HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes. Remove cabbage from water, drain and allow to cool. Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total. Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside. Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl. Season to taste with the salt, pepper and garlic powder. Mix all ingredients well. Set aside. In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice. Heat mixture through. Set aside. Fill each cabbage leaf with the ground beef mixture. Roll each leaf closed, folding in the sides as you roll. Place the rolls seam down in a baking dish. Cover the rolls with the sauce. Bake for 1 hour uncovered. Serve with sour cream.
Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain. slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat. Season with salt and pepper. Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper. Stir in 1 cup of Milk. Cook and stir till thick. Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts. Combine noodles, sauce and 3 tbs. each chopped green pepper and chopped pimiento. Place in 10X6X1-1/2 baking dish. Arrange meat on top. Bake at 350 about 30 minutes or till done.
Grease a 15x10x1-inch baking pan; set aside. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts. Spread mixture evenly into prepared baking pan. Bake in a 350° oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Browned Butter Frosting:. In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.
saute oil and veggies add sausage add spices. add eggs beaten with milk cook until done.
Drain all beans and rinse. Put in a large bowl. Add peppers and onions. Mix sugar,vinegar and salad oil. Pour over bean mixture and all salt and pepper. Toss and chill at least 4 hours. Serve and enjoy.
Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.
Place room temperature cream cheese in the microwave for 30 seconds to make easier to stir. Mix together all of the ingredients, except the bleu cheese, until smooth. gently fold in the bleu cheese; set aside. Trim the crusts from the slices of bread. Use a rolling pin or a heavy bottle to roll over each slice of bread to lightly compact it. Otherwise, the bread may crack and split as you try to roll it. Spread the slices with the filling, covering it completely, trying not to overfill. Roll the bread up from the short side, pressing down just enough to make it stick to itself. Wrap a slice of bacon around the roll, overlapping the bacon to cover the bread completely. Trim off any excess bacon once you reach the end. Do not cover the ends of the roll with the bacon. Freeze the wrapped rolls for 30 minutes to firm them up. You can freeze these for OAMC (Once A Month Cooking). I have also baked them immediately after rolling them with no problem *as long as the bacon remains cold*. To bake, preheat the oven to 350°F Lightly grease a baking sheet, or line it with parchment paper. Slice the rolls in thirds and place on the baking sheet, cut side down. Bake for 30 to 35 minutes (5 minutes longer if baking from frozen), until the bacon is crisp and the tops are golden brown. Remove from the oven and place on a serving platter. The filling is HOT, please allow to cool for 5 minutes before serving.
Mix together in a bottle or jar with a shaker top. Spray meat with olive oil spray. Sprinkle the rub generously over the meat. Cook and eat. You'll be licking your fingers.
In a nonstick skillet, heat the oil and brown the meat in batches. As the meat browns transfer to a 5 quart slow cooker. Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules. Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours. Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.
Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate. Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how "fat" your potatoes are. Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole. Cover casserole and bake in preheated oven for 45 minutes. Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.
Combine the first 6 ingredients in a bowl; stir well. Cut in margarine with a pastry blender until mixture resembles coarse crumbs; set aside. Coat an 8-inch square baking dish with cooking spray. Place apple slices in the dish; drop apricot preserves by teaspoonfuls onto apple slices. Sprinkle evenly with the flour/nut mixture. Bake at 375° for 35 minutes or until bubbly and golden. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Mix crumbs and butter; press into bottom of 9x13 pan. Chill. Beat pudding mixes and milk until well blended. Fold in ice-cream and Cool Whip. Spoon over crust. Sprinkle with crushed Heath bars. Freeze. Thaw about 20 minutes before cutting.
In a medium sized bowl combine all ingredients and stir well. Chill for at least 2 hours before serving to allow flavors to develope.
Pre-heat oven to 350 degrees. To prepare cheesecake, place 1/2 cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand. Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.). Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides. Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely. Reduce oven to 300 degrees. Combine 1 1/2 cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth. Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined. Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped. Turn oven off and leave cheesecake in the oven for 30 minutes with the door open. Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly. Reserve 1 cup for topping. Press remaining crumb mixture firmly in ungreased 9x9 inch pan. Bake in 350F oven for 15 minutes. Remove from oven. Lemon Filling: Beat eggs in heavy medium saucepan. Add remaining 3 ingredients. Heat and stir on medium until thickened. Spread evenly over crumb layer in pan. Sprinkle reserved crumb mixture over top. Bake for about 20 minutes until golden brown. Let stand in pan or wire rack until cool. Cut into 36 squares.
Preheat the oven to 350 degrees. Lightly coat a 6-cup souffle dish with nonstick cooking spray. Sprinkle with the 1 tablespoon confectioner's sugar to coat the dish. Put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. Process 1 minute until well blended. In a medium bowl, beat lemon juice and egg whites until soft peaks form. Gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form. Put 1 cup of the beaten egg whites in the blender with the cheese mixture. Process until blended. Pour cheese mixture into bowl with egg whites and carefully fold in just until combined. Pour into the prepared souffle dish. Place the souffle dish in a pan just big enough to hold it. Fill the pan with hot water to come halfway up the side of the souffle dish. Bake at 350 for 35 minutes. While souffle is baking, make the sauce: Combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. Bring to boiling over medium heat. Dissolve cornstarch in 2 tablespoons water until blended. Stir into lemon sauce mixture. Boil 1 minute.
Chicken Tortellini Bake: Preheat oven to 375°F Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish. Place eggs in shallow bowl; place bread crumb mix in second bowl. Cut chicken into bite-size pieces. Dip chicken into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to coat evenly. Arrange chicken on top of pasta (wash hands). Bake 30-35 minutes or until chicken is 165°F. Top pasta with cheese; bake 2-3 more minutes or until cheese melts. Let stand 5 minutes to cool. Chop basil; sprinkle over top and serve. Nutritional Information: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg; SODIUM 1270mg; CARB 34g; FIBER 2g; PROTEIN 37g; VIT A 20%; VIT C 50%; CALC 50%; IRON 15%. Banana Cake Bon Bons: Remove cake from packaging and cut in half (reserve remaining half for another use); slice cake thinly. Let stand 10 minutes to thaw. Line baking sheet with foil. (Be sure pan will fit in your freezer.). Mash banana in medium bowl; crumble pound cake and add to banana. Stir in pudding, blending until consistency of soft dough. Roll cake mixture into 1-inch balls (or form with a portion scoop). Place on baking sheet; freeze 10-15 minutes to harden balls. Melt chocolate following package instructions. Dip cake balls into chocolate using two forks; letting excess chocolate drip off. Place balls on baking sheet; immediately top with sprinkles and let chocolate harden. Store in refrigerator or freezer until ready to serve. (Makes 24 bon bons.). Nutritional Information: CALORIES (per 1/12 recipe) 300kcal; FAT 17g; CHOL 35mg; SODIUM 125mg; CARB 37g; FIBER 0g; PROTEIN 4g; VIT A 4%; VIT C 2%; CALC 6%; IRON 2%.
Wash and cut all of the collard greens into bite size pieces (about 2" x 2"). Heat some coconut oil in a tall pot until it's hot but NOT smoking hot. Add the collard greens and stir. CAUTION: the collard greens will splatter in the oil when they are first put in, so be careful. Stir and continue to cook until the greens wilt down. Add salt and pepper to taste. Cook until done and at the very end add a splash of balsamic vinegar. Be sure and stir as the balsamic vinegar can burn. You don't need much of the vinegar. Note: This is a good base recipe to experiment with. The greens are also good when cooked with ginger and tamari, or you can add a mix of balsamic vinegar, orange juice, and hot pepper at the end. I have done all of these and they all taste great. I think the coconut oil really does a lot for the greens.
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. 2. Add the garlic and cook for another minute. 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes. 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. 6. Stir in the sour cream. 7. Add salt to taste. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
Melt butter in a large nonstick frypan over medium high heat. Add garlic, saute for 2 minutes. Add roast beef and next 6 ingredients (roast beef through beer). Bring to boil. Reduce heat, and simmer for 2 minutes, stirring frequently. Drain the roast beef in a colander over a bowl, reserving the sauce. Divide the roast beef evenly among roll bottoms, top with roll tops. Serve sandwiches with reserved sauce for dunking.
In a blender, combine the ice cream, milk, malted milk powder, and chocolate syrup; cover and process until smooth. Pour into chilled glassed. Top with dollop of whipped cream; serve immediately.
Cook lentils as directed, but do not overcook. Drain and rinse and place in bowl. Combine with remaining ingredients but tomato. Toss gently. Place in refrigerator. Stir occasionally while salad is chilling. Add garnish and serve.
Bring a large saucepan of water with 2 teaspoons of salt to a boil. Add the green beans and cook until just tender, about 5 minutes. Drain in a colander and refresh beans under cold water. In the same saucepan, melt the butter over medium heat. Add the pecans, Worcestershire sauce, remaining 1/2 teaspoon of salt and the black pepper and cook until nuts are golden brown- stirring frequently. Add the green beans, stir and cook, until well coated and nice and warm, about 1 minute. Remove from the heat and enjoy!
Whisk together all the ingredients in a small bowl. Top salad with dressing. Enjoy!
Place chicken pieces in large bowl and add Curried Yogurt Marinade. Mix well. Cover and refrigerate for a few hours. Cook on grill over medium heat for 8 to 10 minutes on each side. Watch out for flames! Remove from heat and serve a few chicken pieces per person. Serve with salad and steamed green beans. Curried Yogurt Marinade: In bowl, mix together all ingredients and refrigerate.
Cook pasta acording to package directions. Combine olive oil, Dijon mustard, basil & salt. Set aside. Chop green onions and basil. Cook scallops in a skillet over medium-high heat. Remove scallops from pan. Cover to keep warm. Add broth, green onions, and cornstarch to skillet. Cook, stirring often, until it begins to thicken. Add olive oil mixture. Cook 15 seconds. Add scallops and any juice. Stir and cook until coated and hot. Serve scallops and sauce over pasta. Sprinkle on fresh parsley, if desired.
Mix first 4 ingredients together. Cut in the butter and mix with your fingers or a pastry cutter until it resembles coarse meal. Add the water a little at a time until you have a moist, workable dough. Knead for 2 minutes. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Blend the cheeses, the egg and the pepper in a food processor until blended but not to the cosistency of a smooth paste. You want more of a chunky paste. Put in bowl and refrigerate 1 hour. Divide the dough into walnut size pieces. You should get about 20. Roll each one into a round ball and then roll out into a 4 inch pancake shape. Place 1 heaping tsp of the cheese filling on the bottom half of the circle. Moisten the edge of the bottom half and fold the top half over onto it, to form a half-moon shape. Press the edges firmly with the tine of a fork. Place the turnovers on an ungreased cookie sheet and bake in a 375 degree oven for 30 minute or until light brown. Serve warm or at room temperature.
Preheat oven to 425 and butter a 2 quart casserole. For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally. Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice. For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling. Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.
Combine butter, hot sauce, cider vinegar and dressing mix in heavy saucepan. Stir over low heat until smooth. Taste and add more hot sauce if desired. Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler. Place chicken tenders in large bowl; drizzle with oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer. Grill or broil until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.
Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.
Rinse the jasmine rice in cold water. Transfer to a large stock pot. Sprinkle the 2 tsps. salt and shake mildly to combine. Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover. Turn on stove to HIGH and bring the rice/water mixture to boil. Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking. Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade. Let chicken sit for at least 30 minutes to marinate. If you are marinating overnight, combine all but the oil and add the oil right before using in the soup. During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes. Serve in heat resistant bowl.
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham. Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes. Stir in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened. Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well. While the sauce is simmering, add the pasta to the boiling water and cook until just tender. Drain the pasta well and return it to the pot. Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes. Remove the pan from the heat, stir in cheese and serve.
Grease a 13 x 9 inch baking dish generously with butter. Cut the bread crosswise into twenty 1-inch thick slices. Arrange the slices in two overlapping rows. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Beat with a whisk until the custard mixture is blended but not too foamy. Pour the custard over the bread slices, making sure they all are covered evenly. Spoon some of the custard in between the slices. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Meanwhile, prepare the praline topping: in a medium bowl, combine the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg; blend well with a fork. Spread the topping evenly over the bread slices. Bake until puffed and lightly golden, about 45 minutes. Meanwhile, make the raspberry syrup: in a small saucepan, heat the preserves, liqueur, and 3 tablespoons water over medium heat. Stir until warm and thinned out to a syruplike consistency. Serve the French toast casserole drizzled with the raspberry syrup.
Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half. In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife. Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides. Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!
Pre-heat oven to 180 Celsius. Grease and/or line 20cm round cake tin. Cream butter and sugar. Add eggs and mashed banana and vanilla essence, beat well. Stir in hot water. Add S.R. flour and mix thoroughly. You end up with a sticky, thick mixture. Bake for 25-35 minutes. (I usually turn the oven off at about 30 mins, then leave cake in cooling oven for 5-10 mins). Check with a wooden skewer through the centre of the cake. When it comes out clean, cake is done.
Place all marinade ingredients in food processor and blend till pureed. Transfer to large mixing bowl. Cut each chicken breast half lengthways into 4 strips. Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver. Cut the strips in half and add to marinade. Toss well to coat with marinade. Cover and leave to marinate at room temperature for 1 hour or overnight in fridge. Soak 48 bamboo skewers in salted hot water for 30mins. Prepare the barbeque or preheat grill. Thread a slice of chicken on to each skewer. Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins. Serve immediately, with chilli dipping sauce. Chilli Dipping Sauce: Mix all ingredients in a small bowl. Stir to dissolve sugar. Transfer to jar, cover and store in fridge up to a week, if not using immediately.
Cut smoked chuck into 1x2-inch cubes or smaller if you like. In hot Dutch oven with hot peanut oil, saute onions and garlic until tender. Add chuck, jalapenos, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes. Mix together well and continue to cook until heated well. Add beef broth, tomato sauce, vinegar and bay leaf. Bring to boil, then reduce to simmer. Remove bay leaf after 15 minutes. Simmer 1-1 1/2 hours stirring often,adding water if necessary. Add chopped bell pepper and continue simmering until peppers are tender.
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spatzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat.