stirring frequently. Add chili powder; stir well. Add undrained Ro-tel tomatoes. Let sit on heat for 2-3 minutes. Add water, bring to boil, reduce to good simmer, cover, and cook 17-20 minutes. Remove from heat, stir, cover, and let sit 5 minutes.
Preheat panini grill to high. In a bowl, combine the pimentos, Cheddar, Monterey Jack, mayonnaise, pepper, salt, garlic powder, and paprika; taste and adjust seasoning, if needed. Brush one side of each bread slice with butter. Place two slices on a work surface, buttered side down, and spread evenly with pimento cheese. Cover with top halves, buttered side up, and press gently to pack. Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes. Serve immediately.
Heat oil in large deep skillet over medium-high heat. Add onion; saute until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing. Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.
Add ingredients to bread machine according to makers directions. Put bread machine on dough setting and let it run. Lightly grease 9X13 pan. When bread machine is finished turn dough out on to lightly floured surface. Pat into roughly a square shape. Using a pizza cutter cut into 15 pieces. Put rolls in pan and cover with damp towel. Place in a warm draft free area, allow to proof (rise) until doubled in size (usually an hour). Close to end of proofing preheat oven to 350* . Bake 15-20 minutes or until golden brown.
Place potatoes in small pan. Cover with water; bring to a boil. Cook 10 minutes or until partially cooked. Drain. Meanwhile, season chicken with salt and pepper to taste. Heat oil in large skillet. Add chicken and garlic; brown chicken 5 minutes per side. Pour off fat. Add brandy, and scrape up browned bits from bottom of skillet. Add broth, mustard, thyme and rosemary; stir. Add potatoes. Cover skillet; simmer 15 minutes or until chicken is glazed and tender. Season to taste with salt and pepper.
Place the potatoes in a medium pot. Add enough cold water to cover the potatoes by 2 inches. Place the pot over high heat and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes, covered until tender, 20 to 25 minutes. Just before the potatoes are cooked, combine the half-and-half, butter, and horseradish in a medium microwave-safe bowl. Microwave on low for 1 to 2 minutes, until the butter is melted. Drain the potatoes and transfer to a medium mixing bowl. Use a potatoes masher or large fork to smash the slightly. Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps. Season with salt and pepper to taste. Serve immediately.
Whip Egg Beaters and Equal together and combine with two types of milk and flavorings. Mix well. Chill overnight if possible. Pour into tumblers and dust with nutmeg.
Boil potatoes until just tender when poked with a fork, but not too soft. When potatoes are cool, peel and slice thin. Add salt, pepper, and celery salt to taste. Add chopped onion; set aside. Fry bacon slowly in skillet until crisp; crumble when cool. In separate bowl, combine vinegar, water, and sugar. Add liquid to bacon in skillet. Blend in flour and additional salt, pepper, and celery salt to taste. Add potatoes and warm through.
Wash and dry your bird, place in a roasting pan. Mix all the seasonings in a small dish. Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too. With any seasonings left, sprinkle them inside the chicken cavity. Quarter a lemon and stuff inside the chicken. (optional). Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken. If it starts to look overly brown, tent a piece of foil over it. The drippings reduce nicely for gravy.
Preheat oven to 400°F. Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat. Bake until the corn is browned, stirring once, about 20 mins total. Note: Corn sometimes does not brown, but bake until it smells roasted. While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes. Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute. Stir in broth, beans, and tomatoes; reduce heat to simmer. Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes. Serve chili with sour cream and shredded cheese.
Preheat oven to 375°F. Spray a 9in square baking pan with cooking spray. In a med skillet over med heat, cook sausage until no longer pink, about 5 minutes. Place on paper towels to drain. Spoon sausage into prepared pan. Top with pepper and garlic, sprinkle with 1/2 of oregano and onion flakes. Place potatoes in a single layer over pepper. Pour wine or broth over potatoes. Sprinkle with paprika and remaining oregano and onion. Bake until potatoes are tender, about 1 hour.
Measure out corn syrup. Add the red food coloring to corn syrup and stir until evenly mixed. Add the blue food coloring one drop at a time, stiring in-between each drop until you get the color desired. (optional) Stir in chunky peanut butter by the spoon full until desired consistancy.
Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside. In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred. Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados. In a small dish, combine all of the dressing ingredients with 1 teaspoons water. Mix in the dressing, squeeze some lime and enjoy!
Puree berries in food processor, add juice, sugar and salt. Strain into pitcher. Add tequila, triple sec, chambord, and 1 cup crushed ice. Stir or shake thoroughly, 20 to 60 seconds. Divide 1 cup ice into slated glasses, pour mix over. Serve immediately.
Peel the cucumber and slice paper thin. Slice the onion paper thin. Make the dressing with the rest of the ingredients. Toss the veggies with the dressing. Set in the fridge to marinate. I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.
Saute onions bell pepper and parsley in oil until the onions become translucent. Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce. Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more. Serve with hot cooked rice, cooked noodles, or as an omelet filling.
Rice the potatoes. Add the egg, onions, parsley or cilantro, cheese and pepper. Taste and add salt if not salty enough. Combine well and refrigerate for 2 hours before proceeding with recipe. Shape the potato mixture into'meatballs'. Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead). Drain on paper towels. Serve hot or warm. Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour. This results in a crisper exterior.
In a bowl, thoroughly stir together flours, salt and baking powder. Make a well in center of blended ingredients. Combine egg, milk, oil, and honey; add all at once to dry ingredients. Fold in raisins. Fill greased muffin tins 2/3 full. Bake at 400 degrees 16 to 18 minutes.
Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
Preheat oven to 430°F. Place chicken quarters in oven pan facing down. (If there was skin, it would have been on bottom). Pour Coke on chicken quarters. Evenly spread onion soup powder. Cover and seal with heavy duty aluminum foil. Bake for 1 1/2 hours. Take pan out and uncover aluminum foil -- Careful! steam is very hot. Flip over chicken quarters. Put back into oven (without aluminum foil) for additional 10-15 minutes until chicken is nicely brown as desired. Occasionally wet chicken quarters with the fluids in the pan. Serving: Arrange chicken quarters on a serving dish. Pour fluids into small pot and bring to a light gentle boil. In the meantime, mix and dissolve corn starch in one cup of tub water, and gradually add to the fluids in the pot. Make sure there are no lumps. Keep stirring the bubbly gravy on medium heat for additional 3-5 minutes until thickens. Pour some of the gravy to a serving gravy boat, and spread the rest all over ready to serve chicken quarters. Enjoy!
Melt the butter or ghee. Add the salt, turmeric, cayenne pepper, and mustard seed. Heat spices until the mustard seeds pop. Turn off the heat. Place cereals in a large bowl. Stir in the butter mixture. Stir until all the cereal is completely coated.
Preheat oven to 400°F. Place fish, in a lightly greased 9x13 baking dish. In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed. Spread mixture evenly over fish filets, then top with bread crumbs. Bake for about 10 minutes, or until fish is flaky. To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.
Preheat the oven to 400 degrees F. Put the diced persimmons, cranberries and 1 3/4 cups of the apple juice in a saucepan. Add the cinnamon and nutmeg. Heat over medium low heat until the cranberry skins split. Combine the remaining 1/4 cup of apple juice with the 1/4 cup of cornstarch. Add the cornstarch/juice mixture to the persimmon mixture and stir until thickened. Remove from the heat and stir in the Splenda until well blended. Set aside to cool while you prepare the pie crust; put it in a 9" pie pan. If you're using pre-made pie crusts allow the mixture to cool until very warm but not hot. Put the mixture in the pie pan and top with the second crust in whatever manner you like. (I used free-floating pastry cut-outs). Bake at 400F for 30 to 40 minutes, until the filling is bubbly. Be sure to put a cookie sheet or sheet of aluminum foil on the rack below the pie to catch any drips. (Putting the pie directly on the cookie sheet will disrupt the flow of hot air around the pie).
Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.
Prepare chocolate cake mix according to pkg directions & bake in a bundt pan sprayed w/PAM. (Pls Note: Actual cake ingredients may vary from those listed above as they were shown to fulfill the editing process). Invert cake onto serving platter, allow to cool completely & package it up to take to work w/you the next dy. When ready to share your cake at work, fill center hole w/scoops of ice cream. Top w/cherry pie filling (lava), drizzle some of it down the sides of the cake & give everyone a spoon. NOTE: For anyone who may opt to make this cake for reasons other than sharing your birthday cake w/co-workers, feel free to amend the prep as desired. :-).
Cook macaroni according to package directions; drain and rinse under cold water. Drain again. Place cooled macaroni into a large bowl. Add the flaked tuna, onion, celery, radishes, carrots and hb eggs. In a seperate bowl, mix together all of the dressing ingredients. Mix until well blended. Pour the dressing over the salad and blend together well. Chill and serve. Add a splash of milk and stir before serving -- especially the next day.
Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender. Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes. Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat. Meanwhile, rub catfish with allspice, cloves and ground red pepper. Heat remaining tablespoon oil in second large skillet over high heat. Add fish; saute on one side until fish has colored, about 3 minutes. Turn fish over and place, colored side up, on top of beans in first skillet. Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.
Take the cut salmon and put it in a dish, place aside. Zest all the lemons and cut up half of the mint,. Add the mint, lemon zest, and vegetable oil to salmon, juice 2 of the the lemons and also add it to the fish. Turn over the salmon in the dish, cover let fish sit in fridge for 2 hours. Preheat oven to 350°F, take cover off fish, put fish in oven,cook for 40 minute take out of oven. cut lemon into wedges, put fish on plate, garnish plate with lemons and some mint. enjoy!
Preheat oven to 425&deg;F Spray or line with paper cups a 12-count muffin tin. Set aside. In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside. In a medium bowl, whisk the melted butter, lemon and orange juices, lemon and orange zests, together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over mix. The batter is extremely thick. Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F degrees. Keeping muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesn't touch water; stir milk mixture until simmering. Remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly. Return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon. Remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool; once cool, stir cream into custard and chill in refrigerator for atleast 4 hours, preferably overnight. Remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturer's instructions to make ice cream.
Bring 3 cups water to a boil in a large heavy saucepan;gradually add cornmeal, whisking until smooth. Cook 3 to 5 minutes or until thickened. remove from heat. Whisk in butter and remaining ingredients. Serve warm or spread polenta into a lightly greased 9-inch square pan. Cool slightly. Cut into desired shapes.
To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it. Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping. To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar. Stir the lemon juice into the condensed milk mixture until well combined. Pour the lemon mixture into 2 pie crusts and top with the meringue. Bake at 400F (200C) until slightly browned. Let the pie cool and then place in the fridge until ready to serve. Notes: When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.
Preheat oven to 375°F. Grease cookie sheets. Combine cake mix, eggs, oil and milk. Stir until thoroughly blended. Chill dough for 30 minutes. Place confectioners" sugar in a separate bowl. Drop rounded teaspoonfuls of dough into conf sugar. Roll to coat and form balls. Place 2 inches apart on cookie sheets. Bake for 8-9 minutes or until set. Cool 1 minute.