HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the bacon and eggs and set aside. Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients. When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together. Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached. This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.
Spread cream cheese on bread. Sprinkle with chili powder. Sprinkle over some sunflower seeds. Layer vegetables and cheese to suit your taste. Vary amounts as you like since this is a general guideline of the ingredients used in this sandwich.
Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent. Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika. Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants. Simmer the sauce for 10 minutes. Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste. If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute. To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils. Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes. Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork. (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
Separate egg yolks from whites and beat whites until stiff peaks form. Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes. Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on. Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto. Cover the dough and let it rest in the fridge for about an hour. Sit down, relax and have a cup of tea. After an hour fetch the dough from the fridge. Preheat the oven to Gas Mark 3/160C/320°F. Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm. Cut the stars with a star shaped (yes, indeed!) cookie cutter. Put the stars on the lined baking sheet. Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste. Now brush the cookies with the topping and bake them for about 8 minutes. Cool on the baking sheet. Store in an air-tight tin. The cookies should keep for about two weeks.
1.	place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes. 2.	sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces. 3.	cut cherry tomatoes into halves. 4.	slice the peppers into stripes. 5.	chop celery sticks into small cubes. 6.	cut mozzarella into 1 inch size pieces. 7.	Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor. Basil pesto. 	1 clove of garlic. 	7-8 pcs of basil. 	1/2 cup of olive oil. 	1 table spoon of viniger. 	1/2 lemon juice. 	1/2 cup of pine nuts or walnuts. 	salt, pepper. preparation. 	chop garlic and basil roughly and place them in the food processor. 	add walnuts and keep processing. 	add lemon juice, vinegar, oil, salt and pepper. 	after all ingredients are well incorporated and mixed, turn the food processor off and check the taste. 	If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.
Place the 3 tablespoons butter in a large pot on the stove. Add the carrots, celery, onion, and parsnips. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary). Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes). Add the Cheddar cheese and stir till melted. Slowly add the half-and-half. Heat but DO NOT boil, stirring constantly about 3 minute. Ladle into bowls and enjoy!
Preheat the oven to 200 degrees F. Place the tuna in a covered baking dish that is just large enough to hold it in one layer. Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram. Add enough olive oil to completely cover the tuna. Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center. Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe). For the Vinaigrette: Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified. For the Salad Ingredients: Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside. Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side. Enjoy!
Prior to heating pot, chop all vegetables. To make the roux: Heat a large heavy bottomed stock pot over a medium high flame. Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over. Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes. Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water. Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences. Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water. Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist. Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool. Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes. After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot. Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend. Serve over cooked white rice- Uncle Ben's is most authentic. Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.
Mix everything very well together. Stuff casings if used or shape into patties for the best hamburgers in the world! Barbecue or pan-fry 4 minutes on each side.
Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes; let stand for 1 1/2 hours; drain and rinse. Place remaining ingredients in a large sauce pan and bring to a boil. Add drained cucumbers and onions and return to boil. Pack hot into jars, leaving 1/4 inch head space. Remove air bubbles by running a knife down edges; adjust caps. Process 10 minutes in boiling water bath.
Mix all ingredients together, chill. Enjoy on crescent sandwiches or your favorite type of bread.
Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 - 15 toothpicks near your workstation. Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it. Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses. Mix all stuffing ingredients together in a bowl. Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture. Roll and seal by sticking a toothpick on the top of each end to close. Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the "seal". Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.
Core and peel the pineapple and cut into bite-sized chunks. Trim and split the chilli, scrape away the seeds and slice into small strips. Sprinkle the chilli and salt over the pineapple. Serve on a plate with toothpicks. Every bite should have a bit of chilli.
Pour the pasta (uncooked) into a large casserole dish. Pour the Olive Oil over the pasta, stir it up, and let it sit for about 20 minutes. Pour the tomato sauce and diced tomatoes over the pasta; stir. Add the seasonings and stir. Cover and bake in a 400 degree oven for 40 minute. Stir a couple of times while baking to avoid the top becoming crusty. After cooking stir in the parmesan cheese and serve.
Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. Serve with sour cream and salsa!
Heat bacon fat in a frying pan, and add black beans. Simmer until beans are soft, about 10 minutes, and smash some until you get a thickened consistency. Add cream cheese and gorgonzola cheese and mix until well blended and cheeses are melted. Add the garlic cloves and Tabasco sauce or Louisiana hot sauce to taste. Refrigerate. When ready to serve heat in a 350 degree oven or nuke until hot and bubbly. Add sliced green onions and cilantro and serve immediately. Serve with tortilla chips.
Combine the flour, salt, and sugar in a food processor. Pluse once or twice. Add the butter and process about 10 seconds until the mixture looks like cornmeal. Add the egg yolks and process another few seconds. Place the mixture in a bowl and sprinkle 3 T of water over it. Gradually gather the mixture into a ball. Add more water if the mixture is dry. Flatten into a disk, wrap in plastic, and freeze the dough for 10 minutes (or refrigerate for at least 30 minutes). Roll the dough between two sheets of plastic wrap - both sides sprinkled with flour. Roll from the center out. Add a little flour if it seems very sticky at first. But if it becomes sticky while you're rolling, put it back in the refrigerator for a few minutes. When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough into the pan. Before filling, freeze the dough for 20 minute or refrigerate for 1 hour. Bake as directed in the recipe. Or if not so directed, preheat the oven to 425 degrees. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with beans, rice (I used quinoa). Bake 12 minutes. Remove from the oven, reduced heat to 350 degrees and remove weights and foil. Bake another 10-15 minutes or until crust is golden brown. Remove and cool on a rack.
Place sliced onion in bottom of slow cooker topped with chicken. Mix broth and paprika and pour over chicken. Sprinkle salt on top. Cook on low setting 7 to 8 hours or until chicken is done. With a slotted spoon, remove chicken from slow cooker and place on warm platter. Cover with alumnimum foil and place in preheated 200 degree oven. Pour pan drippings into small sauce pan and mix with cornstarch mixture. Heat until thickened about 10 minutes. Sir in sour cream. Pour sauce over chicken.
Saute onions, peppers, garlic, carrots and celery and beef bullion packet in a pan sprayed with non stick spray until soft. Mix sauted vegetables with remaining ingredients. Shape into a loaf and bake 40-60 minutes in a 350 degree oven in a pan sprayed with non-stick spray. Serve topped with a dash of chili sauce or catsup.
In a medium bowl, combine softened cream cheese and ranch dressing mix packet. Stir until well-blended. Slice cucumbers into relatively thin slices (I cut mine to approximately 1/4"). Slice baguette into medium slices (mine were about 1/2"). For a "daintier" sandwich, trim off crusts. Spread cream cheese mixture onto one slice of bread. (I prefer a generous layer of the cream cheese mixture!). Place 4-5 cucumber slices on top of cream cheese. Spread cream cheese mixture onto a second piece of bread and place the bread on top of the cucumbers, cream cheese side down. Repeat! NOTE: I recently made this recipe for a bridal shower bruch I hosted. I knew the morning of the shower would be crazy, so I sliced the cucumbers and mixed up the cream cheese spread the night before. It tasted great and made things so much easier on the morning of the shower!
Preheat oven to 350 degrees Fahrenheit. Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla. In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt. Add flour mixture to egg mixture and beat until integrated. Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.
Cook pasta according to directions. Saute garlic in olive oil for 1 minute. Add remaining ingredients except Parmesan cheese. Turn heat to low and simmer, covered for 10 minutes. Toss sauce with spaghetti and Parmesan cheese and serve.
Mix all ingredients in food processor until a little chunky. Rub over baked chicken, on chicken drumsticks, any chicken. Enjoy!
Place papaya in a 9 inch square baking pan and freeze for about an hour. Place all ingredients into your food processor and process until smooth. Pour into a container and freeze for at least one more hour.
Mix yolks and milk well. in a seperate bowl mix flour and sugar. put the milk and yolk mixture in a pot on the stove in medium high heat( or 4). add flour and sugar mix into pot. Stir on stores for 15 min (dont stop). Let cool for about 5min. add waflers and bannanas in a seperate pan(in this pan the pudding will be served). then add pudding to pan. decorate. cover loosely and store in refigerator for a couple of hours.
Heat oven 400f, prick the potatoes and bake 1 hour or until done. Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil. Bake 5 minutes. Combine the remaining ingredients and top the skins with the cheese mixture. Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.
In a shallow bowl, mix together the flour, Mrs. Dash's seasoning, pepper, and oregano. Coat each chicken breast in the mixture. Put in refrigerator for 15 minutes. Put the olive oil in a skillet over medium high heat, then add the butter and stir until it begins to melt. Saute the onion and sprinkle garlic powder. Saute until onion is clear. Once the onion is done, remove from the pan. Saute chicken. Sprinkle garlic over chicken. cook until the chicken starts to brown. Remove the chicken from the pan. Add mushrooms; cook until lightly brown. In a small mixing bowl, mix can of gravy and 1/4 cup wine. Add gravy-wine mixture to pan and simmer 2 to 5 minutes and return the onion to the pan. Let it cook another minute. Add the chicken and cook at medium-low temperature for 10 minutes.
TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly. Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts. CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes. Add banana and vanilla, mix thoroughly. Add eggs, one at a time, mixing about 15 seconds between each addition on low speed. Combine flour, baking powder, baking soda, and salt in small bowl. Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed. Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds. Spread batter evenly over nut mixture in pans. BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean. Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan). FILLING: Combine sugar, flour and salt in medium saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Beat the egg in a separate bowl. Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition. Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly. Remove from heat and stir in vanilla and margarine. Cool slightly. Refrigerate 1 hour or more until cake is cool and ready to assemble. ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate. Spread with half of filling. Arrange about half of banana slices over filling. Top with second layer, nut side up. Spread with remaining filling and banana slices. Top with remaining cake layer, nut side up. Top with whipped cream just before serving. Store in refrigerator.
Remove 1 chile and 1 tablespoon adobo sauce from can. (more if you wish, to taste) Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use. Place potato and garlic in a large dutch oven, cover with water and bring to boil. Cook 15 minutes or until potato is tender, Drain. Return potato mixture to the dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain. Heat 1/2 cup of olive oil over medium heat, and saute the onion until soft. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat. Allow the filling to sit for 5-10 minutes. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.) Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.
Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone. Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes. Stir in the stock and bring to a boil; add the broccoli. Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes. In a blender or food processor, puree the soup in batches and transfer to a glass bowl. Stir in the cream; season with salt and pepper to taste. Cover and refrigerate for at least 4 hours or until chilled. Sprinkle with parsley just before serving. If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving.
Stir together first four ingredients. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined.
Brown ground beef & drain. Cook manicotti using package directions. Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed. Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.). Pass grated parmesan cheese when serving.
In a microwavable bowl, combine mirin, tamari (soy sauce), sugar. Microwave for 30 seconds to blend the sugar into sauce. Using a meat tenderizer, flatten chicken thighs into an even thickness. Sprinkle chicken with salt and pepper on both sides. Heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. Add oil, then saute the chicken for 7-9 minutes each on both sides. After 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute. Deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute. Transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).