HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly. Put the onion in the olive in a medium saucepan and cook gently until a good golden colour. Add the garlic cook 1 minute, then add the fennel seeds and cabbage. Cook until the cabbage has wilted turning often with tongs, then season with salt and pepper and pour over the vinegar. Cover with lid and cook very gently for 45 minutes turning often. If the cabbage dries up add 1 tablespoon of water.
Combine cottage cheese, whip cream and splenda together. Mix well. Sprinkle cinnamon on top. Enjoy!
Preheat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. In medium bowl, sift together flour, ginger, baking soda, allspice, and salt. In large bowl, cream together sugar and margarine until well-blended. Stir in applesauce and molasses. Add flour mixture to applesauce mixture; mix until well blended. Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets. Flatten each slightly with moistened fingertips. Bake 11-14 minutes, or until firm. Watch carefully at end of baking, to prevent overbrowning.
Preheat oven to 325 degrees F. Grease bottom and sides of a 10-inch springform pan. Combine cookie crumbs, butter, and brown sugar. Press the mixture into the bottom and partially up the sides of the pan. In a large mixing bowl, beat the cream cheese until smooth. Add sugar, and beat until smooth. Add eggs one at a time, mixing well and scraping the sides of the bowl after each addition. Beat until very smooth and no lumps are visible. Beat in vanilla and Bailey's. Pour into prepared pan, and bake for 75 minutes. When finished, the center should be slightly wobbly, about the consistency of gelatin. Turn oven off, crack the door open, and slowly cool the cheesecake for 45 minutes. This step is not necessary, but will help prevent cracks from forming. Remove from oven and cool completely on a wire rack. Refrigerate until ready to serve. If desired, garnish with whipped cream and chocolate shavings.
Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth. In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.). Set oven to 375 degrees. Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt. Bake for 10 minutes, and then stir/toss. Bake another 10-15 minutes until squash is tender, stirring occasionally.
In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat. Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch. In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside. Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally. Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.
Preheat oven to 325°. In a saucepan, whisk together maple syrup, preserves, mustard, orange juice, and orange zest; cook over med-low heat for 4-5 minutes or until preserves melt, whisking occasionally. Remove from heat, and set aside. Place ham, cut side down, on a foil-lined broiler pan, and cover loosely with foil. Bake for 1 hour. Uncover and brush glaze over ham. Bake an additional 30 minutes, basting every 10 minutes, or until a meat thermometer registers 140°. Let stand for 10 minutes before slicing. Garnish with blackberries and orange slices.
Put the coffee and equal into a blender. Add the ice then the water to the blender. Thouroughly blend the ice until it has the consistency of sludge Be sure to stop blending frequently and mix the top ice to the bottom. When thourougly blended spoon out of the blender (because pouring usually ends in a horrible mess) and enjoy.
Mash tofu with fork or potato masher until crumbly and as small as you can get it. Add seasonings and soy sauce to tofu and mix very well. Add bread crumbs, walnuts, celery and onion flakes. Mix well. Mix and knead with hands in bowl to incorporate everything well until the right consistency to form into "meat balls." Make them any size you want. Place in baking dish that has been sprayed with non-stick spray. Bake at 400 until nicely browned. Cover in brown gravy or spaghetti sauce when they come out of the oven and serve hot.
Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux. Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux. Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender. If using a crock pot cook on high for 4-6 hours. Salt to taste and then serve.
Rinse, tie (if desired), and pat dry roast and place in crock pot. Mix seasoning, onion, pepper flakes (optional), ketchup, brown sugar, mustard, vinegar and apple juice until blended. Pour over pork. Cover. Cook 8 hours on low or 4 hours on high (cook until tender and starts to fall apart when pulled with fork). Remove pork from slow cooker, discard large pieces of fat. Pour off liquid and reserve (optional-see note below). Pull meat apart with forks and return pot; add bottled BBQ sauce to desired consistancy. Mix and heat with sauce before serving. Note: If you prefer you can skim fat from reserved liquid, simmer on stove top to reduce, strain and thicken with 2 tablespoons corn starch in small amount of water to make your own tasty sauce, but this is a little more difficult and time consuming and this is supposed to be a quick and easy dinner. :-).
Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes. Good with a little fat-free whipped topping.
Fry bacon until crisp. Drain on paper towels. Crumble then set aside,reserve 1 T drippings. Add mushrooms to drippings, cook 4 min stirring often. Remove from skillet. Wipe skillet clean. Melt marge in skillet over medium heat. Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally. Stir in soup & chives. Place half the egg mixture in 3 1/2or 4 quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers. Cover, cook on low for up to 4 hours.
Saute the ground beef, diced onions and diced bell pepper together until meat is browned. Add all spices, tomato sauce, stewed tomatoes and water. Simmer for twenty minutes. Because of the bullion cubes make sure you taste before adding salt. Add 1/4 cup grated parmesan cheese and stir. Boil four quarts of water. Add 1 1/2 lb. spaghetti to boiling water and stir vigorously until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce and serve.
*Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread. Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops. Line two or three 6 x 8-inch loaf pans with wafer, and set aside. Place honey on top of a double boiler over boiling water. Stir constantly, until honey caramelizes (approx 45 min to 1 hr). In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized. Beat egg whites until stiff. Add stiff egg whites to honey a little at a time, mixing well. Add caramelized sugar mixture, and mix well. Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy. Add the cocoa mixture and nuts to the egg white mixture, mixing well. Pour the torrone mixture into wafer lined pans (about 2 inches deep). Top mixture with another piece of wafer (cut to fit), lightly pressing it onto the surface, making sure there are no air bubbles under the wafer. Allow to cool. When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing). Cut each pan into 2 long rectangular pieces. Wrap each piece tightly in waxed paper for storage. To serve, cut each rectangular piece into 1/4-inch slices. Note: The longer torrone is stored, the harder/firmer it gets.
Preheat oven to 450°F. In a gallon zip-top storage bag, combine potatoes, onion, pepper (if using), and oil. Toss to coat vegetables with oil. Add paprika and ranch dressing mix, toss again until coated with seasonings. Bake in an ungreased baking pan 30-35 minutes until potatoes are browned, or cook longer for crispier potatoes. Remove from oven and top with cheeses, return to oven for 2-3 minutes to let cheese melt. Remove from oven and serve.
Drain and rinse the tofu, wrap in paper towels and place a heavy weight on top. Press for about an hour. While the tofu is pressing, chop the vegetables. Heat a wok to hot. When hot, add the oil and swirl to coat the wok. Add the celery and leeks, saute for a few minutes, add the mushrooms and water chestnuts and cook for another minute or so. Place in a bowl and set aside. Preheat the oven to 400 degrees. Crumble the tofu, add the rest of the ingredients and blend well together. Scoop out a 1/4 cup of the mixture and shape into a patty on a oiled baking sheet. Brush the top of each patty with oil, flip over and brush the other side. Bake for 15 minutes, gently flip over and bake another 15 minutes. To make the gravy, heat the broth with the soy sauce and sugar. Combine the cornstarch with a little bit of cold water and mix until smooth. When the broth comes to a boil, slowly add the cornstarch mixture and stir to desired thickness. Top the foo yung with gravy and garnish with the green onions, serve immediately.
Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes. Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using. Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses. Cover and cook until the cheese is melted and bubbling, about 3 minutes. Serve with a green side salad.
Melt the butter in a pot and add in the flour and stir. Pour in the milk slowly and stir constantly. The milk and flour should be blended very well. You can use an egg beater if necessary. Finally add in the cheese, shrimp, lemon juice, salt and pepper, and cook for a few minutes. Put the mixture in a bowl and let it cool in the fridge. Sprinkle some flour on the counter. Put the mixture on it, and separate it into ball shapes. For each piece, first egg wash, then roll in the breadcrumbs. Heat up the sunflower oil and fry the pieces until they're a light golden colour. Soak the extra oil with a paper towel. Decorate with a bed of green lettuce and serve while still hot.
Saute onion and garlic in butter 1 minute. Add shrimp; cook for 2 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat and simmer for 4 minutes. Place greens on plates; top with shrimp mixture.
Heat oil in heavy large saucepan over medium-low heat. Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock,heavy cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper to taste and serve immediately. Soup may be pureeed if a creamier texture is desired.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. May serve with a dollop of light Cool Whip.
Prepare the sauce ahead of time by placing the ingredients in Vita-Mix along with 1 cup of water; quickly increase speed to high; allow to run for 4 to 5 minutes or until steam escapes from opening; adjust with salt and pepper to taste. If you do not have a Vita-Mix and are using a standard blender, place the tomatillos, garlic and onion in medium skillet along with enough oil to coat the bottom; saute until onion and garlic are soft; approximately 5 minutes. Add the hot water and additional spices, simmer for 20 to 30 minutes; pour cooked ingredients into blender container and process until smooth; adjust salt and pepper to taste. Pour the sauce into a quart jar and refrigerate until ready to use. For the huevos rancheros, preheat oven to 350 degrees. Lightly spray individual ramekins with non-stick cooking spray and place on a cookie sheet. The ramekins I used measured 5 inches across and 1 inch deep. Place a cut tortilla in the bottom of each dish, top with egg in center. Sprinkle 1/4 of the canned beans around each casserole leaving the yolk exposed. Pour the 1 - 1 1/2 cups tomatillo sauce over the beans, again leaving yolk exposed; top with grated cheese. Place in pre-heated oven and bake for 15 minutes; lightly cover each with foil and bake an additional 5 minutes or until yolk is slightly runny and white is set. Top with additional grated cheese if desired. Enjoy! Please Note: The cooking time does not reflect the time to cook the ranchero sauce.
*Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday. Preheat oven to 350°F. Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish. Add broth; mix well. Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter. Cover and bake for 30 minutes or until heated through.
For muffins:. Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Saute apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups. Peel and finely chop enough remaining apples to equal 3 cups. Set aside. Stir together sugar and next 3 ingredients in a large bowl. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans. For frosting:. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat. Spoon warm frosting evenly over muffins. Frosting makes approximately 2 1/2 cups.
Mix milk and garlic powder. Blend in vinegar well. Chill. Serve on top of donair.
For the beans, I use canned beans. Toss all ingredients, except lime juice together in a large bowl. Stir lightly until well blended. Add the lime juice. Add the salt and pepper to taste. Chill for one hour before serving.
Preheat oven to 375°F Heat oil in a large saucepan over medium heat. Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized). Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl. Add the caramelized onions to the egg mixture and mix until well combined. Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan. Brush with butter or spray with oil. Take another two sheets and lay them over the pan in the other direction. Spray with oil or brush with butter. Be sure that the bottom and sides of pan are covered with phyllo. When phyllo is laid in pan, pour in egg and onion mixture. Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary). Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese. Bake at 375 for 45 minutes or until golden brown. Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing. Serve hot or at room temperature.
Set oven to 350 degrees F. For topping; in a bowl combine the breadcrumbs with melted butter; set aside. In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside. In a medium saucepan melt butter, add flour; stir well. Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted. Add in parsley then pour over macaroni mixture. Transfer to a large casserole dish. Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter. Bake for 30-40 minutes or until top is a light golden brown.
1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in coconut flour, oats, amaranth and flaxseed meal. 2. Make small balls of batter, flatten and place on greased cookie sheet. Bake at 375 Degrees F for about 15 minutes. 3. Cool slightly and remove from cookie sheet.
Following is the method for stuffing: Heat oil in a non-stick pan. Fry onions until soft- 5 to 8 minutes. Add apples. Cook for 3 minutes. Cover. Cook for 2 minutes. Add remaining ingredients. Cook for 5 minutes. Folowing is the method to prepare the dish: Spread out the turkey breast thinly. Place stuffing on the breast. Form a roll, rolling the breast. Tie with a twine to hold it firm. Sear all around. Bake in a pre-heated oven at 180C for 35-40 minutes until well done. Slice. Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.
Cook sausage until done. Crumble, and then drain. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes . Cool on rack 10 minutes.
Unroll the (room temperature) refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use. While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt. In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg. Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 1/2 inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar. Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Serves 6-8, with vanilla ice cream, if desired.
heat water to boiling in a saucepan an add butter beans. cover and let simmer for 25 minutes. fry sausage links until just brown. remove from skillet and cut into bite sized chunks. remove from skillet while leaving drippings in pan. add onion over low heat , stir apples in and add brown sugar over top. turn up heat to medium and let sugar thicken. when sugar gets syrupy, remove from heat. when beans are cooked, drain and add butter, milk, salt, and mustard and mix well. turn into a buttered baking dish and lay sausage over top the spread apples, onion mixture over top. bake at 350 for 30 minutes.
Mix dry ingredients. Mix wet ingredients in a seperate bowl;. Slowly add together. Pour into waffle maker. After the batter is in the waffle maker, you can add fruit or chocolate chips onto the batter. And close the top.
In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating after each addition. Beat in the vanilla. Combine flour, soda and salt, gradually add to creamed mixture. Stir in the oats, chocolate chips and mini marshmallows. Drop by heaping teaspoonfuls, 2 inhes apart onto GREASED cookie sheets. Bake at 350 for 11-13 minutes or until golden. Cool 1-2 minutes before removing to wire racks to cool completely.