HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside. In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.
Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray. Arrange tomato slices in a single layer on the prepared baking sheet. Drizzle each slice lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, monosodium glutamate (if using), and oregano. Sprinkle Parmesan cheese over the top. Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter. Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Heat vegetable oil in a skillet over medium heat; add cumin seeds, bay leaves, and red chile pepper. Cook until cumin seeds begin to sputter, 1 to 2 minutes, stirring constantly. Cook and stir tomatoes and ginger piece into cumin mixture until all the water cooks out of tomatoes, about 5 minutes. Stir jaggery and dates into tomato mixture; cook until jaggery dissolves and the mixture thickens, about 5 more minutes. Add black salt. Remove ginger piece and bay leaves from chutney before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan. Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil. Cut top 1/3 off garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet. Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining olive oil. Increase oven temperature to 400 degrees F (200 degrees C). Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes. Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside. Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes. Toss green beans, roasted garlic and reserved olive oil, toasted almonds, and 1 tablespoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper. Transfer to a shallow baking dish and top with blue cheese.7 Bake until cheese is melted and beans are fully tender, about 15 minutes.
In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear. Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain. When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.
Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can. Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets. Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top. Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats. Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven. Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.) Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard. Increase the heat to medium-high. Whisk in Swanson(R) Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes. Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano. Spoon the herb sauce over steaks; serve immediately.
Heat the olive oil in a skillet over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the skillet and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef broth over the asparagus mixture. Cover the skillet and cook until the asparagus is bright in color and slightly crunchy, 7 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish. In a large bowl, combine the spinach, feta cheese, cottage cheese, onion, poultry seasoning, dill, pepper and salt. Mix well and pour into prepared dish. Mix together the breadcrumbs and butter. Sprinkle over spinach mixture and bake at 350 degrees F (175 degrees C) for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms. Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top. Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat. Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups. Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes. Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.
Preheat oven to 350 degrees F (175 degrees C). Wash shrimp and drain well. Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder. Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink. Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!
Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain. Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl. Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.
Place bananas, raspberries, pecans, coconut oil, flax meal, and date in a blender; add water. Blend until smooth.
Pulse pecans in a food processor until very finely ground. Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.
Preheat oven to 350 degrees F (175 degrees C). Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins. Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes. Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese. Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.
In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well. Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand overnight. Cookies will rise and spread. Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
Mix chili powder, cumin, onion powder, paprika, garlic powder, salt, onion powder, oregano, brown sugar, cayenne pepper, mustard powder, coriander, black pepper, cinnamon, and bay leaves in a bowl. Store seasoning mix in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well. Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned. In a small bowl mix mushroom soup and milk together. Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet. Toast in preheated oven until golden brown, 5 to 10 minutes. Rub garlic halves on warm bread.
Preheat slow cooker on Low. Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker. Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover. Cook on Low until meat is cooked through, about 5 hours.
Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms. Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute. Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat. Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.
Melt butter in a saucepan over medium heat. Stir maple sugar, ginger, cinnamon, and nutmeg into the melted butter. Add peaches and stir to coat. Cook the peaches at a simmer until soft and the juices begin to thicken, about 20 minutes. Gently fold blackberries into the peach mixture; cook until the berries soften, about 5 minutes more.
In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally. Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool. Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts. Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Toss spaghetti with some of the Parmesan cheese and butter in a large bowl. Layer about 1/3 of the spaghetti in the bottom of a 9x13-inch baking dish. Top with layers of sour cream and spaghetti sauce. Repeat layering until ingredients are all included. Top with mozzarella cheese and remaining Parmesan cheese and butter. Bake in preheated oven until top is bubbling and browning on the edges, about 30 minutes.
Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize. Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside. Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes. Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks. Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture. Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter. Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside. Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips. Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.
Melt butter in a small skillet over medium-high heat; add mushrooms and saute until tender, 5 to 7 minutes. Remove from heat to cool. Preheat a panini press according to manufacturer's instructions. Spread an even layer of tomato sauce onto the cut sides of each ciabatta roll. Sprinkle equal amounts of garlic and oregano onto each roll. Place 2 salami slices side by side onto each roll; top each with 2 slices ham. Divide red onion, mushrooms, red pepper, olives, and basil between the 4 sandwiches and spread evenly atop the meats. Finish by topping with provolone cheese and sandwiching roll halves around the fillings. Cook sandwiches on preheated panini press until there are dark brown grill marks on the bread, the cheese is melted, and the center is warm, about 5 minutes.
Mash banana in a 2-cup microwave-safe bowl. Stir in water, oats, cherries, pumpkin seeds, cinnamon, and salt. Microwave oat mixture until chewy and soft, about 1 minute 30 seconds. Let stand for 1 to 2 minutes before serving.
In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours. Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets. Stir together baking mix and cream; blend for 30 seconds. Turn dough out onto a lightly flour surface and knead 10 times. Roll dough into a 5x10 inch rectangle. Cut dough into 1/2 inch wide strips. Place strips on prepared baking sheets. Brush strips with melted butter and sprinkle with sesame seeds. Bake in preheated oven for 15 minutes, until golden.
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. Crumble the bacon into a large mixing bowl. Stir in mayonnaise, corn syrup, apple cider, black pepper, and onion. Stir until ingredients are well combined. Cover and refrigerate for 6 hours.
Butter a 10x15 pan. Set aside. Place white chocolate in a medium-sized microwave-safe bowl. Microwave on High until melted, stirring frequently. Stir in peanut butter. Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-sized pieces.
Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar. Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator. Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour. Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour. Spread remaining tomato mixture over the top and chill until set, about 1 hour more.
Flatten each piece of white bread using a rolling pin. Whisk 1/4 cup butter, sugar, and cinnamon together in a bowl. Whisk eggs, milk, and nutmeg together in a separate bowl. Spread cinnamon butter mixture onto 1 side of each piece bread. Roll bread around the cinnamon butter. Dip rolled bread into the egg mixture. Melt 2 tablespoons butter in a skillet over medium heat; cook the dipped bread rolls until golden, about 2 minutes per side.