HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over the cabbage to cover and let soak for 15 minutes then drain and cool. Separate the leaves -use 12 if large or 18 if small. Heat the olive oil in a heavy saucepan and cook sliced onions ( 2 onions) onions until lightly brown. Add the tomatoes ,1/2 ( 1 1/2 tsp) the salt, pepper to the pan then cover and simmer on low for 30 minutes. Mix together the beef, rice, the 4 Tb of grated onion, the egg and the water. Mix together ( clean hands are best. Place some of the meat mixture on each cabbage leaf-tuck in the sides and roll up carefully. Add the rolls to a high sided baking pan, then cover with the simmering sauce, then cover with aluminum foil, put in 350 degree preheated oven and cook for 1 1/2 hours. Uncover and add the honey, brown sugar, lemon juice and raisins. recover the pan and cook on low 30 minutes longer.
Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing. Add salt and pepper to taste. Toss sauce with pasta and black beans. Refrigerate until ready to serve.
Heat oven to 350*F for crust. Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam. Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool. For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixture; set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan. Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Chill 3 hours.
Stir all the cake ingredients together. Add 1 large box frozen strawberries, thawed. Keeping back 3 T strawberries for the icing. Use a sheet cake pan, and bake at 350 for 25-30 minutes. For the icing: Mix together all ingredients. If too thick, add a little more juice or water.
Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes. Blend in blender with a small amount of the soaking water to create a paste-like consistency. Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips. Add nuts, chocolate chips and vanilla. Mix well. Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger. Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.
In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender. Add honey, salt and pepper and heat through. Serve immediately.
Heat 8 oz. of milk in microwave safe mug until hot (not boiling). remove from microwave and stir in sugar, vanilla, & ginger ( to taste - use more if too mild for you ). sprinkle with all of the cinnamon & nutmeg ( use more if you'd like ) and enjoy. To make it special you can add your favorite Brandy or,1 1/2 Tbs.Cocoa Powder, or both ( to taste ). This recipe can be easily doubled or tripled to make for more than one person, and can be heated on the stove top in a saucepan too. *And if you prefer it cold like most egg-nog you buy, just refrigerate until chilled, stir/shake and serve.
Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment. Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl. Add in 4 tablespoons cold butter and whisk until melted. Whisk in the two types of sugar. Whisk in the salt, vanilla and then the eggs. IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times. Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated. Stir in chocolate chips. Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets. Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes. Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another. Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking. Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender. Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a medium-large pot. Stir Sure-Jell into the fruit and bring to a full boil, stirring constantly. Add sugar all at once, stirring in well. Bring to a full, rolling boil, stirring constantly and boil for 1 minute. Remove from heat. Skim foam if necessary and pack into sterilized jelly jars. Process in boiling water bath for 5 minutes.
Pour 3 tablespoons water over saffron in a small bowl and set aside. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently. Fold in the mushrooms, green beans and chickpeas. Cook for another 15 minutes and serve immediately.
Preheat oven to 350 degrees. Place chops in glass baking dish. Mix honey, chili sauce and soy sauce in a bowl. Pour mixture over pork chops and bake at 350 degrees for one hour or until no longer pink inside. I always make mashed potatos and use the left over juices as a gravy.
Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally. Add the mushrooms and cook gently for 4 minutes, stirring. Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft. Stir in the chopped tarragon, salt and black pepper. Season to taste. Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture. Return to the saucepan and reheat slowly on medium low heat. Stir in sherry. Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
In a bowl, combine the first nine ingredients; stir until well blended. Cover and chill 2-24 hours. Transfer to a serving bowl; sprinkle with pecans or parsley.
Cake: Preheat oven to 350F and grease an 8-inch sprinform pan. Place walnuts in food processor or blender and pulse several times. Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste. Stir in orange juice and set aside. In large bowl, beat egg whites with salt until they begin to hold soft peaks. Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks. Gently stir about 1/3 of the egg whites into the walnut mixture. Fold in the remining egg whites. Add the cooled margarine and fold everything together gently but thoroughly. Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean. Remove the cake and let cool completely in the pan. Run knife around the edges of cake and remove the sides of the pan. Tightly wrap cake and refrigerate until ready to glaze. Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt. Stir over moderately low heat until the margarine is melted and smooth. Carefully invert the cake onto a rack in a shallow baking pan. Pour glaze over the cake, tilting if desired to allow glaze to run down the sides. Garnish with walnut halves. Chill, uncovered, for 30-45 minutes or until glaze is set. Serve at room temperature.
Combine rosemary, garlic, dry mustard, salt, and pepper. Rub 1/2 of the mixture evenly over surface of beef roast. Add oil to the remaining herb mixture. Toss with the vegetables to coat evenly. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer in center of thickest part of roast. Arrange coated vegetables around roast. Do not add water and do not cover. Roast at 350° to desired degree of doneness (325°in convection oven). Cook vegetables 1 to 1 1/2 hours or until tender. (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.). Meanwhile prepare sauce. Combine dry mustard and water in a small saucepan, stirring to dissolve mustard. Stir in brown gravy and currant jelly. Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally. Note: This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
Preheat oven to 350°F. Line bottom of 13"x9"x2" baking pan with wax paper. In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat. In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture. Add egg and sour cream; beat on medium speed of mixer until well blended. Stir in nuts. Pour batter into baking pan. Bake until cake tester inserted in center comes out clean (20-22 minutes). Cool 10 minutes. Remove from pan to wire rack; carefully removing wax paper. Cool completely. Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting). Place on cooling rack. In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat. Cool slightly. Gradually add powdered sugar, mixing until smooth; stir in vanilla. Spoon glaze over top of each piece of cake, allowing it to run down the sides. Let glaze to set; then decorate with icing, if desired. Place in foil cups, if desired.
Sprinkle chicken with garlic seasoning blend. In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes if desired. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired.
Cream together shortening and sugar. Beat in eggs and vanilla. Blend in sour cream and milk. Combine dry ingredients and add to creamed mixture. Spread 1/2 batter in greased 9x5x3 pan. Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon. Top with remaining batter. Gently swirl with knife. Sprinkle with remaining tablespoon of cinnamon mixture. Bake at 350 degrees for 45 minutes.
In a bowl stir together the sauerkraut and tomatoes. Pour into a 13 x 9-inch baking dish. Crumble the cooked bacon over the top and sprinkle with the brown sugar. Top with the sausage. Bake at 400-degrees until the sausage is cooked and the sauerkraut is bubbly.
Preheat the oven to 350 degrees F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars. Dip one end in chocolate, if desired. Flatten cupcake papers and top each with a bar.
Combine vodka, brine, and vermouth in a cocktail shaker filled with ice. Let it sit for about 30 seconds or just until well chilled. Pour into a chilled martini glass and garnish with one caper.
Place the chicken in a bowl and squeeze in the juice of 11/2 lemons. Add the garlic and chilli. Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour. Preheat a hot barbecue, grill, griddle or dry frying pan. Remove the chicken from the marinade and brush it with oil. Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out. While the chicken cooks, cut the onions into medium-thin slices. Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out. Remove the onions from the pan and set aside on a warm plate. Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste. Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste. Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it. Garnish with the remaining lemon half and serve.
Heat oven to 300°. Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened. Add peas and onions 1 hour before stew is done. Discard bay leaves before stirring.
Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning. While the shell is baking saute the onion, bell pepper, and mushrooms in the oil till they are slightly tender. Add broccoli to the pan towards the end and saute. When the crust is done put veggies in the crust. Sprinkle cheddar over veggie mixture and top with parmesan. In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper. Mix well. Pour over the veggie mixture and cheeses, being careful not to overfill. Bake at 350 until done and no longer jiggly in the center, about 30 minutes. Allow to cool for 15-20 minutes before cutting. This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.
Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour. Brown in frying pan over medium heat. Place browned venison along with it's drippings, in large pot or a slow cooker. Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir. If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting. Let simmer for 4-6 hours, stirring as needed. If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.
Preheat oven to 400°. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Yield: 30 meatballs (serving size: 5 meatballs).
Remove bones and skin from chicken breasts and cut meat into 1 inch cubes. Heat oil and saute chicken until lightly browned; add garlic and saute one minute. Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender. Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes. Serve with rice.
Combine all the ingredients except the soda in a large pitcher and chill for at least 1 hour. When serving, add the soda. Serve with a pretty fruit garnish.
Place Chicken in the bottom of the crockpot; top with the mushrooms. In a mixing bowl combine sour cream, soup, soup mix, and wine until well blended. Pour over the chicken and mushrooms. Cook on low heat for 6-8.
Lightly toast the slices of bread and place one fresh anchovy in white wine vinegar and one salted anchovy on top of each slice. Serve with a sprinkle of parsley.
Preheat oven to 350°F Grease cookie sheets with cooking spray. Beat sugar and butter together until blended. Add applesauce and egg; beat well. Combine flour, oats, soda, cinnamon and salt in small bowl. Add flour mixture to sugar/butter mixture; beat until blended. Stir in raisins, walnuts and vanilla. Using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets. Flatten slightly. Bake at 350°F for 10-15 minutes. Remove from pan; cool.
Cook bow ties in a large pot until al dente, drain, rinse return to pot and put to side. In a med. sauce pan melt 2 Tbs. butter and saute garlic and onion until soft and fragrant. Add remaining 2 Tbsp butter and cornstarch, stirring to form a roux. Add milk and Dijon and cook on med. high heat, stirring constantly until slightly thickened. Add cheeses one at a time, stirring until melted completely before adding the next one. Finally add 1/2 the Pecarino and stir. Reduce heat to low and fold in crabmeat, stirring until well coated and warmed through. Pour cheese and crab mixture over bow ties in the pot and gently mix until well covered. Ladle bow ties into a 9x13 casserole dish and sprinkle top with bread crumbs and remaining Pecarino cheese and chives. Place in oven at 350°F and bake until bubbly and golden.
Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9" springform cake pan. Set aside. PREPARE TOPPING: In a microwave proof bowl melt butter, stir in brown sugar, tablespoon flour, cinnamon and walnuts. Set aside. FOR THE CAKE: Place cake mix in a mixing bowl. Add applesauce and eggs and beat for 2 minutes on medium speed. Add apple pie filling and beat on low speed just until apple is broken up (but not mushy) and evenly distributed throughout the batter. Pour batter into prepared pan. Sprinkle with prepared topping (not the butterscotch sauce!) and bake for 45 to 50 minutes until cooked through and depending on your oven. Cool in the pan and drizzle with the butterscotch sauce before slicing.
In a saucepan, combine all ingredients and bring to a boil, stirring constantly to prevent sticking. Allow milk to boil for 3-5 minutes, or until saffron has dissolved. Remove from heat. Allow to cool to warm drinking temperature and serve immediately.
Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork. Marinate 1 hour at room temperature or chill for up to 3 hours. Preheat oven to 375. Heat oil in oven-proof skillet over medium-high heat. Add pork to skillet and brown on all sides, about 6 minutes total. Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat. Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth. Stir in 1 tablespoon of the olive oil, then cool to lukewarm. In a small bowl, sprinkle the yeast and sugar over the lukewarm water. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume. Stir the yeast into the cornmeal mixture. Stirring constantly, gradually add the remaining 1/2 cup of cornmeal and 1 cup of the flour. Gather the dough into a ball, place it in a bowl and drape a towel over it. Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk. With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil. Turn the dough out on a lightly floured surface and punch it down. Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough. Pat and shape it into a round flat loaf and place it in the greased pan. Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again. Preheat the oven to 350°. Bake the bread in the middle of the oven for 40 minutes, or until the top is golden. Transfer it to a rack to cool.
Line a 8x12" baking pan with foil. Place the salmon in the pan. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of the mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko comletely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in pan. Meanwhile, preheat the oven to 500*F. Roast the salmon for 18-20 minutes(about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120 degrees on a meat thermometer when it's done. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature. Enjoy!
Top flour tortilla in listed order, spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on a medium grill. Fold in half, cut into thirds. Serve with 1/4 C Avocado Ranch Dressing. Avocado Ranch Dressing: Dice California avocado. Blend avocado, Ranch dressing, and parsley, freshly chopped until smooth, stopping to scrape down sides. Yield 2 1/2°C.
Melt butter in large, deep skillet. Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes. Add cooked ravioli and lemon zest and toss to coat. Add peas and tomatoes and toss until heated through. Add salt and pepper to taste. Add parmesan cheese and toss to combine.