HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove rind from bacon, cut bacon into thin strips. Place bacon into frying pan over low heat, cook gently until crisp. Drain off any bacon fat from the pan, leaving approximately 2 tablespoons of bacon fat in the pan. Add cream and paprika, stir until combined. Place egg, egg yolk and 30g (1oz) of parmesan cheese into bowl, mix until combined. Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked. (Do not overcook.). Drain pasta, return to pan with butter, toss over low heat until combined. Add bacon/cream mixture to pasta, toss until combined. Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining 30g (1 oz) of grated parmesan cheese to serve.
Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.
Preheat oven to 350°F Grease a large casserole dish. Layer slices of pastrami, scrunching to create an uneven layer. You don't want a slab of pastrami. Drain sauerkraut and layer over the pastrami. Top with cheese. Bake 15-20 minutes or until cheese melts. Meanwhile, combine dressing, mayonnaise and relish. Remove casserole from oven. Top with dressing and serve.
Combine all food ingredients into large bowl; mix well with clean hands or plastic gloves. Place meat combination into cooking bag. Form bagged contents into a loaf and place in casserole dish; tie bag. Cook for 50 minutes to one hour at 425 degrees. Carefully cut bag down the center and top with ketchup, cook an additional 10 minutes if needed. Meatloaf is done when cooked through, do not over cook. The bag will keep the juices and flavors inches Best served with mash potatoes, Velveeta Mac & Cheese shells and biscuit or buttery crescent roll.
Note: if you can afford it, buy the best parmigiano reggiano cheese and finely grate it yourself at home. In a large pot of boiling water, cook fettucine for 8 to 10 minutes or until tender but firm. Drain well. Meanwhile, in a heavy saucepan, melt butter over medium heat. Add shallots and cook, stirring often, for 3 minutes or until softened Stir in chicken stock and bring to a boil; simmer for 5 minutes or until reduced slightly. Whisk in cream and cook for 30 seconds. Remove from heat. Add cooked noodles and sour cream; toss to combine well. Season with salt and pepper to taste. Transfer to a shallow poasta bowl or deep platter. Scatter chopped chives over the top and sprinkle with the cheese.
Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot. Bring to boil, reduce heat and simmer 30 minutes for flavors to blend. Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender. In individual heat-proof bowls, place two tortillas cut into strips. Ladle soup over the tortillas and sprinkle with 1/2 cup cheese. Place under broiler until cheese melts. Remove from oven, top with 1/2 sliced avocado and serve immediately.
Combine yogurt and cantaloupe in a blender. Blend until smooth. Chill in an airtight container and use within 1 day.
Preheat oven to 400. In a bowl, combine oats and yogurt and set aside. In a large bowl beat eggs, sugar, honey and applesauce. Add flours, wheat bran, baking powder and baking soda. Mix until combined. Add oatmeal and yogurt mixture and beat gently. Fold in carrots, raisins and pineapple. On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten. Bake at 400 for 25-30 mins until lightly browned. Cool on wire rack.
Start with the tomatoes. Preheat the oven to 350°F Mix the tomatoes with 3 tbsps of the olive oil and season with some salt and pepper. Spread them out on a baking tray lined with baking parchment, skin side down. Roast in the oven for 40-50 minutes, or until semi-dried. You can leave them there a bit more or a bit less, depending on how dry you like them. They will be delicious anyway. Remove from the oven and leave to cool. Trim the woody bases of the asparagus and blanch for 4 minutes in plenty of boiling water. Drain and refresh under cold water, making sure the spears are completely cold. Drain well again, then transfer to a mixing bowl and toss with 2 tablespoons of the remaining olive oil and some salt and pepper. Slice the zucchinis very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and some salt and pepper. Place a ridged griddle pan on a high heat and leave there for a few minutes. It should be very hot. Grill the zucchinis and asparagus, turning them over after about a minute. You want to get nice char marks on all sides. Remove and leave to cool. Heat the remaining 3 tbsp of olive oil in a pan. Fry the manouri cheese for 3 minutes on each side or until it is golden. Place on kitchen paper to soak up excess oil. Alternatively, chargrill the cheese on the hot griddle pan for about 2 minutes on each side. To make the basil oil, blitz all the ingredients in a blender until smooth. You might need to double the quantity for some blender blades to be effective. Keep any extra oil for future salads. To assemble, arrange the rocket, vegetables and cheese in layers on a flat serving plate. Try to build the salad up whilst showing all the individual components. Drizzle with as much basil oil as you like and serve.
Take a piece of pita bread and spread on a light coat of marinara. Sprinkle the cheese on top of the marinara. Apply oregano and garlic powder to taste. Put it in the toaster oven, or oven and heat until the cheese melted. Remove from heat and slice into quarters. Make more! because your hungry, and it was quite tasty -- .
1.	In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg. 2.	Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller. 3.	Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours. **Continue to next step if you prefer to fry them up a little first. 5.	In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides. 6.	Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned. 7.	Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.
Melt butter with oil in pan. Salt and pepper chicken and saut in pan until golden brown and 3/4 done. Remove chicken from pan and place on paper towels to drain. Drain most of remaining oil out of frying pan. In remaining oil, saut onions and apples until tender and light golden brown. Add broth and cook apples and onions until liquid is reduced by half. Return chicken and simmer until chicken is cooked through. Remove chicken. Add brandy to sauce and simmer 2-3 minutes. Remove from heat and add cream. Return chicken to cream sauce and heat gently 5 minutes. Be careful to not boil the cream.
Soak garbanzos overnight in 2 liters of water. Next morning, drain. Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes. Drain and set aside. Put in food processor as follows: Place garbanzos in container and process until finely chopped. Transfer to a large mixing bowl. Peel the onion, cut into chunks and place in container along with parsley and garlic. Process until finely chopped. Add onion mixture and cracked wheat to garbanzos in mixing bowl. Stir in lemon juice and spices, mixing well. Add bread crumbs until mixture is firm enough to hold a shape. Shape mixture into 1" balls. Fry in deep hot oil until light brown and crisp.
Bring 8 cups water to a boil in a large sauce pan. Add elbow macaroni to water cook 10 minutes or till tender stirring a few times. A,s macaroni boils prepare sauce by combining cheddar cheese, Cheez Whiz and milk in small sauce pan over medium low heat. Stir cheese mixture often so it doesn't burn. Add salt when all cheddar cheese has melted and sauce is smooth. Cover pan and set aside until macaroni is ready. When macaroni is ready, strain macaroni but do not rinse. Combine macaroni and cheese sauce; mix well.
Heat oil in large iron skillet. Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes. Add mushrooms and tomatoes and cook a minute more, still stirring frequently. Turn off heat. Add beaten eggs to vegetables and mix well. Sprinkle cheese on top and put skillet into oven. Bake at 400 F for 25 minutes. Cut into wedges to serve.
In a large bowl, cream margarine and sugar til smooth. Stir in, molasses and egg yolk. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix. til smooth. Cover and chill for at least 1 hour. Preheat oven to 350%. On lightly floured surface, roll the dough to 1/4 thickness. Cut into desired shapes. Place 2 inches apart on ungreased cookie sheets. Bake for 8- 10 minutes. Remove and cool. Frost and decorate. At Easter, for an added surprise, I like to dip them in melted chocolate and then decorate.
Peel outer skin from onion. Cut slice off bottom root end of onion so it stands upright. Cut cone shape out of top of onion with small sharp knife, leaving at least 1/2 inch intact in bottom of onion. Place onion in bowl. Place bouillon cube and butter in hole in onion. Fill bowl with water, covering onion halfway up side. Cover onion and bowl loosely with waxed paper; microwave at HIGH 5 to 6 minutes or until onion is tender and can be separated with fork. Serve broth with onion, if desired.
Mix the above together in a mixer. Form into a ball. Roll in a mixture of nuts and parsley. Chill. Serve with crackers.
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a spoon. Bake at 350: until golden brown on top.
Combine all ingredients in a small mixing bowl and whisk until well combined. Serve over salad and enjoy!
Pour the boiling water over sugar and cocoa, stir until smooth (I use my handheld blender). Stir in honey, salt and vanilla extract.
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or on high heat for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.
Preheat oven to 400 degrees. Spread tortilla chips in an even layer on a large baking pan with sides. Sprinkle with the cheddar cheese, onion, and jalapeno slices. Bake for 5-8 minutes or until cheese is melted and beginning to brown and bubble around the edges. Remove from oven and serve with sour cream, guacamole, and picante sauce.
Bring a large pot of salted water to boil. Cook pasta until. al dente, 8 to 10 minutes. Heat olive oil in a large non&#8722;stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add. thyme and sun&#8722;dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add 1 cup parmesan cheese to all, sprinkling and stirring to mix. Serve in warm bowls with a fresh dusting of parmesan cheese.
Preheat oven to 375. Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor. Mix in sugar and butter (it's easiest to do this with your hands.). Press crumb mixture into a pie plate. Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature. Reduce oven to 325. Combine condensed milk, lime juice, and eggs - pour into cooled crust. Bake for 15 minutes. Allow to chill at least 2 hours, overnight is better. Combine sour cream and confectioner's sugar, spread over the top of the chilled pie. Garnish with lime zest if desired. If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.
Put your chicken pieces in a dish (in a single layer). Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour. Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook. Serve hot with steamed greens and mashed or baked potatoes.
Place all ingredients except nuts and gin in a large, heavy saucepan. Cook over medium heat for about 30 minutes, stirring often. Do not boil, only simmer. Remove from heat and stir in toasted nuts and gin. Immediately pour into hot sterilized one-cup canning jars and seal with prepared lids.
Pour red wine and water into crockpot; set aside. In small bowl, combine herbs, pepper, salt, and olive oil, stir to combine. Using clean hands, rub the oil and herb mixture all over the meat. Place the roast into the crockpot and sprinkle the garlic and onions around the roast. Lay bacon strips over the roast. Cover and cook on low for 10 hours. Before serving, flip the roast over in the crockpot, then turn the crockpot off for about 15 minutes. Remove roast to a platter and let it drain for a few minute. To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast in the cooking juices before serving or serve with a small cup of the juice on the side.
pesto: combine basil, olive oil, pine nuts and garlic in food processor with steel knife attachment; process at high speed; stop frequently to scrape down sides of bowl, till contents are well blended. transfer to small bowl and blend in cheese by hand. when thoroughly blended, cover closely with clear plastic wrap and set aside in refrigerator (allow to come to room temperature before assembling pizza). to make pizza: preheat oven to 425. prepare dough. use the back of a spoon to spread pesto evenly over the surface of the prepared dough, within the rim. cover the pesto with all but 1/2 cup of the cheese. place tomato slices over the cheese, evenly spaced, about 1 inch apart. distribute sun dried tomato strips and olive slices over the tomatoes. sprinkle an additional 1/2 cup of cheese over the other ingredients. place shrimp halves, skin side up over the top of the pizza. transfer the pizza to the preheated oven; bake till crust is crisp and golden and cheese is bubbly in center, about 15 minutes. the shrimp should be opaque and cooked through.
1.	Pre-heat oven to 350 degrees F. 2.	Mix together all ingredients except for the bread and raisins (remember to temper the eggs into the warm milk so that they do not scramble). 3.	In a large bowl, combine the bread cubes, raisins, and wet ingredients and let sit for 15 minutes. 4.	Bake in a water bath for approx 40 minutes or until a inserted knife or toothpick comes out clean.
Cut or scrape the orange colored part off the orange peel. This is the zest and is quite rich in aromatic essences. Be careful not to get any of the white pith of the peel since it is very bitter. Squeeze the oranges and strain the juice well. In a mixing jar place the orange juice, zest, vodka and the coriander seed. Cover and leave to infuse for two weeks. Drain through a coarse sieve and return to the mixing jar. Discard the residue. Add the brandy flavor and the sugar. Shake vigorously until the sugar is dissolved. Leave to clear. This liqueur is very slow to clear, so be patient. When clear, two weeks or more, decant and add orange food dye previously mixed with a small amount of the liqueur. This liqueur should be a dark orange color liqueur.
Scrub potatoes thoroughly. Cut potatoes into 1/4 inch thick slices. In a 1 1/2 to 2 quart casserole, combine potato slices and water. Microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes. Drain potatoes well. Dollop cheese onto potatoes. Cook uncovered on high for 45-60 seconds until cheese melts. Gently stir cheese into potatoes.
Preheat oven to 425 degrees. In a large pan toss cauliflower and garlic with oil. Spread so in a single layer and not bunched in.Season with salt and pepper to taste. Roast 25 minutes toss and roast for 10 more minutes. Add milk, paprika, fire roasted and chipotle peppers to blender and blend till smooth. Meanwhile in a microwave safe dish heat butter when melted add flour stir and add milk mixture whisking in till smooth heat in microwave oven 3 minutes,stirring when needed add cheese stirring in till melted heating in micro 2-3 more minutes. Keep an eye on it so it doesn`t bubble over. Pour over the roasted cauliflower and serve.
Prepare pumpkin filling. Spread evenly in the bottom of prepared pie crust. Beat eggs lightly. Stir in corn syrup, sugar, margarine, and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake 50-60 minutes in a preheated 350 oven. Cool on wire rack.
Preheat oven to 350°F Grease a 12-cup muffin pan or line with 12 muffin paper liners. Using scissors, cut the marshmallows in half. Sift together the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar and marshmallows. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
In a large bowl, dissolve yeast in warm water. Lit it sit for 5 minutes. Stir in milk and sugar. Add two cups flour, beating until smooth. Mix in enough remaining flour to form soft dough. On a floured board, knead dough until smooth and elastic, about 5 minutes. Place dough in a greased large bowl, turning greased side up. Cover with wax paper and place in a warm place to double in bulk (about one hour). Punch dough down and spread on a floured surface into a 7 X 12 inch rectangle. Spread with cream cheese to within one inch from edges. Spread strawberry jam on top of cream cheese. Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll. Cut into 12 one-ince pieces. Slightly pinch one cut side closed and place into a greased muffin tin, pinched side down. Brush rolls with beaten egg. Cover with wax paper and let rise for 30 minutes. Heat oven to 350°F. Brush rolls with beaten egg again and bake for 20 minutes or until golden brown. Let cool for a few minutes, then loosen edges of rolls with a small metal spatula. Remove from pan.
Remove the outside membrane from the kidneys. Rinse and dry; set to the side. Mix remaining ingredients well. Slice the kidneys crosswise in three slices (for lamb) or five slices (for veal), place them in a shallow dish and pour marinade over the top; cover and let stand in the refrigerator for one hour. If using bamboo skewers, soak in water. Preheat the broiler, thread the kidneys onto the skewers, and place three inches below the broiler element. Cook briefly (only a minute or two) on each side until slightly browned. Serve hot.
Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth. Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached. Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
Wash the herbs and dry them very well. Add the herbs in the bottle and preseve in a dry place for at least 10 days. The olive oil has been aromatized. It is better to remove the herbs from the bottle because they might spoil the aroma after some period.
Beat egg yolks until lemon yellow in color. Gradually add sugar. Add bourbon, rum and brandy very slowly. Add half and half. Mix well. Let stand overnight in refrigerator. To serve, whip egg whites until stiff; gradually add powdered sugar. Fold into bourbon mixture. Whip cream, add vanilla and fold into bourbon/egg white mixtures. Serve in punch bowl and sprinkle with nutmeg.
Line a loaf pan with parchment paper. In a large heavy-bottom saucepan, combine the sugar, butter, and cream. Stir until smooth, then bring to a rolling boil. Boil, stirring often, until mixture reaches 242F on a candy thermometer (about 7 minutes). Remove from the heat and stir in the white chocolate, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth. Spread into the pan and let sit overnight before cutting.
Wipe the mushrooms with damp paper towels and slice. Heat the oil in a medium saucepan over medium heat. Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown. Add the garlic paste and cook, stirring, for 2 minutes. Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute. Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended. Sprinkle the water evenly over the mushrooms and reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency. Transfer to a serving dish, sprinkle the chives on top, and serve immediately.