HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.) To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes. Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.
Blend cashews in a blender into a coarse powder; add almond milk, banana, honey, and cocoa and blend until smooth. Pour banana mixture into ice pop molds and freeze until solid, at least 3 hours to overnight.
Heat the oil in a skillet over medium heat; brown the garlic in the oil; season with salt and pepper. Add the green beans and toss to coat. Pour the white wine over the green beans; simmer until the wine reduces in volume by half, stirring occasionally, about 15 minutes. Serve hot.
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top. Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks. Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil. Bake covered for 1 hour, stirring once after 30 minutes.
Butter a slice of white bread. Spread peanut butter on the bread over the layer of butter. Sprinkle sugar over the top of the peanut butter layer. Place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. Top the wheat bread with a slice of white bread. Cut the layered slices into 9 pieces. Insert toothpicks into the pieces and serve.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil. Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed. Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes. Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners. Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth. Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form. Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color. Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon. Bake in the preheated oven until golden brown, 17 to 20 minutes.
In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. Beat for 2 minutes on high speed. Pour batter into greased and floured pans. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans. Remove from pans and cool completely on wire racks. Meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. Remove from heat. Add marshmallow creme and beat until stiff peaks form. To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Spread with 1/3 cup of the preserves. Top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. Top with fourth layer (DO NOT spread preserves on top of fourth layer). Frost sides and top with frosting. Swirl small dollops of preserves in frosting. Store in refrigerator.
Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.
Melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. Tilt mug to coat all sides with melted butter. Stir melted butter, milk, egg, cinnamon, sugar, and vanilla extract together in the mug. Press bread cubes into milk mixture. Microwave on High until set, about 90 seconds.
Mix milk and vinegar together in a small bowl. Let sit until milk curdles, about 5 minutes. Combine flour, shortening, and salt in a large bowl; mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in milk mixture until dough comes together. Roll dough on a floured work surface using a floured rolling pin.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature. Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
Arrange racks in top and bottom thirds of oven. Preheat to 400 degrees F. Line 2 large rimmed baking pans with foil. Peel and trim carrots and parsnips, leaving about an inch of the carrot tops, if desired; slice each in half lengthwise--or quarter lengthwise if larger than 1 1/2 inches in diameter. Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt, and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.) Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.
Combine apples, lemons, orange, and lime in a large bowl; add maraschino cherries and liquid from jar. Top with wine, pineapple juice, orange juice, apple juice, brandy, and triple sec. Refrigerate for at least 24 hours and up to 48 hours. Pour lemon-lime soda over fruit mixture.
In a blender, combine peach schnapps, rum, banana liqueur, coconut cream, orange juice and crushed ice. Blend until smooth. Pour into a glass and serve.
Preheat oven to 350 degrees F (175 degrees C). In a small shallow bowl, mix bread crumbs, paprika, salt, dried basil, dried oregano and pepper. Brush potato halves with melted butter, and roll in the bread crumb mixture to coat. Arrange potato halves in a medium baking dish. Bake 1 hour in the preheated oven, or until tender.
Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.
Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips. Bake in the preheated oven until cheese has melted, about 7 minutes. Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes. Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form. Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended. Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Beat butter, brown sugar, white sugar, baking soda, and salt together with an electric mixer in a large mixing bowl until creamy and smooth. Beat 1 egg into the butter mixture until completely blended. Add the remaining egg and vanilla together and beat until smooth. Beat as much of the flour into the butter mixture as you can with the mixer. Use a wooden spoon to stir any remaining flour into the batter. Mix diced apples, caramels, and cinnamon together in a separate bowl; fold into the batter. Refrigerate batter until chilled, at least 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared sheets. Bake in preheated oven until the tops are golden brown, about 8 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Mix Swiss cheese, mayonnaise, sour cream, and Italian-style salad dressing mix in a bowl until well blended. Spread cheese mixture onto one side of each bread slice. Sprinkle green bell pepper over the cheese mixture. Arrange bread onto a baking sheet. Bake bread slices in preheated oven until the cheese is bubbly and the bread toasted, 10 to 12 minutes.
Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain. Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray. Mix flour and baking soda together in a bowl. Beat butter, brown sugar, pudding mix, white sugar, and vanilla extract together in a large bowl with an electric mixer. Beat in eggs. Stir in flour mixture gradually. Fold chocolate chips and walnuts into the batter. Pour batter into the springform pan. Bake in the preheated oven until light golden brown on top, about 25 minutes. Cool before cutting, about 20 minutes.
Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix and pepper. Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through. Top each slice of bread with lettuce and burger patties. Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix. Toss well to coat evenly. Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes. Serve burgers and fries together with bottled Hidden Valley(R) Original Ranch(R) Dressing, for dipping.
Mix the peas, cauliflower, olives, and celery together in a large bowl. Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.
Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water. Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes. Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often. Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar. Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.
Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes. Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes. For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth. Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers. Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.
Melt butter or margarine over low heat. Remove from heat and mix with brown sugar and salt. Mix in oats and baking powder. Press onto a greased 9 x 13 inch cookie sheet. Bake at 400 degrees F (205 degrees C) until melted together and lightly brown, about 8 minutes. Watch carefully! Cut while hot.
In a large bowl, combine lychees, shrimp and apples. Stir in lemon juice and 1/4 cup reserved lychee juice. Let chill for 15 minutes. Remove from refrigerator and drain liquid. Combine drained liquid with mayonnaise and toss together with fruit. Chill for at least another hour and serve cold.
Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes. Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
Cut shallow slashes diagonally across the fat-side of each duck breast to create cross-hatch marks. Whisk 1 tablespoon olive oil, 1 tablespoon black pepper, coriander, 1 teaspoon kosher salt, paprika, dry mustard, and cayenne pepper together in a large bowl until a wet-rub consistency. Rub spice mixture onto all sides of duck breasts. Set duck into bowl, cover the bowl with plastic wrap, and refrigerate, 8 hours to overnight. Pat excess rub off of duck with paper towels. Season on all sides with kosher salt. Whisk 1/2 cup olive oil, sherry vinegar, Dijon mustard, salt, and black pepper together in a bowl until creamy and smooth. Toss cabbage and Russian dressing together in a separate bowl. Heat vegetable oil in a skillet over medium-high heat. Cook duck, skin-side down, in hot skillet until skin is crispy and caramelized, 5 to 6 minutes. Reduce heat to medium, flip ducks breasts, and cook until pink in the middle and meat springs back when touched, about 5 minutes more. Remove to a plate to rest. Pour rendered duck fat from the skillet through a strainer into a bowl. Heat 1 tablespoon reserved duck fat in a nonstick skillet over medium heat. Place bread in skillet and cook until lightly toasted, about 1 minute. Flip bread slices and cook until toasted on the other side, about 1 minute more. Sprinkle cheese on each piece of bread, flip slices, and cook until cheese is melted and crisped, about 30 seconds. Slice each duck breasts into 5 pieces. Place each piece of toast on a plate and top with sliced duck breasts. Drizzle Dijon mustard mixture over the top and serve with cabbage.
Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain. Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture. Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes. Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.
Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside. In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.
In a large skillet, heat the butter and saute the onions, carrots, and celery for 5 minutes. Add the water, wine, and salt and pepper to the skillet. Let the mixture simmer for 5 additional minutes. Wrap the salmon in cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (5 minutes per pound in case you bought a larger salmon steak). Remove salmon from the skillet carefully, unwrap and serve hot.