HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven 400' degrees F. Spray 15 x 10 x 2 inch jellyroll with cooking spray. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add cabbage& onion; cover, cook 5 min. Combine cabbage mixture, apples and raisins in a large bowl. Combine sour cream& mustard add to cabbage mixture, stir well. Set aside. Working with 1 phyllo sheet at a time, brush sheet with butter. Placing one on top of the other. Spoon cabbage mixture lengthwise down one-third of phyllo stack, leaving a 1 inch border. Sprinkle shredded cheese over filling. Starting with the longest side, roll up jellyroll fashion, place seam side down, diagonally on jelly roll pan tuck ends under brush with butter. Diagonally cut 1/4 inch deep slashes about 2 inches apart across top. Bake at 400' degrees F 45 minutes. Let stand 10 minutes before serving.
Cut broccoli into bite sized pieces. Boil in salted water for about 5 to 7 minutes (broccoli should just start to soften). Rinse under COLD water (to stop the cooking). Dry to remove any excess water. In a large skillet, heat the oil until hot. Add the garlic and pepper flakes. Saute for 1 minute. Add the broccoli and "some" of the broth. (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor) Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time. Season lightly with table salt. As everyone has their own tastes, increase or decrease the garlic and or pepper flakes as desired.
Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done. Scramble the eggs. Mix all of the ingredients together in a large bowl. Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.
Fry the bacon in a big kettle, drain on paper towels. In same pot brown the hamburg and the onions, about 15 minutes. Return the bacon to the pot and add the tomatoes simmer for about 45 minutes. Add the black pepper, sugar and tomato juice. Cook your spaghetti in a separate pot, when done rinse with cool water to stop the cooking process. Add the cooked spaghetti to the pot of sauce.
Kill and clean crabs--cut and rub lime juice over crabs to clean further; place in bowl. Mix together spicy seasoning ingredients in bowl, then add to crabs. Stir to coat all the crabs with seasoning. Cover, and place in fridge for 2-3 hours. To make a sauce, heat oil and butter together in large saucepan. Fry onion, garlic and chile until onions are transparent. Add curry powder and coconut milk. Bring to boil, and then add seasoned crabs. Lower heat and simmer for approximately 20 minutes or until crabs have changed color and meat is tender. Stir in ketchup; season with salt and pepper, then cook for further 10 minutes. Coconut dumplings: Mix grated coconut, flour and salt together. Add enough coconut milk to make a firm dough. Form into small balls about size of golf balls, and then flatten them with palms of hands. Bring 1 quart water to the boil; add dumplings. Boil for 10-15 minutes or until cooked. Drain and serve hot with the crabs.
Preheat oven to 400 degrees F. In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese. Peel & core the apples, then grate them coarsely, before stirring them into the flour mixture, along with the mustard, half of the beaten egg & enough apple juice to bind the mixture together into a soft dough. On a lightly floured surface, gently roll out (or press) the dough into a round about 3/4-inch thick, then using a 3-and-1/2-inch plain round cutter, stamp out 6 rounds, re-rolling the trimmings as necessary. Transfer these rounds to a baking sheet, then brush the tops with the remaining beaten egg & bake for 15-18 minutes, or until risen & golden. Place on a wire rack to cool, before serving warm, split in half & buttered.
To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice. Fold in the crab meat and the lobster meat. Divide into 10 portions and flatten gently to form a cake. Coat each cake in the breadcrumbs. Pan sear the cakes in the butter for 2-3 min on each side. Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more. To make the sauce: Combine the shallot, wine and broth in a saucepan. Bring to a boil and reduce by half. Add the heavy cream and reduce by a third. Whisk in the mustard. To serve: Pool the sauce on a warm plate. Place 2 crab cakes on top. Garnish with lemon slice if desired.
Grease 8 metal lollipop molds. Combine corn syrup water and sugar in small sauce pan over low heat, stirring just till the sugar dissolves. Once the mixture comes to a boil, reduce back to low heat. Continue to cook until it reaches 300°F on candy thermometer (it will take 15 minutes total). If crystals form around edge of pan, brush them back with moistened pastry brush. Remove from heat add root beer. Fill each mold with 1 tablespoon mixture. Insert a stick into center inserting it 1/4 inch and smoothing over; let cool and then unmold.
Combine the pineapple, onion, mint, coriander and capsicum in a mixing bowl. Stir in some extra virgin olive oil until desired consistency. Season with salt and pepper to taste.
brown ground beef adding salt, pepper, and cumin to taste, add minced onion and garlic. drain off fat. when beef has browned and onion,mushrooms, and garlic have softened remove from heat. prepare instant potatoes. layer the bottom of a casserole dish with ground beef mixture. top ground beef with corn,green beans, and peas. top the whole shebang with the mashed potatoes.sprinkle potatoes with paprika. top potatoes with the shredded cheddar. bake at 350 degrees for 40 minutes. broil for 2 minutes to brown. crack your beer and enjoy this tasty old school dish!
Presoak cedar plank for 8 hours. Preheat grill to 400 degrees. Cut a few slits in the side of the salmon, but don't go all the way through, halfway. Do the same if using portions. The slits allow the glaze to absorb into the fillet. In a bowl mix salt, pepper and dry mustard. In a glass bowl, microwave the honey for about 30 seconds to liquefy. Remove bowl and blend in balsamic vinegar. With a basting brush, baste the salmon with butter. Apply dry seasoning mix (salt, pepper and dry mustard) on flesh side of salmon and lightly rub it into the salmon(don't tear flesh). I just pat the dry seasoning on. With the basting brush baste the salmon with the honey balsamic mixture. Reserve liquid for later. Heat the planks on the grill over medium heat for 3-5 minutes to brown them. Watch so they don't catch on fire. Remove from grill and rub olive oil on the browned side of plank. Lay salmon on the oiled side of the plank with skin side down and baste with remaining reserved liquid. Cook for 15 to 20 minutes or until done. A thicker cut may take a little longer. If cooking in an oven use a cookie sheet to prevent a mess. Note: prep time doesn't include cedar plank soak time of 8 hours.
Center a rack in the over and preheat to 350°F. Butter and flour a 9-10 inch bundt pan. Whisk together the dry ingredients, flour through salt. Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale. Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter. Reduce the mixer speed to low and beat in the apple butter. Add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and raisins. Turn the batter into the bundt pan and smooth the top of the batter with the spatula. Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 5 minutes before unmolding. Cool completely before serving. The cake taste much better after a day or two.
Cook bacon your preferred method. Could be in microwave, iron skillet, or baked. Warm tortilla's or pita in microwave for 10 seconds, or in oven wrapped in foil for 10 minutes at 350degrees. As tortilla's (or pitas) are warmed, spread sour cream, or mayonnaise thinly on inner part. Add cheese lightly. Add lettuce, tomato, bacon (blotted from excess grease), green onion, and avocado (if using) nicely and roll carefully. Add salt and pepper, and devour at one end. Make sure your shoes are off, and you have a candle lit. It makes this extra special. Try it and see.
Melt the butter in a pot and fry the onions till soft. Add the garlic and chicken pieces brown lightly while stirring. Add all of the other ingedients down to the coconut milk. Bring to a boil and add the coconut milk. Cover with a lid. Reduce the heat and slow simmer till the chicken is cooked. N.B. for a thicker sauce simmer uncover for the last few minutes of cooking.
In a big bowl, mix sugar, salt, egg and olive oil. Blend until its a slick mixture and add the flour (I use the machine because its pretty early in the morning.). Add milk until homogeneity. Put some butter on the frying pan and a few seconds later add the dough. You can serve with hot chocolate, marmalade, cheese and any kind of sauce that you feel like adding!
HEAT oven to 325 degrees F. RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minute or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well. BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses. BAKE 30 minute or until center is set. Top with reserved onions and tomatoes. Let stand 5 minute before cutting to serve.
Place the first nine ingredient in a blender, cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a jar, cover and refrigerate until serving time.
Cream the butter, shortening, sugar and brown sugar together. When light in color add the eggs and vanilla mix well. Next slowly add the dry ingredients. Once mixed stir in the nuts and M&Ms. Drop by teaspoons onto baking sheets. Bake at 375 degrees for 8 - 10 minutes. Let cool slightly then transfer to cooling racks.
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken. Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
Cut thin slivers of peel from 1 orange. Don't cut into white membrane. Cover peel with boiling water; let stand 5 minutes. Drain. Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool. Cut oranges into slices. Pour syrup over slices; cover and refrigerate. Garnish with sprig of mint if desired.
Heat oil in large skillet; add garlic, onion and ground beef. Stir until browned. Pour off excess fat. Add beans with liquid, tomato sauce, salt and chili powder. Simmer over low heat stirring occasionally, until chili is desired thickness.
Remove the meat from the lobster and combine with the remaining ingredients. Stir to incorporate and serve chilled.
In a large sauce pot, cook the prosciutto until crispy. Add all vegetables and garlic and cook until soft. Add wine and reduce by half. Add meat and cook for 45 minutes on low. Drain fat and add tomatoes and tomato paste. Add basil and parsley. Simmer for 2 hours and season with salt and pepper. Serve with your favorite pasta,. Grate fresh cheese over all.
Mix all ingredients and pour into greased 9X13 pan. Bake at 350 degrees for 30 minutes.
Put shredded cabbage in bowl with tight-fitting cover. Whisk together the mayonnaise, lemon juice, vinegar,salt, sugar and pepper. Pour over cabbage and mix well. Add bleu cheese and stir. Cover and refrigerate for at least 2 hours before serving.
For flaky pie crust(if using storebought crust, skip this): Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible. Combine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together. Separate the dough into 2 disks. Wrap each with film and chill. Roll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool. For Cranberry Apple Filling: In a large bowl, combine apples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. If you don't like cranberries try dried cherries or raisins instead. In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired. Fill pie dish with apple filling. For Crumble Topping: Place all the topping ingredients into food processor and process until butter has been cut into the mixture. Carla tip: if you overmix your crumble just add extra nuts or oatmeal. Sprinkle topping over top of pie filling. Bake at 375 degrees F for 30 minutes. Enjoy!
Preheat oven to 350°F In large skillet, brown ground sirloin, breaking apart as you cook; drain. Remove sirloin and set aside. In same skillet, cook bacon until crisp; drain grease. In a large bowl combine all remaining ingredients until well blended. Add sirloin to mixture and crumble bacon in last. Mix lightly. Transfer mixture to 9x13 inch baking dish and bake for 2 hours at 350°F.
For Timbales:. Preheat oven to 350°F. Remove any skin & bones from trout & flake the flesh. Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream. Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil. Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes. Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops. For Red Pepper Sauce:. Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft. Add flour, stir constantly over heat for 1 min & remove from heat. Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens. Allow to cool a few min, blend or process till smooth, strain & set aside till needed. NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.
preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk. Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened. Throw out the cinnamon stick; let sauce cool for 5 minutes. Puree sauce in a blender or food processor. Equally divide sauce into 2 bowls; set aside. To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine. Rinse the turkey legs under cold water and pat dry. Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling. Spray or lightly brush turkey legs with vegetable oil. Follow your grill manufacturer's instructions for using wood chunks. Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl). Take legs off grill and served with sauce from the 2nd reserved bowl.
Preheat oven to 350°F. In a large bowl, combine cheese, chili peppers, olives, green onions, and mayonnaise. Gently stir in shrimp. Using two 12-inch pizza pans, arrange about half of the tortilla chips. Top each chip with a teaspoon or two of the cheese-shrimp mixture. Bake for 7 to 8 minutes or just until cheese is melted. Let cool a minute or so before transferring to serving plate as the cheese will be very hot.
Combine all ingredients (optionals) in a blender. Blend thoroughly. Add to ice cream maker, following manufactureri1/2s directions for churning. For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired. Enjoy!
Mix sugar, butter and eggs together. Add remaining dry ingredients (will be thick, like cookie dough). Peel and chop apples. Add chopped apples to batter, mix well. Spread into greased 9x13 pan. Bake at 350 for 30 - 40 minutes. Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat. Sir frequently until slightly thick. Pour sauce over warm cake. Serve warm.
In a large soup pot, combine all ingredients EXCEPT tomatoes and creamer. Allow all to come to a boil. Reduce heat to medium-high, and stir on occasion until potatoes are tender. Add tomatoes and creamer. Bring to a boil. Reduce heat; add cornstarch and water mixture to thicken chowder to desired consistency. Best with potato rolls.
Beat eggs with sugar, then blend in the milk, vanilla and butter. Combine the flour, salt and baking powder and stir into the egg mixture till well blended. Blend in the beans and turn into pieshell. Bake at 350 degrees till firm.
Mix 2 C flour& yeast in a large bowl. In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave. Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer). Mix in enough flour to make a soft dough (2 - 2 1/2 Cups). Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes. Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins). Bake in preheated 400 degree oven 12-15 minutes.
Cook pasta according to directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to a large bowl. Mix up dressing, combine vinaigrette, Asian seasoning mix and peanut butter in small bowl. Mix well. Cut carrots into julienne stripes. Dice bell pepper. Chop peanuts. Chop basil. Add chicken, carrots, bell peppers, peanuts, basil and dressing to pasta: mix well.
In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent, do not let it brown. About 5-8 minutes. Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment At this point, the soup can be covered and set aside until serving time. Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil. Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste. Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup. Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.
Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat;cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones;discard bones and skin. Cut chicken into thin strips; add to soup. along with cream and parsley (and thawed frozen asparagus, if using). Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).
Saute rice and onion in butter until rice is golden brown. Add rest of ingredients and bring to a boil, with the exception of salt, since it's suggested to add it to taste when rice is done. Cover, reduce heat, and simmer over lowest heat for 45 minutes to 1 hour, stirring occasionally, until rice is tender and liquid absorbed.
Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray. In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices. In a small bowl, whisk together the vegetable oil, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples. Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed. Cool muffins on a wire rack. Store in an airtight container.
Mix meatloaf ingredients together, gently pack into bread pan. Bake at 350' for 1 1/2 hour. Combine sauce ingredients and pour over meatloaf after 3/4 hour baking time. add 1/2 cup cream to rest of sauce ingredients for last 1/2 hour of baking time. Let rest for 5 - 10 minutes before serving.
Combine ricotta, mozzarella and eggs, mixing well. Blend in spinach. Add remaining ingredients mixing well. Pour into a buttered 10" springform pan. Drizzle the top with a small amount of olive oil for a golden color. Bake in a preheated 350 degree oven for 40 minutes. Serve warm or room temperature.