HumbleIntelligence/food-ner-1-Million huggingface dataset:
freeze cabbage for 2-3 days ahead of time. Let thaw overnight or under running water. Remove heart of cabbage. mix together beef, sausage, onion, rice, salt, peper, water. Place about an ice cream scoop size ball of mixture onto a cabbage leaf and fold two sides of leaf over mixture. fold next two sides on top of that to seal cabbage roll. Place in a large roasting pan or stock pot packing tightly together. cover with water 2 inches above cabage rolls, add vinegar. Bring to a boil, lower heat and let simmer for at least 6 hours. add more water and vinegar as needed. Place in refrigerator overnight. Remove fat that has formed on top, reheat and serve. these are even better the next day, and so on, but they never last that long!
Heat sesame oil in a skillet over medium-high heat. Add chicken thighs to the skillet. Quickly brown on both sides. Add all remaining ingredients except the chopped scallions. Bring just to a boil. Reduce heat. Cover and gently simmer for about 30 minutes. Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn. Place on a platter or plates and sprinkle with the scallions.
Mix all ingredients together well. Spray 9x11-inch baking dish with non stick cooking spray. Pour potato mixture into dish. Dot with small amounts of butter. Bake at 350°F for 25 minutes or till hot. If desired, sprinkle extra cheese over the top and top with extra green onion.
Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package. In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll-up. Arrange burritos in a greased 13X9 baking dish. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 20-25 minutes or until heated through.
In a large skillet cook burger, mushrooms, carrots, green pepper, and garlic until vegetables are tender. Stir cornstarch into mixture. Stir in vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder. Cook and stir until thickened, then cook and stir 2 minutes more. Stir in cooked pasta, bean sprouts, and green onion. Heat through. If desired, garnish with additional green onion.
In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent. Add rice to saucepan, cooking and stirring for two minutes. Slowly stir in water and bouillon granules and bring to a boil. Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.). Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve.
In a large, heavy stockpot, brown ground chuck, breaking up as you stir. Try to leave some good sized chunks. You can choose to drain the fat or keep it in for flavor. Add chopped onions to pot and continue to cook, stirring occasionally until onions are softened and translucent. Add garlic and stir. Add diced tomatoes, tomato paste, tomato sauce, olive oil and water to the pot. Add mushrooms. Add salt, pepper, oregano, herbes de provence, basil, parsley, brown sugar, cinnamon, celery salt, crushed red pepper, tarragon and bay leaves to the pot. Stir well and bring to a slight boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour and no longer than 1 hour and a half. Cook spaghetti noodles according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan or parmigiano reggiano cheese.
Preheat oven to 325 degrees. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper. Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.). Chill cake until ganache sets, about 30 minutes. To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake. * Note: It's recommended that the cake be refrigerated overnight before frosting.
Mash beans. Add salsa, seasoning, and onion. Mix well. Divide filling onto two tortillas. Top with cheese and the remaining two tortillas. Spray griddle or skillet with non-fat cooking spray and brown tortillas on both sides. Use pizza cutter to cut into wedges. Serve with guac, sour cream, or salsa on the side.
Place chicken in skillet, sprinkle with pepper. Add broth and bring to a boil; reduce heat and simmer 25-30 minutes. Remove chicken, cover and keep warm. Reserve broth. In meantime, wash and cook spinach in the water that clings to leaves. Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm. For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet. Cook and stir until thick and bubbly. Cook 2 minutes. Add feta cheese and stir until melted. To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
Heat milk or water until it's nearly boiling. Combine remaining ingredients in your favorite mug. Add hot milk or water and stir. Add whipped topping or marshmallows or your favorite cocoa toppings.
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion. Bring to boil and simmer for 30 minutes. Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.) Add 1/2 of the strained liquid to blender and blend until smooth. Add lime juice and salt and blend 30 seconds. Chill before serving. Presentation: Serve with chips, tortillas or in recipes calling for salsa. Can be stored in a sealed container for 4 days in the refrigerator.
NOTE: For the unflavored gelatine, I'm not sure of the exact measurement of the individual packets that come in a box. Just use 1 of the packets. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In small saucepan, sprinkle gelatine over water; let stand 1 minute. Over low heat, stir until gelatine dissolves; set aside. In large mixer bowl, beat cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk and vanilla until smooth. Stir in gelatine mixture. Fold in whipped cream. Pour into prepared pan. Chill 3 hours or until set. Just before serving, remove side of springform pan. Garnish as desired. Refrigerate leftovers. This can be made the day before.
Preheat oven to 350 degrees F. Butter 9x5 loaf pan. Mix together flour, sugar, cocoa powder, baking powder and salt in a large bowl. In another bowl, beat butter until light; beat in chocolate, eggs, bananas and vanilla. Stir in dry ingredients just until combined; do not overbeat. Pour batter into pan. Bake until toothpick inserted into center of bread comes out almost clean, 50-60 minutes. Cool in pan on rack at least 15 minutes before removing bread from pan to rack. If desired, dust with confectioners' sugar.
Scoop the rich cream that has risen to the top of the coconut milk into a bowl. Cook and stir four spoons of coconut cream in a heavy saucepan over medium heat until the coconut oil begins to separate (some browning is okay). Add lime leaves, fresh chilies (cut in half lengthways) and green curry paste to the coconut cream and cook until fragrant and well mixed (about one to two minutes). Add chicken pieces and stir well to coat them with the paste. Continue to cook to allow the flavors to penetrate the chicken but do not allow the paste to scorch. Add coconut milk, the rest of the coconut cream, the fish sauce, the sugar and a pinch of salt. Stir and bring the curry to a boil before reducing heat to a simmer and cooking uncovered for 15 minutes. Cut vegetables into bite-sized pieces and start adding the ones which require the longest cooking, so that when you finish cooking the dish all the vegetables will be evenly cooked and look their best. Correct the seasoning: Taste the sauce and add sugar, fish sauce, chilies or salt to suit your taste. Stir in the whole basil leaves, garnish and serve.
To make pastry: Freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool. Makes 20 squares.
Sprinkle tomato slices with 1/4 tsp each of salt and pepper. Drain on paper towel 10 minutes. Process nuts untill ground and stir into bread crumbs and butter. Press into bottom of 9in spring form pan. Bake at 350 for 10 minute Cool on wire rack. Beat cream cheese on medium speed until creamy. Add other cheeses and eggs, beating until blended. Stir in the rest of the ingredients and rest of salt and pepper. Pour into crust. Bake at 350 for 15 min. Top with tomatoes and bake 30 minute more or until set. Turn oven off and leave cake in for 20 min. Cool on wire rack 10 min then run knife around edge and cool for 10 minute more.
Preheat oven to 400°F. In a large mixing bowl stir together the flour, cumin, salt, and red pepper. Cut in the butter until the size of coarse crumbs. Stir in the shredded cheese. Sprinkle the water over the mixture, stirring until all the dough is moistened. Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk. If necessary, wrap and refrigerate for 30 min or until easy to handle. On a lightly floured surface roll the dough to about 1/8-inch thickness. Using a floured 2" cookie cutter to cut dough, rerolling as necessary. Place pieces about 1/2 inch apart on an ungreased cookie sheet. Bake for 8 min or until crackers are golden brown around the edges. Transfer to a rack to cool completely. If desired, lightly sprinkle with paprika.
Preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet. Whisk together the flour, ground almonds, if you're using them, baking powder and salt. Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top. Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack. Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
Sautee yellow onions and butter until soft. Add Beef Broth and 3/4 bottle of the wine. Bring to boil adding remaining ingredients to taste (we love a lot of worcestershire!). Once at a boil, bring down to simmer and allow time for the wine's alcohol to cook off. We've found that the worcestershire sauce and wine combo really makes the soup delicious. Serve soup with some cheese already in the bowl and place a slice of bread and more cheese on top. Melt and serve.
Mix all ingredients together accept the cream of mushroom soup. Grease a meatloaf pan or casserole dish and spread the meatloaf mixture into the pan. Spread the undiluted cream of mushroom soup over the meatloaf mixture. Bake uncovered in a 350 degree oven for 1 1/2 hours.
Mix sugar, cornstarch, flour and salt. Add water gradually, and then lemond rind. Cook on low stirring until thick. Beat egg yolks and sugar. Add a little of the hot lemon mixture, beating continuously while slowly adding the rest. Cook 2 minutes Add butter. Cool. Pour into baked pie shell. Cover with meringue and brown.
Preheat your oven to 425 degrees. Spread the Artichoke petals open to season. Between the petals, drizzle olive oil and balsamic vinegar and sprinkle with sea salt. Stuff minced fresh garlic between the petals of each Artichoke. Wrap each Artichoke in heavy-duty foil, sealing well on top by twisting and pinching foil packets. Place foil-wrapped Artichokes directly onto a pre-heated oven rack and bake. The baking time can vary depending on the size of the Artichokes. Bake Artichoke for approximately one hour for a Medium-sized Artichoke or one hour and 15 minutes for a Jumbo-sized Artichoke. Remove from the oven and let cool before unwrapping. You will know the Artichokes are cooked when a sharp knife goes through the Artichoke base with ease like a baked potato. They will store for several days in the fridge!
Mix all ingredients together. Store in a ziploc bag or airtight container or use immediately. Add to 1.5 pounds of salted, browned ground beef with 1 - 16 oz can of pinto beans, 1-14.5 oz can of diced tomatoes and 1.5 cans of water. Simmer for at least 1/2 hour over medium heat.
Soak the dried peppers in lukewarm water for 30 minutes. Seed, remove the stems and chop into tiny pieces. Preheat the oven to 400 degrees F. Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan. In the same pan, over medium heat, saute the onions and ginger until the onions are transparent. Add the pepper and deglaze with the orange juice. Reduce for a few minutes. Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf and peppercorns. Cook in the 400-degree oven, uncovered, until the brisket is tender, about 3 hours, turning at half hour intervals. Remove the cinnamon stick and bay leaf. Puree the sauce in a food processor or blender. Cool and refrigerate a few hours or overnight. Remove the congealed fat that float on the top of the liquid. A half hour before serving, bring about 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags. Put the prunes and apricots in the tea to plump for about half an hour. Then drain them. Reheat the brisket, the sauce, and the plumped fruit.
Brown meat,and chopped onion. Add tomato soup,green pepper and noodles. Cover and simmer 10 minutes. Pour 1/2 of mixture into casserole. Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last. COVER AND COOK 350°F for 30 MINUTES.
Heat oven to 400°F. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted. Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter. Bake 20 to 25 minutes or until puffed and golden brown. High Altitude (3500-6500 ft) No changes.
Pre-heat a griddle pan over medium heat and brush it with some oil. In a large mixing bowl, whisk the eggs, then stir in the ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture. Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat. Serve two Egg Foo Young cakes per person, with gravy poured over the top.
In small jar combine oil, vinegar, chili powder, salt and hot sauce. Shake well. Put potatoes in large salad bowl. Add dressing and toss. Refrigerate at least one hour. Add remaining ingredients (except for tomato wedges) to potatoes and toss. Garnish with tomato wedges and parsley.
Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat. Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.
Preheat oven to 375 degrees. Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down. Mix filling ingredients together and pour on top of the graham cracker crust. Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes. Reset oven to 400 degrees. Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes. Refrigerate a minimum of 6 hours or overnight.
Preheat oven to 400 degrees. Scrub potatoes and cut into cubes. Place in large baking pan along with red onion and garlic. Drizzle with olive oil; toss, using hands, coating vegetables with oil. Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp. Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat. Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Make the Croutons: In a saucepan toss the bread cubes with the olive oil, pepper and the salt and toast them in the middle of a preheated 350 F oven, tossing them occasionally, for 15 minutes, or until they are golden. Make the Pan Roast: In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until the shallot is softened. Stir in the flour, tomatoes, basil, Tabasco, paprika and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half and half and the milk and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil. Divide the pan roast among 6 shallow bowls and garnish with the croutons and parsley.
In a large nonstick skillet, cook apples in butter over medium high-heat, stirring, until soft. Add maple syrup and cinnamon, cook until glazed (5 mins).
In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside. Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly. Slowly beat the hot milk mixture into the egg mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside. Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
Heat oven to 400 degrees F. Put bread on an ungreased baking sheet, bake until crisp, 30 minutes. Baste bread with 1 1/2 tbsp of olive oil. return to oven to brown 15 minutes. Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil. Spread this mixture on the toasted bread& cut into cubes, set aside. Cover the egg in boiling water and cook for 1 minute only. Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese. Toss and serve- do not let the croutons get soggy.
Shred about 2 slices of bread, to make 1/2-3/4 cups of rye bread crumbs (set aside). Butter enough of the remaining rye bread to line the bottom of a large casserole, place it buttered side down. In a skillet, add 1 tablespoon butter and saute 1/2 the onions with the ground pork until onions are lightly browned. Mix onion, pork and any drippings into sauerkraut. In same skillet, add 2 tablespoons butter and saute remaining onions and mushrooms until onions are clear. In small saucepan, combine sour cream, mustard, milk and 1 tablespoon flour, mix well and heat over low heat, stirring constantly, until it thickens. Gradually stir in broth, continue heating and stirring until sauce thickens again. Stir mushroom mixture into sauce. Spread sauerkraut mixture evenly over bread in casserole pan. Spread parboiled noodles evenly over sauerkraut. Pour sauce mixture evenly over noodles. Cover noodles with a layer of kielbasa. Mix melted butter with bread crumbs, and spread over kielbasa. Cover casserole pan tightly with tin foil. Bake in preheated 350°F oven for about 25-35 min. or until noodles are tender. Remove foil, cover the top of casserole with shredded cheese. Return to oven uncovered and bake about another 10 minutes or until cheese is melted and bubbly. **Shortcut: You can substitute two 10 1/2 ounce cans Cream of Mushroom soup and 1 1/2 cups of milk for the"scratch sauce" (mushrooms, milk, sour cream, flour and broth). Mix soup, mustard, remaining sauted onions and milk together well and use in place of"scratch sauce".
MARINATING THE STEAK: Cut steak into strips. Mix the Italian Dressing, rosemary, and lemon juice. Add steak to the mixture and marinate for at least one hour. PREPARE THE BALSAMIC GLAZE: Place sugar and balsamic vinegar in a small sauce pan and bring to a boil. Reduce heat to a simmer until the syrup reduces to 75% and thickens into a syrup. PREPARE THE DISH: Grill the steak to desired doneness. Drizzle Balsamic Glaze on steak. Sprinkle gorgozola cheese on top.
In a large dutch oven or pot add water and seasonings. Next, add corned beef and cabbage. Cover and bring to a boil, reduce heat to low and simmer 4 hours until tender. Enjoy.