HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim crusts from bread, and flatten slightly with a rolling pin. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use. To serve, preheat oven to 400 degrees F (205 degrees C). Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Whisk flour, baking powder, and baking soda together in a bowl. Beat sugar and butter together in a bowl with an electric mixer until light and fluffy; add eggs and beat until creamy and smooth. Add oats, chocolate chips, and blueberry jam; beat until evenly distributed. Mix flour mixture into blueberry jam mixture until just combined. Drop spoonfuls of dough, 2-inches apart, on prepared baking sheet. Bake in the preheated oven until golden brown, about 10 minutes. Transfer to a wire rack to cool completely.
Whisk eggs and molasses together in a medium bowl until combined. Set aside. Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes. Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes. Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight. Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Mix 2 cups plain Greek yogurt with 1 package McCormick(R) Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.
Preheat oven to 350 degrees F (175 degrees C). Prepare potatoes according to package directions. Add sour cream and bacon bits; mix well. Place in a 9x13 inch baking dish and top with cheese; bake for 30 minutes or until cheese is melted.
Preheat oven to 400 degrees F (200 degrees C). Arrange pastry shells on a baking sheet. Bake in the preheated oven until golden brown, 8 to 10 minutes. Melt butter in a saucepan over medium heat. Add apples; cook and stir until slightly softened, 3 to 5 minutes. Add bacon; cook until sizzling, about 1 minute. Add chicken; cook and stir until no longer pink, 5 to 7 minutes. Divide filling over the 6 baked shells right out of the oven.
Line an 8x8-inch baking dish with plastic wrap. Combine peaches and lime juice in a blender. Puree until very smooth. Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes. Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat. Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight. Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 5 to 6 minutes or until al dente. Remove from heat, drain, and return to pot. Heat oil in a large skillet over medium heat, and saute garlic 2 to 3 minutes. Stir in chicken, and cook until no longer pink and juices run clear. Drain, and set aside. Bring 2 cups water to a boil in a small saucepan, and dissolve bouillon cubes. Place pot with pasta over low heat, and mix in chicken, water with dissolved bouillon cubes, and tomatoes. Cook and stir for about 5 minutes, until heated through. Sprinkle with Parmesan cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, cocoa and salt. Set aside. Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition. Add flour mixture alternately with milk. Add vanilla. In a separate bowl, beat egg whites until stiff. Fold into cake batter. Pour into a greased and floured tube pan. Sprinkle nuts on top. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour. Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon. Preheat oven to 350 degrees F (175 degrees C). Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top. Bake in the preheated oven until top is browned, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan. Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan. Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
Heat a skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Wipe out skillet. Pour milk into a small bowl. Place 1 egg roll wrapper on a plate; top with 1 tablespoon each cooked sausage, spaghetti sauce, and shredded mozzarella cheese. Brush edges of wrapper with a light coating of milk. Fold sides over filling as if wrapping a small burrito. Repeat with remaining wrappers, sausage, spaghetti sauce, and mozzarella cheese. Heat the same skillet over medium heat; lightly coat with vegetable oil. Place 3 to 4 pizza rolls in the hot skillet. Cook until the rolls are browned on the bottom, about 1 minute; flip and cook 1 minute more. Repeat with remaining rolls, adding more oil to the skillet as necessary.
In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer, and cover the pot; simmer until the turkey meat is starting to fall from the bones, about 30 minutes. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup. Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. Mix in the cubed cooked turkey meat, red potatoes, onion, carrots, and celery; cover the pot again, and simmer until the celery is tender, about 30 more minutes.
Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice. Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside. Preheat the oven broiler. Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese. Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat. Place the flour in a shallow dish. Season pork chops with salt and pepper, and press in the flour to lightly coat. Place chops in the skillet, and lightly brown on both sides. Drain on paper towels. In a large baking dish, mix the rice, consomme, and water. Arrange onion slices over the rice. Top with pork chops. Bake in the preheated oven 1 1/2 hours, or until rice is tender and pork is done.
Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet. Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper. Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese. Bake in the oven until cheese is melted, 3 to 5 minutes.
Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.
Season chicken cutlets with salt and pepper. Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce. Over high heat, brown the shallots. Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits. Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender. While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens. Mix in thyme, mustard, salt and pepper. Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.
In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla. In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well. Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet. Thinly slice the chilled dough and bake for 10 to 12 minutes.
Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender. Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened. Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 7 minutes. Drain bacon slices on paper towels; retain grease in the skillet. Heat olive oil in a large pot over medium heat. Add ground buffalo and vinegar. Cook and stir until browned, 5 to 7 minutes. Add the bacon. Put onions in the skillet with the reserved bacon grease. Cook patiently over medium-low heat until deeply browned, 20 to 30 minutes. Stir crushed tomatoes, diced tomatoes, and garlic cloves into the pot with the buffalo and bacon. Add the browned onions, pinto beans, red pepper flakes, salt, sage, fennel seeds, and cumin. Stir regularly over low heat until flavors have combined, about 1 hour.
In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Preheat oven to 350 degrees F (175 degrees C). Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet. Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly. While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist. Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes. Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mash garbanzo beans, whole-wheat flour, garlic, wheat germ, onion, soy sauce, and salt together in a bowl until well combined. Shape garbanzo bean mixture into 12 one-inch balls and place on prepared baking sheet. Bake in the preheated oven until lightly browned, about 15 minutes; flip and bake for an additional 5 minutes. Mix sour cream and salsa together in a bowl for the dip.
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling. 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. Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Mash cream cheese, mayonnaise, and ranch dressing mix together in a bowl with a fork until smooth; chill for at least 1 hour to blend flavors. About 10 minutes before serving, remove cream cheese mixture from refrigerator and let stand to soften. Spread about 1 tablespoon of the cream cheese mixture evenly onto each slice of cocktail rye bread, top each with a cucumber slice, and sprinkle with dill.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil. Bake for about 45 minutes in the preheated oven, or until beef patties are well done.
Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut limes in half widthwise. Cut 1 half into 3 wheels. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.
Combine 1/4 cup milk and cornstarch in small bowl, mixing until cornstarch is thoroughly dissolved. Combine applesauce, remaining 3/4 cup milk, chocolate chips and sugar in heavy saucepan over medium heat. Stir until chocolate is melted and mixture is smooth and simmering. Stir in cornstarch mixture. Cook, stirring constantly, 1-2 minutes. Remove from heat and cool. Cover and chill until ready to serve.
Mix peaches with lemon juice; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 tablespoons bacon grease in skillet. In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper. Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.
Cook sausage, onions and peppers in medium nonstick skillet on medium heat 4 to 5 min. or until sausage is done and vegetables are crisp-tender. Remove from skillet. Add eggs to skillet; cook and stir 2 min. or until set. Return sausage mixture to skillet; stir. Top with cheese. Spoon onto tortillas; fold in opposite sides of each tortilla, then roll up burrito-style.
Place bratwurst sausages, green beans, cream of mushroom soup, bell pepper, onion, red potatoes, Cheddar cheese, and water in a slow cooker. Season with salt and black pepper. Cook on High until potatoes are tender, about 3 hours.
For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla. Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the carrots, cream cheese, Cheddar cheese, butter, 1/2 cup French fried onions, and garlic salt. Scoop into a 2 quart casserole dish. Top with remaining French fried onions and dried parsley. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Preheat oven to 350 degrees F (180 degrees C). Cream sugar and shortening together. Add eggs and dry ingredients. Add the milk last. No need to chill this dough, simply roll out to 1/4 inch thickness, cut out and bake 10-12 minutes.
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Place 10 - 8 ounce glasses in the freezer overnight. Into each frosted glass, Place 2 scoops sherbet. Fill glasses with lemon-lime soda.
Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque. Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives. Cover, and cook on High for 4 hours, or Low for 7 hours.
Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes. Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes. Serve tagine with lemon wedges and cilantro.
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper. Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick. Whisk tamari, maple syrup, Worcestershire sauce, paprika, black pepper, liquid smoke, garlic powder, and cayenne pepper together in a large mixing bowl. Slowly drizzle in olive oil while whisking continuously. Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine. Bake in preheated oven about 35 minutes. Remove from oven and brush lightly with reserved brine. Bake another 15 minutes and turn slices over. Continue to bake until slices are browned and crisp, 15 to 20 more minutes. Thinner slices will be done before thicker ones, so check them occasionally and remove slices that crisp up first.