HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.	Preheat oven to 400 degrees Fahrenheit. Remove crusts from bread, and place slices into the bowl of a food processor, grind until crumbs are fine. Transfer bread crumbs to a large mixing bowl. (Using dried bread crumbs will change the consistency of your meatloaf). 2.	Place carrot, celery, yellow onion, and garlic into the food processor. Processes until veggies have been minced. Transfer veggies to the bowl with the bread crumbs. 3.	Add 1/2 cup ketchup, 2 teaspoons dry mustard, turkey, beef, sausage, eggs, salt, pepper, and rosemary. Knead the meat mixture until thoroughly combined. The texture will be wet, but be tight enough to hold a free-form shape. 4.	Set a wire baking rack into an 11 by 17" rimmed baking pan. Cut a piece of parchment or waxed paper to fit the center of your rack, but leave a couple inches around the edges for the drippings to drip off and into the baking pan. The paper will prevent your meatloaf from falling through the rack. Using your hands, form an elongated loaf covering the paper. 5.	Place the remaining 3 tablespoons ketchup, 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Brush the glaze over the loaf with a pastry brush. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion rings. Cook, stirring until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring until most of the water has evaporated. Transfer onion to a bowl to cool slightly, and then sprinkle onion over the meatloaf. 6.	Bake 55 minutes or until an instant-read thermometer inserted into the center reads 160 degrees. Let meat loaf cool on rack, 15 minutes.
In a bowl, combine oranges, onions, pecans, and pepper; refrigerate for 30 minutes. When ready to serve, place the greens in a salad bowl; top with orange mixture and avocado slices. Drizzle with dressing; toss and serve.
to make sauce melt 1/2 stick butter in large heavy bottom saucepan. add vegetables and cook over low heat until very tender, about 10 minutes. gradually add flour and mix until smooth to make roux. cook, stirring constantly for about 2 minutes. do not brown. add stock gradually, incorporating with whisk and bring to simmer. si. immer 10 minutes, whisking until sauce is smooth and thick enough to coat back of spoon. bring to boil, then add milk and cream, mixture may become thin if it does reduce again until mixture coats spoon. adjust seasoning as needed. heat clarified butter in large saute pan, dip chicken in flour then in eggs to coat well. saute breasts in butter over medium high heat until cooked through on one side. when done, turn and immediately add wine and garlic. being careful mixture does not flare up. cook until meat is no longer pink inside and liquid has reduced by half, about 5 minutes. when meat is cooked season with oregano, salt and pepper remove from heat. discard butter the meat was cooked inches sprinkle chicken with parmesan. **NOTE**strain pasta but do not drain under water. to prepare put in large bowl and top with melted butter to taste, add salt and pepper and garlic powder toss to coat. divide pasta between six dishes put 1 chicken breast top each pasta, top with 4 ounces sauce then add 3-4 button mushrooms and parsley serve extra sauce on the side.
Add all the ingredients in the order listed. Select white bread and push"Start. "I use a Breadman Ultimate machine and I set it for a 1-1/2 pound loaf/light crust/white bread.
Place the cabbage in boiling water for no more than one minute. Discard the water. Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water. Let chill in refrigerator at least two hours before serving.
In a large mixing bowl add lamb and veal. Then add minced bell peppers and onions. Add all spices and mix well. Cover and put in fridge overnight. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide. Place on a hot grill and cook for 3-4 minutes on each side. Kebabs will be done when they feel spongy. When done place kebab inside of pita. top with yogurt sauce and sliced red onion mixture. This can also be served with a side of Turkish Pilaf.
Cream butter. Add cottage cheese and flour. Mix well and refrigerate overnight. Roll out thin and cut into 3 inch squares. Spread filling in center of square. Roll into cornucopia shape. Brush with egg white or milk. Bake at 350 degrees.
In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to completely submerge and cover the chicken. Let soak 1 hour in the refrigerator. Chicken should be completely submerged in brine. In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees. Line a sheet tray with a wire rack. In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Cut each potato in half, and each half in 3 and set aside. In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix. Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides. Place potatoes skin side down on a baking sheet and drizzle with olive oil. Bake at 400°F for 40 minutes and then at 450°F until desired crispiness. Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!
1.Preheat Oven to 375°F. 2. Cream the butter in an electric mixer until fluffy. 3. Slowly add the sugar and mix until fluffy. 4.Add the almond paste and mix until the mixture is light and fluffy. 5. Add the flour and eggs and mix just until the dough gathers together. 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes. 7. Bake for 20-25 minutes : the shell should be a light golden. 8. Transfer the shell to a rack to coll. 9. Mix the plums, sugar, lemon juice and cornstarch together. 10.Place the fruit mix into the prepared shell. 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly. 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender. 13. Transfer to rack to cool.
In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown. Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat. Stir in chickpeas, reduce heat to low. Cover and simmer 45 minutes, lifting lid to stir occasionally. When serving, top each bowl with chopped green onions if desired. Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.
Remove rinds from orange and lemon in quarters; discard about half the white part of rinds. (scrape off with a spoon) Slice rinds thinly. Chop orange and lemon, and discard seeds. Peel, core and grind pears. Combine all the fruits, including cherries and pineapple and its juice. Measure 4 1/2 cups of fruit into a large pan. Stir pectin into fruit. Place over high heat, stirring until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim. Stir and skim for 5 minutes to cool slightly, and prevent floating fruit. Ladle quickly into jars. Seal.
melt butter in large sauce pan, add xylitol and cook over med heat for 2-3 minutes. Working very quickly, add baking soda stirring as it foams. As foaming subsides, drizzle over popped corn. Bake at 275 for 1 hour, gently stirring every 15 m inutes.
Preheat oven to 350 degrees. In a large bowl, whisk the eggs until blended. Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well. Stir in the spinach, chicken, 2 cups cheese and the rice. Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish. Bake, uncovered, until bubbly, about 45 minutes. Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.
Trim the stems from the Swiss chard. Tear the leaves into bite-size pieces. Reserve half of the stems for another use. Slice the remaining stems into 2-inch lengths, then into thin matchsticks and transfer them to a medium bowl. Stack the cucumber rounds and slice them into matchsticks. Add them to the bowl with the chard stems, along with the carrot and radish slices. Toss with the sugar and 3/4 teaspoon of the salt; let stand as you prepare the rest of the meal. Meanwhile, pour 1 tablespoon of the canola oil into a large skillet over medium heat. Use tongs to add the Swiss chard leaves in batches, adding more as each batch cooks down. Add the pinch of salt and cook, stirring frequently with the tongs, until the leaves are wilted and the pan is mostly dry, 3 to 4 minutes. Remove from the heat; use a spatula to push the greens to one side of the pan. Holding the chard in place and gently squeezing, tilt the pan over the sink to pour off any excess liquid. Transfer the chard to a bowl and stir in 1 teaspoon of sesame oil and the sesame seeds. Wipe out the skillet. Just before serving, heat the remaining 1 tablespoon of canola oil and the remaining teaspoon of sesame oil in the skillet over medium heat. Press the rice into the skillet, making a thick cake. Cook, without stirring or shaking, until a golden brown crust forms on the bottom of the rice, 4 to 5 minutes. Rinse and drain the sliced-vegetable mixture in a colander (wiping out the bowl it was in), then blot it dry with paper towels or a clean dish towel and return it to the bowl. Add the vinegar and toss to incorporate. Cut the nori sheets into 2" squares. Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp. Alternatively, roast them under a broiler for just a few seconds, watching carefully so they don't burn. When crisp, slice into thin strips with a chef's knife or crumble with your fingers. To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part. Top with the chard greens, kimchi, tofu and the vegetable mixture. Garnish with the nori and serve immediately, passing gochujang at the table.
Preheat oven to 350 degrees. In big bowl, quarter biscuits with kitchen cutter. Stir in 1 cup sauce and 2 cups cheese. Press a garlic clove with garlic press and add to biscuit mixture. If desired, add additional toppings and mix to combine. Spread mixture into 9 X 13 pan. Pour remaining sauce over top and spread out. Sprinkle remaining cheeses over top. Bake for 30-35 minutes.
Place mango and orange juice in a blender and blend to a smooth puree. Sice 20 strawberries,reserving 4 for garnishing.Slice and peel kiwis.Reseerve 4 slices of kiwi .Wash raspberries. Place a layer of strawberries in 4 large wine glasses.Pour a little puree into each glass,covering the strawberries.Place a layer of kiwisinto each glas.Cover with the remaining puree. Garnish each parfait with a kiwi slice surrounded by raspberries.Cut a slit in each of the whole strawberries and place on the rim of each wine glass. Chill for 15 minutes before serving.
Grind all ingredients in a spice grinder until no whole peppercorns remain.
Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). In a large bowl, put the egg, chicken (fish or veges, if using), red curry paste, soy & oyster sauces and palm sugar, and mix until well combined. Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl. Divide the chicken (fish or veges) mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & chicken cooks this will shrink down), top with the lime peel and steam for 15 minutes (or until chicken is cooked). Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.
In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
In sald bowl,combine oil,vinegar,salt and pepper. Whish until well blended. Add half the blue cheese,mash into dressing. Add 1/4 cup pecans. Add romaine. Toss well to coat. Top with remaining blue cheese and nuts.
Cook pasta according to directions. Season chicken with salt and pepper dust with flour. Set aside. Saute onions, garlic and thyme in oil in a large frying pan. Remove onions mixture set aside. In same pan brown cutlets until golden brown adding more oil if necessary. Remove to platter deglaze with vermouth add chicken stock. Put onions back in skillet reduce to 1/2. Whisk in butter add chicken back to pan to warm. Season with salt and pepper. Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter. Arrange cutlets over pasta topping with onion sauce. Drizzle truffle oil over cutlets and garnish with shaved truffles. Now that`s a presentation!
Set oven to 375 degrees F. Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces). Pat the chicken pieces dry using paper towels. Season the chicken pieces with seasoned salt, black pepper and garlic power. Place into the baking dish. Bake for 30 minutes. Drain any fat in the dish. Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through. Sprinkle Parmesan cheese over. Serve with cooked spaghetti.
In a saucepan, mix together brown sugar, gelatin, and salt. Stir in milk and slightly beaten egg yolks. Cool and stir until mixture comesto a boil. Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator). Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form. Fold the partly set sapaw mixture thoroughly into egg whites. Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.
Combine cumin, oregano, salt and cayenne pepper. Rub mixture over meaty sides of chicken. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray. Add chicken to skillet, seasoned side down. Cook 5 minutes or until beginning to brown. Add salsa to skillet. Turn chicken over and cover skillet. Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through. Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.
Slice Potatoes 1/4" thick and place in large plastic bag. Add seasoning packet, red pepper and parmesan cheese. Use enough olive oil to just coat potatoes and toss. Refrigerate an hour if possible. Place in casserole and bake 350 for 45 minutes. Add shredded cheddar or any good meltable cheese and place back in oven for 5-10 minutes. (if you like golden & harder cook a bit longer before adding cheese).
Soak beans 24 hours, change water once in a while. rinse beans after soaking, rub them in your hands to loosen hulls, measure beans, use 1 part beans to 3 parts water. Put 1 cup beans in blender and add 2 cups water. puree as fine as possible. Pour this mixture into large pan, rinse out blender with 1 cup water. Repeat until all beans have been blended. Bring water to boil and simmer for about an hour, strain this mixture through cheese cloth or any porous cloth. Let drain and then squeeze as much more "milk" out as possible. You now have Soy milk.
Preheat oven to 350°F. Combine first 10 ingredients in a large bowl; spread evenly into a 13x9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture. Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.
Cook beef and onion in heavy skillet, drain. Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes. Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish. Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese. Cover, bake for 30 minutes. Let stand 10 minute before serving.
Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft. Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside. Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two. Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes. Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer. Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so. When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft. Check the lamb seasoning before serving. Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
Mix all ingredients together, except don't add Fritos and dressing until just before serving. Enjoy.
Preheat oven to 375* Brown ground beef and onion. Drain. Stir in tomato sauce, chili powder& garlic salt. Simmer while preparing dough. Seperate dough into 10 biscuits, pull apart into 2 layers. Press 10 over the bottom of an ungreased 8 or 9 inch square pan. Combine 1/2 cheese, sour cream and egg. Mix well. Remove meat from heat, stir in sour cream mixture. Spoon over dough. Spread remaining biscuits on top and sprinkle with remaining cheese. Bake for 25-30 minutes .
Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.). Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Cook rice according to directions on bag, except add chicken broth where it calls for water. While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish. Cover and simmer the chicken dish until the rice is done. Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.
Mix 1 can reduced cream, 1 pkt onion soup mix, and spread about 1 Tbsp over each slice of bread. Roll up and secure with a toothpick. Place on an oven tray,toothpick side down. Brush each roll lightly with melted butter. Bake in pre-heated oven 200 C for 15-20 minutes or until golden brown. Remove toothpicks and cut each roll in half before serving.
Line a loaf tine with cling wrap. combine condensed milk and lemon juice. Add apricot puree and lightly fold in the whipped cream. Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse. Repeat twice more ending with ladyfingers. chill for at least 12hrs before serving . Turn out and decorate with cream,mint leaves and apricot halves.
In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan. Place flounder filets in prepared pan. Sprinkle filets with thyme and chopped green onion. Scatter sliced mushrooms over top. Evenly sprinkle shredded cheese over top. In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer. Cover and bake for about 30 minutes. Uncover and broil for about 2-3 minutes to lightly brown the top.
Cover potato with cold salt water and bring to a boil. Boil about 15 minutes or until fork tender. Drain and put through potato ricer. Heat butter and whipping cream until hot but not boiling. ( Microwave works great). Add to butter & cream, and truffle oil to potato and fold gently until incorporated. Add salt and pepper to taste. Do not over work the potato as that makes it gooey and gluey because of the messed up starch. Serve.
Husk and remove silk from ears of corn. Place in large pot and add just enough water to cover. Heat, covered, over high heat to boiling, then boil 2-3 minutes. Drain. Serve hot with butter, salt, and freshly ground pepper. A squeeze of lemon or lime juice over buttered corn enhances its delicious taste as well.
Stir all ingredients in a saucepan and simmer for 15-30 minutes. Serve over spaghetti. Sprinkle with parmesan cheese.
Cook onions slowly in melted shortening until yellow. Remove onions and set aside. Slice meat into one inch cubes and toss in a mixture of flour and spices. Brown meat cutes in the hot melted shortening. Add boiling water. Cover skillet and cook over low heat approximately one hour. Add potatoes and cook 15 minutes more. Arrange onions over top of mixture. Pour into a greased 8-inch casserole dish. Fit pastry crust over top. Slit top with knife and seal edges of crust. Bake in 450 degree oven for 25 minutes.
Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minute. Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium. Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil. Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired. These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
Preheat oven to 350° F. Prepare glaze: In small sauce pan over medium heat, add pineapple juice and cornstarch. Stir constantly until mixture becomes thick. Stir in spicy mustard and marmalade. Remove from heat. Prepare turkey ham: Score the turkey ham and place in prepared baking dish. Glaze ham with prepared marmalade to lightly cover exposed sides of ham. Bake ham 15 minutes per pound, uncovered. While baking, baste 1 or 2 more times using a total of 1/4 of the glaze on the turkey ham. Place pineapple chunks in 1/4 of marmalade in oven proof dish. Bake for 10 - 15 minutes. Serve with ham. The remaining marmalade glaze will be served over turkey ham slices.