HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, and cinnamon into a large bowl. Add shortening and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour batter into prepared pans. Bake for 30 to 35 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, cream together the butter and confectioners' sugar until smooth. Combine the flour and cocoa; stir in to the creamed mixture. Bake for 12 minutes in the preheated oven. In a small bowl, stir together the egg, sweetened condensed milk and pecans. Pour over the prepared crust. Bake for an additional 20 minutes in the preheated oven, until set and lightly browned. Cool in pan before cutting into bars.
Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers. Sift together the coconut flour and baking powder, and mix until well blended. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated. Scoop the batter into the prepared muffin cups, filling each about half full. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Heat olive oil in a saucepan over medium-high heat; saute onion, tomato, and garlic until softened, about 10 minutes. Stir fava beans, lemon juice, cumin, and turmeric into onion mixture; cook until heated through, 3 to 5 minutes. Stir tahini into fava bean mixture and cook until warmed, 2 to 3 minutes; season with salt and pepper. Pour fava bean mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
In a 2 quart saucepan, bring pineapple juice to a boil. Stir in curry powder and celery salt, and then add rice and butter. Stir until butter melts and rice does not stick together. Reduce heat to low, cover, and simmer for 10 minutes. Stir rice with a fork to loosen from bottom of pot. Simmer another 3 to 5 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate. Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture. Bake in preheated oven until set in the middle, about 45 minutes. Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.
Preheat the oven to 500 degrees F. Roll pizza dough into rough rectangle and place on parchment-lined baking sheet. Spread pizza sauce over dough, leaving 1-inch border on 3 sides. Top with ham, sausage, scrambled eggs, peppers, spinach, and Provolone cheese. Brush edges with egg wash. Fold up sides about 1 inch and brush with more egg wash. Roll up like a jelly roll lengthwise, starting along bottom edge of dough. Place seam-side down, brush with egg wash, and top with parsley and Parmesan cheese. Gently cut slits along top. Place in preheated oven and cook for 8 to 10 minutes, or until golden brown.
In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.
Coat a casserole dish with cooking spray. Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese. Bake in the preheated oven until browned and bubbly, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Preheat oven to 350 degrees F (175 degrees C). Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish. Bake for 1 to 1 1/2 hours.
Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill. In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight. Peel and chop hard-cooked eggs. Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Mix ground turkey, black beans, salsa, garlic, garlic powder, and Worcestershire sauce together in a large bowl; shape into 4 patties. Heat 1 tablespoon olive oil in a skillet over low heat; add onion, increase heat to medium-low, and cook and stir onion until softened and beginning to change color, 5 to 7 minutes. Transfer onion to a bowl and set aside. Heat remaining olive oil in the skillet over medium heat. Fry patties in the hot oil until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each patty with some of the onion and a slice of American cheese.
Heat the olive oil in a large skillet over medium heat. Cook and stir the turkey bacon in the hot oil until almost crisp. Add the parsnips, onion, and chopped pecans. Cook and stir until the parsnips are almost tender, about 10 minutes. Stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more.
Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth. Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.
Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.
Puree tomatoes in a food processor. Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest, and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes. Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.
Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes. Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper. Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.
Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins. Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees F -175 degrees C (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer. Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C). Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes. Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm. Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear. Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet. Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries. To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture. Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb. Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften. Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips. Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade. Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight. Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate. Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil. Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter. Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate. Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.
Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot. While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Preheat oven to 350 degrees F (175 degrees C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray. Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated. Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Bring water and olive oil to a boil in a stockpot over high heat. Break pasta in half and add to water. Cook until pasta is al dente, 7 to 10 minutes. Cook bacon in a large skillet over medium heat until fat is rendered, 5 to 7 minutes; do not drain fat. Add mushrooms and scallions; toss to combine. Strain pasta; add to bacon mixture. Increase heat to high; toss until pasta is well-coated. Crack eggs into skillet; toss until eggs are cooked through, about 3 minutes. Add Mizithra cheese, mozzarella cheese, and salt; toss just until combined.
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Mix the onion, celery, carrot, peas, mushrooms, almonds, raisins and apple into the skillet. Slowly cook and stir over medium heat until tender. Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot.
Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.
Place chicken breasts in an electric pressure cooker (such as Instant Pot(R)). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top. Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes. Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.
Preheat an outdoor grill for high heat, and lightly oil grate. Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm. Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.
Whisk the cream of mushroom soup, soy sauce, parsley, black pepper, Italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker. Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker. Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine. Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
In a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.
Preheat oven to 250 degrees F (120 degrees C). Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish. Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.
Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade. Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl. Preheat oven to 400 degrees F (200 degrees C). Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity. Stir oil into the leftover marinade in the bowl. Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes. Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.
Preheat an oven to 500 degrees F (260 degrees C). Spray a baking sheet with cooking spray. Place cauliflower in a resealable plastic bag. Add olive oil, Cajun seasoning, and garlic salt to cauliflower; mix until evenly coated. Spread cauliflower in an even layer onto the baking sheet; season with salt. Cover cauliflower with aluminum foil. Roast in the preheated oven until cauliflower are slightly soft, 10 to 15 minutes. Remove foil and toss cauliflower with tongs. Continue roasting until cauliflower are browned and crispy, about 15 minutes.