HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves. Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied. Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven. While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside. Place remaining olive oil in skillet. Add mushrooms and saute over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm. To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
Start water in large pot to boil noodles. Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles),blade crush and mince garlic, add when oil is hot. Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma. Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving. When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min). Now is a good time to drain noodles if you haven't already. Make sure you drain off all excess water, and please don't add oil to noodles. Time to add beans and olives to tomatoes, cook 1 minute. Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste. If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.
In a bowl, beat milk and pudding mix for 2 minutes or until thickened. Pour into four small bowls; refrigerate. Cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting with food coloring (just enough to make it pink- one or two drops will do.); frost top of cookies within a half inch of the edge. Just before serving, insert two cookies into each bowl of pudding for the ears. Add jelly beans for eyes and nose, and place three pieces of licorice on each side of the nose for whiskers.
Grease a 17cm x 27cm rectangular slice pan. Line base and sides with baking paper extending paper 2cm up sides of pan. Lay lamington fingers, side-by-side, so that they over base of prepared pan. To make filling, place chocolate and 1/2 cup of the cream in a heatproof bowl. Sit bowl over a saucepan of simmering water, stir until chocolate is melted. Remove bowl from heat. Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in same pan of simmering water, stir until gelatine is dissolved. Remove and stir into warm chocolate. Beat mascrpone, cream cheese, sugar and vanilla in small bowl with an electric mixer until soft and creamy. With motor operating, beat in chocolate mixture until combined. Beat remaining cream in a small bowl until soft peaks form. Fold cream into cheese mixture. Pour filling over lamington fingers. Cover and refrigerate for several hours or overnight until set. To make topping, place chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water, stir until chocolate is melted. Remove from heat and refrigerate for 20 minutes or until slightly thickened. Lift slice from pan, pour over topping and spread to cover. Sprinkle with coconut. Refrigerate until set. Serve cut into squares.
In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over desired meat or vegetable. Cover and marinade in the refrigerator for as long as you desire. The flavor will be stronger the longer you marinade the meat or vegetable. I usually marinade it overnight for meat and a couple of hours for vegetables.
If using peanut butter,fluff or preserves spread a thin layer on one waffle. Place the ice cream inside the waffles. Then roll the optional garnishes along sides of the ice cream. And enjoy!
Place chicken and onion in a heavy saucepan or Dutch oven. Sprinkle with salt. Using the fine blade of a grinder, chop tomato, chili peppers and ginger. Add mixture to chicken. Pour in water and bring to boil. Reduce heat and simmer, covered, for about 20 minutes or until chicken is barely tender. Add okra. Stir in tomato paste. Contine simmering, uncovered, until chicken and okra are tender. Place each breast on a individual dinner plate. Divide vegetable and liquid evenly and pour over chicken breast. Serve over 1/2 cup rice if desired.
Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Cover apples with sugar and let stand for 20 minutes, or until makes juice. Sift dry ingredients. Add oil, vanilla and nuts and / or raisins and blend into apples. Spread in 9 x 13 pan and bake at 325F for 40 to 45 minute.
Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use. Place bacon, onions and green pepper into the clay pot. Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes. Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature). Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes. Serve with crusty French bread.
Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside. In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan. Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated. Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.
Tools to Sterilize: 1 pan with lid, 9 glass pint jars, 9 pint jar lids, 1 ladle, 1 candy thermometer, 1 canning funnel, 1 stirring spatula (mine is extra wide), 1 metal stirring spoon. Other Tools: 1 small cooler, 1 teapot,1 blender. Sterilize all your cooking tools. This is easy to do. Put a few inches of water in the bottom of your pot. Put all the cooking tools you can fit inside. Put the lid on the pan. Simply steam the tools in the pan for a few minuets. or Wash all the tools in a dishwasher. or Heat water in your teapot and pour boiling water over your tools. Use a sterilized pint jar to measure out the 8 pints of milk into your pan. Put your candy thermometer in the pan and get your spatula ready. Turn your burner to less then medium heat. Slowly heat the milk while stirring the bottom of the pan from time to time. Heat milk to almost boiling (or 180 degrees). While milk is heating measure out the yogurt. Use one sterilized pint jar to measure out the Greek yogurt. Remember to stir your warming milk often. While milk is heating, heat water in your tea pot and pour it into your cooler. Close up the cooler to preheat it. Refill the teapot and heat some more water. Remember to stir your warming milk often. While milk is heating measure out the fruit topping ingredients into a blender and blend them. Place this blended topping inside the fridge to wait. Remember to stir your warming milk often. When milk has reached 180 degrees remove pan from heat and allow to cool to 110 degrees. The active cultures will be killed if they are stirred into milk any hotter then 110 degrees. While waiting for milk to cool down dump water out of your warmed cooler and place the empty pint jars inside of the empty cooler. Once milk has cooled to 110 degrees it is time to stir in the yogurt. In order to easily stir in the yogurt it helps to stir it with a little milk before adding it to the warm milk. Put half the yogurt in two jars and stir in warmed milk with each jar. Then pour the yogurt/ milk mix into the pot and stir it all together with the rest of the warmed milk. The used pint jars can still be used for culturing yogurt in them. Place your canning funnel on to one of your pint jars. Ladle yogurt/milk mixture into the pint jars, one will not be all the way full. Loosely cover each jar with a lid. Pour preheated water from your teapot into the bottom of your cooler. Close up cooler and let the yogurt culture. Culture in the cooler for 6-10 hours, you can add more hot water if you want. The longer the yogurt cultures the thicker it will be. I like to add hot water in the middle and culture for the whole 10 hours because I like my yogurt very thick. When yogurt has reached desired thickness remove the jars from the cooler. Dump the water out of the cooler. Get your fruit topping out of the fridge and spoon it onto the top of each of your yogurt cultures, for a fruit at the top effect. Replace the lids tightly on each pint jar. Store pint jars of yogurt in the fridge until you are ready to eat them.
Blend Smart Balance, Splenda and Egg Beaters until creamy. Gradually add flour and salt. Gently blend in vanilla. Refrigerate 45 minutes to one hour. Put dough in cookie press and press out cookies onto cookie sheet. You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate. Bake at 350° for 8 to 10 minutes.
After sectioning the citrus, washing the berries and cutting the strawberries in half, put them all in a large bowl. In a small bowl mix the white wine, honey and key lime juice together. Note: I freshly squeezed my lime juice. As well I used Sauvignon white wine because it has a citric taste to it, and although it doesn't usually pair well with fruits, it blended too well with the fruit salad. Pour the mix into the salad, and let it marinate for at least 30 minutes before serving.
Preheat oven to oven to 350. Mix the butter, sugar, honey and vanilla in a pan and set to low so it will all simmer together. While the liquids are simmering, mis all the dry ingredients together, the oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon. When the sugar liquid has gotten hot and bubbly, pour into the bowl with the dry ingredients and mix it all together. Place parchment paper in a 13x9 pyrex dish and pour the granola mix inches Spread it around evenly and bake for 20 to 25 minutes. ****The parchment paper is key. I ruined three batches trying to avoid using it, but the mix is just too sticky without it and will stick horrifically to the pan no matter how much you grease or oil it. Please learn from my mistake! lol.
Place half the cooked/drained mostaccioli in a lightly greased 2 1/2 quart casserole dish; top with spinach and mushrooms (sprinkle with a little salt and pepper). Place remaining mostaccioli over mushroom mixture; pour spaghetti sauce over top. Sprinkle with cheese. Bake in a 350° oven for 30 minutes.
Cut up all Chicken Breasts into bite sized cubes. melt 3 tablespoons of the butter in a large skillet. mix together the flour and the salt and pepper meant for the batter. Carefully coat all chicken cubes and brown in skillet. Remove and place in a shallow dish and cover (this keeps juices in). melt down the rest of the butter. mix in garlic, and all spices. add chicken back into the mix and coat throughly. Add in White wine, allow to come to a boil for 5-7 minute. after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute. I reccomend serving this over pasta. Very tasty.
Combine over med-low heat, the butter, sugar and corn syrup until sugar is dissolved. Pour over cereal and red hot candies and toss to cover. Bake on cookie sheet at 250 for 1 hours; stirring every 15 minutes. Pour on wax paper to cool.
MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill. MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust. FREEZE 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.
Cut the chicken into serving size pieces. Combine flour and soup mix in a shallow dish. Toss chicken in the mix til well coated. Reserve the excess flour and soup mix. Heat oil in pan and brown the chicken. Place into a casserole dish. Add bacon and onion to the pan and cook till onion is soft. Place in casserole with chicken. Add reserved flour and soup mix and water to the casserole. Cover and cook 200 deg celsius for 3/4 hour. Stir in cream and parsley and serve.
Combine turkey and broth in crockpot and cook on low for a couple of hours. Serve on good crusty bread.
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil. Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients. Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
1. Arrange chicken pieces (cut into large cubes) on a metal pizza pan. Combine remaining ingredients (Tblsp measurements are heaping) in small bowl. Pour over chicken pieces. 2. Roast 35 to 40 minutes on 325 degrees, or until chicken next to bone is no longer pink. Makes.
In a large saucepan, cook the sausage over medium heat until no longer pink. Stir in the butter until its melted. Sprinkle the mixture with the flour. Gradually stir in the milk, salt, and pepper. Bring the gravy to a boil and cook and stir for 2 minutes until thickened. Serve over biscuits.
Preheat oven to 400 degrees. Heat cast iron pan to medium high/ high heat. Mix flour and seasoning together. Dry meat with a paper towel. Coat meat with the flour seasoning mix. Add onions and garlic to the remaining flour and toss to barely coat. Pour oil in a cast iron pan just to cover bottom. Pan sear meat on one side for 3 minutes, flip to other side for 3 minutes. Then place on end in pan, they are thick enough to stand on their own. Add onion and garlic to pan around the meat. Place thermometer in to meat and place into oven. Roast till desired doneness. Rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F,. Remove, tent lightly with foil and rest for 10 minutes. Meanwhile add port to the onions in the pan over medium high heat to deglaze scraping all the goodness from pan. Reducing by halve. Stir in the butter to thicken and serve over the steaks. Slice across the grain. Serve as individual steaks or slice just before serving on warmed plates.
Place scallops in a bowl with soy sauce and sherry, garlic, and ginger. Let marinate for a few minutes. Heat oil to med. in a skiller and add scallops and marinade and cook until almost done. Add cooked broccoli and stir fry sauce to the pan and simmer until scallops are done. Serve over rice.
Slice chicken tenders in half lengthwise. Saute in vegetable oil over medium-high heat until browned and cooked through. Remove tenders from pan and place into a bowl with 1 cup hotwing sauce. Set aside. Peel and slice onion into thin circles. Dip individual rings into milk, then into flour and set aside. Preheat 2 inches vegetable oil in a pan over medium-high heat. Fry onion rings until golden browned, then remove to paper towel lined pan to drain well. Place flatbread into microwave and warm for 45 sec-1 minute. Per taco: use one flatbread, sprinkle crumbled blue cheese into center. Add chicken tenders, onion rings. Top with ranch sauce (recipe follows). Ranch Sauce: 1 cup ranch dressing, 1/4 tsp cumin, 1/2 cup hotwing sauce, combined well.
Slice jelly roll into 1/2 inch slices. In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl. Set aside. In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes. Add lemonade and mix well. Add half the sugar to the gelatin mixture and stir until completely dissolved. Meanwhile beat whipping cream with remaining sugar until stiff. Incorporate blueberries into gelatin mixture and fold entirely into whipped cream. Spoon into jellyroll lined dish. Refrigerate over night. Loosen from bowl and invert on serving plate. Slice and serve. A blueberry sauce can be served as an accompaniment.
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.
Mix peppers, cheese, and egg yolks into a paste. Shape into a roll (like freezer cookies) and freeze. When ready to use, slice into 1/4 inch rounds. Dust both sides of cookie with crumbs and sesame seeds. Place on ungreased cookie sheet and bake @ 350 degrees for 10-15 minutes.
Make meatballs: Mix ground beef, onions, bread crumbs, egg, and seasoned salt together to form walnut sized meatballs. Add a bit more bread crumbs if the meat doesn't hold together well, or if it is too dry add a bit of olive oil. In deep saucepan, over medium-high heat, heat the 2 tablespoons of olive oil. Saute meatballs, turning often, until cooked through. In a crockpot, put the cranberry sauce, beef broth, brown sugar, onions, vinegar, ketchup, cayenne pepper and Worcestershire sauce. Mix together. Add meatballs . Cook on high about two hours, stirring often. When ready to serve, season with salt and pepper to taste.
In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with mixed graham cracker mixture and top with any topping of your choice.
Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing. Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine. You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting. Preheat oven to 350 degrees. Placing rack in middle of the oven. Spray 9x13 baking dish. In a bowl sift the flour, baking powder and salt. In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down. Add one egg at a time till all combined. Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture. Bake 32 minutes. Icing: In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture. Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake. While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,. Cool cake. Ice cake once cooled.
Do not drain the lentils or tomatoes. Mix all of the above and simmer for 1hr. Enjoy.
Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough. Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go. Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.
Melt butter in skillet and saute procuitto and peas in it for 5 minutes. Turn cooked pasta into skillet and toss with the prosciutto and peas. Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.
Mix milk, egg, and Worcestershire sauce. Set aside. Then mix together salt, mustard, garlic powder, pepper, bread crumbs. Then mix milk, hamburger, and dry ingredients well with a fork. Add onions and mix. Spread in ungreased loaf pan. At this point you can sprinkle the top with more coarse ground pepper and celery salt, or cover with A1 or ketchup. Bake uncovered at 350 degrees until done, about 1 hour to 1 hour 15 minutes.
Preheat oven to 350 degress. If using seasonings, mix cheese and seasoings Place a 2Tbs mound of cheese on a nonstick baking sheet, and using the back of a spoon (or your thumb) press the mound into a circle that is about 2-2 1/2inches in diameter. Repeat the previous step, with about 1 inch between circles. Bake for about 8-12 minuets, or until the crackersare golden brown. Allow the crackers to cool on the baking sheet until they set, and then transfer to a paper towel lined plate or hard surface. This will help drain excess oils. Store in a airtight container between layers of wax paper. Enjoy!