HumbleIntelligence/food-ner-1-Million huggingface dataset:
Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour. Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
Preheat oven to 350 degrees F (175 degrees C). Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well. Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely. Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
Heat oil in large skillet. Add garlic. Toss for one minute. Add onions. Toss for one minute. Add Yves Veggie Ground Round. Stir in with onions and garlic. Add red pepper and carrots. Toss / stir until mixed. Cook for one minute to meld flavours. Once all flavours have blended, add Imagine Broth, then noodles. Stir and cover. Cook for 8 minutes or until pasta is desired texture.
Trim artichoke stem and about 3/4 inch of the top using a knife. Trim thorns from leaves using scissors. Place artichoke into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, at least 1 hour. Drain and cool artichoke, 15 to 30 minutes. Preheat grill to 400 degrees F (200 degrees C). Remove leaves from artichoke and scrape the hairy part from heart using a spoon with light pressure; discard hair. Place leaves and heart into a vegetable griller. Sprinkle butter over leaves and heart; season with garlic powder and seasoned salt. Place griller on the preheated grill and cook, shaking griller occasionally, until edges of leaves are charred, about 10 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes. Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through. Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
Preheat oven to 375 degrees F (190 degrees C). Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish. Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned and crispy, about 10 minutes. Add lettuce; cook and stir in the bacon grease until lettuce wilts, 2 to 3 minutes. Mix buttermilk, salt, and pepper into bacon-lettuce mixture; cook and stir until buttermilk sauce thickens, 5 to 10 minutes. Whisk flour into sauce if needed to thicken.
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.
Preheat oven to 325 degrees F (165 degrees C). Beat butter in a bowl until creamy; add sugar and continue beating until light and fluffy. Beat in egg yolk. Whisk flour, allspice, and turmeric together in a bowl. Sift flour mixture into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish. Beat egg white in a small bowl and brush dough with egg white. Bake in the preheated oven until cake feels firm when lightly pressed in the center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in baking dish.
Pour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly. In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.
Using a juicer, extract the juice of the 4 large tomatoes. In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.
Preheat oven to 250 degrees F (120 degrees C). In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture. In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes. Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese. Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.
Preheat oven to 450 degrees F (230 degrees C). Place pizza crust onto a floured work surface and spread with pesto. Arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. Top with feta cheese. Bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.
Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside. To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese. Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Heat oven to 375 degrees F. Mix first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. Unroll dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. Bake 35 to 40 min. or until crust is golden brown and filling is heated through.
Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine. After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves. Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes. Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish. Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture. Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals. Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.
Cook the pasta in a large pot of boiling salted water until al dente. Drain. Heat oil in a large skillet. Add the garlic, and cook for 1 minute. Add the spinach and the cooked pasta. Mix well, and cook for approximately 2 minutes, stirring often. Serve.
Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.) Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. Stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. Pour in white wine and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. Pour in heavy cream, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper. Drop in about 2 tablespoons of the diced cold butter. Holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. Remove the sauce from the heat, and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.
Place the chicken breasts in the bottom of a slow cooker. They can still be frozen if you have those on hand. Layer the sausage, green pepper, onion, garlic, apples, and cranberries over the chicken. Sprinkle with parsley and chives. Pour the chicken stock over everything, and season with salt and pepper. Cover, and cook on Low for 8 to 9 hours.
Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours. Take the bag out of the fridge and allow to rest until the breast reaches room temperature. Preheat an air fryer to 350 degrees F (175 degrees C). Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.
Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl. Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes. Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes. Divide asparagus salad between four plates and top with pastrami.
Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain. Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.
Preheat oven to 375 degrees F (190 degrees C). Whisk brown sugar, currants, egg, butter, and vanilla extract together in a bowl. Spoon into tart shells; place tarts on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
Melt the butter in a large skillet over medium heat. Stir in the cabbage, and cook until just wilted, about 5 minutes. Pour in the chicken broth, and bring to a simmer. Cook until slightly reduced, about 10 minutes more. Stir in the cream, and season with salt and pepper. Keep the cabbage hot over low heat while preparing the ground beef. Heat a Dutch oven or large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Add the onion, and cook until tender, about 5 minutes. Stir in the smoked paprika and mustard. Stir in the cabbage mixture and egg noodles; season to taste with salt and pepper. Cover, and cook over low heat until the noodles are tender, about 10 minutes. Pour in water as needed so the noodles do not become dry.
In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour. Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Fill a shaker with ice and pour in peach nectar, cranberry juice and grenadine. Strain into a martini glass and top with lemon soda. Garnish with a twist of lime.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.
Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling. Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside. Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
Preheat oven to 325 degrees F (165 degrees C). Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter. Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts. Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.
Preheat oven to Grill/Broil. Heat oil in a skillet over medium high heat. Add chicken and garlic and saute until chicken juices run clear, about 7 to 10 minutes. Drain fat from skillet and stir in sauce. Place chicken mixture on a cookie sheet and broil in the preheated oven for about 10 minutes, or until browned. Let sit about 5 minutes to allow sauce to thicken.
Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.
Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes. 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. Rinse with cold water to cool; drain. Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl. Drizzle the dressing over the pasta mixture and toss to coat. Chill in refrigerator for 1 hour before serving.
Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Place barley in a 1-quart glass jar. Cover with warm water. Let soak at room temperature until doubled in size, 8 hours to overnight. Drain and rinse barley; transfer to a large bowl. Mix cucumbers, tomatoes, onion, parsley, lemon juice, olive oil, paprika, salt, garlic, and black pepper into the barley.
Spread bottom bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni. Place other half of bagel on top. Preheat toaster oven to 425 degrees F (220 degrees C). Place bagel in preheated toaster oven and toast about 10 minutes, or until bagel is golden brown.
Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate. In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cube butter and place in freezer until firm, about 15 minutes. Preheat air fryer to 325 degrees F (165 degrees C). Combine pitted cherries, 2 tablespoons sugar, and lemon juice in a bowl; mix well. Pour cherry mixture into baking dish. Mix flour and 6 tablespoons of sugar in a bowl. Cut in butter using fingers until particles are pea-size. Distribute over cherries and press down lightly. Stir 2 tablespoons sugar, vanilla powder, nutmeg, and cinnamon together in a bowl. Dust sugar topping over the cherries and flour. Bake in the preheated air fryer. Check at 25 minutes; if not yet browned, continue cooking and checking at 5-minute intervals until slightly browned. Close drawer and turn off air fryer. Leave crumble inside for 10 minutes. Remove and allow to cool slightly, about 5 minutes.
Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top. Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top. Refrigerate until chilled through and set, at least 30 minutes.