HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf. In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour. Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling. Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours. Serve with sour cream and mamaliga for a real romanian dish.
Set oven to 325 degrees. Set oven rack to second lowest position. Grease a 9-in square pan. For cake; combine first 8 ingredients. Beat on med speed 3 mins, scaping down sides of bowl. Stir in last 3 ingredients; mix well. Spread evenly in pan. Bake for 50-60 mins, or until cake tests done. Cool. FOR ICING; Cream the cream cheese with butter until fluffy. Add the icing sugar, beat until well mixed and smooth; about 1 minute. Add all remaining ingredients, beat until well mixed and fluffy. Spread over cooled cake.
Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat. Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips. Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness. Have ready a lightly oiled large rack set in a shallow baking pan. Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes. Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess. Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately. Peel will still be good but will have a different appearance and won't need a sugar coating. Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month. If chilled peel becomes too moist, pat dry and reroll in sugar.
In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper. Divide the meat mixture among 4 plates and top with the cheese.
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon, and egg among bowls. Spoon 2 Tbsp dressing over each salad just before serving.
Marinate overnight in a zip lock bag. This recipe is enough for 3 lbs of your favorite meat.
Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes. Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters. In the same pan, heat the remaining 5 tablespoons of oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute. Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
1. Preheat oven to 365. 2. Spread oats on two baking sheets. Drizzle with oil and honey and mix well with cookie spatula. 3. Bake cookie sheets side-by-side for about 20 minutes (more depending on your oven and how toasty you like your granola), stirring every 5-6 minutes. Be careful to get the granola at the edges of the pan into the middle so it won't burn. 4. Before the last 5-6 minutes, add walnuts, coconut, and sunflower seeds if yours aren't preroasted. 5. Remove from oven, stir, spread back out on pan and let cool. Add raisins (and sunflower seeds if preroasted). Store in airtight container.
Spray crock pot with cooking spray. Season steaks with garlic powder, pepper and Essence. Lay steaks (I put mine in frozen)in crock pot and pour beef broth around steaks. Cover and cook for 8+ hours. Serve on toasted bread with garlic butter (1/3 cup butter mixed with 1 tsp or garlic powder to your taste). Cut sandwich in half and serve. Note: My round steaks were purchased pre-tenderized.
1. Preheat Oil to 350. 2. In a large bowl, combine cinnamon biscuit mix, potatoes and apples. Toss to coat well with dry biscuit mix. Add buttermilk, stirring to mix well. Drop by teaspoonful into hot oil. Fy until golden brown. 3. Remove, drain on paper towels. 4. Serve tossed with powdered sugar, with caramel sauce or apple butter.
Put the butter, pancetta and mushrooms in a large skillet and saute until golden. Add the tomatoes and toss everything together. Add the cream and simmer over medium heat until the cream is thick and coats the back of a spoon, about 5 to 8 minutes. Season with salt and pepper. Cook the pasta in a large pot of boiling salted water. (The ratio is 1 teaspoon of salt to 1 quart of water.) Drain the pasta but do not shake all the water out; it should be moist, not wet. (See note.). Toss the pasta, pine nuts and Parmesan in a large, warm bowl. Add the sauce and mix again. Serve in warmed pasta plates or basin-shaped plates. Sprinkle on the pecorino cheese and add a bit more pepper to garnish. Pass more cheese at the table.
Beat the yolks until pale and smooth. Beat in the buttermilk and then the baking soda and mix well. Sift in the dry ingredients mixing as you add; make sure the batter is smooth. Add in the melted butter and mix well. Beat the egg whites in another bowl until stiff. Fold into the batter until no bits of white are visible. Let batter stand about 20 minutes before making pancakes. Make sure your griddle is really hot (the old water droplet test). Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side. Serve with warm maple syrup and sweet butter.
Prepare ingredients as stated above and mix together. Serve immediately or cover and refrigerate till ready to serve. Serve on your favorite Mexican meal or plain with tortilla chips as a dip.
Place the washed spinach with the feta, onion and pine nuts in a bowl. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Serve.
First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening. Fill a saucepan with water and bring to a boil. Add the broccoli and cook until barely tender, about 3 minutes. Drain, cool under cold water, drain again. Add broccoli to avocado and add in nuts. In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended. Pour dressing over the salad and toss gently. Enjoy!
Blend until smooth. Garnish with a lemon wedge and a rose petal. Can add citrus vodka for an adult version of this.
Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes. In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well. Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once. Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.
Mix diced chicken and broccoli in 9" x 13" casserole dish. Top chicken and broccoli with grated cheese. In separate bowl, mix soup, eggs, onion, chicken broth, mayonnaise, and salt& pepper to taste. Pour mixture over broccoli, chicken& cheese in casserole dish. Melt butter; toss into stuffing mix. Spread stuffing mixture over casserole. Bake for 30 minutes in 350° oven.
On a tray or piece of wax paper, toss the steak with salt, pepper and garlic powder. Allow to reach room temperature while you are cutting your other vegetables. Place in 5-quart electric slow cooker. Layer the onion, then the potatoes, carrots, celery, and green beans on top. In a bowl, stir together the tomatoes and tapioca and pour over the meat and vegetables. Cover the pot and cook on High for 5 to 6 hours or on Low for 9 to 10 hours or until the beef and vegetables are tender; stir once during the last hour of cooking.
Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer. Leave to marinate for 30 mins, then add the flour, and toss together to cost well. Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish. Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed. Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.
Peel potatoes and cut into small 1/2 inch cubes. Peel and finely chop ginger root and garlic clove. Peel and chop onions. In a large pot on medium-high heat add 1/2 inch of cooking oil. Fry garlic, ginger root, and onions till golden brown, while frying add curry powder, coriander powder, pepper, and chili powder. Next add potatoes and frozen corn and peas, fry for about 5 minutes. Add salt to taste. Now add enough warm water to cover potatoes plus another 3/4 inch or so. Cook on medium heat for at least 1/2 hour and add a little more water if necessary. Stir every 10 minutes at least. Serve plain or over rice, with lemon wedges. I have not made this for a while but I do know that my family has been known to only use the seasonings according to taste, so please feel free to adjust as your taste buds see fit! Enjoy! We have also enjoyed this dish with a little sausage or lamb as well. Added when frying the onions.
Form 4 oz. of French vanilla into a ball. Roll the ball of ice cream in the cinnamon sugar mixture until completely coated. Roll in corn flake crumbs till coated. Place in the freezer to harden. Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit. FOR THE SHERBET GLASS(the early years): Put a dollop of whip cream in the bottom of the glass. Place the fried ice cream ball on top of the dollop. Drizzle a small amount of honey over the top of the ice cream ball. Place 8 whip cream rosettes around the ice cream ball and one on top. Top with a maraschino cherry. Enjoy! FOR THE TORTILLA (the later years): Deep fry a tortilla flat until crispy. Sprinkle with the remaining cinnamon sugar mixture. Follow the instructions for the sherbet glass. Enjoy!
Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth. Heat 1/4 inch oil in large skillet over medium-high heat. Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side. Remove using slotted spatula and drain on paper towels. Serve hot.
Peel bananas and cut each in half. Cut each piece into four pieces - lengthwise, giving you a total of 32 french fry-sized pieces. Place banana pieces in a large shalow bowl and drizzle with lemon juice to prevent browning. Let set for 5 minutes. Heat peanut oil (about 1/2 inch deep) in a heavy skillet at medium-high heat. Place crushed corn flakes in a seperate large shallow bowl or on a baking pan. Roll each banana piece in corn flakes until well covered. Fry banana pieces in skillet until golden brown on each side. Spinkle with either pepper or a 50/50 mix of cinnamon/sugar. depending whether you'd like them sweet or savory.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside. In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls. oil, and the vanilla until blended. Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened. (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat. Spread a 1/4 cup of batter on griddle to make a 4-inch pancake. Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown. Remove pancake and keep warm on a baking sheet in 200*F. oven. Repeat with remaining batter, adding more oil to skillet as necessary. Serve pancakes warm with maple syrup, if desired. Enjoy!
Prepare chicken either grilled or baked separately ahead of time. After starting chicken prepare minute rice per instructions on box. When rice is done spray liberally with olive oil, while stirring with a fork. This will both fluff the rice and keep it from sticking together. Place cooked rice with olive oil in the refrigerator for 30-40 minutes. This should be about the same time to finish cooking your chicken. In a large non stick skillet over medium heat fry up eggs breaking yolks while frying, salt and pepper to taste. Eggs should be fried good and in small pieces. Prepare vegetables separately steamer bags work nice 6 minutes in microwave, strain and set aside. Take prepared chicken and cut up into bite sized pieces, set aside. Take rice out of refrigerator and start adding slowly to skillet, you can spray with more olive oil while adding the rest to the skillet. Stir in soy sauce, and teriyaki sauce and spray butter, while continuing to stir rice mixture. Let cook while stirring for 3-5 minutes. Add strained vegetables to your rice, add chicken to your rice while continuing to stir for 3-5 minutes, black pepper to taste. Before removing from skillet to put in serving dish, you may want to add some more soy sauce to taste.
Measure and add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well. Close up bread machine. Choose the "basic" setting that most machines have - it's the three hour setting on mine. I always use the "light" crust color because the bread comes out quite a bit softer.
Preheat oven to 350 degrees. Mix together the eggs, vanilla, apple cider, and oil. Combine the dry ingredients. Mix the cider mixture with the dry ingredients. Add the sliced apples. Add walnuts (optional, if desired). Pour the batter into a greased bundt pan. Bake for 50 minutes, or until toothpick comes out clean. For the glaze, mix the powdered sugar, brown sugar, cinnamon, and vanilla. Add in a few drops of cider and mix until it forms a pourable glaze. Refrigerate before serving.
Cook the noodles as directed on the package. Meanwhile, pour the tomato soup into a small sauce pan. Fill the empty can halfway up with milk then add to the soup. Pull the cheese apart into small pieces then add along with the butter. Heat over medium-low heat until the cheese is melted then salt & pepper to taste. Drain the water from the noodles then pour in the tomato soup. Stir to mix then serve.
Grease 9x13 pan. Pour cereal into large bowl. Heat 5 cups marshmallows, chips, butter and corn syrup in medium saucepan over low heat. Stir constantly until smooth. Remove from heat and stir in vanilla. Pour mixture over cereal; stir until coated. Stir in remaining marshmallows. Press into pan. Refrigerate for 1 hour until firm. Cut into bars.
Preheat oven to 375 degrees. Grease muffin pan or use muffin papers. Mix up the flours, flax, baking soda, baking powder, salt and cinnamon in a large bowl. In a smaller bowl, mash bananas. Add sugar, egg and melted butter to bananas. Add banana mixture to flour mixture and stir. Divide mixture evenly into muffin cups, filling each about 3/4 full. Prepare streusel topping. Sprinkle onto tops of muffins and lightly press struesel into batter (so it will stay in place as muffin rises). Bake at 375 degrees for about 20 minutes. They should pass the toothpick (or knife) test.
In microwave or on stove top, melt together and stir Velveeta and butter. Do this slowly on medium heat and stir frequently to combine. Use a wire whisk near the end of this process to completely mix these two ingredients. In blender, blend tomatoes and jalapenos. Add this mixture to cheese mixture. Combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.
Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt. Coat chicken with flour mixture. Reserve 1 tsp fur mixture. In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm. In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro. Serve sauce over chicken.
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed. Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta cheese on top.
Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary.
Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot. Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside. Beat the egg whites in a bowl. Dip veal fillets first in the egg whites, then in the bread crumb mix. Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot. Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside. In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets. Place the fillets on the sauce mixture. Cover with cheese. Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly. Add about 1 cups of sauce into drained spaghetti. Mix in well. Serve spaghetti onto plates. Add more spaghetti sauce on top. Place fillets onto plate. Note: You can sprinkle Parmesano Reggiano cheese on top of each serving.
Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 tablespoons water. Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.). Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.