HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an outdoor grill for medium heat. Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape. Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
Put ice in a cocktail shaker. Add gin, vermouth, and absinthe. Shake; strain into a chilled martini glass. Garnish with the lemon twist.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan. Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish. Melt margarine or butter in a small saucepan over low heat, cool. In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing. To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!
Heat olive oil in a skillet over medium-high heat; cook and stir sausage and garlic until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Melt butter in a large stock pot over medium heat; whisk in flour, salt, and black pepper until smooth. Gradually whisk in chicken broth and red wine. Stir in tomatoes and onion soup mix. Simmer until thickened and flavors have blended, 10 to 15 minutes. Stir in cooked sausage and basil. Continue to simmer for 45 minutes, stirring occasionally. Stir tortellini into soup; simmer until tortellini are tender, about 15 minutes. Add half-and-half, stirring until soup is hot, about 5 minutes more. Serve in large bowls and sprinkle with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a rimmed baking sheet. Mix ground chuck, egg, salt, pepper, and garlic powder together in a bowl. Shape into 6 mini meat loaves and place on prepared baking sheet. Heat oil in a skillet over medium high heat. Cook and stir onion until tender, 5 to 7 minutes. Add figs and heat through. Spread fig mixture over mini loaves. Top with crumbled cheese and fresh basil. Bake in preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions. Serve as a side to the meatloaf.
Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain. Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes. Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more. Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple. Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.
Preheat oven to 325 degrees F (165 degrees C). Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear. While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened. Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.
In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in preheated oven for 15 minutes. Chill before serving.
Pat chicken dry using paper towels. Cut chicken into 1- to 2-inch cubes and season with salt and pepper, if desired. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside. Add onions to pan and cook for 2 minutes. Add garlic and Italian herb seasoning. Stir in water and bouillon powder; bring to a boil. Add fettuccini and stir gently. Reduce heat to medium and cover pan with lid. Cook for 6 to 7 minutes, stirring once. Add chicken, broccoli and half and half, stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and broccoli is tender. Stir in Parmesan cheese until melted and sauce has thickened. Garnish with additional Parmesan cheese, if desired.
Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate. Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside. Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples. Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes. Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated. Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute. Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour. Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). 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 squash, cover, and steam until very tender, 15 to 20 minutes. Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use. Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside. Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.
Preheat oven to 300 degrees F (150 degrees C). Spritz a 11x17-inch baking pan with water; line with parchment paper. Grease parchment paper with cooking spray. Stir brownie mix, vegetable oil, egg, and water together in a large bowl. Spread into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely, at least 10 minutes. Make a shallow cut down the middle of the brownies using a knife or bench scraper. Make shallow cuts in each half to divide brownies into 4x3-inch rectangles. Cover with plastic wrap and place in the freezer. Line two 9x13-inch rimmed baking sheets with aluminum foil and parchment paper. Place chocolate ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread into one of the baking sheets. Clean out stand mixer bowl and dry. Add cherry chocolate ice cream. Blend on low speed until uniformly softened, 10 to 15 seconds. Spread in the second baking sheet. Cover both baking sheets with plastic wrap and freeze until firm, 8 hours to overnight. Slide 1 half of the brownies onto another baking sheet. Return 1 half to the freezer. Remove chocolate cherry ice cream from the freezer. Lift parchment paper with a spatula; slip your hand underneath and flip ice cream over the brownies. Peel off the parchment. Freeze for 2 hours. Remove chocolate ice cream and ice cream-covered brownies from the freezer. Lift parchment paper with a spatula to slip your hand underneath. Flip chocolate ice cream over cherry chocolate ice cream layer and peel off the parchment. Top with the brownie half. Freeze until firm, 5 hours to overnight. Remove baking sheet from the freezer. Cut through shallow cuts with a sharp knife or bench scraper to make 6 ice cream sandwiches. Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Place ice cream sandwiches in the freezer. Return baking sheet to the freezer for 1 hour. Repeat to make 6 more ice cream sandwiches. Freeze for 1 hour. Peel down bag as you eat, keeping the bag underneath to catch drips.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted. Pour mixture into a well-greased 9x13 inch pan, and let cool until firm. In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
Preheat oven to 450 degrees F (230 degrees C). Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well. Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes. Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.
Mix the vodka, hazelnut liqueur and coffee liqueur together in a large glass or cocktail shaker filled with ice. Shake until the outside of the container is frosty, about 20 seconds. Strain into a chilled martini glass.
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined. Divide chicken among serving plates; top with black bean mixture. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat. Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes. Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.
Melt white chocolate and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip strawberries in melted white chocolate mixture; set on waxed paper-lined baking sheet to dry. Melt semisweet chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into a pastry bag with a small tip or a plastic bag with a small corner cut off. Pipe eyes and and open mouth on the dried white chocolate dipped strawberries to make a 'face'.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled. In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.
Season chicken with thyme, kosher salt, and black pepper. Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil. Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces. Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid. Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Arrange potatoes in the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper. Spread onions over meat, and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt. Cover. Bake for 30 minutes. Remove cover, and continue baking for 1 hour.
Stir together coffee and liqueurs in a heatproof footed glass mug. Spoon whipped cream on top and dust with nutmeg.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool to room temperature. Stir quinoa, cucumber, onion, and pomegranate seeds together in a bowl. Stir lemon juice, olive oil, mint, salt, and pepper into quinoa; toss to coat.
Heat oven to warm (about 110 degrees F/45 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat. In the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. Pour in the water; mix until a stiff dough forms. Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in preheated oven for 15 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. With very sharp knife, cut shallow slash in tops of loaves. Lightly dust loaves with flour, cover with towel, and put back in oven. Let rise until at least doubled, about 45 minutes. Remove loaves from oven, keep covered, and preheat oven to 425 degrees F (220 degrees C). Return uncovered loaves to preheated oven. Bake until golden brown and loaves sound hollow when tapped on the top.
Preheat oven to 425 degrees F (220 degrees C). Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust. In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool. Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.
Fill a cocktail shaker with ice; add vodka, pear juice, and ginger liqueur. Cover shaker and shake; strain drink into a chilled martini glass and garnish with nutmeg.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled. Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Stir the shredded carrots, orange juice, and raisins together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan. Bake in preheated oven for 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish. Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled. Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat. Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil. Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes. Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.
Place pumpkin, water, rice milk, and millet in a slow cooker and stir well. Cook on Low until creamy, 4 to 5 hours. Stir butter and salt into cereal before serving.