HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good). Before removing from heat, stir in: 12 cup chopped fresh cilantro. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.
Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool. In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper. Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine. Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.
Preheat oven to 400 degrees F (200 degrees C). Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste. Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan. Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh. While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Slice rolls finely and soak in milk, until moist but not soggy. Melt butter in a small skillet and saute ham with onion and parsley. Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings. Cook in salted water for 20 minutes and serve immediately.
Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside. Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate. Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing.
Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended. Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour. Preheat oven to 350 degrees F (180 degrees C). Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.
Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly. Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!
Preheat oven to 375 degrees F. Cook sausage according to package directions. In a bowl, combine the brown sugar and cinnamon; mix well. Add the eggs, milk and vanilla; whisk until combined. Using a rolling pin, roll out bread to flatten. Place one breakfast link on the edge of a bread slice; roll up jelly roll style. Dip in egg mixture to coat. Place on a greased baking sheet and sprinkle with cinnamon sugar. Repeat for remaining sausage. Bake for 15 to 20 minutes or until crisp and lightly browned. Place cream cheese in a resealable plastic bag. Cut the corner off and pipe cream cheese onto the top of each French Toast Sausage Stick. Serve with maple syrup.
Toast the wheat germ in a skillet over medium-high heat, stirring constantly, until browned and fragrant, about 5 minutes. Pour wheat germ onto a plate, and set aside to cool. Place yogurt, peanut butter, and sugar into a blender, and blend until smooth. Toss sauerkraut with peanut dressing; refrigerate for 30 minutes to allow the flavors to blend. Toss with toasted wheat germ just before serving.
Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat. Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds. Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Slice each chop down the center horizontally, cutting not quite through. Open flat to resemble a butterfly. You can also ask your butcher to prepare the meat in this way. In a large, shallow dish, mix together honey and Worcestershire sauce. Marinate pork chops in the mixture for no more than 4 hours. Prepare barbecue for indirect cooking. Pepper the chops to taste, and place on well oiled grate. Cook over medium low heat for 35 to 40 minutes.
Preheat grill for high heat. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)). Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined. Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute. Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.
Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High. Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat. Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat. Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature. Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling. Bake in the preheated oven until cheese is melted, about 10 minutes.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes. Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl. Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the cake mix, oats and baking powder. Make a well in the center and add the eggs and margarine; mix until well blended. Stir in the chocolate chips and walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water. Place apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan. Add pectin; bring juice to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar and bring mixture back to a rolling boil over high heat. Boil for 1 full minute. Remove mixture from heat and skim off foam with a metal spoon. Wipe jars dry and fill with apple jelly. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove the jars from the stockpot and let rest, several inches apart, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear). Preheat oven to 325 degrees F (165 degrees C). Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter. Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork. Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. Place on wire racks to cool.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top. Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes. While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.
Cream shortening, add sugar substitute and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well. Chill dough 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 mins. Cool. Keep in air tight container.
Put frozen broccoli in a microwave-safe bowl; cook in microwave until hot, about 4 minutes. Transfer broccoli to a 9x13-inch baking dish. Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the middle, 5 to 7 minutes. Top broccoli with chicken pieces evenly. Stir chicken soup, mayonnaise, sherry, and lemon juice together in a bowl until smooth; pour over the chicken and broccoli. Bake in preheated oven for 30 minutes. Mix bread crumbs, Cheddar cheese, and melted butter together in a small bowl; sprinkle evenly over the dish. Continue baking until the topping is browned, about 10 minutes. Serve over rice.
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish. Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
Cook the rice according to package instructions. Transfer the rice into a medium bowl and let cool till warm to the touch (not hot). Add the carrots, peas, and tuna to the rice. Gently fold to incorporate all the ingredients together. Fill each lettuce cup with about 1/2 cup of the rice mixture. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper. Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside. Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for 15 minutes. Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish. In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese. Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Preheat oven to 375 degrees F. Spread macadamia nuts on cookie sheet and bake until lightly browned. Set aside and let cool. In a large bowl, beat eggs until light and fluffy (this should take at least 5 minutes). Gradually add sugar and beat well. Sift together the flour, salt and baking powder and blend into egg mixture. Beat until smooth. Mix in the lemon zest, lemon juice and nuts. Mix until well blended. Drop by teaspoonfuls about 3 inches apart on parchment paper lined cookie sheets. Bake for 7 to 9 minutes until cookies are golden with dark edges. Let cool on wire rack.
Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust. Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples. Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Preheat oven to 475 degrees F (245 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides. Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt. Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon. Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes. Whisk flour into margarine and shallots to form a smooth paste. Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes. Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes. Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined. Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes. Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole. Bake in the preheated oven until topping is brown and crisp, 40 minutes.