HumbleIntelligence/food-ner-1-Million huggingface dataset:
beat eggs, sour cream and seasonings together until well blended. Add diced ham to eggs. Melt butter in 10 inch fry pan. Add 1/2 egg mixture to fry pan and cook on medium heat for about 1 minute to set bottom. Layer swiss cheese on cooked eggs, then add the rest of the egg mixture. Continue cooking over medium heat until bottom begins to brown slightly. Remove pan from stove and place on top rack of oven broiler. Broil until completely set and top is nicely browned. (watch carefully, burns easily).
Heat oil in a non-stick stock pot. Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes. Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off. Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes. Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft. Add the cooked ditalini to the escarole and beans. Stir to combine well. Serve in bowls and sprinkle with grated cheese.
Boil water, cook pasta 8 minutes, rinse and cool. mix miracle whip and milk. in a bowl add the cooled pasta,diced celery,diced onions,drained tuna and miracle whip mixture. mix until pasta is coated. add cubed velveeta cheese and drained peas, mix. chill and serve.
Combine the flour, salt and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. Transfer to a clean work surface, and gently press to form a dough. Divide dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour. Roll out disk on lightly floured surface to 1/8" thickness. Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge. Bake at 375 degrees for 50 minute.
Core cabbage head: steam in a large pot with about 2-3 inches of water at the bottom. Remove outer leaves as they soften. Remove remaining cabbage and set aside. In a skillet, in hot butter, cook onion 5 minutes or until softened, stirring occasionally. Add tomato sauce, brown sugar, 1 teaspoon of salt and 1/4 teaspoon of pepper. Mix well and set aside. Meanwhile, in a large bowl, combine remaining ingredients, 1 teaspoon of salt and 1/4 teaspoon of pepper. Divide mixture into 12 portions. In the center of each cabbage leaf, place a portion of the meat mixture. Fold 2 sides of the leaf toward the center. From one narrow edge, roll up jelly-roll fashion. Secure them with toothpicks (but make SURE they're noticeable). Place the sauce with some chopped up cabbage that you reserved in an electric frying pan or roasting pan with a lid. Cover and simmer for 45 minutes to an hour in the fry pan- same for the oven at 350*.
Soften the cream cheese to room temperature. Use your food processor to finely mince the dried beef. Use your food processor to finely mince the green onions (white bulb and green stalks together). Add the beef, the onions and 1/4 cup of pecans to the cream cheese and mix well. Form into a ball. Roll in remaining chopped pecans. Refrigerate for at least one hour (but it's even better if you make it the night before and let the flavors blend). Note: I've also made this by making the cheese mixture and adding 1/2 cup pecans instead of 1/4, then used it to stuff celery sticks. That was a hit too!
Place cherries and kefir into a food processor and process until cherries break down and kefir turns pink. (I processed the cherries until as smooth as possible). Add sweetener if desired, the extract of choice, and a pinch of sea salt; pulse until blended. Pour mixture into eight 3-ounce pop molds and freeze completely, approximately 3 hours.
Cook the fettucine according to package directions. Drain thoroughly. In a large skillet, heat the olive oil and butter over medium-high heat. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes. Add the garlic and red pepper and cook for 2 minutes, stirring frequently. Add tomatoes and wine and boil 2 minutes, stirring often. Add the cream and salt and boil 1 minute. Toss with fettucine and Parmesan and serve immediately.
Whisk all ingredients together. Marinade Swordfish Steaks in the mixture for an hour, refrigerated. Grill Swordfish Steaks over medium direct heat, on an oiled bbq fish rack, until fish is cooked and easily flaked with a fork. Plate Swordfish Steaks and enjoy with other suggested menu items.
Cook manicotti shells according to package directions. In large skillet, heat oil. Add onion, garlic and zucchini. Cook on low heat for about 15 minutes until zucchini is tender. Cool zucchini mixture, then add cottage cheese, cheddar cheese and 2 and 1/2 c of the parmesan cheese. Mix well, adding salt and pepper. Stuff shells with mixture and place side by side in a greased 9x13" glass baking pan. Put stewed tomatoes in blender to chop tomatoes. Pour over shells. Cover and bake at 350 for 25 minutes. Uncover, sprinkle remaining parmesan cheese over top and continue baking 10-15 minutes longer.
Puree blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much as possible. Discard solids remaining in strainer. Measure 3 cups puree (reserve any remaining puree for another use). Stir 1 cup grape juice, sugar and lemon zest into blackberry puree. Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heatuntil gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled. Variation: Blackberry Parfaits. Mix 3 cup blackberries and 4 T sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally. Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup sweetened vanilla whipped cream over. Repeat layering. Top with a few more berries. Serve.
Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours. Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.
Butter/ grease 9x12 casserole dish. Place cubed bread in one layer on bottom of the casserole dish. Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole). Beat eggs until foamy. Add milk, wine, scallions, and seasonings. Pour egg mixture over cheese. Place remianing shredded cheese,tomato and basil on top of egg mixture. Cover and refrigerate overnight. Heat oven to 350 degrees. Let casserole sit at room temperature for 30 minutes. Bake at 350 degreed for one hour.
Put the beef in the slow cooker (no need to brown). Mix together the tomato sauce, vinegar, worcestershire sauce, brown sugar, mustard, lemon juice, sherry (if using) and salt and pour the mixture over the beef and stir to combine. Cook on high for 4-5 hours or on low for 8-9 hours. Stir through the gravy powder and cook on high four a few minutes more.
Put pie shell in the oven to pre-cook for a couple of minutes, until lightly browned. Mix and cook filling ingredients in the top half of a double boiler. Stir constantly until mixture begins to thicken. This will take about 20 minutes. The texture should resemble a pudding. Put on lid and let cook for 10 minutes. Remove from heat and stir in butter and vanilla. Pour into baked pie shell. Beat egg whites and salt until almost stiff. Add a large dash of cream of tartar. Add sugar one tablespoon at a time. Beat until stiff peaks form. Top chocolate with stiff egg whites. Bake at 375 degrees until meringue is lightly golden.
Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.
Mix well the flours, sugar, soda, salt and spices; set aside. In an 8 x 8 inch square pan, mix well the bran cereal and coffee. Let stand 2 minutes or until cereal is softened. Stir in oil, vinegar and vanilla, then stir in flour mixture until smooth. Bake in 350 F oven for 35 to 40 minutes or until pick inserted in centre comes out clean. Cool completely in the pan on a wire rack. Cut in 9 squares or as desired to serve.
Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot. Add honey, Amaretto, and pepper flakes reduce by half. Whisk in butter and cornstarch slurry. Toss in nuts. Toss the cooked Brussels sprouts in the candied nut mixture. Season with salt.
heat oil in a heavy non stick pan over medium high heat. Brown pork on both sides. combine remaining ingredients except green onion. Season with salt and pepper to taste. pour mixture over chops and simmer 10 to 12 minutes. sprinkle with green onion and serve.
1)	Place the pork butt on your cutting board, fat side up. Using a small, sharp knife, insert the tip into the fat side and make an incision, big and deep enough to insert one of the garlic slices well into the meat (you can use your pinky to push them all the way in). Continue inserting the garlic slices into the fat side until you use them all up. Make sure that they are as evenly spaced as possible. (This also works great for beef pot roasts). 2)	Distribute the chopped onions over the bottom of your crock pot and add the water. Sprinkle the garlic powder over the water. 3)	Turn your crock pot to high and wait until the water begins to bubble. 4)	Place the pork butt into the water, fat side up. 5)	Reduce heat to low. Pour the bottled beer over the top of the pork and sprinkle the basil and brown sugar over the wet surface. 6)	Cook the pork butt on low for 8 to 10 hours until it starts to fall away from the bone. (If you went through the expense of buying a boneless pork roast, test it by using two forks and pulling the meat in different directions. If it separates easily, it's ready!). 7)	Remove the roast from the crock pot and place it in a large bowl. Remove the fat first and discard (I give it to my dogs). Then, pull the meat away from the bone. Again, I use two forks because I don't want to have to wait until it's cool enough to pull apart with my fingers. 8)	Pour the liquid out of your crock pot leaving the onions at the bottom. Drop the pulled meat into the crock pot and add the barbecue sauce. Cook on high for about one hour stirring well at first and then occasionally. 9)	SERVE! (We love this stuff on onion Kaiser rolls with cheese).
Preheat oven to 350°F degrees (180 C). Grease and line a 9 x 13-inch rectangular cake pan. Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes. Cool. Beat the eggs lightly, then add to cooled chocolate mixture. Sift in the flour slowly, stirring thoroughly as you add to avoid lumps. Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean. Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely. Dust with confectioners' sugar or if preferred cocoa powder. If desired, frost or glaze cake when completely cooled.
Preheat oven to 400 degrees. Combine 1st list of ingredients into a food processor and blend well until mixture is smooth. Transfer bean mixture to a 9x9 baking dish and spread out evenly. Combine 2nd list of ingredients into a mixing bowl and mix well. Transfer potato mixture into the baking dish and layer evenly on top of the bean mixture. Lightly dust top of the bake with Paprika using the 3rd list of ingredients. Place baking dish in oven and cook for about 20 minutes or until potatoes are lightly browned. Remove from the oven and allow to cool for about 10 minutes. Use the 4th and final list of ingredients for garnish. Drizzle top of bake with parallel lines of sour cream separated by about 1/2 an inch. Then mix the Red Pepper and Green Onions together and sprinkle evenly over top of the sour cream. Serve warm with your favorite brand of tortilla chips and enjoy!
Fry rhe onions in the oil over a medium heat until soft and brown. Add the garlic and cook for another minute, before adding the sugar, vinegar and mustard. Bring to a boil and cook for 2-3 minutes until it starts to thicken. Season with salt and pepper to taste. Can be served hot or cold.
Place half the cheeses in a greaased 8-in square baking dish. Sprinkle with chilies and remaining cheeses. In a bowl, beat the eggs. Add the milk and flour; pour over the cheese. Bake at 375 for 30 minutes or until set. Cut into small squares. Serve warm.
Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble. Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place mixture in an electric slow cooker and stir in beans and tomatoes. Cover with lid and cook on low heat setting for 4* hours. Spoon into bowls and sprinkle with cheese. This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours. *I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.
Grease and flour a 9 x 13 pan. Mix the first four ingredients together and put half of batter into pan. Mix the remaining ingredients together and put half the crumb mix over the batter in pan. Put remaining batter over the crumbs and last put remainder of crumbs on top. Bake at 350° for 25-30 minutes.
In a bowl put in the orange juice and apple juice and stir some. Fresh squeeze 2 lemons and put in the bowl. Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer. Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl. Stir well. Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part). Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken. Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot). Bake at 350°F for 40 minutes uncovered. Turn and sprinkle the same over the top. Place in oven for another 10-15 minutes. Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.
Slice pork into serving pieces. Using the flat side of a meat mallet, pound each slice to 1/4" thick. (Doing this in a plastic baggy works well) Dip pork slices in egg and then coat in bread crumbs. Heat olive oil in an electric frying pan to 325 degrees. Brown pork slices for approximately 2-3 minutes per side. Remove pork from pan and keep warm. Pour wine& chicken broth into pan while scraping brown pieces from bottom of pan and reduce heat to 175 degrees. Place onion slices and mushrooms in pan to cover the bottom. Then put pork pieces on top of veggies. Pour lemon juice over meat and sprinkle with capers. Steam meat for approximately 20 minutes or until onions& mushrooms are tender.
Preheat the oven to 350 degrees. Line a cookie sheet with foil and if possible place a rack over the sheet (I use one of my cooling racks). Reserving the 6 Tbsp of catsup for topping, place all other ingredients in a large bowl and mix by hand. When ingredients appear thouroughly blended, form into miniature loaves and place 1 inch apart on a foil covered cookie sheet (or rack). Bake for 35 minutes.
Combine all the ingredients in a small pot on low heat. Stir until the mixture is well blended and it is nice and hot. Do not let boil, the sauce will not stay blended properly, or that's what my grandmother told us. :-) Once the sauce is hot remove from heat and let cool. Pour into a container and refrigerate. Enjoy with your next chicken dinner.
Preheat oven to 350°F. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth. Combine all ingredients. Taste and add extra seasonings and nutritional yeast, as needed. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top. Serve warm with bread or tortilla chips. Enjoy!
Saute sausage and onions until onions are limp, then add garlic and mushrooms (if used) and cook until sausage is lightly browned. Stir in paprika and cook just for a minute. Add tomatoes, broth and beans and bring to a boil. Reduce to a simmer and cook, uncovered, about 10 minutes. Add salt and pepper to taste. Add cilantro and parsley just before serving.
Cut jicama into julienne strips. Put in a medium bowl. Add carrot shreds and toss. In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt. Cover and shake well. Pour dressing over salad and toss. Serve cold.
Preheat oven to 400 degrees. With a knife make a slice about half way through the hot dog. Place on baking sheet. Cook for 15 minutes until hot dog is starting to curl and browned. If a browner hot dog is desired turn on broiler and brown to liking. Remove from oven and add cheese if desired and place back in oven for additional minute. When hot dog is done place on the bun and add additional toppings.
Dip the strips of pork into seasoned flour. Fry onions in butter and add the pork strips. Add mushrooms, bay leaf, grape juice or wine and put the lid on the pan and simmer for 20 minutes. When cooked, add orange rind and chopped apricots and bring back to simmering temperature. Allow to cool slightly and stir in double cream. Serve on a bed of boiled rice.
Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
CRUST;. Combine flour,sugar and salt in food processor;pulse to combine. Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades. Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk. Cover with plastic wrap and chill until firm in the refrigerator for about a hour. Preheat oven 450°F. On floured surface roll out to 14 to 15 inches. Transfer to unrimmed baking sheet. FILLING;. Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well. Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks. Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough. Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling. If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking. Cool on pan for 20 minutes. Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter. Serve warm or at room temperature.
Fry bacon in deep skillet until you have about 1/4 to 1/3 cup grease. Set bacon aside for BLT's or nibbling. (I add it to the recipe just before serving.) Add onion, and saute over medium heat until almost translucent. Add cabbage, about 1/3 at a time, covering pan and lowering heat a bit to prevent scorching. Continue until all cabbage is in pan, and cook until limp and tender. Add 1/2 to 1 full tablespoon fresh pepper-- salt at the very end-- be reserved with salt-- the cabbage picks up the sodium in the bacon and the cooked noodles. Add cabbage mixture to cooked noodles, tossing well to mix. Serves about 450 people as a side dish, 6-8 as more of a main course.
Preheat oven to 350 degrees F. Butter a 12 x 8 x 2 inch baking dish. Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper. Saute onion in oil until soft and let cool 10 minutes. Add onion to egg mixture with spinach, breadcrumbs and Parmesan. Combine well. Pour into baking dish and bake for 1 hour or until firm and lightly-browned.
Combine potatoes, garlic, thyme, peppercorns, bay leaves, onion and salt in a large saucepan filled with 1/2 gallon of water. Cook over high heat. Bring to boil, reduce heat and simmer 30-35 minutes. Remove potatoes, cool slightly and peel. Combine potatoes, olive oil and butter in a large bowl. Mash potatoes with a fork or potato masher, then stir in parsley, salt and pepper.
Combine all of the ingredients in a blender (I used the ninja blender) and blend until smooth. Store in an air-tight container in the fridge for 4-7 days; enjoy with pears, apples, strawberries, toast, in a cookie, or plain.
Place eggplant over open flame (gas stove or grill). Carefully turn to ensure all the skin on eggplants are completely charred. They will look black and be very limp and soft from end to end. Immediately remove charred skin by placing them under cool running water. Pick off as many of the burnt bits as possible. Place eggplant in a colander and sprinkle with 1-2 teaspoons of salt. Allow moisture to drain off for at least 10 minutes. Place eggplant on a non-metal surface (wood is best) and chop with a WOOD (or plastic) chopping knife until it is pretty much pureed. In Romania every kitchen has a special wooden knife specifically for this purpose. I have used my hard plastic bread dough tool. DO NOT USE METAL it will react with the eggplant and give it a funky flavor. Place into a NON-METAL bowl and blend in mayonnaise and onion with a non-metal utensil until you have a smooth mixture. Serve on crusty bread with a slice of ripe tomato on top.