HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Mix cooled cabbage with hard-boiled eggs and dill. Season with salt. Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg. Bake in the preheated oven until golden brown, 40 to 45 minutes.
Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well. Add dressing to salad and toss to coat. Serve and enjoy!
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours. In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken. Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.
Preheat oven to 425 degrees F (220 degrees C). Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish. Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top. Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, baking soda, and cinnamon; set aside. Grease and flour an 8 inch Bundt pan. Whisk together eggs, oil, and 2 teaspoons vanilla extract until smooth. Mix in sifted dry ingredients until moistened, then fold in sliced apples, pecans, and walnuts. Pour batter into prepared Bundt pan. Bake cake in preheated oven until golden brown on top, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Stir together brown sugar, milk, butter, and 1 teaspoon vanilla extract in a saucepan. Simmer for 2 minutes, then pour over cake in the Bundt pan as soon as it comes out of the oven. Allow cake to cool in pan set over a wire rack until it is room temperature, about 4 hours. Whisk together mayonnaise, 1 teaspoon vanilla extract, and confectioners' sugar until smooth. Unmold cake and place onto a serving plate, spread icing over the top.
Trim the green onion stalks so that only a small amount of green remains. Fold the corned beef slices in half to form triangles. Spread the slices with equal amounts of cream cheese. Place the green onions on the cream cheese. Roll the corned beef slices so that the green onion stalks stick out slightly. Serve chilled.
Place 1/4 cup milk in a small saucepan and warm over a low flame. NOTE: BE SURE THAT MILK IS WARM, NOT HOT, TO THE TOUCH. Add the yeast and l teaspoon sugar. Cover and let rise until creamy. Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3 l/2 to 4 cups flour and stir until smooth. Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight. Preheat oven to 375 degrees F (190 degrees C). Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cream the butter and the sugar together. Beat in the eggs. Combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. Toss to coat with 1/2 cup of the flour. Sift the remaining flour with cinnamon, salt and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the fruit and nut mixture. Drop by spoonfuls onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
Combine apples and bread in the crock of a slow cooker. Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread. Cook on High until custard forms, 3 to 4 hours.
Bring a large saucepan filled 2/3 full with water to boil. Blanch tomatoes. Drain and rinse with cold water. Peel and chop. Place tomatoes in a large saucepan with enough water to cover. Bring to a boil and reduce heat to simmer. In a separate large saucepan, bring approximately 2 quarts lightly salted water to boil. Place green bell peppers, jalapeno peppers, habanero chile peppers, green chile peppers, onions and garlic in the boiling water. Cook until tender, about 15 minutes. Drain vegetables and stir into saucepan with tomatoes. Mix in white sugar, ground black pepper and chopped fresh cilantro. Simmer 15 to 20 minutes, stirring occasionally. Stir in more water if necessary to attain desired consistency. Transfer the finished salsa to sterile containers, and store in the refrigerator until serving.
Preheat oven to 425 degrees F (220 degrees C). Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread. When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. (You may use a food processor for this step.) Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency. Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top. To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it. When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.
Place zucchini and onions in a medium bowl and mix together. In a small bowl mix flour, cornmeal, salt, pepper and garlic powder. Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables. In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
Preheat oven to 350 degrees F (175 degrees C). Beat the butter or margarine with the white and brown sugars until light and fluffy. Blend in the eggs, mixing well. Mix in the flour, baking soda and salt to the egg mixture. Reserve 1/2 cup of the chopped candy bars for the topping. Stir the remaining candy into the flour mixture. Spread the batter into one 13x9 inch baking pan. Sprinkle the reserved candy on top. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack then cut into squares.
Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat. Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes. Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes. Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot. Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes. Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total. Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.
Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse. Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils. Cook on High until carrots are tender, 4 to 6 hours.
Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.
Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper. Drizzle olive oil and balsamic vinegar over layers.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined. Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes. Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.
Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham. Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.) Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
Preheat oven to 325 degrees F (165 degrees C). In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese. Bake, uncovered, for 20 to 25 minutes.
Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.
Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly. Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days. Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.
Preheat a panini grill. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
Mix water and butter. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Top with broccoli and turkey. Mix soup, milk and 1/2 cup cheese and pour over all. Sprinkle with remaining cheese. Bake at 350 degrees F for 30 minutes or until hot.
Preheat oven to 350 degrees F (175 degrees C). Place halved apples, cut sides down, on a baking sheet. Bake in the preheated oven until apples are tender, 10 to 15 minutes. Simmer 2 cups apple cider, cloves, allspice, and nutmeg in a large kettle or pot for 10 minutes. Add the remaining apple cider, orange juice concentrate, and lemonade concentrate; stir until wassail is smooth. Mix brown sugar into the wassail; heat until almost boiling. Float baked apple halves and cinnamon sticks in the wassail; serve warm.
Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
Preheat air fryer to 350 degrees F (175 degrees C). Brush potatoes gently with 1 teaspoon oil; place in the basket of the air fryer and cook for 10 minutes. Brush potatoes with 1 additional teaspoon oil; continue cooking in the air fryer for 10 minutes. Coat with the remaining oil and cook until tender, about 10 minutes more. Cut the cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar cheese and mix well. Place onion and bacon in a skillet and cook over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes. Stuff the skins with the potato-Cheddar cheese mixture, onion, and bacon. Sprinkle the remaining cheese on top. Return the stuffed potatoes to the air fryer; cook until cheese is melted, about 6 minutes.
In a large skillet over medium heat, cook the ground pork until evenly browned. Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.
Preheat oven to 425 degrees F (220 degrees C). Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C). Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth. Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl. Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture. Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.
Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight. Bring beef to room temperature, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil. Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside. Place the pine nuts in a dry skillet over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool. Cook bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon to paper towels to drain. Reserve a thin layer of bacon grease in the pan. Stir in about 1/4 cup of the dressing, and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelized, about 20 minutes. Reduce the heat to low, and crumble the bacon into the pan. Stir in the remaining dressing, and heat through. Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.
Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours. Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour. When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more. Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables. To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.
Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish. In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish. Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.
Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.