HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat. Stir in seasoning and lemon pepper. Place bread cubes in a large bowl; add onion mixture and beaten egg. Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring. Spoon stuffing into neck and body cavities of the turkey. If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry. Recipe makes enough for a 15 pound bird.
Combine oats, brown sugar and salt. Stir in remaining ingredients and mix well. Press into a 15 x 10" x 1" greased baking pan. Bake at 375 for 20-22 minutes or til golden brown.
Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again. Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro. In a small bowl, whisk together the sauce ingredients until smooth. Drizzle the sauce over noodles mixture; toss to coat well. Serve room temp or cold. Garnish with sesame seeds if desired.
Preheat oven to 350 degrees. Wash chicken parts and dry with paper towel. Sprinkle with salt and paprika, and brown slowly in olive oil. In another frying pan melt butter and stir in saffron and rice. Toast rice until golden brown, stirring occasionally, for about 10 minutes. Add white wine and chicken stock. Simmer covered for another 15 minutes. Place bay leaves on bottom of large casserole, add rice and chicken and sprinkle with olives. Bake for 40 minutes, then sprinkle with green peas.and cook until peas are heated through, approximately 10 minutes.
1.	Prepare angel food cake according to package directions and let cool completely. 2.	Tear up angel food cake and lay in bottom of 9X13 pan. 3.	Make Jello according to directions. 4.	Add cut up strawberries to jello and pour mixture over cake. 5.	Put in fridge until jello thickens.
Peel and seed the orange. Place it in your blender. Add the blueberries and milk. Blend until smooth. This one will take a little longer then normal smoothies because of the need to break down the orange pulp.
Spoon the brown sugar into a 1-quart jar and press down until you have an even layer. Sift the flour, baking powder, baking soda and salt into a bowl; spoon into the jar over the brown sugar. Sprinkle ginger, cinnamon and cloves over the top. Seal the jar and attach a tag with the following instructions: Preheat oven to 350 deg F. Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg. Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet. Bake in the middle of the oven until firm and lightly browned on the edges, about 14 minutes. Transfer cookies to racks to cool.
Beat together cream cheese, butter and lemon juice. Add peel. Gradually add powdered sugar; beat until smooth and creamy.
Preheat oven to 350°F Slice bread into 14 equal pieces, cutting to but not through the bottom of the loaf. In small bowl, combine all remaining ingredients; blend well. Spread part of the cheese mix between the first 2 slices of bread. Skip the next slice but spead on the following one, alternating the spread every other slice. Place loaf on a large sheet of heavy duty foil and lift up foil to cover and wrap securely. Bake for 20 to 25 min or until bread is hot.
Preheat oven to 425 degrees. In a bowl, mix thawed wing dings with the above ingredients. Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray. Align the wing dings on the baking sheet and bake for 45 minutes or until done, flipping half-way through. (I cook my wings this long or longer because I like the skin to be crispy instead of gummy). Note: When flipping and removing, use tongs and pick them up carefully. The wings will stick and you don't want half of your meat stuck to the foil.
Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine. Mix all the dressing ingredients together until well combined. Pour over the veggies; mix well to combine. Season with black pepper and more salt if needed. Cover and chill for a few hours to blend the flavors. Just before serving add in the chopped tomatoes.
In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so. Cut the pears in halves leaving the stem but withdrawing the seeds. In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up. Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes. While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes. Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.
Grease jelly roll pan. 15 1/2 x 10 1/2 x 1 inch. Sprinkle bacon and cheese evenly into bottom of pan. Beat remaining ingredients with wire whisk, until well blended. Pour over bacon and cheese, spread batter to edges. Bake 14 to 16 minutes until light golden brown. Cut into 6 pieces, serve immediately.
Add pizza sauce to a microwave-safe dish and heat 1 minute on HIGH. Add oil, garlic, onion and spices and mix well. Heat 3 minutes on HIGH. Stir in cheeses, and microwave an additional 2 minutes on HIGH, or until sauce begins to bubble.
Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm. Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes. Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing. Drain the asparagus in sieve or colander. When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus. Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like. Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly. Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken. Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day! Delicious with baked or fried chicken.
Sauce: Saute onions, pepper, and garlic in oil for 5 minutes. Add mushrooms and saute 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan; drain off fat. Add to sauce and simmer about 3 hours; add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain. Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan). Spoon some sauce into bottom of a 9x13-inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 degrees for 25-30 minutes.
Place the lemon grass and sugar in a teapot. Boil the water and pour into the teapot. Let the tea steep for at least 10 minutes. Pour the tea through a strainer and into teacups.
Cover mushrooms with boiling water; let stand for 30 minutes, then drain. Remove and discard the woody stems and mince the mushrooms. Set aside. Mix all ingredients for cooking sauce in a bowl and set aside. In a medium bowl, combine the cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.Stir to coat chicken thoroughly. Stir in 1 tsp of peanut or vegetable oil and let sit for 15 minutes to marinate. Add 3 tsp to a wok or large skillet over medium high heat. Once oil is rippling add chicken and stir fry for 3-4 minutes. Remove pan and set aside. Add the remaining oil to the pan. Add ginger, garlic, chiles, and green onions; stir fry for about a minute or so. Add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes. Return the chicken and sauce to the pan. Cook until thickened and hot. Break cellophane noodles into small pieces, and cover the bottom of a serving dish. Pour the chicken mixture over the noodles. Serve with lettuce leaves for wrapping.
Preheat oven to 400°F. Combine olive oil and Italian seasoning and brush onto crust, using most of the seasoning on the outer rim for a crispy crust. Add pizza sauce and spread evenly, leaving a 2/3 inch crust around the rim. Layer in this order: 1/4 cup feta cheese, 3/4 cup mozzarella cheese, kalamata olives, artichokes, tomatoes, 1/4 cup feta cheese, 1/4 cup mozzarella. Cook for 15 minutes or until crust is golden brown.
Boil somen noodles in 12 cups of water. Drain and rinse under cold water. Heat heavy pot(big enough to hold the clams) over high heat. Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds. Add 1 cup rice wine to 1 cup water and stir. Add wine mixture to pot, cover, and bring to a boil. Add clams, cover, and return to a boil. Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly. Add basil to liquid and cook for about 45 seconds. Then add fish sauce and stir thoroughly. Divide noodles among 6 individual bowls, add clams, and then pour broth over it. Serve immediately.
Brown chops in hot oil. squeeze juice of 1/2 orange over pork chops,deglaze the pan while browning chops. Cut sweet potatoe into 1/2 inch slices. Place meat, juice and sweet potatoe slices in a baking dish, sprinkle with cinnamon, salt and cayenne pepper, Cover all with orange slices. Bake covered in 350 degree oven for 1 hour or until meat is tender.
In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together. Fold in tomato and green onion. Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan. When butter foams, add egg mixture all at once. Let set for 20 seconds. Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry. Add sour cream and stir until blended. Serve right away.
Preheat oven to 375 degrees F. Grease muffin pan. Make streusel topping. In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon. Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs. Set aside. Make muffin batter. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups white chocolate chips and blueberries. Spoon into prepared pan, filling almost full. Sprinkle with Streusel Topping. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool. Very tasty when served warm. For added punch. Melt remaining chip in microwave and drizzle over the muffins.
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, in a bowl, combine the lime juice, vinegar, cayenne pepper, salt, and tarragon. Whisking constantly, slowly add the oil in a thin, steady stream until emulsified. Drizzle the vinaigrette over the beans before serving. Serve warm or at room temperature. Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to add the vinaigrette. Cook the green beans until heated through.
Preheat oven to 325°F Place rack in the middle of the oven. Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep. Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well. Add a clove to each point where the lines intersect. Just press into the ham. Then rub the brown sugar on the ham. pressing into the scored cuts. Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour. Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done. Let it rest 20 minutes and then slice.
Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends). Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan. Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil. Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot. Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out. Top each with a small scoop of ice cream, then warm or room temperature sauce.
Mix the first 6 ingredients and beat 3 minutes at medium speed. Fold in chocolate chips. Grease and flour bundt or angel cake pan. Sprinkle pan with coconut. Bake cake 50-60 minutes at 350. Ice with confectioner's sugar and creme de menthe. Garnish with Andes mints.
Preheat oven to 350 degrees (176 celsius). Lightly grease a 13x9x2-inch baking pan; set aside. Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy. Beat in eggs and vanilla. In a seperate medium size bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into the prepared pan. Stir remaining 1/4 flour and 1/2 cup M&M's baking bits into remaining dough; spread evenly over the cocoa dough in the pan. Sprinkle with remaining M&M's baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides of the pan. Cool completely. Cut into bars. Store in tightly covered container.
Preheat oven to 350 degrees. In mixing bowl, sift flour, soda, ginger, cinnamon, and salt. Set aside. In second mixing bowl cream shortening and sugar until fluffy. Add the molasses and egg. Beat the mixture for one minute. Add the flour mixture and mix at low speed until combined. Shape dough into 1-1/2 inch balls, then roll in small bowl of additional sugar. Bake on greased cookie sheet, 3 inches apart, at 350 degrees for 15 minutes, or until light brown on bottom. Transfer to cooling rack.
For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to a boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. For Waffles: Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture to flour mixture all at once and whisk until just blended. Let stand for about 15 minutes. Preheat waffle iron according to manufacture's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes. (Time will vary depending on waffle iron.) Repeat with remaining batter. Serve immediately with warm blueberry sauce.
In medium saucepan of boiling water, cook quinoa. Drain. Meanwhile saute vegetables and garlic in oil. Add turkey and cook until no longer pink. Stir in quinoa, tomato sauce, ketchup and Worcestershire sauce; bring to a boil. Reduce heat and simmer 6-8 minutes. Season to salt and pepper. Top bottom halves of buns with turkey mixture. Cover with top halves.
Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight. Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.
In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux. Heat the broth. Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats. Add a little cream, watching for the desired consistency. Bring 4 cups water to a boil in a separate pot; add salt and pasta. In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese. Cook the pasta until al dente; strain and combine with the cheese sauce. Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top. Remove and let stand for 10 minutes before serving. Enjoy!
Heat a little oil in a large, iron skillet. Slice onion thinly then quarter the slices. Cook onions and ham on medium-high until onions are soft and ham is lightly browned. Reduce heat to medium-low and add eggs. Cook, stirring often, until eggs are about half done. Add Parmesan and black pepper. Cook until eggs are set. Serve hot with good bread.
Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside. Pour oil in large skillet, stir in eggplant and garlic Cook until eggplant is soft, approximately 20 minutes. Remove from heat. Preheat oven to 350. Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened. Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts. Fill softened peppers with filling. Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan. Bake in oven covered for about 45 minutes. Remove from oven. Cover each pepper with marinara sauce. Return to oven for another 10 minutes.
Stir yeast and molasses into water. Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough. Let rise in bowl until size doubles (about 1 hour). And grease a large cookie sheet (or two medium ones). Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes. Bake 45 minutes or until a skewer comes out clean.
Use your hands to mix eggs and beef in a large bowl. Mix diced tomato into to beef, squeezing the tomatoes as you do. Add onions and continue mixing. Continue mixing and add breadcrumbs little by little until you achieve desired texture (1/2 cup-1 cup). Add a little salt and pepper. Pack firmly into one large or two small loaf pans (I like to refridgerate over night at this point if I have the time). Top with ketchup and place in oven preheated to 350 degrees. Bake for 1 1/2-2 hours or until center temperature reads 170 degrees.
Cut spring onions and cucumbers into 10m (4") long thin strips. Place pork and sauce in a small pan and cook, stirring, over a low heat until hot, and keep warm. Making the Pancakes:.Whisk the milk into the lightly beaten eggs; place the flour in a large bowl, make a well in the centre of the flour and gradually whisk in the eggs and the milk, and seaon, to taste, with the salt and pepper. Cooking the Pancakes: Heat a lightly oiled 22cm/81/2", preferably heavy-based and non-stick, pan over a medium heat; pour 1/3 cup of the pancake batter into the pan and tilt the pan so that the batter is evenly spread across the base of the pan; cook until the pancake is lightly browned; turn the pancake over and cook for another 15 seonds; slide onto a plate and keep warm; repeat to make the remaining 7-8 pancakes. Serving the Pancakes: Serve the pancakes warm, either assembled on a serving platter, or on individual serving plates. Place a 1/4 cup of the pork mixture into the centre of each pancake, top with spring onions and cucumber and fold the pancake over the filling, so that the centre of the pancake serves as the base and contains the filling and about a quarter of the pancake on each side is folded over to enclose the filling. NOTE: Alternatively, you can serve the pancakes and fillings separately and allow people to assemble their own pancakes. In this case, you might want to prepare slightly more spring onion and cucumber so that it doesn't run out.
To make dressing mix all ingredients together. Heat some oil in a frying pan and brown noodles, seeds and nuts. Just before serving toss nut mixture through cabbage and shallots. Pour dressing over and serve immediately.
Finely Chop the Cabbage and put in large mixing bowl. Add the other ingredients and mix well. Put in a container and refrigerate covered. I use a half gallon plastic ice cream container. I find it best to sit over night or for several hours -- for the flavors to blend and allow the sugar to bring out the juices. I serve in tiny desert bowls as it is quite juicy.
In a skillet brown beef; drain. Stir in noodles with contents of accompanying seasoning packet, tomatoes and corn; mix well. Bring to a boil. Reduce heat; cover and simmer for about 10 mintues or until the noodles are tender.