HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate. Preheat the oven to 325 degrees F (165 degrees C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils. Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid. Bake in the preheated oven until the venison is very tender, about 1 hour.
Heat a large skillet over medium-high heat. Add steak. Cook and stir until steak is firm, hot in the center, and just turning from pink to grey, about 7 minutes. Transfer steak to a bowl. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt 1 tablespoon butter and olive oil in the same skillet over medium-high heat. Saute onion and garlic until onion is tender, about 2 minutes. Add the cooked steak and mushrooms; cook and stir until mushrooms are tender and onions are translucent, 3 to 5 minutes. Transfer beef mixture to a large pot over medium-low heat. Add water, beef base, and dill. Combine thoroughly and let soup simmer until roux is ready. Melt 1/2 cup butter in the skillet. Whisk in flour until smooth. Cook, stirring constantly, until a thick roux is formed, about 2 minutes. Mix roux slowly and thoroughly into the soup, stirring constantly. Mix in the cooked pasta. Stir in cognac and remove from heat. Add sour cream and mix thoroughly. Top with parsley.
Preheat oven to 300 degrees F (150 degrees C). In a small bowl, combine 4 tablespoons white sugar and 2 tablespoons cinnamon for topping. Set aside. In a medium bowl, combine the flour, baking soda and salt. Mix with wire whisk and set aside. In a large bowl, beat together both sugars on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, mix at medium speed until fluffy. Add the flour mixture a little at a time on low to medium speed just until combined. Shape dough into 1 inch balls and roll each ball into the cinnamon-sugar mixture. Place on ungreased cookie sheet, about 2 inches apart. Bake about 13-18 minutes until lightly golden. Place immediately on a flat surface to cool.
Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
Preheat oven to 400 degrees F (200 degrees C). Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible. Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat. Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain. Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels. Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs; roll and secure with toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side. Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.
Combine cauliflower, Cheddar cheese, onion, mustard, bay leaves, salt, and pepper in a slow cooker. Pour in hot chicken broth. Cook on High until flavors are well combined, about 4 hours. Remove bay leaves. Pour mixture into a blender. Cover and hold lid down with a potholder; blend until smooth.
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette. Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.
Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top. Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.
Stir together the lime juice, soy sauce, minced chipotle, and 1 tablespoon olive oil; stir in chile powder, paprika, cumin, and garlic. Toss venison strips until well coated with marinade, set aside, and marinate for 20 minutes. Drain venison strips in a colander, pressing out any excess liquid. Place the flour in a plastic bag, season to taste with seasoned salt and pepper. Toss venison strips with the flour until each piece is coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Shake excess flour from the venison strips, and cook until well browned on both sides, about 2 minutes per side.
Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes. Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour. Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes. Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle. Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.
Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes. Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes. Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
Place pork shoulder and chicken broth in a slow cooker. Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.
Mix ground chuck, evaporated milk, onion soup mix, bread crumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more. Transfer meatballs to a slow cooker. Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.
Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth. Place goat meat in a large pot. Pour onion puree on top. Stir in 1 cup water, shrimp cube, and salt. Cover and cook over medium-high heat, stirring occasionally, until flavors combine, about 20 minutes. Reduce heat and add remaining 2/3 of the onion; cook, covered, until softened, about 20 minutes. Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot. Mix 1 cup water, peanut butter, and tomato paste in a saucepan over medium-low heat. Cook, stirring often to prevent scorching, until oil separates, 15 to 20 minutes. Remove from heat. Stir in 1 1/2 cup water with a fork. Pour into the pot. Stir basil leaves into the pot. Bring soup to a boil; reduce heat and simmer until peanut oil rises to the surface, 20 to 25 minutes.
Place cucumbers in a bowl; sprinkle with 1 teaspoon of salt. Fill a pot with water; add remaining 1/2 teaspoon salt, chicken, cinnamon, peppercorns, cloves, cardamom, and bay leaf. Bring to a boil; cook until chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C), about 35 minutes. Transfer chicken to a cutting board; cool until easily handled, about 15 minutes. Remove skin and bone; cut chicken into small pieces. Transfer to a bowl. Stir mayonnaise, light mayonnaise, and garlic into the cucumbers. Pour over chicken and mix until combined.
In a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper. Blend together and baste on the chicken when grilling, or marinate the chicken in the sauce in the refrigerator for 1 to 1 1/2 hours before grilling.
Preheat oven to 350 degrees F (175 degrees C). Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture. Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each. Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.
Preheat the oven to 325 degrees F (165 degrees C). Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top. Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.
Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat. Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.
Place all ingredients (except apricots) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. At the end of dough cycle, turn dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll dough out into a rectangle, sprinkle apricots on top, and roll up into a loaf shape. Place into a greased 9x5 inch loaf pan, cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Slash the risen loaf down the center with a sharp knife. Bake in the preheated oven for 30 minutes, or until bottom of the loaf sounds hollow when tapped. Remove from pan and place loaf on a wire rack to completely cool.
Place peas in a bowl and cover with water; soak for 20 minutes. Drain. Heat oil in a frying pan over medium heat. Add cumin seeds and cook until they start to crackle, about 1 minute. Add peas, cumin powder, and salt. Reduce heat and cover pan. Cook, stirring occasionally, until peas are tender and hot throughout, about 10 minutes. Remove frying pan from heat. Stir in dried mango powder. Mix cilantro into peas and serve hot.
Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits. Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey. In bowl, mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and lime juice. Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area. Stuff cavity with lemon wedges. Return legs to tucked position. Place turkey, breast side up, on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh. Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves, sweet potatoes, carrots, onions, and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C), legs move easily when twisted and juices run clear, about 2 to 2 1/2 hours. Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand, covered with foil, 15 minutes. To make gravy, strain vegetables, discarding rosemary. Reserve sweet potatoes, carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup, leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.) Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook, whisking and scraping up browned bits in pan, until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat. Carve turkey as desired. Serve gravy and vegetables alongside.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9" pie shell. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.
Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes. Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.
In a medium stock pot, heat beef broth over medium-high heat. In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar. Add onions to heated broth, stir and let simmer for 20 minutes. Add wine and season with salt and pepper, simmer for 10 minutes. Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.
Place processed cheese and milk in a slow cooker. Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir diced tomatoes and taco seasoning into ground beef and bring to a boil. Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese. Cook on High until cheese is melted, about 1 hour.
Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes. Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry. Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes. Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes. Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter. Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top. Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet. Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.
Place juice concentrate, rum, and ice in blender. Pour into pitcher 1/2 filled with ice cubes.
Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors). Lightly oil grill and preheat to high heat. Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Melt the butter in a pot over low heat. Stir the oysters and onion into the melted butter, increase heat to medium-low, and cook and stir until the edges of the oysters begin to curl, 7 to 10 minutes. Slowly stream the cream into the oyster mixture as you stir. Bring the mixture to a simmer, but do not boil; cook at a simmer until heated through, about 5 minutes. Season with salt and black pepper to serve.