HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of salted water to a boil and cook cabbage about 15 minutes. Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half. Shred remaining cabbage and place in the bottom of the crockpot. Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute. Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar. In a food processor, pulse bread and milk to form a paste. Add reserved onion, ground beef, salt and pepper; pulse to combine well. On a work surface, place cabbage leaves with stem ends facing you. Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot. Pour the sauce over top; cover and cook on LOW for 5 hours. Meanwhile, cook egg noodles according to package instructions. Serve cabbage rolls over the egg noodles.
Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer. At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.
Pre-heat oven to 160°C Grease and flour a round springform tin. Beat egg whites until very stiff. In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well. Gently fold the beaten egg whites into the torte mixture. Do not overmix. Pour into the tin and bake for 45 minutes or until golden in colour. Cool and top with icing if desired. NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.
Spread ingredients on salmon, marinade about 30- 60 minute. Grill on oiled grill (abiut 2 T. olive oil) Medium heat 10-15 minute or until salmon flakes.
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.
Adjust oven rack to center. heat oven to 400 degrees. or heat deep fryer to 450 degrees. Separate biscuits onto a flour or cornmeal-coated work surface. roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.) Brush tops with oil(or egg). Bake until golden. 16 to 20 minutes (longer if frozen). or fry about 2 minutes till golden brown.
Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and saute until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours. Rewarm soup, stirring often. Serve with dollop of yogurt mixture.
Mix ingredients in small bowl. Spread over salmon and cook at 400 degrees for ten minutes.
mix and spread onto french bread slices. broil on Lo for 5 to 7 minutes until bread edges and cheese are toasty.
Press pizza dough out to the edges of the pan (I use a pizza stone). Bake at 375 degrees for 10 minutes, then remove from oven and cool 10 minutes. Combine butter, garlic powder and basil then spread over the crust. Sprinkle with Parmesan cheese and arrange Havarti slices to cover crust. Scatter mushrooms, chicken and pineapple evenly over crust. Top with remaining cheeses. Grind black pepper over top, to taste. Return to oven and bake for 15 minutes.
Preheat oven to 350F. Cook the pasta according to package directions, drain well. Fry bacon until crisp, drain on paper towels and set aside. Fry onion, garlic and mushrooms in the bacon fat until onion is slightly carmalized. Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes. Mix the pasta, bacon and sauerkraut mixture. Bake for 30 to 45 minutes uncovered, stirring a few times during baking. Remove bay leaves. Enjoy!
Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.
drain liquid out of hominy into measuring cup fill the rest with water until it measures 2 cups.( add hominy and water to rice cooker). add grits to water in saucepan (add to rice cooker start). bring to a boil. cook. when done add pimento juice and all spices.( when done add to cooked grits allow to be on warm until cheese melts. and 1/2 cup cheese stir. add hominy. pour in buttered casserole. top with rest of cheese. bake350 for 25 minutes.
Preheat oven to 425. Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally. In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture. Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.
In a medium bowl, stir together crab, mayonnaise, parsley, onion and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve. Arrange lettuce on a large platter. Place about 2 tablespoons crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 teaspoon cocktail sauce, a lemon wedge, and salt and pepper to taste. Make ahead: Prepare through step 1 and chill, covered, up to 1 day.
Wash the chicken and cut into cubes so as to thread in skewers. In a bowl, combine yogurt, lemon juice, cumin, garlic, ginger, pepper, coriander, garam masala, ginger, and salt. Stir in chicken cubes and marinate for 2 hours. Thread the chicken onto the skewers, then brush with oil.
Peel, and roughly chop potatoes into equal sized chunks. Place potatoes in a pot and add water to cover. Add a few dashes of salt. Bring potatoes to a boil until easily pierced with a fork, approximately 10 minutes depending on the size of your chunks. Drain cooking water from the potatoes and place them in a large bowl. Cover them with a cloth dishtowel to further absorb moisture. Combine the butter and cream in a saucepan over medium high heat. Scald the cream mixture just until steaming (do not boil). Remove the dishtowel and pour 1/2 the hot cream mixture into the bowl with the potatoes. Using a potato masher or a hand mixer, mash and blend the potatoes and cream until smooth and fluffy. Add the rest of the hot cream as desired and mix for creamier potatoes.
Combine all ingredients and mix well. Form into 8 patties. Grill, broil or pan-saute 5-6 minutes on each side, or until meat reaches desired doneness.
Place tea leaves, if using, in a tea ball. Place tea ball or bag and vinegar in a small saucepan and bring to a boil over high heat. Lower heat and simmer, covered, 1 minute. Remove pan from heat and set aside, allowing tea to steep in the vinegar until cooled. Remove the tea ball or tea bag and gently squeeze the bag or leaves to extract as much vinegar as possible into the pot. Transfer vinegar to a medium glass or stainless steel bowl. Add honey, thyme, shallots, and salt and pepper to taste; whisk until blended and smooth. Continuing to whisk, gradually add oil in a slow, steady stream until blended. The mixture will not emulsify. Transfer to a jar, cover tightly, and revrigerate for at least 4 hours. Store covered in refrigerator for up to 2 weeks. Shake well before serving. Makes about 1 1/3 cups.
Boil water and dissolve jello in a pitcher to make pouring easier. Add Schnapps. Pour into 1 oz. plastic shot cups * I get from Gordons that have snap on lids. Chill till set. ***ALWAYS BE RESPONSIBLE AND PLEASE DON'T DRINK AND DRIVE! or in this case eat and drive :).
Muddle blackberries into Meyer Lemon Honey. Add cognac, vanilla liqueur and rose water. Shake to combine. Double strain into a champagne flute. Add yellow star sprinkles. Top with prosecco or dry sparkling wine.
Combine first 7 ingredients, stirring gently. Stir in bacon and cashews. Serve on lettuce leaves.
For the Brine:. In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve. Add chicken pieces, cover and refrigerate 2-8 hours. For the Spice Blend:. In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt. Mix well. Set aside half your spice blend. Add remaining spice blend to flour and mix well. In a deep pot add oil. Heat to 375 degrees. Meanwhile:. Set up a cookie sheet with a rectangular cake rack. Remove chicken from brine, setting each piece on rack. Using half of the reserved spice blend sprinkle both sides of each piece of chicken. Coat in flour mixture-return to rack. Let stand for five minutes. Coat in flour one more time-return to rack. Let stand for an additional five minutes. Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings. There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added. Cook for 7 minutes, turn. Cook an additional 7 minutes. I use a meat sensor for the larger pieces. Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend. Repeat cooking process with remaining chicken. Repeat dusting of both sides of cooked chicken when second batch is complete. Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
In a large bowl mix together beef and onion. Spray grill with PAM Grilling Spray, heat grill to medium-high heat and cook burgers until cooked through, about 10 minutes. While burgers are grilling stir together VH Sweet and Sour Sauce and mayonnaise. Serve cooked burger on buns with fresh lettuce and large dollop of sweet and sour mayonnaise.
Dissolve the yeast in the warm water and set aside. Mix dry ingredients in order given and cut in shortening until dry and crumbly. Stir in the yeast-water mixture and buttermilk; blend thoroughly. At this point you can cover and refrigerate until ready or make the biscuits now. Turn onto a floured surface and knead lightly, then roll fairly thick (about 1/2 inch) and cut with biscuit cutters; place on a greased pan. Let biscuits rise slightly (about 15 minutes) and bake in a 400 degree F oven until lightly browned. (about 8-12 minutes).
Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust. Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Bring all ingredients to room temperature FIRST! Whip the cream cheese and marsmallow together, then fold in the drained mandarin oranges. Check the consistancy: if it seems thick to you, then add the reserved juice, 1/4 tsp at a time. I prefer my topping thicker, like a dip, so I only add 1/4 tsp juice. If you are going to mix it into the fruit salad, then you would want it thinner. I also prefer to put it in the fridge (covered with saran wrap) overnight. Enjoy!
Combine all fruits except the cherries into a mixing bowl. Slice cherries into half and remove the seeds. Mix the cherries in with the other fruits. Chill in refrigerator for 1 hour. Serve with just a dollop of Whipped topping.
Boil the water (portion 1) with low heat. mix konnyaku power and sugar together. mix well with a wooden spoon. add the mixture into the simmering boiling water and bring to boil again. mix well till the power & sugar dissolved completely. after boiling, add in the remaining portion of the water & bring to boil again. divide the mixture into 2 or more portions and add in your desired colours. fill into mould of different shapes or sizes & leave it to cool. (if u prefer a cold jelly,put them inside a refrigerator for 3-4hrs).
Cook and drain spaghetti as directed on package. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper (if desired) and egg. Shape into 12 balls. Roll balls in wheat germ. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown. Heat pasta sauce until hot. Serve sauce and "meat" balls over spaghetti. Sprinkle with cheese.
Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color. Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then. Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside. Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps. When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed). Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best) let it simmer for 1 hour. Try not to lift the lid at all until it is cooked. After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish!
Measure all ingredients except for the raisins and vanilla into your bread machine according to the manufacturer's directions. Set your bread machine to bake in the raisin mode. Light crust would work well with this bread. After starting the machine, place the raisins in a bowl or cup and add the vanilla extract. Soak raisins for 1 hour; drain. Add the raisins when your machine beeps or signals to add additional ingredients. Continue with the baking cycle.
Wash potatoes and cut off any eyes. Do not peel them. Cut them in quarters and place in good sized pot. Fill with enough water to cover potatoes and add salt. Bring to a boil, then simmer for 20 - 25 minutes or until tender. Drain water and smash the potatoes in the pot with a potato masher. Add cream cheese and half the milk and continue to smash with masher. Add egg too if desired (it adds to both the fluffy texture and a nice color). Add remaining milk as needed and most of the cheddar cheese. (You might need more milk, depending on your potatoes). Add pepper to taste and garnish with remaining cheddar cheese.
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
Sterilize all of your equipment before you begin (wash in hot soapy water, rinse well. Spray with a bleach cleanser or soak in water with bleach added, then rinse well again). Heat the milk slowly to 90 degrees Fahrenheit. (You will get better results if the temperature changes are always gradual.). Add starter culture. A pinch of lipase enzyme may be added for more flavor. Stir occasionally for 1 hour, holding the temperature at 90 degrees. If using rennet tablet, crush well. Add the rennet to the 1/4 cup of cool water and stir until well mixed (for liquid rennet) or thoroughly dissolved (for rennet tablet). Add the rennet to the milk and stir for one full minute, then do not touch for 40 minutes or until the milk has coagulated, continuing to hold it at 90 degrees. The milk is ready when a finger or thermometer inserted into the curd at a 45 degree angle will separate the curd firmly and cleanly. Cut the curd into 1/2 inch cubes. (Using a knife, make cuts all the way through the curd 1/2 inch apart, first in one direction, then perpendicular to the first cuts. Then, holding your knife at a 45 degree angle, do your best to make another series of 1/2 cuts. They need not be perfect - your goal is pieces of fairly uniform size.) Do not stir! Let rest for 10 minutes, then stir gently. Cut any large pieces in half. Continue to stir gently about every ten minutes for another 1 to 2 hours, continuing to hold at 90 degrees, until the curds have shrunk to about 1/4 their original size. Ladle curds and whey into Feta molds or a colander lined with coarse cheesecloth (which has been sterilized). The whey will drain out and the cheese will stay in the mold. Leave overnight in a cool place to drain. The cheese will shrink down. Take the cheese out of the mold and cut into 2-3 inch pieces. Using coarse salt, generously salt all sides of pieces. Leave at room temperature for a full day turning the pieces every once in a while. Place the pieces UNCOVERED, on a wooden board in the refrigerator for 2-3 days. They will continue to drain whey. Store your cheese in a brine solution made with 1/2 cup salt (Kosher, if possible) per 1/2 gallon of water (boiled and cooled to below room temperature), using just enough to cover the cheese. Let it age 1 to 4 weeks to develop flavor. Stored in brine in the refrigerator it will stay good for months, but the flavor will continue to get sharper.
Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes. Add flour, stir and cook 2 to 3 minutes. Add hot stock, then seasonings. Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine. Stir in barley. Note: Serve with fresh sourdough bread.
Preheat oven to 425. Roll out the dough into about 12x10. Place leftover eggplant on edge of dough closest to you. Roll the side with the toppings into the bare dough. Bringing the side up and pinching so nothing leaks out. Score the top of the dough for steam to escape. You can do an egg wash of just brush with water. Bake for 25 minutes. Remove and let rest for 10 minutes before slicing. Enjoy! Live, Love, & Laugh.
In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
Divide the cabbage into 4 parts, core, and finely shred crosswise in about 1/4 - 1/2 inch strips. Add the shredded carrot, scallions, cilantro, vinegar and salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 1/2 hour, so that all of the flavors can marry.
Place pork roast in crock pot and poke as many holes as you can in the pork roast with a sharp knife or fork. Pour Dale's seasoning and chicken broth over the roast. Sprinkle minced garlic or garlic powder. Sprinkle with black pepper. Bake on low for 8-10 hours.
Reheat casserole in microwave oven for about 5 - 6 minutes. Combine soup and water in a medium pot over medium heat. Add casserole and oregano. Stir continuously until thoroughly mixed. Place in soup bowl and top with parsley. NOTE: I didn't realize hubby had used the bread earlier. I tried substituting crackers with the cream cheese and fish roe. It didn't quite work; if possible, use baguette as the accompaniment. #Instructions for my Tuna Macaroni Casserole recipe. # Preheat oven to 200 degrees Celsius. # Meanwhile, in a large pot on medium heat prepare macaroni. About five minutes prior to the pasta being done add the mixed vegetables and onion to the pasta water. When pasta is done, strain. Return the mixture to the pot. Mix in butter, packaged macaroni cheese powder, tuna, garlic, ginger, pepper, parsley, thyme, soy sauce, soup, and finally milk. Mix thoroughly. # Transfer the mixture to a casserole dish. Layer the top with the cheddar cheese. Arrange the tomatoes in any pattern desired. Place in oven for approximately 20 minutes.
Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir. Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes. When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.
Preheat oven to 450. Mix first 5 ingredients in a medium bowl. Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat. Pour bean mixture around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through 30 to 40 minutes. Sprinkle with remaining 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over chicken. Serve with yogurt sauce.
Grease and flour a 10 inch fluted tube pan. set aside. Stir together flour and baking powder. In large mixer bowl, beat together margarine and sugar until light and fluffy. Add eggs and vanilla; beat til light and fluffy. Add dry ingredients to the margarine mixture alternately with apple juice. beat with mixer on low speed after each addition. By hand, fold in mincemeat. Pour into prepared pan. Bake at 350 for 50 to 55 minutes or til done. Let cool in pan 10 minutes. Remove from pan Cool on wire rack. .