HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper. Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes. In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes. Add pasta and cook until al dente, about 3 minutes. Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning. Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.
For chicken strips: Mix flour, salt and pepper in a bowl; set aside. Place buttermilk in a separate bowl. Heat the oil for frying. Dip chicken strips in flour, then in buttermilk, and then again in flour. Place in hot oil (the temperature should read 375 degrees). Never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown Remove strips from oil; drain on paper towel. To make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly. Dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray. Place the chicken strips on a 350 degree oven. Bake for 20 minutes. Serve with french fries.
Beat eggs in large mixing bowl on high speed until foamy. Beat in flour,sugar and brown sugar and then butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean. Cool on wire rack.
Mix first five ingredients. Set aside in the fridge, 1/2 cup of the mixture. Grill pork chops, brushing liberally with the remaining mixture. Serve with a dollop of the reserved mixture on top.
In a large bowl, combine flours, baking powder, and salt. In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 6 muffins. (You could get 8 muffins out of this batter, though).
Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes). Add remaining ingredients and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, until liquid is dark golden and syrupy. Transfer ingredients to a bowl and set over an ice bath. Allow to cool and then transfer to an airtight container. Refrigerate for up to a month.
Cook potatoes in boiling water for approximately 10 minutes. Drain; transfer to a large bowl. Drizzle pickle juices over hot potatoes and toss gently. Cool to room temperature. Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl. Pour over potatoes. Add eggs, onions and pickles to potato salad and toss to blend. Refrigerate until serving time.
Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain. In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened. In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green. Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through. Garnish with the egg wedges and sprinkle with the parsley. Serve immediately.
Put all the ingredients, in the order listed, into a food processor that can hold at least 4 cups. Vanilla soymilk works well if you reduce the vanilla to 1 tsp, but I like to mix the 2 tsp with plain soymilk. Whiz the mixture for about 20-30 seconds or until most of the bananas have liquefied. If adding anything extra like walnuts or chocolate chips, stir them in by hand. Pour into a 9 x 5 loaf pan lined with parchment paper, scraping the sides down to make sure all the batter was poured inches. Bake at 350F for 60-70 minutes or until an inserted fork comes out clean. Let cool at least 20 minutes prior to eating.
In the jar of a blender, combine the cherries, yogurt, milk, cocoa, and ice cubes. Blend on high speed or ice crush setting for 30-60 seconds, or until smooth. Stir in the honey, if desired. Pour into a glass. Serve immediately.
In a big pot, pour in all the cans of soup and mix together. Heat until bubbling. Microwave the broccoli until soft, mix into soup. Mix in velveeta and stir until well mixed and melted. Serve. You can also add in chicken or other meats for flaver. And to save time you can get the cheese and broccoli soup instead of the cheddar and the broccoli florets. Can also be made in a crockpot and simmer all day but do not but velveeta in until right before serving as it will stick to the bottom and burn.
In skillet, melt margarine, saute apple, margarine, almonds, and cinnamon until apple is tender, around 5 minutes. Flatten chicken breasts. Top with apple mixture, roll and secure with toothpicks. Dip into egg white mixture, then into bread crumbs. In a skillet, heat oil, saute breasts until browned on all sides. Place in a baking dish. Sauce:. In small saucepan, melt margarine. Add flour, cook with stirring for 1 minute. Add apple juice, stock, cinnamon, brown sugar. Cook, stirring, until thickened, about 3 minutes. Pour over chicken, cover, and bake for 10-15 minutes, or until chicken is cooked.
Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper. Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate. Heat butter and oil in a medium skillet over medium-high heat. Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm. Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly). When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste). When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is). Place each breast on a plate then mound some pasta on the side. Spoon the sauce over the chicken and pasta. Sprinkle with freshly grated Parmesan cheese and some fresh parsley.
In the bread pan place the water and sugar; mix lightly to combine then sprinkle the yeast on top of the water; allow to sit for 8-10 minutes or until foamy. Add in the oil then spoon the bread bread flour over the yeast water. Sprinkle the salt over the flour (do not allow the salt to touch the water just in case there is a sitting time before your machine starts). Press start.
When jelly is partly set add cheese, carrot, pineapple and whipped cream. Chill until set.
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Spoon even amounts of the mixture into each egg roll wrapper. Fold according to directions on package. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, egg rolls10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Marinate the chicken breasts in the italian dressing overnight. In a wok or lg frying pan saute spinach in olive oil until all of it is wilted, transfer to a mixing bowl and add bacon, garlic and 1 Cup mozzarella cheese. Set aside. Pre heat oven to 350. Pound each chicken breast out evenly to 1/4" thick. Pour 1 Cup spaghetti sauce on bottom of a 9x13 pan and spread evenly. Put 1/4 of spinach mixture in the center of the first breast and roll chicken breast up carefully securing with toothpicks. Repeat with three remaining chicken breasts. Brush each breast with some beaten egg and coat with breadcrumbs. Place in the pan and drizzle melted butter over each breast. Place pan in oven and bake for 25-30 minutes or until chicken is no longer pink. Take out of oven, remove the toothpicks ( I use a fork to apply light pressure to the chicken while pulling the toothpick out), and pour 1/4 cup spaghetti sauce over each breast and put 1/4 cup mozzarella cheese over sauce. Return to oven and additional 5-10 minutes to melt the cheese. Serve immediately. Good with pasta or roasted potatoes and steamed whole green beans.
For the stuffing: saute finely minced onion until translucent. Cut chicken meat to small pieces and saute with onion until white and done. Cut pickled cucumbers into small pieces and add into chicken. Add salt, pepper, nutmeg and saute for 2-5 minutes. Cool it and add sour cream (if you think stuffing is too liquid you can add some breadcrumbs in it, but be careful - not too much. Make crepes, approximately 6-8 pieces (2 eggs, 250 ml milk and some flour). Put stuffing on each crepe and fold it like cigar. Close the ends folding ends of cigar with finger (push into hole). Whisk eggs like you make omelet. Put each "cigar" crepe first into flour, than eggs, and than breadcrumbs (like for Wiener schnitzel). Fry them in deep oil until golden on each side. Serve with Tartar sauce and lettuce salad.
Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal. Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.
Preheat oven to 350. Generously butter a spring form pan. Grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs. Beat cheese. Add sugar. Beat until light and feathery. Add the eggs, one at a time and beat well after each one. Beat in vanilla and sour cream. Pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired. Bake for 1 hour (center should be firm). When cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed. Remove and let stand until cool. Refrigerate. Top with fruit if desired. Remove sides of pan before serving.
Combine all ingrediencts in a bowl and mix thoroughly. Serve right away or chill for a later serving.
In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: Reheat sauce over low heat, stirring until smooth.
In a medium saucepan over medium high heat combine the rice, stock, 1/4 t. salt and 2 cups water. Bring to a boil. Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes. If all the liquid isnt absorbed dont worry about it, as long as the rice is done. Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes. Taste and add remaining salt if you want and pepper to taste. Drain if needed. Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.
Preheat oven to 350 degrees. Grease 10 standard muffin cups. In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and buttermilk until well blended. Stir in flour mixture just until blended, being careful not to overmix. Divide batter between 2 bowls. Stir vanilla into 1 bowl of batter. Stir melted chocolate into remaining bowl of batter. Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full. Spoon the chocolate batter into the other half of each muffin cup. Fill the 2 empty cups with water for even baking. Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes. Transfer the pan to a wire rack; let muffins cool for 5 minutes. Turn muffins onto the rack; cool completely. Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing. Also, you can make marbled muffins by swirling the two batters together.
Combine all ingredients reserving 1 cup of the shredded cheese. Pour into baking dish sprayed with non-stick spray. Top with reserved cheese. Bake at 350 degrees for about 45 minutes or until top is golden brown.
Preheat Oven to 350°F. Grind walnuts to powder and set aside. Saute celery, onion, green onion and garlic over medium heat until tender about 4 minutes. Remove veggies from heat and let cool while you do the following steps. Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning. Once mixed stir in veggies. Season with salt and pepper. Coat 9X5in loaf pan with cooking spray. Add mixture and pack in tightly. Top with a thin coat of ketchup. Bake for 55 minutes.
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes. In a bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the oil slowly, whisking. Bring a large pot of salted water to a boil. Add the peas; cook until just barley tender, about 3 minutes. Using a slotted spoon or strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 5 minutes. Drain, return to the pot and cover to keep warm. Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, then cut into 1/2 inch chunks. Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
Put 2 Tablespoons ghee/clarified butter/oil in a pan and heat on low-medium. Fry raisins until they"swell". Set aside. Heat water and spices in a large saucepan (lg enough to fit all ingredients) over medium heat. On another burner, add 4 Tablespoons of ghee/clarified butter/oil to a large frying pan, and add vermicelli. Fry over medium heat, stirring with a spatula very often, until golden brown. Reduce the heat after it has browned, and slowly add sugar, salt, and boiling water; stir well. Leave to cook for about 10 minutes, stirring occasionally. Then add milk, and raisins, and boil for a few more minutes. Eat warm. If you wish to eat this cold, place in a container (which has a tight fitting lid) and allow it to sit out until slightly cooled with lid only 1/2 way on. When slightly cooled, pick up lid, wipe away moisture, and then tightly close the container and refrigerate for several hours until chilled. ENJOY!
Pat the porkchops dry with a paper towel and season with salt and pepper. Combine the flour, onion powder, garlic powder, cayenne and paprika. Dredge the chops in flour mixture on both sides until lightly coated. Heat a cast iron skillet over medium heat and coat with the peanut oil. When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown. Remove chops from pan and set aside. Add onions to pan and saute until fragrant, about a minute. Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk. Add hot sauce and stir to combine. Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
Cook the noodles in boiling water until barely tender. Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl. Mix vinegar, sugar, soy sauce, and salt and pour over the noodles. Stir well. Cover bowl with plastic wrap and chill noodles in refrigerator until cold. Peel and seed the cucumber. Cut into quarters lengthwise, then into thin sticks. Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.
Heat grill on medium heat. In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops. When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once. Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil. Serve with pork chops. NOTE: To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.
Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve. Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree. Pour into a bowl or shallow baking dish. Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour. For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade. Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides. Place the reserved marinade in a saucepan. Bring to a boil. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.
Cream together crisco and sugar. Stir in egg; add milk and blend well. Sift dry ingredients together, stir in to batter. Add nuts, dates, and cherries, stirring to distribute evenly. Chill dough 1 hour. Preheat oven to 400 degrees. Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half. Bake 10-12 minutes until lightly brown. Cool on wire rack.
Bring 10 cups of water to boil. Add the oxtails, tomatoes, celery, carrots, onions and bay leaf. Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally. Add the barley and simmer on low for one hour longer. That's it! You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
In a medium sized pan, saute the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water. Partially cover the pan and when the water boils, turn down the heat and steam for 5-7 minutes or until the carrots are tender.
Place all the ingredients except the honey into a saucepan. Bring to a boil then reduce heat & simmer for 15 minutes. Strain the hot tea into a teapot. Make sure to gently push on the apples to remove all the liquid. Sweeten with honey then pour into tea glasses.
1.	Preheat oven to 200 ° Celsius. 2.	Mix flaxseed, eggs, butter and baking powder. 3.	Form two buns (burger size) on a baking tray. 4.	Bake burger bun approximately 20 minutes in oven. 5.	Form 2 beef paddies. 6.	Fry beef paddies in the pan as desired. 7.	Cut burger bun and decorate with salat, tomato, onion and beef. 8.	At the end low carb ketchup, done. 9. Find more low carb or high protein recipes on www.proteinrezepte.com/en/.
Heat oven to 400 degrees F. Grease muffin cups or use paper liners. Mix oats, flours, baking powder and salt in a large bowl. Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened. Scoop into mufifn cups. Bake 15 to 25 minutes or until springy to the touch in the center.
Preheat oven to 400°. In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt. Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable. Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle. Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160° when in-serted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired. (Or dip in Thai Dipping Sauce #33113 - Yum!).
Cut the broccoli into florets and, along with the dice tofu, placed into a steamer set inside a medium saucepan over boiling water. Steam for about 2 minutes. The broccoli should be bright green and firm still. In a wok over high heat, combine the oyster sauce, garlic, chili pepper, ginger, miso and rice wine. Bring to a boil. Add the broccoli and tofu and mix well. Garnish with sesame seeds and serve at once.
Mix first 4 ingredients in a bowl. Cut in margarine with pastry cutter until crumbly. Mix in milk until just mixed. Mix together berries and sugar in a 3 quart saucepan over low heat. Mix cornstarch with cold water and add to berries. Heat until bubbly. Pour berry mix into greased 9x13. Put buscuit mixture on top of that by spoonfuls. Should cover all the berry-mixture. Bake at 350 for 30 minutes or until golden brown.
Heat the oil in a pan. Add the white part of the scallions (reserving the rest), and the garlic and sizzle for 2 minutes, then add the cumin and cook for a minute more. Tip in the beans and a splash of water then, using a potato masher, break the beans down as they warm through, to make a rough puree. Add another splash of water and stir to a creamy consistency. Continue to cook until piping hot. Stir in the tomatoes and remaining scallions.