HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet place 2 tablespoons of olive oil and fry pork-chops. After browning both sides cut off bone into quarter or half inch peices. Add onions cook for 3-4 minutes until brown, add some salt, pepper, and garlic powder to chops. Then add chicken broth and cabbage, butter and two tablespoons of olive oil. Cook 15 minutes or till soft. Then add peas and cook for 4 more minutes. In large pot bring 6 quarts of water to boil, add pasta of your choice to boiling water, cook to directions on box. Drain well and combine with cabbage, pork and onions, heat through in large pot and serve. Add more salt, pepper, and olive oil if desired.
Grease a 13 x 9-inch baking dish. For the sauce; cook the ground beef or sausage meat with onion and garlic, chili powder, basil, oregano and cayenne; cook until browned; drain fat. Add in tomato paste and stir over medium-low heat for 2 minutes. Add in crushed tomatoes, bring to simmer and cook uncovered over medium-low heat stirring occasionally for 1-1/2 to 2 hours (the longer this sauce cooks the thicker and richer it will be, if you find that the sauce is too thick add in some water and continue cooking). Season with salt and pepper; set aside. Meanwhile cook the macaroni pasta until just al dente (do not overcook the pasta) drain then place into a bowl. Add in 3 cups cottage cheese, 1 cup grated mozzeralla cheese, 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper; mix to combine with a wooden spoon. Spread about 1-1/2 cups cup meat sauce into the bottom of the prepared baking dish. Top meat sauce (just dollup the meat sauce then spread with a spoon, you do not have to cover completely with the meat sauce) then with 1/3 of the cottage cheese/macaroni mixture, then sprinkle about 1 cup shredded mozzeralla or cheddar cheese. Repeat the layers 2 more times (make certain to save some meat sauce for the top of the casserole). Top with remaining meat sauce. In a small bowl combine the topping ingredients together until blended, then sprinkle over the top of the casserole. At this point you can cover the casserole and refrigerate until ready to bake. Bake at 350 degrees for 40-50 minutes or until hot and bubbly. Let stand for 15 minutes before serving. Delicious!
Heat oven to 350°. Line bottom & sides of 13x9x2 with foil. Spray foil with cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1-1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14-18 minutes or until light golden brown. Sprinkle chocolate chips and nuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips & nuts. Sprinkle with reserved oat mixture over top. Bake 20-25 minutes or until golden brown. Cool completely before cutting (about 2 hours).
Heat oiled or sprayed wok or large pan over medium-high heat. Add vegetables and garlic and cook, stirring continuously, until they are hot, but still crisp. Add in rice, eggs, meat, and soy sauce. Continue to stir and cook until hot. Stir in sugar, salt, and pepper. Serve.
Combine stuffing mix, butter and broth and set aside. Mix onions, celery, mayonnaise and salt. Add mayonnaise mixture to stuffing mix and mix well. Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish. Spread chicken over this layer then top with the remaining stuffing mix. Beat eggs in milk and pour over all. Refrigerate overnight. Take out 2 hours before serving and spread with the mushroom soup. Preheat oven to 325 F. Bake uncovered for 40-45 minutes. Sprinkle with cheese and bake an additional 10 minutes.
Mix eggs, butter, sugar, and almond extract. Combine dry ingredients and add to the egg mixture. Stir until just combined. Gently stir in the blueberries and the secret ingredient. Fill greased muffin tins 3/4 full. Bake at 350 for about 20-25 minutes.
Heat oven to 350 degrees F. Prepare quinoa according to package directions. We used 'Bob's Red Mill, Organic Whole Grain Quinoa. While quinoa is cooking, prepare sauce. In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest and lemon juice. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator. When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1T), parsley, onion, lemon juice and zest and panko. Season with salt and pepper to taste. Make a small well in the middle of the mixture and crack one egg. Wet your hands and mix the first egg into quinoa mixture. Repeat with a second egg. The mixture should be slightly tacky and able to be formed into a ball. Using a 3/4 oz ice cream scoop, scoop mixture into hands to shape into a ball. (Note: Do not roll like meatballs- gently pack using your palm as a "cup"). Place on sheet pan that has been sprayed with coconut oil. When all balls have been formed, spray the tops with coconut oil. Bake for 18-20 minute The outside should be crispy with a little give when you touch it. Remove from the oven and let stand for 2-3 minutes before serving. Remove sauce from refrigerator and mix with a spoon. To serve: plate three faux-lafel and top with a small dollop of sauce. In between each faux-lafel place a spinach leaf (facing the opposite way), finish with a few small fronds of dill for garnish and red pepper for the plate.
Combine syrup, mustard, garlic, ginger, and pepper in a bowl. Cover and refrigerate several hours to allow flavors to blend. Preheat grill to medium heat. Brush salmon evenly with oil. Grill 4 minutes on each side or until salmon flakes easily with fork brushing frequently with the syrup mixture.
Combine ground beef, sausage, celery, onion, saltines, and eggs together and form into 2 loaves. Bake covered at 350 degress Fahrenheit in stoneware for 45 to 75 minutes(depending on the shape of your loaves and desired doneness). Drain grease. For the sauce, combine tomato sauce, brown sugar, mustard, and Worcestershire sauce. Pour sauce over loaves. Cover meatloaf and cook 15 minutes. Remove cover and cook 10 to 15 minutes. To freeze, just freeze the meat mixture in meal size portions. Thaw it in the refrigerator for a day before cooking. You could make and freeze the sauce too, but I usually mix it up when I cook the meat.
Heat oil in 12 inch skillet over medium-high heat. Sprinkle desired amount of salt and pepper on both sides of turkey tenderloins. Cook turkey in oiled skillet about 5 minutes, turning about half way through, until turkey is brown on both sides. Pour wine into skillet and reduce heat to low. Cover and simmer for 30 to 40 minutes or until turkey is cooked through and no longer pink in the middle of thickest part of meat. Remove turkey from skillet and keep warm. Melt butter in same skillet. Add onions and stir to coat with butter. Cook onions for 5 minutes, stirring occasionally. Reduce heat to medium and stir in brown sugar, thyme, and a dash of salt and pepper to taste. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown. Spoon onions over turkey and enjoy.
Make salad dressing in container with lid and shake vigorously to blend well. Toss salad ingredients. Add dressing and toss again. Can make dressing ahead and refrigerate until ready to use.
Melt butter in dutch oven, add celery and onion; cook until tender. Add broth, bring to a boil. Stir in noodles; add salt and pepper ( to taste). Return to boil, reduce heat, and simmer until noodles are tender. Add turkey and parsley. To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.
Prepare and bake cake according to pkg. directions, using 9x13 inches. pan. Meanwhile, prepare pudding according to pkg. directions. When cake is done, remove from oven and poke several large holes in cake (I use the end of a wooden spoon). Spread pudding on top. Let cool completely. Spread cherry pie filling evenly over top of pudding. Spread cool whip over top of pie filling. Refrigerate until serving.
Simmer onion, celery and carrot in 1 cup of beef stock until almost tender. Drain marinate ground meat in 2/3 cup red wine. Drain mixed vegetables with ground meat. Season with dash of Worcestershire, salt and pepper to taste. Shape in loaf pan and cook at 350°F for 30-40 minutes.
1.Cut off tough ends of asparagus. 2.Combine all ingredients in a large zip-top plastic bag. 3.Seal and marinate for 30 minutes. 4.Remove asparagus from bag, and discard marinade. 5.Place asparagus on grill rack or grill pan coated with cooking spray. 6.Grill at high let sizzle for few minutes let the juices cook inside. 7.Then rotate every few seconds between 7 - 10 minutes. (Depends on how charred you want it). 8.After 5 minutes drizzle 2 additional tablespoons of pineapple juice over the asparagus let the juices soak in for a few seconds then continue to rotate.
Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow"x". Remove about 25 large outer green leaves; set aside. In pot of boiling salted water, cook the brussels sprouts until just tender but still bright green, about 6 to 8 minutes. Strain with a slotted spoon and transfer to ice water bath to stop cooking. Blanch the reserved leaves in the pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.
Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way. While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil. Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside. Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan. Be sure the chickpeas are completely dry, or they'll spit at you during this next step! Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them. Add remaining garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Adjust seasonings, adding more salt if needed. Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes. Watch as this magical concoction disappears before your eyes!
In a small saucepan mix all ingredients. Cook on low heat until thickened and bubbly, approx 2 - 3 minutes.
Peel potatoes and cut them into evenly sliced "fry" wedges. Set oven at 475 degrees. Place potatos in large bowl and cover with warm tap water for 10 minutes. Meanwhile, coat 18 X 12 non stick baking sheet with 4 tablespoons of oil, and sprinkle evenly with 3/4 teaspoon of seasoned salt and 1/4 teaspoon of pepper. Drain potatoes, and dry them completely on a triple layer of paper towels (keeping them dry here is key). Wipe out empty bowl, return potatoes, and toss with remaining 1 tablespoon of oil. Arrange potatoes in a single layer on baking sheet; cover tightly with foil, and bake 10 minutes. Remove foil, and return to the oven for another 10-15 minutes. In the last 5 minutes, check for doneness by using a spatula to check for a golden brown color underneath. Turn the fries, and return to the oven for a golden color on the flip sides. Dab with a paper towel to remove excess oil, and sprinkle with seasoned salt and pepper to taste. Yum!
Cream together butter and sugar. Add the eggs, one at a time, and then the milk. Add the flour, (reserve a couple tablespoons of flour to toss with the berries before adding to the batter), baking powder, and salt. Stir gently until all ingredients are just moistened. Fold in the wild Maine blueberries. Fill greased muffin tins rather full and bake for 25 to 30 minutes in a preheated 350 degree oven.
Cook eggs in simmering water for 20 minutes, cool under running water. Peel and cut eggs in half lenghtwise, remove yolks and set whites aside. put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients. refrigerate filling and eggs whites seperately. Fill egg whites just before service. sprinkle eggs with paprika before service.
PREHEAT oven to 450°F or grill to medium-high. CENTER one chicken breast half on each sheet of tin foil. Spoon salsa over chicken; top with beans. BRING up foil sides. Double fold top and ends to make airtight packet, leaving room for heat circulation inside. (think your old girl scout days). Repeat to make two packets. BAKE 15 to 18 minutes on a cookie sheet in oven OR GRILL 11 to 13 minutes in covered grill; sprinkle with cheese before serving. Serve on romaine leaves.
Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher. Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest at room temperature for 20-30 minutes. Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Serve immediately.
Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases it's juices, 15 to 30 minutes. Stir in lime juice to taste and serve.
Mix 1/4 cup of Very Warm Water with 2 Tablespoons of yeast, set aside. In a large mixing bowl mix 4 cups whole wheat flour, 1 cup all-purpose flour, 1 cup flax seed meal, 1/2 cup wheat bran, and 1 1/2 tablespoons vital wheat gluten. In another large mixing bowl, mix 1 3/4 cups hot water, 1/2 cup brown sugar, 1 tablespoon salt until dissolved. Add dry ingredients 1 cup at a time, until about half of the dry ingredients are mixed inches. Add the softened yeast, and mix, followed by the oil, and mix again. Add the dry ingredients, 1 cup at a time, until it gets difficult to stir, then hand mix. When the dough pulls away from the sides, turn out, and knead until all dry ingredients are incorporated. You should need to add more whole wheat flour, until the dough is smooth, and a little tacky, but it doesn't stick to the surface. (around 1 cup of flour will be needed, but add it a little at a time, or you may make your dough too dry). rub your mixing bowl with oil, and place the dough in it. Cover with plastic wrap (optional), and a tea towel (not optional) and let it sit for 45 minutes to 1 hour, until dough at least doubles in size. separate, punch down and form into loaves (or rolls), place on baking sheet, cover with plastic(optional) and a tea towel (not optional) and let sit again for 45 minutes to 1 hour, until it at least doubles in size. preheat the oven to 475 Degrees Fahrenheit. Bake for 27 minutes, until the bread sounds hollow when you tap it. (flip it over and tap to bottom too). Let cool on cooling racks for at least 10 minutes before cutting.
First, cut a slit in each potato and microwave them until they are half cooked( for me this was about 3 mins.). While they are cooking, chop up the onions. Once the potatoes are half done, take them out and cube them. Get a skillet with oil ready and put your potatoes, and everything else inches Cook for about 5-10 minutes depending on how crispy you want them. Enjoy!
BASIC COOKIE DOUGH. Cream butter and sugar. Beat in egg and vanilla. Add flour slowly, and mix well. Divide in two. TURKISH TWIRLS. Preheat oven to 375. Add to 1/2 basic cookie dough- lemon peel and ground cardamom. Mix well. Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long. Roll strips in colored sugar. Coil around into spiral shapes. Bake on ungreased baking sheet about 10 minutes until set. Immediately remove from baking sheet. MEXICAN SWIZZLE STICKS. Preheat oven to 375. Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon. Using star plate cookie press, for 4 inch fingers on ungreased baking sheet. Bake 5-7 minutes, or until set. Cool. Drizzle with chocolate glaze made as follows. blend confectioners sugar, premelted chocolate, and milk. Sprinkle with colored shot, chocolate shot or nuts. Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.
Using a round cookie cutter (size will depend on size of beets), cut out as many rounds as you can. In a medium-size skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and add beet slices in batches that you can manage, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill. The left over scraps can be cooked up the same way to be used later in a salad. Stir goat cheese together with the chives, parsley, 2 teaspoons thyme, and pepper in a bowl. Set aside. Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Be careful to watch this part closely. I burned the first batch, and it didn't taste yummy. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill. To serve: Put 1 beet slice on work surface; spread about 1 tsp to 1 tablespoons cheese mixture over beet depending on the size of your rounds. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 3 to 4 layers of cheese between 4 to 5 beet slices. Make as many stacks as you can with the slices you have. I ended up with 9 stacks because the beets I had were pretty small. Slice each stack into 4 wedges if large, or in half if they are small. Place salad greens on small plates and divide beets among them. Drizzle vinaigrette over each plate; garnish with nuts. I had extra goat cheese left over, which I used to top some pasta a couple of days later -- yum.
Pre-heat oven to 350. Brown Ground Beef in a pan. Drain Beef and return to pan. Add Cream of Mushroom Soup. Place Beef and Soup mixture in a 9x9 casserole dish. Cover mixture with Mozzarella Cheese. Line the top of the cheese with Tater Tots, covering as much of the cheese as you can. Bake for 45 minutes at 350. Aromatics (garlic, hot sauce, etc) to taste, but it's best with just a little hot sauce. Enjoy.
TORTE: Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.). Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time. Stir in melted chocolate. Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.). Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet. Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks. RASPBERRY/STRAWBERRY CREAM FILLING: Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy. Beat in 1/3 cup preserves. DOUBLE CHOCOLATE GLAZE: In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!). Cool until it thickens slightly but is still pourable. ASSEMBLY: Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours. Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours. Enjoy!
Place meat in crockpot and cover with sliced onion. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat. Cover and cook on low for 8 to 10 hours. Turn control to high. Dissolve flour in a small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened. Serve over noodles or rice.
Combine berries and sugar. Refrigerate until ready to use. Beat neufchatel cheese with mixer until creamy. Gradually beat in milk. Add pudding mix, mix well. Blend in 1 1/2 cups Cool Whip. Spoon half into 2 1/2 quart bowl. Top with cake, berries, and remaining neufchatel cheese mixture. Refrigerate 4 hours. Melt chocolate, drizzle over dessert. Top with remaining Cool Whip. Special Extra: Melt 1 additional chocolate square. Dip 5 strawberries in chocolate, letting excess drip off. Refrigerate 30 minute Use to garnish dessert.
In a large mixing bowl, using your hands, combine the ground beef, eggs, breadcrumbs and barbecue sauce/ketchup. Add additional sauce or breadcrumbs as needed so that the meat has a meatloaf texture - not dry or too wet, and holds together in a large ball easily. Add garlic powder and minced onion and mix well until distributed throughout meat. Pinch off about 3/4 cup of meat and roll into ball, then flatten with your hands. The hamburgers will shrink when cooked, so adjust the size based on your tastes. Allow for 4-5 patties per pound. Heat outdoor grill. Grill patties on one side for about 10 minutes, then flip over when the meat is browned on the underside and some grill marks are visible. Using a spoon or brush, cover the cooked side with barbecue sauce. Cook until the underside is browned with grill marks and flip again. Cover the top with barbecue sauce again. Flip one more time and then remove from grill. Serve on hamburger bun with your favorite toppings (or plain). NOTE: Cooking time will vary depending on how hot the grill is and how well done you like the burgers. We find it usually takes about 20 minutes total on the grill. NOTE: If you want to make cheeseburger, place a piece of cheese on each burger just before removing from the grill. Cook until the cheese is melted and remove.
Heat 3-4 tablespoons of oil in a frying pan and saute the onions for 5 minutes. Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes. Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture. Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture. Fry the omelet on both sides then repeat the process until all omelets are done. Serve hot.
In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain. Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through. Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.