HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a skillet over medium heat; cook and stir leek until lightly browned, 5 to 10 minutes. Add avocado and horseradish; cook, mashing avocado with a wooden spoon, until heated through, 2 to 3 minutes. Stir lemon juice and salt into avocado-leek mixture. Blend avocado-leek mixture in a blender until desired consistency is reached.
Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking. Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper. Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes. Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.
Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast. Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker. Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.
Combine vodka, schnapps, and crushed ice in a shaker. Shake vigorously to chill. Pour into martini glass, garnish with dried apple, and serve.
Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top. Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes. In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges. Bake in preheated oven for 40 minutes, until crust is golden brown.
Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan. Roast bones in the preheated oven until well-browned, about 75 minutes. While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat. Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes. Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot. Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones. Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours. Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot. Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour. Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight. Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges. Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top. Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.
Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels. Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C). Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
In a skillet, cook beef over medium heat until brown, stirring to break meat in pieces. Drain fat. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Combine beef and remaining ingredients (excluding kaiser rolls) in the slow cooker. Cover; cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours. Carefully remove lid to allow steam to escape. Serve sloppy joes right out of your slow cooker, spooning meat onto each kaiser roll. Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out any excess liquid, remove liner and toss.
Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
Heat butter in a 3-quart saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 6 cups water to onion mixture and bring to a boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours. Strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. Add more water if needed to make 4 cups. Place the turkey roasting pan with drippings over 2 burners on low heat; add 1 cup water and stir to release brown bits of food. Pour drippings into a fat separator or a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a 1-cup measuring cup. Fat should equal 3/4 cup; add butter if needed to get to 3/4 cup fat. Strain liquid through a fine-mesh sieve into a 2-cup measuring cup, adding more water to equal 2 cups if needed. Combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool. Heat fat in a 3-quart saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix broth mixture into fat mixture using a whisk until smooth; bring to a boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Mix ground ham, ground pork, eggs, milk, crackers, salt, and black pepper together in a bowl; form into a loaf. Transfer loaf to a loaf pan. Mix brown sugar, cider vinegar, and dry mustard together; pour over the loaf. Bake in preheated oven for 1 hour. Spread pineapple atop the loaf; continue baking until no longer pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Mix the mashed potatoes with the green onions and spoon into one 8 inch square casserole dish. Bake for 30 minutes. Spread slices of cheese over the top of the casserole for the last 5 minutes of baking.
Arrange cucumber slices in a single layer in the bottom of a bowl. Sprinkle with salt and pepper. Add a layer of onions, and top with a layer of yogurt. Continue layering all the remaining cucumbers, onions, and yogurt this order. Top off with a final layer of yogurt. Sprinkle with garlic powder, and parmesan cheese. Cover and refrigerate for 1 hour before serving.
Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes. Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.
Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated. Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Mash avocados in a medium bowl to a lumpy consistency. Mix onion, mango, lime juice, garlic, salt, and cilantro into avocado.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth. Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish. Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs. Bake until the top is golden and bubbly, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through. Serve sauce over pasta with a dab of butter, or toss together.
Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix corn and butter. Add flour, sugar, pepper, salt, and diced red pepper. Mix thoroughly. In a small bowl, lightly beat egg yolks. Heat milk to steaming. Remove milk from heat and stir in yolks. Add to corn mix. In a medium bowl, beat egg whites until stiff. Stir 1/4 of the whites into corn. Fold in the whites. Pour into deep 2-quart greased baking dish. Bake at 350 degrees F (175 degrees C). Stir crust that forms down into pudding after 20 minutes and after 40 minutes. Total bake time: 60 minutes.
Cream butter, lard and sugars together. Add eggs one at a time and mix thoroughly. Add vanilla and dry ingredients, stir in chopped nuts. Chill dough until easy to work with. Shape into balls and roll in sugar. Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot. Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.
In a large pot with boiling salted water cook elbow macaroni until al dente. Drain. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.
Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing. Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.
Prepare Cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with baking spray; set aside. Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in vinegar and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food coloring; beat until combined. Combine flour, cocoa powder and baking soda in medium bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans; cool completely on wire racks. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth. Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers over first with more frosting between layers. Frost top and sides of cake with remaining frosting. Garnish with pecans, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Blend cake mix, 1 cup milk, 1/2 cup butter, eggs, and 2 tablespoons vanilla extract in a blender until batter is smooth, about 3 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Heat 1/2 cup butter, light brown sugar, and dark brown sugar in a saucepan; bring to a boil. Add 1/4 cup milk and 1 teaspoon vanilla extract and return to a boil. Remove saucepan from heat and spoon confectioners' sugar, about 2 tablespoons at a time, into mixture using a wooden spoon, stirring after each addition until frosting is smooth. Spread frosting over cake.
Place ham, ranch dressing, capers, mustard, onion, and garlic in a food processor; process mixture to your desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top. Bake in preheated oven for 45 minutes. Cool for 15 minutes. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes. Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.
Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined. Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter. Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.
Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together. Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.
Preheat oven to 350 degrees F (175 degrees C). Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Preheat an outdoor grill for indirect medium heat and lightly oil grate. In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble. Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes. Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).
Bring a large pot of water to a boil. Add green beans, return to a boil and cook 1 minute; the beans should still be crisp. Drain the beans; don't rinse. In a large skillet or wok, add oil. Heat until very hot (the skillet is ready when a drop of water in the oil sizzles). Add beans and cook about 1 minute, turning often with tongs or spatula. Sprinkle on pecans and Old Bay. Turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil. In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping. Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.
Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl. Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties. Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 5 to 7 minutes. Place avocado in a bowl; add olive oil, salt-free seasoning blend, garlic powder, and black pepper and stir to coat. Gently stir sweet potato into avocado mixture; top with Parmesan cheese.
Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper. Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.