HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce. In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use. Preheat the oven to 350 degrees F. Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook. For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes. Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes. For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
Preheat oven to 425 degrees. Wrap each Asparagus Tip with a prosciutto strip. Set aside until needed. Roll out puff pastry sheets on a lightly floured board. Brush the rolled out puff pastry with the mustard. Cut the prepared pastry into 2" squares. Place the reserved prosciutto & asparagus tip diagonally on each square. Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered. Moisten with water to seal. Bake 1" apart. Bake 15- 20 minutes- serve hot.
Peel and cut potatoes and yams into wedges, toss in a bowl with salt and oil. Bake at 350° for 20 min or until golden.
Preheat oven to 350 degrees; line a rimmed baking sheet with heavy-duty aluminum foil. In large saucepan, combine beans and water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes; drain; plunge beans into ice water to stop the cooking process and drain again. Wrap about 5 beans in 1 slice bacon. Place seam side down on prepared baking sheet. Repeat process with remaining beans and bacon. In small bowl, combine brown sugar, chili powder and butter. Spoon mixture over green bean bundles. Bake 30-40 minutes, or until bacon is crisp. Serve immediately.
Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown. Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally. Remove from heat. In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned. Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white. After draining the pastas, combine the pastas in a large bowl. Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix. Add prosciutto and toss again. Add the pastas to pan, and heat until warm. Sprinkle with additional parmesan to taste.
Heat oven to 350 degrees. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside. In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.). Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat and stir in rum. Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes and remove from pan to wire rack. Cool completely, about 2 hours.
Cut zucchinis in half crosswise, then into fourths. Place zucchini in a 1 1/2 quart casserole dish, white side up. Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cover tightly and microwave on high for 2 minutes. Stir& return covered for another 2 minutes (the zucchini should be hot through but still crisp) Test they may need 1 more minute Sprinkle with Parmesan& Paprika. Serve.
In large bowl place cabbage, onion and green pepper; toss to combine. Sprinkle the sugar over the top. Bring remaining ingredients to a boil; simmer 2 minutes. Pour over cabbage mixture. Cover bowl and refrigerate overnight. Toss before serving.
Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside to cool, then chop to yield 1/4 cup. In nonstick skillet over medium-high heat, cook shallots in butter 2 minutes. Add chopped garlic. Cook 30 seconds. Add green beans and red bell peppers. Cook 2 minutes. Add vegetable broth or chicken broth. Bring to a boil. Cover; reduce heat, simmer for 5 minutes. Arrange vegetables on serving paltter. Sprinkle with chopped walnuts.
In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form. Add green food coloring, drop by drop, until cream turns mint green. Continue beating until stiff peaks form; do not overbeat. Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate. Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center. Spread with 1/2 cup cream. Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.). Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight. When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
In a medium saucepan, melt the cheeses together; chop the Monterrey jack up into chunks to make it melt more quickly. Add olive oil to help it blend nicely. After the cheese is melted, add the spinach and artichokes, add garlic powder and stir well. Serve with baguette bread, crackers, or fresh veggies. Enjoy!
Core and quarter apples, slice thinly, dip in lemon juice; combine with celery in bowl. Add pecans to salad, toss lightly, serve topped with dressing. Dressing; Combine all ingredients.
Beat oleo until fluffy. Gradually add sugars, beating well. Add egg and vanilla, beat well. Combine flour, soda, salt and cream of tartar. Add gradually to creamed mixture. Shape into 1-inch balls and roll in sugar. Place on ungreased cookie sheet and bake at 325° for 10-12 minutes.
Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat. Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency. Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.
Form ground beef into small meatballs. Heat olive oil in skillet and brown meatballs on all sides. Remove and keep warm. Add onion to skillet and cook until tender and beginning to brown. Add minced garlic and cook for about 2 minutes more. Add flour, mix well, and cook until beginning to brown. Add beef broth, stir well, and cook until slightly thickened. Add pepper, Worcestershire sauce, and mushrooms, and cook until mushrooms are tender. Stir in yogurt, then add meatballs. Cook until heated through, but do not boil. Taste sauce and correct seasonings, if necessary. One serving is 1/4 recipe and 3/4 cup brown rice.
In 13x9 metal pan mix sugar, baking soda, cinnamon and cocoa to break up cocoa lumps then add flour. Then add vanilla, coffee, oil, and vinegar and mix with fork but do not beat. Sprinkle sugar, about 1/2 cup or enough to create a layer just barely white on the top. Bake at 350 about 30 minutes. Do not cover while warm or sugar topping will melt. I have tried glass pans but it does not do as well.
In a large stock pot, fill with enough water to cover squash. Cook until done, about 25 minutes. Meanwhile, in large fry pan, fry bacon until crisp. Remove bacon and set aside. Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and saute careful not to burn, set aside. When squash is cooked and cooled enough to handle. Cut the squash lengthwise and scrap another pan. Add butter mixture, eggs, cheese and parsley and give it a good toss. Stir over low heat until mixture is slightly thickened. Stir in tomatoes and bacon. Add salt and pepper to taste. Serve immediately sprinkled with Parmesan cheese.
To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily. Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside. Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min). Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl. Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples. Sprinkle with cornflake topping. Bake at 350 for about 15 minutes.
Preheat oven to 450. Grease a 13x9x2-inch baking dish. Spread hash browns in prepared baking dish. Season with salt and pepper. Bake 15 minutes. Top with corned beef, slightly over lapping slices. Spread russian dressing. on top. Spoon on sauerkraut. Cover with swiss cheese. Bake 15 minutes more. Serve with extra dressing on the side.
Place all the ingredients, except the capers, in the work bowl of a food processor. Process until smooth. Stir in the capers and transfer to a serving bowl. Cover and chill for up to 2 days.
Boil water and add pasta. Chop up garlic and the green onions. Grind the garlic, pepper, spices, lemon juice, salt and a few of the green onions in a mortar and pestle. In a heated frying pan, add some butter in one corner, the mortar mix in another, and the flour in another. When the butter melts, mix it with the flour. Then mix with the other ingredients. Chop up the mushrooms and salmon. Add to the frying pan. Add the milk slowly to the pan. Keep it boiling. Add the cheese, and continue adding the milk. Boil until it's thick and creamy. Then add the boiled and drained pasta.
Boil water and remove from heat. Place tea bags in water for one hour. Remove tea bags. Add sugar and lemon juice to tea. Chill.
In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens. Pour sauce through a strainer into a bowl or storage container. Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving. *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.
Brown beef in pan, separating into small pieces as it cooks. Beat eggs in small bowl. Grate cheese over ground beef and let it begin to melt in the pan. Add eggs to pan, allowing them to surround the beef and cheese. When the bottom has become done enough, fold omelette and allow the eggs to cook to desired firmness.
Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy. Add peas and cook for 2 minutes longer; drain well. Meanwhile, saute mushrooms in butter; season with the thyme and black pepper. Combine all ingredients in a serving bowl and toss lightly.
Cut spaghetti squash in half. Place cut sides down in a baking dish, with about 1/2" of water. Bake at 350 degrees for 45 minutes. After baking, scrape inside of squash into a bowl - making spaghetti like strands. Add mushroom soup, cheese and salt and pepper and stir. Serve.
Tear bread into small pieces and place in a large bowl. Add half & half and milk. Let stand 10 minutes. Crush mixture with hands until blended. Add eggs and remaining ingredients, except butter. Stir well. Pour melted butter into 9X13 pan. Tilt to coat evenly. Spoon mixture inches. Bake at 325 for 40-45 minutes or until pudding is very firm. Cool. Whiskey Sauce:. Melt butter in double boiler. Add sugar and bourbon. Stir until sugar dissolves. Gradually stir about a quarter of the hot mixture into eggs (called tempering). Add egg mixture back into the double boiler. Cook, stirring constantly for 5 minutes or until mixture thickens. To serve, cut pudding into squares. Place in oven proof dishes on a baking sheet. Sprinkle evenly with some of the coconut/pecan mixture. Pour whiskey sauce over top. Broil 6" from heat until sauce is bubbly and coconut is lightly browned. Enjoy!
Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full). Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Fry the onion and tomato in a little bit of oil for about five minutes, then add the herbs and spices. Stir well until you get a thick, kind of mushy paste. Add the grated cabbage and saute for one or two minutes until well-blended, then cover and cook until the cabbage is soft, stirring occasionally.
Lay the sardines on a clean kitchen towel, and remove any excess moisture from them. Refrigerate until ready to grill. Preheat a grill or broiler to medium high, and make sure the grates are VERY clean (to prevent the fish from sticking). In a mixing bowl, combine the diced tomatoes, 1/2 cup olive oil, olives, parsley, basil, onion, garlic, salt and pepper. Mix well, then set aside at room temp until you are ready to serve. Place the sardines on a rimmed baking sheet, then drizzle with 1/4 cup olive oil, turning to coat completely. Season with the remaining salt and pepper. Oil the grill grates well, then place the sardines directly on the grates. Cook undisturbed, until the skin is crispy and slightly charred (2-3 minutes), at which point they will release easily from the grill. Turn them over, and cook for another 2-3 minutes. While the fish are cooking, brush the lemon slices and tomato halves with some of the remaining olive oil, and season to taste with salt and pepper. Place on the grill with the fish, and cooked until they get char marks, about 2 minutes. Place the sardines on a serving platter, drizzle with the remaining olive oil and 1/4 cup lemon juice. Serve immediately, with the grilled lemon and tomatoes, and the tomato-olive vinaigrette spooned over the top.
Place chicken in slow cooker, and sprinkle with cranberries and apples. Mix brown sugar and apple juice, and pour over chicken and fruit. Cover and cook on loe for 6-8 hours.
Slice the halloumi into 1/4 inch thick slices. Char-grill or pan-fry the cheese in the olive oil until lightly browned. Drizzle over the lemon juice and cracked black pepper. Serve.
Heat oven to 350 degrees. Combine rice, milk, eggs, brown sugar and butter in 1 qt casserole or baking dish. Place casserole in baking pan. Fill pan with enough water to go halfway up side of casserole. Bake at 350 degrees for 30 minutes. Remove from oven. Stir in raisins and vanilla. Sprinkle with nutmeg. Return to oven. Bake for 30 minutes. Serve hot or chilled, topped with whipped cream.
Place all crackers into a large zip lock bag. Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together. Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag. Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days. Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning. YUM!
Combine molasses, cooled coffee, & yeast; set aside to proof. Combine vegetable oil & brown sugar. Combine rest of dry ingredients. Add proofed yeast mixture to the oil & sugar. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3. Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size. (Bread making tip - patience is required - do let the bread go through its full rise each time!). Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc). Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc). Preheat oven to 357* F. Let rise until double in size, again. Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf. Bread is done when internal temperature reaches 195 - 200* F.
Make the dough. Mix lard or butter with a warm water and caraway, and knead into dough of homogeneous consistency. Roll it to 3-5 millimeters thickness. Cut out round shapes with a round object (examples, glass or bowl). Turn up their edges with height of about 2 cm. Place on a baking tray. Make the potato filling: mash boiled potatoes, add milk, butter and salt. Put a layer of the potato mass on each dough patty until one-third full. Make the carrot filling: boiled carrots (unpeeled) smash or rub through a sieve and mix with honey, sour cream and eggs. Top the layer of carrot paste on the potato mass and complete the filling. Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty. Just after baking, cover the tarts with sour cream mixed with some honey and vanillin. Scatter with cinnamon as desired. Serve warm or cooled with milk, buttermilk or "skabputra" (sour porridge).
Combine the green beans, onions and pimiento. In a 2-1/2 quart casserole baking dish, add the mashed potatoes. Put half of the cheese slices on top the potatoes. Place the green bean mixture over the cheese slices. Top with the cooked pork sausage links. Cover the casserole, and bake for 30 minutes in a 350° oven. Top with the remaining cheese slices, and continue baking until the cheese melts. (This should only take about 1 minute to melt the cheese.). Yields: 4-5 servings. Note: You could substitute fresh cooked green beans for the frozen-cooked green beans. I cooked my fresh green beans with a 1/2 cup of water, and sprinkled them with a bit of salt & pepper, and cooked them in a 900 watt microwave oven for 13 minutes (stirring the beans half way through the cooking time). Also, when cooking the potatoes, I added a few cloves of fresh garlic to the pot of water, and when the potatoes were done cooking and drained, I added several pats of butter, a bit of half-and-half cream, plus I sprinkled the mashed taters with freshly cracked black pepper, also added some of Mrs Dash Table Blend Seasoning.
Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley. Cook barley over medium heat for 4 minutes or until toasted, stir often. Add in water, milk, honey, and salt; bring mixture to a boil. Lower heat; simmer 25 minutes or until barley is soft, stirring often. Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly. Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.
Place the rice in a large skillet and add the coconut milk and water. Bring to a boil and then reduce to a simmer for 10 minutes. Add the remaining ingredients except the shrimp. Cook for another 10 minutes, stirring frequently. The rice should be slightly al dente at this point and there should still be some free liquid in the pan. Add a little water if not. Add the shrimp and cook until they turn pink and curl up. If the mixture is still very runny, remove the shrimp and continue cooking the mixture until all free liquid is absorbed. Recombine the shrimp and serve.
Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour. In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. Bring to a simmer, reduce heat, cover and cook for 15 minutes. Add 4 cups of clam juice. Bring the stock to a boil and add shrimp. Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it thinner, add water 1/4 cup at a time.
Drain corn. Drain all but 2 tbsp of black beans. Combine corn, black beans, reserve juice from black beans, tomatoes, red onion, avocado, cilantro, jalapeno and garlic into bowl. Add spices and toss with a wooden spoon. Chill for 20 minutes and serve.
Soak beans overnight in plenty of cold water. Drain then put into a large pot and cover with fresh water. Add the carrots, half the onion and the bouquet garni. Bring to a boil, cover, reduce the heat and simmer for 45 minutes until the beans are tender. Drain, reserving the beans and 150ml or 1/4 pint of the cooking water. Discard the vegetables. Heat the oil in the pot and cook the rest of the onion for 5 minutes. Add the chilli and garlic and cook for a further minute until softened. Add the turkey and fry for five minutes, then add the peppers and courgettes. Season well, cover and cook for five minutes until the vegetables are slightly softened. Add the tomatoes and tomato paste. Cover and bring to a boil. Add the beans and the reserved cooking liquid. Season again, then cover and simmer for 15 minutes. Ladle into bowls and garnish with basil leaves.
Steam the chillies and shallots until they are soft and tender. Chop and lightly pound them using the mortar or pestle. Put the chillies and shallots aside and heat the oil. Fry the silver fish or ikan bilis til they are half golden ( if you use this). Add the pounded paste, vinegar and salt and saute them about 3-4 minutes. Serve with steamed white rice.
Pre-heat oven to 400 degrees Fahrenheit. Prepare standard sized muffin tins by spraying with a low fat cooking spray or line with muffin cups. In one large bowl, combine first five ingredients, mixing all dry ingredients well. Stir in raisins. In a separate bowl combine the following wet ingredients: egg substitute, applesauce, milk. Stir well. Pour wet ingredients into dry ingredients and stir until moistened. Do not over-mix muffin dough. Spoon into prepared muffin tins. Bake in a pre-heated 400 degree oven for 18-20 minutes or until muffins are lightly browned on top and a toothpick inserted into the center of a muffin is dry when removed.