HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Filling: I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water. Squeeze it dry and chop fine. Saute the shallots in the margarine until tender. Add the sauerkraut and vegan sour cream. Season with salt and pepper. Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!". Chill this in the fridge until cold. Now prepare the dough for the pierogies. Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter. Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out. Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out. Cook these for 5-8 minutes.they should float up to the surface of the water when done. I cook about 6-8 at a time so the dumplings don't become crowded in the pot. When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine. I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through. You can also fry these if you like a crunchier pierogie. Serve with vegan sour cream. Bon Appetit!
process the sesame seeds for until a paste consistency, scrapping down the sides as required. This may take several minutes. If your machine gets warm (you don't want the paste getting too warm) just take a break and let it cool a bit. Now you have your own fresh tahini. Add the finely chopped dates (can use date paste here, I make my own date paste when I'm motivated so I've got it there for later) and vanilla and process scrapping down the sides until the dates are incorporated and the halva is a thick grainy paste. At this stage you take it out and mix by hand any additions you would like. Press it into a suitable container, preferably a shallow one and put it in the fridge, it's now ready to eat as is but it will firm up nicely overnight. Once it's set I like to tip it onto a plate and cut chunks off like cheese. Will keep in the fridge for a while.
Combine rice & milk in a medium saucepan, bring to the boil then reduce heat to low and simmer for 15-20 minutes, stirring often, until milk is absorbed & rice is tender. Remove pan from heat and stir in custard. Transfer to a bowl, cool slightly, then refrigerate until chilled. Serve with fruit & cream.
Cook rice according to package directions. Divide ground beef in half and make two patties seasoned to your own taste. Cook patties in a large skillet until done and then set aside leaving fat in pan. Cook onions in pan until tender and set aside. Fry both eggs in same pan until done, but with soft centers. Heat gravy in sauce pan or microwave oven. Use two dinner plates, making a bed of the cooked rice on each. Place one of the beef patties on each bed of rice. Divide cooked onions and place each half around each of the patties. Top each patty with one of the fried eggs. Divide beef gravy and pour each half over the plates of food.
Line bottom and sides of a 8 inch (2L) cake pan with parchment paper, leaving 1 inch extending over 2 edges for handles or grease and set aside. Filling: In a heavy bottomed saucepan, stir together 2 cups (500ml) water, dates, sugar and lemon and orange juices; let stand for 30 minutes. Bring to boil; reduce heat to medium and boil gently, stirring often, until thick enough to mound on a spoon, about 10 minutes. Let cool. In a large bowl, whisk together oats, flour, sugar, cinnamon and salt. With a pastry blender, or if you do not have one then use 2 knives, cut the butter into the dry ingredients until the mixture is crumbly. Press half evenly into the bottom of the prepared pan. Spread date mixture evenly over the base. Top with the remaining oat mixture, pressing it down lightly. Bake in centre of 350 F oven until light golden on top, about 40 minutes. Let stand in pan on rack until thoroughly cooled and firm, about 6 hours. Cut into squares. Makes about 24 squares.
Butter a 13 x 9-inch baking dish. Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact). Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking. In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes). Add in onion, garlic and cayenne pepper; saute for about 3 minutes. Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly "clumpy"). Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened. Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted. Season sauce with salt and black pepper (I use seasoned salt). Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine. Transfer the mixture to a prepared baking dish. Top with additional Parmesan cheese if desired. Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position). If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional. DELICIOUS!
If you are using fresh- shell the beans, add to boiling water, cook for apprx 10 minutes, dash into cold water and remove outer membrane from each bean. If you are using frozen ensure they are cooked. Canned are ready as is. Heat the oil& Butter in a skillet add onions and garlic saute over medium heat until the onions are golden brown apprx 20 minutes. Add Fava beans, cook until heated through. Place beans& Onions in an oven proof dish. Sprinkle with cheese and broil until cheese is golden. You may make this dish ahead up to where you add the beans to the onions, place beans and onions in casserole dish, sprinkle with cheese and 25 minutes before serving pop into a 350F oven, broil for last few minutes to brown the cheese.
Bring the broth and water to a simmer along with the garlic pieces. Heat the oven to 350 degrees. Add the chicken breast to the broth combo and simmer for 15 minutes. Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later. Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled. Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste. Spoon the vegetables over the pasta. Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix. Spoon the pesto sauce over the chicken and pasta. Toss to combine. Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish. Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.
Shuck fresh corn. Wrap each ear in wax paper. Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice. To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).
Spray slow cooker insert lightly with cooking spray. Measure oats, water, salt, and cinnamon into pot; stir to combine. Stir in dried fruit. Cover and cook on low for 3 hours (use the timer function; otherwise, you might have to get up early to turn the slow cooker on). Leftovers can be reheated in the microwave.
Bring chicken broth to a boil. Add cabbage, onions, peppers, spinach, garlic, and tomatoes; simmer 20 minutes. Add kidney beans, crumbles, if using and salt and pepper.
Before cooking, prick eggplant in several places. Micro wave about 5 minutes each on hi or until softish. Peel and place pulp in food processor. Process until smooth (set aside). Heat the vegetable oil and sesame oil in medium pot over medium hi heat. Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved. Add at once to the skillet and bring to a boil. Stir in the pureed eggplant and simmer for 3 minutes. Remove from the heat and stir in the lemon juice and cilantro.
Combine rice with 1 cup cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes. In a small saucepan, combine soy sauce, 2 tablespoons water, brown sugar, and sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes. Heat a large nonstick skillet over medium-high heat. Add pork and season lightly with salt and pepper. Cook, breaking it up with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer to a bowl and cover with aluminum foil to keep warm. Carefully wipe out skillet (it may be hot) and return to medium heat; brush with vegetable oil. Crack eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes. If you prefer firmer yolks, cook for another 1 to 2 minutes. Divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve.
Muddle mint, sugar, lime wedge and lime juice with a muddler or the back of a spoon until sugar dissolves, about 30 seconds. Strain into a chilled champagne glass. Add chilled Champagne and garnish with a spring of mint.
Peel, devein and butterfly the shrimp, leaving tails intact. Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts. Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds. Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp. Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn. Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds. Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through. Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.
Mix puree and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally. Add nutmeg, cayenne, and cream, and stir well. Do not let soup boil once the cream has been added, or it might curdle. Serve in mugs, garnished with paprika and parsley. TO MAKE PUREE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F. Peel chestnuts and puree, adding a bit of the stock if necessary.
Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper. Spread evenly under skin. Combine remaining oil and lemon juice and set aside. Place turkey on rack in roasting pan, with vegetables under cavity of breast. Baste breast with combined oil and lemon juice. Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices. Shield loosely with foil, if browning too quickly. Let stand covered for 10 minutes. Discard vegetables, and make a gravy with juices.
Prepare both kinds of beans according to package directions. Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle. Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl. Season with salt and pepper to taste. Preheat oven to 375 degrees farenheit. Fill pasta with bean mixture and line up in a 13x9 baking dish that has been misted with olive oil. Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro. Cover dish with aluminum foil and bake in preheated oven about 30 mins or until bubbly. Removed from oven and serve.
Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain. Cool carrots slightly. Coarsely mash with a potato masher. In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt. Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut. Spread batter evenly in prepared pan. Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting. Cream Cheese Frosting: Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans. Use pecan halves for garnish if desired. Praline Sauce: In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool. To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring. Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover. Store in refrigerator. Let refrigerated cake stand, covered, at room temperature for 30 minutes. Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
On an (8x8) decorative serving dish w/ sides or pie plate spread the hummus. Drain the giardienera, scatter the mix over the hummus. Top with the sliced kalamata olives and feta cheese. Serve with crunchy pita chips or pita bread triangles.
Preheat oven to 375 degrees. In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan. Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken. Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.
Place rack in lowest position in oven, then preheat oven to 400 degrees F. In medium bowl, combine mincemeat & amaretto. Pour into pastry shell. Top with almonds. Bake 25 minutes or until bubbly. Serve warm or cooled.
Sift first five ingredients together; stir in fruit. Soak crumbs in milk for ten minutes. Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture. Add brandy and mix well. Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion. Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom. Boil 3 to 4 hours, replacing water as necessary.
Prepare whole wheat angel hair according to package directions. Meanwhile in a medium sauce pan, heat the tomatoes, beans, and olives. Toss pasta with tomatoe mixture.
Preheat oven to 180°C ( 350°F ). Grease a deep 1.25 litre (5 cup capacity) ovenproof dish. Or you can use 6 individual ramekin dishes if desired. Beat butter, rind, sugar and egg yolks in a small bowl, until the mixture is creamy. Beat in sifted flour and juice. Gradually beat in the milk. In a clean small bowl, beat the 4 egg whites until firm peaks form. Fold the egg whites through the lime mixture. Pour mixture into the prepared dish. Place the dish in a larger baking dish with enough cold water to come halfway up the side of the dish. Bake for about 40 minutes or until lightly browned and just firm to touch. Dust with a little extra sifted icing sugar if desired. Serve immediately.
Combine mixture 1 in a bowl or large glass measuring cup. Mix ingredients well with a fork. Combine mixture 2 in a large bowl. I use my Kitchen Aide mixer. Beat until creamy. Add mixture 1 to mixture 2. Combine mixture 3 and mix thoroughly. Add mixture 3 to mixtures 1 and 2 in the large bowl. Add mixture 4 to the large bowl and mix until just combined. Spoon resulting dough onto an ungreased cookie sheet and bake at 375 for 10-13 minutes. It usually takes twelve minutes for me. Cool on a wire rack.
Over a medium heat combine the orange juice, water and brandy. Simmer for 1 minute. Add blueberries and simmer for 2 minutes. Add caster sugar and cornflour stirring continuously using a large egg whisk until sauce thickens. The whisk will turn some of the blueberries to pulp and give the sauce a rich colour.
Preheat oven to 375°F Bake pie crust for 5 minutes, so that it is partially cooked. Brown bacon in a skillet. Drain on paper towels. Press pieces into bottom of pastry shell. In a mixing bowl, beat the eggs, cream, and seasonings until blended. Check seasonings. Pour into pastry shell; dot top with butter. Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the quiche has puffed and browned.
Sprinkle chicken with salt and pepper. Place in a 3-4 quart crockpot. Top with onions and bell peppers and olives if using. Add pasta sauce over all. Cover crockpot and cook on low 4-5 hours until chicken is thoroughly cooked. Sprinkle with cheese and let stand 5 minutes to melt cheese. Serve over cooked pasta, rice or with roasted potatoes and a green vegetable.
Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat. Drain the fat, then add the cabbage, mustard, salt and pepper. Saute until the cabbage is tender (about 5 to 8 minutes). Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning). Divide the bread dough into eighteen (18) equal pieces. Flatten each piece of dough into a round disk. Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it). Lay them, pinched-side down, on a lightly greased baking sheet. Let dough rise for one (1) hour. Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds. Bake at 350°F for 20 to 30 minutes, or until golden brown. Sauerkraut can be used in place of the cabbage. These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork. Preheat oven to 375. Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender. Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently. Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper. Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture. Cover dish with foil and bake at 375 for 25 minutes.
In a medium saucepan, bring butter, granulated onion powder and chicken broth to a boil. Add orzo and turn the heat to medium low. Cook, stirring occasionally for 10 minutes. Add the torn spinach leaves and continue cooking and stirring about 5 minutes more or until almost all the liquid is gone. Goes great with baked chicken.
When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad. Place sliced potatoes and eggs in serving dish. Sprinkle celery and onion on potatoes. Mix up ranch dressing and salt and pour over potatoes mixture. Mix gently. Garnish with parsley and bacon. Serve immediately or keep warm.
Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender. Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted. Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly. Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again. Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.
Put zucchini in a colander and sprinkle with salt. Toss. Let stand 30 minutes. Rinse and pat dry with papertowels. Heat broth and saute garlic. Scoop out and set aside. Add zucchini and saute. Stir in garlic and lime. Toss with black pepper and oregano. Serve warm.
1. Lightly grease a 6-inch-by-21/2-inch cake ring with the butter and place on a tray on a sheet of parchment paper. 2. Break each of the biscuits into almond size pieces by hand and set aside. 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten. 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly. 5. Add the egg and beat to combine. 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture. 7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. 8. Chill the cake in the refrigerator for at least 3 hours. 9. Remove the cake from the refrigerator and let it stand. 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire. 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. 12. Allow the chocolate to set at room temperature. 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Mash salmon, bones and all, in a bowl with a fork. Add onion, egg, salt, pepper and dill (if used). Blend well. Crush soda crackers and add to the salmon, mixing well. Add just enough crumbs to make a mixture that will hold its shape. Make patties and dip each in flour or more cracker crumbs to coat both sides. Heat oil in a heavy skillet. Add patties and fry slowly until golden on both sides. Drain excess oil on paper towel and serve.