HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste. Shape the mixture into small 1-inch meatballs. In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently. Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute. (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).
Stir flour, baking powder, and salt together in mixing bowl. Cut in butter. Dissolve yeast in warm water stir in egg yolks, sour cream and vanilla. Blend into flour mixture. Refrigerate 1 hour. Heat oven to 400' degrees F. Beat egg whites until foamy gradually add sugar beat until stiff. Fold in nuts and almond extract. Divide dough into 4 parts. On a board sprinkled with powdered sugar roll each out into 9 inch circles. Cut each circle into 12 wedges. Spread 1 heaping teaspoonful meringue on each. Roll up beginning at wide end. Bake on lightly greased baking sheet. 10-12 minutes until golden brown. Cool Roll in powdered sugar.
Combine all the salad ingredients. Mix the mayonnaise and mustard. In a salad bowl, blend the dressing gently with the salad ingredients. Taste for seasoning -- this is a question of personal taste. Cover and refrigerate for at least 6 hours before serving.
Mix together the beef, salsa, salt and pepper. Form into 4 patties. Grill to your desired temperature. Top with cheese the last minute to melt. Add your favorite toppings and enjoy!
Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl. Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated. Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight). When you're ready to cook, preheat oven to 350 degrees. Place chicken thighs in single layer on a baking tray. Spoon a drizzle of soy sauce (about 1 TSP) over each thigh. Bake for about 30-45 minutes, or until chicken is completely cooked.
First get some rice cooking if your using some, just follow directions on the package or use a rice cooker like me. 1. Heat oil in a large stockpot over medium-high heat. Add the chicken and garlic and cook for three minutes, until the chicken is browned on all sides, stirring frequently. 2. Add oregano and stir to coat the chicken. Stir in the minced chipotles, tomatoes, broth and corn. Turn heat up to high and bring to a boil. Turn heat down to low, partially cover, and simmer for 10 minutes, until chicken is cooked through. 3. To serve place rice in bowl. Ladle soup on top and add cilantro and chips and any other toppings you desire.
Season chops on both sides with celery salt and pepper. Place the chopped onion in roasting/oven bag and lay this flat in a shallow baking dish. Place chops in a single layer on top of the onions. Mix soy sauce into the pineapple and spoon onto chops so that the juice runs under the chops, and the crushed pineapple remains on top. Close bag loosely with the tie provided leaving a finger sized hole for steam to escape. Bake at 350 degrees Fahrneheit (180 degrees Celsius, for 45 minutes. Slit bag and turn back so that chops are exposed. Raise heat to 375 degrees Fahrenheit (190 degrees Celsius)and continue baking uncovered for approximately 15 minutes or until the fat at the edge of chops is golden brown. Remove from oven and serve.
1.	Preheat oven to 400 degrees. 2.	In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce. 3.	In a large skillet over medium-high heat, add the olive oil and onion; saute until onions are translucent. Add the turkey sausage and saute until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes. 4.	Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny. 5.	Top with the arugula and serve. Can be served with crispy bread or grilled pita.
Cut eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in the mayo, butter, pickle and salt and pepper. Put mixture in pastry bag or zip lock bag and fill egg whites.
FOR THE SANDWICH: Place one piece of bread on prep surface. Place Swiss cheese on bread, then ham. On top of second piece of bread, place turkey, and then American cheese. FOR THE BATTER: Place all ingredients in a mixing bowl and whisk to combine. Fry sandwich in oil until golden brown.
Preheat oven to 350 deg F. In a mixer, cream peanut butter and sugars, and beat in eggs. Add sour cream, bananas and vanilla; and mix with a large spoon until blended. In separate bowl, combine flour, baking powder, soda, salt and cinnamon. NOTE: Add an extra 3 tablespoons flour in high altitude areas. Gradually stir in to peanut butter mixture. Gently stir in apples. Spoon into greased bundt pan (or use a loaf pan). Bake at 350 for 50-60 minutes.
Mix first four ingredients in a saucepan. Cook and stir until mixture is clear. Add 1 package of Strawberry Jello and stir until thickened. Remove from heat and allow mixture to cool for about 20 minutes. Add grapefruit sections to mixture and stir. Pour onto 9" baked pie shell. Put in refrigerator until jello is set. Serve with a dollop of cool whip.
Preheat oven to 350°. Brown meat and onion in Canola oil. Drain. Add tomato sauce, chili powder, brown sugar, garlic powder, and water. Spray a 9 x 13 inch casserole dish with cooking spray. Place a layer of meat mixture in bottom of prepared casserole dish. Add a layer of beans, then a layer of Fritos and then a layer of cheese. Repeat layers, except do not add cheese. Leave last layer of cheese to top baked casserole. Bake casserole 35 minutes. Top with cheese& continue baking until cheese is melted& bubbly, about 10-15 minutes.
Add ingredients to a blender and add ice to tip of liquid. Blend until smooth and serve. Garnish with fresh raspberries or blueberries.
Spray skillet with cooking oil. Saute onions and transfer to crock pot. Sprinkle meat with McCormicks Montreal Steak seasoning, then brown on all sides in skillet. Transfer to crock pot. Add bag of carrots to crock pot. Poor beef buillion broth into crockpot. Add 3/4 cup red wine to crockpot. Cover and cook 5-6 hrs on high, or 10-12 hrs on low. Follow package directions for Gravy, substituting 1/2 cup of liquid from crock pot for 1/2 cup of water. Serve with mashed potatoes, dinner rolls, and the remaining wine!
Cook pasta according to directions, about 8 minutes, stirring occasionally. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix. Drain Rotini; rinse with cold water for about 3 minutes. Mix pasta with tomato, peppers, onion and olives. Refrigerate for about 1/2 an hour. Add salad dressing; mix well. Add Parmesan cheese; mix well. Serve immediately. If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.
We purchased Little Debbie Swiss Roll cakes-make as many as you like. I think 6-8 come in a package. Mix in 1 teaspoon of vanilla extract to the tub of Cool Whip. Cover each swiss roll cake with the Cool Whip mixture. Using a fork, lightly pull the tongs across the whipped topping to resemble the bark design of a log. Dust with cocoa powder or sprinkle with the chocolate sprinkles. For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Dust chocolate kiss candies with confectioners' sugar. We added a Teddy Graham and small candy trees to each log for Christmas but you could add any decoration for whatever the occasion.
Heat oven to 400°. Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface. Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside. Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf. Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.
Place all of the ingredients in a coffee grinder or pestle with mortar. Grind until the spices are finely ground. Store in a tightly closed container.
Prepare the macaroni and cheese base by bringing a large pot of salted water to boil; add the pasta and cook until al dente, according to package directions, about 10 minutes. Meanwhile, heat a medium saucepan, over medium high heat, and saute shallots, in the olive oil, until they just begin to color; stir in heavy cream, reduce heat to a simmer, and cook until reduced by half, about 8 to 10 minutes. Whisk in cheese until melted; stir in drained pasta. Remove from heat and keep warm. Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary. Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm. In a medium sized skillet, over medium high heat, cook pancetta until crisp, about 5 to 7 minutes; remove pancetta with a slotted spoon and set aside (leave fat in pan). Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling. Heat the macaroni base, over medium heat, until hot, stirring frequently. Meanwhile, slice the chicken into strips; stir the chicken into the macaroni base, then stir in the pancetta, chopped parsley and white truffle oil; toss to coat. Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.
Combine sugar, cocoa, margarine and milk in saucepan over medium heat (I always go a notch over medium-but do not do med/high or it will burn). Once it comes to a rapid boil, boil for 3 minutes EXACTLY. Remove from heat and add peanut butter and oatmeal (SEE Tip#2). Spoon drop on wax paper and let cool. Store in airtight container. Tip#1: have all ingredients measured out before you start. Tip#2: sometimes weather can effect the outcome. It may require less or more oatmeal -- add oatmeal a little at a time till you get the right consistency-not to runny and not too thick.
Assemble and prepare all ingredients. Mix together the seasonings and sprinkle on duck. (You may start baking the duck right away, but it will taste better, of course, if you let it marinate in the spices for an hour or two in the fridge first.) In a 6-quart casserole dish, arrange the duck pieces with skin side up. Bake, uncovered, at 325 degrees F. for 90 minutes. Drain off excess fat. In saucepan, melt butter, add carrots, celery, and onion; cook until onion is translucent. Add diced tomatoes and bay leaf to vegetables to cook, covered, for 20 minutes, or until vegetables are tender. Add olives and mushrooms to casserole, then contents of the saucepan. (At this point you may stop, refrigerate, and continue later if you want to have it ready just as guests arrive. Otherwise, continue.). Bake, covered, at 325 degrees F. for 30 minutes.
Wash eggplant and make slits in it with a knife. Peel garlic cloves and stick into the slits made in the eggplant. Insert tomato wedges into the slits. Rub the eggplant with a teaspoon of oil. Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour. To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides. When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin. Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture. Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions. Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp. Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).
Preheat oven to 375 degrees. Cook the squash and peppers according to the package directions. Place the squash in the casserole dish you will be using(I use an 8 x 8 dish). Add the other ingredients. I just add them according to the way they are listed, but add them however works for you. Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers. Bake for approximately 30 minutes.
In a medium saucepan, prepare rice mixture according to package directions, substituting 1 cup chicken broth for 1 cup of the required amount of water. Preheat oven to 350. In a large mixing bowl, combine all ingredients, except the French-fried onions. Pour mixture into a lightly greased 12 by 8 inch baking dish. Sprinkle onions on top and bake 45 minutes or until hot and bubbly.
fold ingriedients in a foil pouch, sealing well as not to spill liquid. Cook over fire coals for 20-30 minutes.
Soak sun-dried tomatoes in hot water for 30 minutes; drain. Chop; set aside. Preheat oven to 450 degrees. In small saucepan heat marinara sauce. Remove stem and scrape woody part from beneath mushroom caps. Chop mushrooms. In saute pan heat oil and garlic. Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking. When complete, drain any excess water. Allow mixture to cool slightly, then add 1/2 of the cheese and toss. Spray a 2-qt. baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish. Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish. Pour remaining marinara sauce over all, and top with cheese. Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through. Garnish with sliced green onion (optional). Serve.
Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer. Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside. With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright. Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster). Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes. When the pears are just tender, transfer them with a slotted spoon to a shallow bowl. Add the marmalade to the syrup and let boil for 5 minutes. Then add in the cognac, and pour the hot sauce over the pears. With a ladle or large spoon baste occasionally until cool; cover and refrigerate. Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.
In a saucepan saute onion and celery in butter on medium for about 5 minutes until onion is soft. Mix next four ingredients in small bowl and add to onion mixture. Heat and stir for about 1 minute until fragrant. Add bread cubes and stir. Then add chicken broth slowly while stirring. Bread should be moist but not mushy. Fluff with fork to serve. If you want to make Simple Baked Stuffing put stuffing into greased 2 quart casserole dish. Cover and bake at 325F for 30 minutes. Can buddy with chicken in oven.
Brown beef with onion (if using) and drain. Add rice, soup, water, celery, peppers (if using), salt and black pepper, mix well. Place in greased two-quart casserole dish and bake, covered, for 1 hour and 15 minutes at 350 degrees F. Serve and enjoy!
Arrange sliced tomatoes and onions on a salad plate. Mix together garlic, lime juice, salt, and pepper. Pour dressing over tomatoes and onion.
Put a cup full of vanilla ice cream in a large glass. Next put the Hershey chocolate syrup. Finally pour the root beer and enjoy.
In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes. Add the onion, garlic, mushrooms, basil, pepper and salt. Saute until the mushrooms are golden, about 8 minutes. Add the wine and boil until almost no liquid remains, about 1 minute. Add the tomatoes, breaking up with a spoon. Stir in the tomato paste and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cream and simmer until thickened, about 5 minutes. In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes. Drain and return to the pot. Add the sauce and parsley and toss to coat. Transfer to a 10-cup oval baking dish. Sprinkle with the Parmesan cheese. Bake in a 375 degree F oven until bubbly, about 30 minutes.
Just mix all the marinade ingredients and pour over the chicken. Leave to marinade in the fridge for 4 hours, turning after 2. Cook on a medium heat (I put mine in the oven) until chicken is cooked. (when juices run clear). Do not cook on too high a heat as the sugar in the tomato sauce might burn.
Melt the butter in a Dutch oven or other large heavy pot. Add onions, peppers and celery. Cook until the vegetables are very soft, stirring occasionally, about 30 minutes. Meanwhile, peel the eggplants and cut into 1-inch cubes. Place them in a pot and cover with water. Bring to boil and boil slowly for a few minutes, just until they are tender. Drain well and puree until smooth in a food processor or blender. Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally. Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through. Remove from heat. Stir in the green onions and the parsley. Spoon the hot mixture into a casserole or individual ramekins, if desired. Sprinkle generously with Parmesan cheese and bread crumbs. Place under broiler just long enough for cheese to melt, and serve immediately.
In medium to large skillet, combine beef, onions and steak seasoning. Cook until brown over medium heat. Concurrently, cook noodles according to the box directions in large pot with butter or olive oil to help prevent sticking and to add taste; Drain and return to pot. Place cooked beef mix in large pot with noodles. Add remaining ingredients except for cheese slices to the same pot. Mix well and heat on low to medium-low until sauce is hot. Pour mixture into a 9x13 baking dish and level. Lay cheese slices over top of mixture so that entire dish is covered with a slice of cheese. Cut cheese slices in half to fill in the end and center portions of the baking dish. Bake in oven for 15 to 20 minutes, ensuring cheese is melted. Serve as square portions with salad and/or garlic bread if desired.
DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended. SANDWICH: Spread dressing on one side of each bread slice. Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese. Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm. To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs. Cut the eggs in half and remove the yolks. In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper. Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.
Combine all ingredients except for the starch, cheese and water. Put into a sauce pan and bring to a boil. Blend together the arrowroot and cold water Add slowly to the sauce, stirring constantly. Let sauce simmer for 2 minutes. Remove from heat. Slowly add and blend in the cheese. Season to taste.
In large mixing bowl, whip eggs. add oil and continue mixing. add the splenda sugar substitute and mix well. Add the applesauce, pumpkin, and vanilla. Sift together the dry ingredients and add to the pumpkin mixture. Stir in the dates and nuts. Batter will be very stiff. Grease and flour 8 small loaf pans or 4 larger loaf pans. Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean. Remove from pans and cool on wire rack. When completely cool, store in plastic bags. This bread freezes nicely and is a great Thanksgiving gift to friends.
Cut or break off broccoli florets-- set aside. Mix remaining ingredients until sugar and salt dissolves (Do NOT use a metal bowl). Pour marinade over broccoli and let marinate overnight.
Prick the aubergines/eggplant seveeral times with a fork. EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred. Allow the aubergines to cool. When cool, half the aubergines, scoop out all their flesh and discard the skins. Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is pureed. Season to taste with salt and pepper.
if kitchen is warm, prechill a deep, narrow bowl and beaters. combine above ingredients in chilled bowl. beat with handmixer until thick and peaks form. add 3 tbsp white sugar and 1 tsp vanilla. beat again.
Place cucumber slices in a colander, add salt, toss. Let stand over a bowl until juice has drained (30-45 minutes). Pat cucumbers dry and put in large salad bowl. Add remaining vegetables along with the cilantro and oil. Toss. Add vinegar and pepper. Toss.