HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open. In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Place American cheese onto one slice of toasted bread. Microwave 15 to 20 seconds on High until cheese has melted. Place turkey onto melted cheese. Spread Russian dressing onto one side of the remaining slice of toasted bread. Place on top of turkey, dressing-side down to create a sandwich.
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F (220 degrees C). Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately. To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.
Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder. Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet. Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.
Place minced onion, parsley, coconut sugar, onion powder, turmeric, sea salt, celery salt, and black pepper in a pint-size mason jar. Cover jar and shake until combined.
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners. Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes. Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal. Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes. Ladle batter into prepared muffin cups to about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside. For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak. Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.
Mash avocado and hard-boiled eggs together in a bowl until evenly combined. Stir in lemon juice and lemon pepper. Season with salt.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, sift together flour, baking soda, and salt. In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan. Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl. Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
Place mango, corn syrup, and sauce in an electric blender. Blend until smooth.
Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan. Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside. Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside. Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce. Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg. Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
Dissolve yeast in warm water. Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place. Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray. Combine flour, baking soda, and salt in a bowl. Beat white sugar, brown sugar, butter, avocado, and vanilla extract together in a bowl using an electric mixer until creamy; beat in egg until smooth. Stir flour mixture, a few tablespoons at a time, into creamed mixture until dough is just mixed; stir in chocolate chips. Drop dough by the spoonful onto the baking sheets. Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly. Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting. To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter. Sift flour, baking powder, and salt together into a bowl. Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant. Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish. Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.
In a medium saucepan, combine salsa, lime juice, Worcestershire sauce, orange juice, vinegar, brown sugar, corn syrup, oregano, and oil. Simmer over low heat for 45 to 60 minutes. Remove sauce from heat, and add cilantro. Use sauce to baste chicken during the last 20 minutes of grilling, reserving about 1/2 cup of the sauce to baste the cooked pieces just before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips. Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Place the bowl of an ice cream maker in the freezer until completely chilled, at least 1 hour. Chill half-and-half in the freezer, shaking every 10 minutes, until chilled but not frozen, about 30 minutes. Pour chilled half-and-half and pudding mix into a bowl and mix well with a whisk. Place frozen bowl of ice cream maker into the ice cream maker; add the stirring component and lid. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process in the ice cream maker until desired consistency is reached, about 30 minutes.
Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
Preheat oven to 400 degrees F (200 degrees C). Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven; set aside to rest for 5 minutes. Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes. Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette; toss to combine. Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.
Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside. Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart. Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.
Mix sausage, zucchini, and red pepper flakes in a bowl. Form mixture into 10 patties. Cook patties in a skillet over medium heat until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread cream cheese over English muffins; arrange cooked patties and spinach on top.
Place the flour in a bowl, and set aside. Beat the eggs in another bowl. Mix together the crushed pretzels, Parmesan cheese, Italian seasoning, cayenne pepper, and paprika in a third bowl. Rinse the chicken breast halves, and pat them dry with paper towels. Gently press the chicken breasts into the flour to coat, and shake off the excess flour. Dip into the beaten egg, then press into the pretzel crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken breasts onto a plate while breading the rest; do not stack. Heat the oil in a skillet over medium heat, and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir. Garnish with slice of orange and lemon and a maraschino cherry.
Place chocolate chips, cream, and vanilla extract into a small saucepan. Stir over medium-low heat until the chocolate chips have melted. Stir in the Cointreau and set aside. Melt butter in a large skillet over medium-high heat. Add bananas, cut-side down, and cook until golden brown, 3 to 4 minutes. Turn bananas over, and continue cooking until golden brown on the other side, 3 to 4 minutes more. To serve, ladle some of the sauce onto the center of 6 plates. Place two banana halves onto each plate, and sprinkle with toasted almonds.
Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl. Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected. Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cut peaches into 16 crescent-shaped slices. Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan. Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top. Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen. Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl. Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top. Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan. Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness. Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.
Preheat oven to 350 degrees F or grill to 400 degrees F. Clean the mushrooms and rub with oil. Sprinkle with salt and pepper and place on a foil lined baking tray. Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender. While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions. Fold in the cheddar cheese and the peppers. When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes. Top with the scallions and serve hot.
Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes. Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan. Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.
Grease a 9x13 inch baking dish. In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color. Pour into prepared pan and cool.
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake.
Preheat oven to 350 degrees F (175 degrees C). If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken. Line a 9 inch pie plate with pastry. Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam. Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.