HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make sauce by combining all ingredients (except fish fillets) in saucepan over medium heat until cheese is melted. Place fish fillets into baking dish (one that can go directly onto the table works well). Spoon the sauce onto the fillets. Bake at 425 - 450 degrees for 10-15 minutes (for thick fillets), or under the griller (for thin fillets) until cooked and top is browned. Fish should flake easily with a fork; on the other hand, it shouldn't look dried out either. Alternatively, you can also reduce the sauce in a frypan on a medium to hot heat on top of the stove. Turn heat down to medium and then cook the fillets in the sauce.
Preheat oven to 350°F. Spray and 9x13 [3 quart] metal roasting pan with Pam or other oil spray. Fill large cooking pot [at least twice the size of the head of cabbage] 3/4 full with water. Add a dash of salt. Bring to a boil. While the water is coming to a boil,remove the core from the cabbage [this is the dense part at the top of the cabbage head] with a paring knife by cutting around it until you can pull it out. Put the cabbage in the boiling water with the core removed side down. Cover and cook for ten minutes. Remove the cover and carefully take out the cabbage head and put it in a drainer in the sink. Remove the loose cabbage leaves being careful not to tear them. When you get to leaves that won't easily come loose, return the cabbage to the hot water and let it sit for about ten minutes. Then you can remove more leaves. Continue this until all the leaves are removed and in the drainer. Do not discard the water. In a medium mixing bowl, add ground beef, soup mix, onion, garlic, rice, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands making sure that all the ingredients blend together. Take a cabbage leaf and fill the center with the ground beef mix. Each leaf will be a different size so you will have to alter the amount you put in each leaf as you go along. A large leaf takes about 2 tablespoons and a small leaf about 1 tablespoon. When the leaf is filled with the ground beef, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down. Continue this until all the filling is used up. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots. Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of rich milk or cream. [It is best to mix a little of the water with the milk to warm it up before adding to sauce]. Mix this until there are no lumps and ingredients are well blended. Pour the sauce over the cabbage, carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it for serving with the meal. Bring the leftover sauce to a boil in a small pot. Cook ten minutes, shut off and set to side. Cover the roasting pan with aluminum foil and place on a cookie sheet covered with foil. Place in center of oven and cook for 1 1/2 hours. You will know this is done when you can insert a fork into the cabbage or carrots and it comes out easily. This means everything is tender and cooked. To serve, place cabbage and cabbage rolls in a serving bowl surrounded by carrots. Serve sauce in a gravy boat. A nice big bowl of mashed potatoes rounds out the meal. If you made stove top sauce, add it to the gravy in the roasting pan. TIP: If sauce is thin, place the roasting pan on the stove, over a medium heat [small flame for gas or number5 on electric stove]. Mix 3 tablesoons of cornstarch with 1/4 cup water. Add to sauce. Let cook for 10 minutes. If you like you sauce thicker, just add more cornstarch mix until it is the consistency you like for gravy.
Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side. Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out. Use in the recipe of your desire, or simply spread on bread for a wonderful addition to any meal.
Cream cheese filling: Combine the cream cheese, sugar and vanilla extract in the mixer bowl. Beat until smooth; set aside. Banana and Walnut Topping: Dry toast the walnuts in a small pot for 2 minutes. Carefully add syrup to nuts bring to a light boil, add half and half stir to combine. Add bananas. Keep warm over low flame. French Toast: In a wide dish, combine the milk, eggs, lemon zest, salt, and vanilla extract. Beat with a fork until well blended. Pour enough vegetable oil into a large skillet to cover by 1/8 inch. Dip the bread slices into the egg mixture, and moisten thoroughly on both sides. Add several bread slices to skillet and cook for 2 to 3 minutes on one side or until deep golden brown. Flip; continue cooking on other side until deep golden brown and slightly puffy throughout, 2 to 3 minutes. Transfer bread slices to paper towels to remove excess oil. Place in a warm oven while preparing remaining slices. Repeat with remaining bread slices, adding more oil if necessary. Cover half of the slices of toast with 1/4 of the Cream Cheese Filling. Place the remaining slices on top of the cream cheese-covered ones, forming sandwiches. Cut on an angle. Pour warm Banana Walnut topping over toast.
Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Stir in milk, /4 cup honey and 1/4 cup butter. Add salt and enough flour to make soft dough. Knead dough on a lightly floured surface until smooth and elastic, 6-8 minutes. Place dough in a greased bowl turning to grease the top also. Cover and let rise in a warm place until doubled in size, about 1 hour. Spray a baking sheet with nonstick cooking spray. Punch dough down; divide in half. Roll each half of dough into a 12 X 6 inch rectangle. Cut one inch strips from the long edge of each rectangle. Curl into a behive shape with a wider base and narrower top on the baking sheet. Cover; let rise until doubled in size again, about 15 minutes. Preheat oven to 375 degrees. Bake buns until golden, 15-20 minutes. Combine honey and butter in a small saucepan until butter melts. Drizzle over buns.
Spread the fillets on a work surface, skin side down. Season lightly with salt and white pepper. Divide the 1 Tbs. grated ginger among the fillets and spread as evenly as you can. Sprinkle about 1 Tbs. of the chopped basil over the fillets. Roll each fillet, starting at the thicker end. Secure each roll with a toothpick (or green scallion tops (see the tip below). Sprinkle the rolls lightly with a little more salt and white pepper. Set aside. In a small (4-quart) Dutch oven with a tightfitting lid (or other heavy-duty pot just large enough to hold the fish snugly), heat the oil over high heat until it shimmers. Add the shallot, ginger matchsticks, and garlic. Saute for 1 min., stirring constantly. Add the celery and saute for 30 seconds, stirring constantly. Add the chile and continue to saute, stirring, until the celery starts to soften, about 2 minute Add the chicken broth and heat for 2 minutes. Turn off the heat and arrange the rolled fish in a single layer over the celery mixture. Pour the coconut milk over the fish and turn the heat to high. As soon as the coconut milk comes to a simmer, reduce the heat to medium low and cover. Simmer until the fish is opaque and cooked through, 8 to 10 minute If you're unsure, flake apart a section to see if it's done. Remove the pot from the heat. Carefully transfer the fish with a slotted spoon or fish spatula to a small, warm platter. Return the pot to high heat. Add the remaining basil, along with the scallions, fish sauce, lime juice, mirin, and lime zest. Bring the broth just to a simmer. Taste the broth and add more salt or mirin if needed. For each serving, place a small mound of hot jasmine rice in a shallow bowl, top with a fish roll, and remove the toothpick. Ladle the hot broth over each fish roll and serve immediately.
Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup. You need to really get your hands in to mix it well. Press into strips with a jerky gun. Mix Worcestershire, liquid smoke and ketchup in a shallow dish. Coat strips with sauce. Place on trays to dry. Dry according to your dehydrator manufacturers instructions. Other flavors as follows: Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry. BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry. Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.
Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn. Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder. Mix the powder with the salt and chili powder until well combined. Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil. Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.
Slice sausage, carrots and broccoli. Cook rice according to package, making enough for three cups. Spray pan with cooking spray, add sausage and saute until lightly browned. Add vegetables, stir and cover to let simmer for five to seven minutes until vegetables are tender. Serve over a generous portion of cooked rice and enjoy.
In a large skillet, brown ground beef and onion, then drain. Stir in remaining ingredients except rice and cheese, bring to a boil. Stir in rice. Reduce heat to low and cover and simmer 5-7 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Fluff mixture with fork, sprinkle with cheese. Cover and let stand 3 minutes or until cheese is melted. Serve and enjoy!
In large skillet, melt butter and saute onion until tender. Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet. Saute together for 2 minutes. Cover and cook over medium heat until broccoli is crisp-tender, stirring frequently (about 5-7 minutes).
Place potatoes and onion in large pan and barely cover with water. Cook until potatoes are tender; do not drain. Mash with potato masher to desired consistency. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder. Heat until cheese is melted - do not boil. If mixture is too thick, add milk to desired soupy consistency. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!
Pour ingredients in a mixing glass and stir. Strain into a martini glass. To make a chocolate rim on the glass rim it with a lime slice and dip in cocoa powder before filling the glass.
Pre-heat oven to 375 degrees. Grease and flour your muffin tray. Mix togeher the dry ingrediants & the chocolate chips in a medium bowl. Mix togeher, butter, egg & milk, and add to dry mixture. Do not over mix, 30 strokes should do it. Fill muffin tins 3/4 full and bake for 20 minutes. Enjoy!
Saute onion and garlic in oil in a large Dutch oven until softened. Add the meat, brown and crumble, drain excess fat. Add the tomatoes with their juice. Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes. Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened). Add the tomato sauce or juice if the chili is too dry.
Mix pancake ingredients. Pour 1/4 cupfuls onto heated skillet. Cook until golden brown. Mix glaze ingredients until smooth. Drizzle over pancakes. Sprinkle with additional candy sprinkles if desired.
Pour rootbeer into blender or smoothie maker. Add ice cream and pulse until smooth. Pour into frosty mugs and enjoy!
Cream sugars and margarine. Add remaining ingredients. Roll into golf ball size and place on ungreased cookie sheets. Flatten cookies with fork or bottom of glass. Bake at 375 deg. F for 8 - 10 minutes. Do not over bake.
Preheat oven to 350 degrees Fahrenheit. In a bowl combine cake mix with canned pineapple including juice. Mix well! Spray an 8x10 baking pan with cooking spray. Pour mixture into pan. Bake for 1 hour or until toothpick comes out clean. Cool and cut into squares. Serve with your choice of toppings.
Heat oil in a large skillet. Add chicken wings and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 18-20 minutes or finish on the oven. Serve.
Line a serving plate with baby spinach leaves. Add water and salt to skillet. Bring to a boil. Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes. Drain potatoes and green beans in colander. Wipe skillet and add vegetable oil. Heat over medium heat. Add Canadian bacon and onion to hot oil and saute 5 minutes or until bacon is lightly browned and onions are tender. Spoon sweet potatoes, green beans, bacon and onions over spinach leaves. Add honey Dijon dressing to skillet and heat through. Spoon over sweet potato salad.
Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.
Once well incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle - about 3-4 Tbsp. Taste and adjust seasonings as needed. Shape falafels. Prepare a large skillet over medium to medium-high heat. Add enough oil to more than cover the bottom of the pan. You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel. Remember to turn during cooking so they are evenly done. Comfortably fit as many Falafels in the pan at a time to cook. Check at the 1-2 minute mark to ensure they're not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown - about 3-4 minutes. Cook until the underside is golden brown as well. Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables. Imagine it and you will love it! Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.
Mix batter using ingredients in the order given. Beat for 3 minutes. Pour into greased tube pan. Bake 1 hour at 350 degrees.
Lighty grease a metal 13 x 9-inch baking pan. Prepare sweet dough recipe as directed. In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside. While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later. When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling). Roll out into a 12 x 8-inch rectangle (does not have to measure exactly). Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter. Scatter the raisins over evenly. Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal. Using a serrated knife cut into 12 even slices. Place the slices cut side down on top of the syrup (3 across the pan and 4 down). Drizzle the remaining syrup of the top of each slice of dough. Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room). Bake in a 375°F oven for about 25 minutes or until golden brown.
Put a large pot of water on high heat to boil. Add pasta and cook to box's directions once boiling. While water is boiling/pasta is cooking: heat oil in a large skillet and add onion. Saute for 2-3 minutes until the onion begins to become translucent. Add chicken and garlic, raise heat to medium high and cook until chicken starts to brown. Push mixture to one side of the pan. In the empty side, add butter and melt. Add flour and cook for 1 minute to make a roux. Carefully whisk in chicken broth. Bring to a simmer. Sauce should begin to thicken due to the roux. Add the sour cream and mix thorougly. Add salt and pepper to taste. Mix with, or serve over pasta. Serve with French bread and salad for a deliciously easy meal.
Blend splenda & apple sauce. Combine with mashed bananas & dry ingredients only until moistened. Scoop mixture into a greased loaf pan & bake 35 - 45 minutes at 350F until toothpick inserted comes out clean. ***This is really good served with natural peanut butter on a slice.***.
Pick the dandelions in full sunshine. Try to pick dandelions that have no chemicals on them. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes. Let the mixture sit by the side of the stove for 5 to 6 hours. Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours). Serve on toast or muffins.
Heat oven to 350°F; cook and drain noodles as directed on the package. In a 5-quart dutch oven, melt the margarine. Add the beef, onions and mushrooms; cook about 30 minutes, stirring often, until beef is browned on all sides, the onions are soft and the mushrooms are browned. Spread the noodles in bottom of ungreased 13x9 inch glass baking dish. Spoon the beef mixture over the noodles. In the same Dutch oven, heat 2 1/2 cups of the broth to boiling. In a small bowl, mix the remaining 1/2 cup broth and flour until smooth; stir the flour mixture into the boiling broth. Cook, stirring constantly until thickened. Stir in the rosemary, salt and pepper. Pour over the beef mixture; stir until blended. Sprinkle with the croutons and cheese. Bake for 35 minutes. Tip: Be sure and give the onions enough time to caramelize. Well worth the great flavor!
Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides. Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure. Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes. Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot. Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through. Spoon pork and sauce onto sandwich buns and serve.
Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes. Add the carrots and toss together, then pour in enough stock to barely cover the carrots. Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed. Season with salt and pepper and serve.
Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly. Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.
In a large bowl, mix flour/salt/baking powder - add oil, rum and eggs - mix very well until dough is nice and smooth. Add milk progressively and then beer. Let the mix stand for at least an hour before cooking. If mix is too thick, add some water until you reach desired consistency (should be quite liquid). Heat a non-stick or lightly greased skillet over medium heat. Pour about 1/3 cup of batter into the pan, quickly rotating and tilting the pan to spread the batter evenly. Cook the crepe until golden underneath, about 1 minute and then flip it over and cook for about another minute. Remove from pan, and repeat with the remaining batter. Keep the cooked crepes warm by covering with a towel. Fill the crepes with your favorite toppings and roll burrito style or folded over. Ideas for fillings: SWEET crepes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds SAVOURY crepes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream) / goat cheese or feta + spinach + ham / bechamel sauce + mushrooms + swiss cheese.
PLAN AHEAD: Dough requires chilling. Combine flour, baking soda, and salt. Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so. Add vanilla to the butter mixture and beat well. Add eggs to the butter mixture, one at a time, beating to combine well with each addition. You will porbably need to keep scraping down the sides of your bowl with a spatula. Add the flour mixture and beat until combined. Next,beat in the chopped nuts. Place batter onto a floured work surface and divide dough into two equal portions. Shape each portion into a long dough log, about 10 inches long. Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough. Set logs into a plastic zip-top type bag and chill until firm. (You can freeze this dough up to three weeks, if desired.). TO BAKE: Preheat oven to 350 degrees F. Line baking sheets with parchment paper or foil. Slice cookie logs into 1/4 inch thick rounds using a sharp knife. Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch. These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies. As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.
Dredge beef in flour, seasoned with your favorite seasonings. Heat large Dutch oven (cast iron is best). Whisk together olive oil and dry mustard, add to heated Dutch oven. Add Spanish onion and caramelize. Add dredged beef, brown on all sides. Add garlic, brown, being careful not to burn. Add wine, deglaze the pot and simmer 10 minutes. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste. Stir and simmer another 10 minutes. Add water and potatoes. Stir and bring back to simmer. Preheat oven to 300°F. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
Cook pasta according to package directions; drain. Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender. Stir in cream cheese, salt and pepper. Cook and stir over low heat until cheese is melted. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately. Makes 4 side servings.