HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes. Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions. Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.
Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix). Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.
Heat oil in a Dutch oven or a large heavy pot over medium-high heat; saute onion until browned, 5 to 7 minutes. Add chicken and cook until browned, 2 to 3 minutes per side. Mix water, tomato paste, paprika, cinnamon, turmeric, salt, pepper and saffron together in a bowl; pour over chicken. Add more water if chicken isn't completely covered in liquid. Cover Dutch oven and cook over medium-low heat until chicken falls off the bone, about 1 1/2 hours. Carefully transfer chicken to a glass serving dish. If sauce is not the consistency of gravy, add 1 to 2 tablespoons tomato paste and simmer over medium-low until it reduces to a thick gravy, about 5 minutes. Pour sauce over chicken.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside. Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar. 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 a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Ina a bowl stir together the flour, baking soda and salt. In a large bowl beat the margarine and the sugar until light and fluffy. Mix in the eggs and vanilla and beat well. Stir in the flour mixture and mix thoroughly. Stir in the cereal. Drop dough by rounded teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned. Let cookies cool on a wire rack.
Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray. In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar. Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.
Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes. Stir vinegar and cumin through the carrot mixture. Remove the pan from heat and set aside to allow salad to cool to room temperature. Garnish with cilantro to serve.
Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink. Stir the somen noodles into the simmering chicken to serve.
Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight. Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, spinach, cheese, red onion and olives. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan. In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan. Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil. Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash. Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes. Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties. Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
Preheat oven to 400 degrees F (205 degrees C). Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more. Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.
Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot(R)). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings. While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes. Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.
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 and place in a serving bowl. Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.
Preheat oven to 500 degrees F (260 degrees C). Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven. Turn oven off. Leave peanuts in oven for 1 hour without opening door. Serve warm or at room temperature.
Heat olive oil in a large pot over medium-high heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add cauliflower and potato. Combine water and tomato paste in a jar and pour into the pot. Cook on medium-low heat until cauliflower and potato are soft, about 15 minutes. Stir chickpeas into the pot. Season with mint, salt, and pepper and heat until hot, 2 to 3 minutes.
Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated. Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth. Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Combine the ice cream, green tea, sugar, food coloring, and ice cubes in a blender. Blend on high until smooth.
Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish. Spread macadamia nuts, pistachios, walnuts, and almonds in a single layer on a baking sheet, and bake 5 to 10 minutes, stirring often, until lightly toasted. Place sausage in a large skillet over medium heat, and cook until evenly brown. Set aside, and drain skillet. Melt butter in the skillet, and cook the onion, celery, carrots, and garlic until tender. In a large bowl, toss together the dry bread stuffing mix, roasted nuts, sausage, onion, celery, carrots, and garlic. Season with sage, salt, and pepper. Mix in 3 cups chicken stock. Gradually add remaining chicken stock as needed to make the mixture evenly moist. Transfer to the prepared baking dish. (Or use to stuff the turkey just before roasting.) Bake stuffing 25 minutes in the preheated oven, until crisp and golden brown.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Blend prunes and water together in a blender until smooth. Beat prune puree, butter, and honey together in a bowl until smooth; beat in eggs and vanilla extract. Slowly beat cocoa powder, baking soda, and salt into prune mixture; add flour and mix until dough comes together. Divide dough into 24 portions; form 1 dough portion into a ball around 1 caramel. Repeat with remaining dough and caramels. Place finished balls 2-inches apart on prepared baking sheets. Sprinkle coconut over dough balls. Bake in the preheated oven until golden and set, about 10 minutes.
Crack cardamom pods open to remove seeds. Discard husks. Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.
In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Combine chicken wings, sake, garlic, sesame oil, ginger, dashi, and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, at least 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place cornstarch in a shallow bowl. Dip marinated chicken wings in cornstarch and coat both sides. Fry chicken wings until crispy brown and crunchy on the outside and no longer pink at the bone, 10 to 15 minutes per batch. Drain on paper towels and sprinkle with salt and black pepper before serving.
Place white whole wheat flour, water, agave syrup, oil, flax seeds, vital wheat gluten, yeast, and salt in a bread machine in the order recommended by the manufacturer. Run "dough" cycle. Add cranberries, hazelnuts, almonds, and pistachios during the second kneading cycle. Grease an 8x4-inch loaf pan. Remove dough from the machine. Punch down gently and form into a loaf. Place in the pan. Cover and let rise until almost doubled, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until top of the loaf is golden brown, about 40 minutes.
Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash. Add 1 cup of water into an electric pressure cooker (such as Instant Pot(R)) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.
Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon.
In a mixing bowl, cream sugar, butter and vanilla until light colored. Beat in eggs. In a large bowl, sift together flour and baking powder. In a separate small bowl, dissolve the baking soda in the buttermilk. Stir the egg mixture and buttermilk mixture into the dry incrementally. The dough should be stiff. Refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Roll dough out on a lightly floured surface to 1/4 inch thick. Cut with cookie cutters and arrange on cookie sheets. Bake in a preheated 350 degrees F (175 degrees C) oven for 8 to 10 minutes.
Place pears in a food processor or blender; puree until smooth. Measure 3 cups pureed pears into a saucepan. Add sugar. Cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon. Cook, stirring frequently, until thick, about 15 minutes more. Immerse a 1-pint jar in simmering water for 5 minutes. Wash lid and ring in warm soapy water. Fill hot jar with pear mixture. Seal and store in the refrigerator.
Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes. Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil. Boil mixture until it thickens slightly; season with salt and pepper to taste.
Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet. In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed. Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside. Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.
Blend kale, yogurt, and peanuts together in a blender until smooth. Add milk, banana, strawberries, and maple syrup and blend until desired consistency is reached.
Preheat oven to 350 degrees F (175 degrees C). Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk. Chill dough until easy to handle. On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 350 degrees F (175 degree C) for 10 to 12 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease. Place potatoes in a slow cooker (such as Crock Pot(R)). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours. Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture. Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours. Whisk cream, bread crumbs, and eggs together in a bowl. Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat. Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined. Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan. Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil. Preheat oven to 350 degrees F (175 degrees C). Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours. Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food. Refrigerate at least 8 hours to chill and compress the pate. To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear. Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.
Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally. Preheat grill for medium-high heat. Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.
In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.