HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours. Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot. Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.
Preheat oven to 400 degrees F (200 degrees C). Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool. To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear. Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
Preheat oven to 300 degrees F (150 degrees C). Combine butter, honey, and vanilla extract in a bowl; beat with an electric mixer until creamy. Mix in flour 1/2 cup at a time. Stir walnuts into the dough. Form dough into 1-inch balls. Arrange on an ungreased baking sheet. Bake in the preheated oven until very light golden, 30 to 45 minutes. Cool briefly, about 5 minutes. Pour confectioner's sugar into a shallow bowl. Roll warm cookies in confectioners' sugar to coat.
Mix flour, salt, pepper, garlic powder, and seasoned salt together in a shallow bowl. Add beef and toss to coat. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter in the pot. Add beef in small batches and cook until browned, about 5 minutes. Transfer beef to a plate. Add onion to the pot and saute for 4 minutes. Add garlic and tomato paste and cook until melded together, about 30 seconds. Pour in broth and wine; bring to a simmer, about 5 minutes. Scrape cooked bits from the bottom of the pot. Add browned beef, potatoes, carrots, celery, and parsnips. Add thyme and adjust seasoning, if desired. Close and lock the lid. Choose Manual and high pressure; set the timer for 20 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer meat and vegetables to a serving plate. Select Saute function and simmer liquid in the pot until reduced by half, about 10 minutes. Serve alongside stewed meat and vegetables.
Mix shrimp paste, fish sauce, black soy sauce, and sugar together in a bowl. Add spareribs, stir to coat, and marinate for 20 minutes. Mix cornstarch, peanut oil, and water together in a separate bowl; stir into spareribs and marinate, 5 to 7 minutes more. Remove spareribs from marinade and discard marinade. 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 spareribs, cover, and steam until cooked through, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet. Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.
Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Preheat the oven to 350 degrees F (175 degrees C). Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet. Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.
Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside. Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan. Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Combine spinach, carrot, celery, tomato, apple, lime juice, ground flaxseed, ginger, seasoning blend, hot sauce, and Worcestershire sauce in a blender; add enough water to cover. Blend mixture until smooth.
Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes. Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid. Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes. Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more. Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture. Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat. Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling. Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Preheat oven to 350 degrees F (175 degrees C). Combine bread crumbs, 1 cup Parmesan cheese, parsley, garlic salt, and onion powder in a large resealable plastic bag. Seal and shake to mix. Beat eggs together in a shallow bowl. Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. Repeat with remaining 5 pork chops. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 1 minute. Add 3 pork chops; cook until browned, about 4 minutes per side. Transfer to a plate. Repeat with remaining 3 pork chops. Spread cornbread stuffing evenly in a glass baking dish. Place cooked pork chops on top. Sprinkle 2 tablespoons Parmesan cheese and mozzarella cheese on top. Cover loosely with aluminum foil. Bake in the preheated oven until pork chops are no longer pink in the center, 25 to 30 minutes. Remove aluminum foil and place baking dish under the broiler until cheese is browned, about 1 minute.
Preheat oven to 400 degrees F (200 degrees C). Whisk beer, brown sugar, and Dijon mustard together in a bowl. Place ham cut side up in a large roasting pan; pour beer mixture over ham. Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times. Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil. Continue to bake until ham is heated through, about 90 minutes more, basting frequently. Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.
Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan. In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
Whisk rum cream liqueur, milk, and chocolate pudding mix together in a bowl until thickened. Fold in whipped topping. Cover with plastic wrap and chill until set, 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate. Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage. Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top. Bake in the preheated oven for 60 minutes, or until the top is browned.
Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together. Preheat the oven to 425 degrees F (220 degrees C). Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer. Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes. Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.
Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes. Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs. Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.
Line a 9x13 inch pan with foil or parchment paper. In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking pans. Beat eggs, white sugar, and vegetable oil together until well blended. Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed. Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed. Divide batter evenly between the prepared baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks. Beat cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy. Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting. Spread cream cheese frosting over completely cooled cakes.
In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray. Place squash and potatoes on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Set aside. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes. Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes. Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape. Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Place 62 pretzels on the prepared baking sheet. Place 1 pumpkin spice-flavored candy on each pretzel. Place in preheated oven until candies are slightly softened, 4 to 5 minutes. Remove baking sheet from oven and immediately top each with another pretzel, lightly pressing down. Cool to room temperature on the baking sheet.
In a medium bowl, mix together the cream cheese, butter, and milk. Stir in coconut and cocoa powder, then gradually stir in the confectioners' sugar until the desired sweetness is reached.
Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes). Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.
Place shrimp in a bowl. Season with blackened seasoning. Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.
Stir together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan. In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur. Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.
Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.
Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.
Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper. Mix cream cheese and stevia together in a bowl using an electric mixer until creamy smooth. Mix in egg and vanilla extract until fully combined. Bring a saucepan of water to a simmer. Top saucepan with a heatproof bowl large enough to stay above the water. Combine butter, stevia, cocoa powder, and salt in the bowl. Cook and stir until melted and fully combined, 1 to 3 minutes. Remove from heat and cool until bowl is safe to handle. Whisk in 1 egg at a time, stirring vigorously, until mixture becomes pudding-like. Add almond flour and continue to whisk brownie mixture until blended. Pour 2/3 of the brownie mixture into the bottom of the prepared baking pan. Add cream cheese mixture. Top with dollops of remaining brownie mixture and use a knife to create a swirled design. Bake in the preheated oven until set but still slightly jiggly, about 25 minutes. Cool before serving.
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine all over and toss to coat. Cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours. Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper. Heat oil in a medium skillet over medium high heat. Add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink (20 to 30 minutes).
Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners. Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit. Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird. Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Preheat oven to 350 degrees F (175 degrees C). Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate. Bake in preheated oven until the crust is very lightly browned, about 12 minutes. Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended. Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese. Pour into the pie crust. Return to the oven, and bake 20 minutes. Turn the oven off, and leave the quiche in the oven until slightly firm, 20 to 30 minutes.
Soak frozen peas in a pot of hot water until heated through. Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.