HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.
Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.
Preheat a panini press to medium-high heat and lightly grease the surface with butter. Spread Dijon mustard on ciabatta rolls. Layer Brie cheese, cranberry sauce, and spinach leaves over bottom halves. Top with the other halves. Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden brown, about 5 minutes.
Combine ground beef, onions, and garlic in a large stockpot; cook and stir over medium heat until beef is browned and crumbly, about 10 minutes. Drain excess grease. Add celery and carrot to beef mixture; cook and stir until celery and carrot are slightly tender, about 5 minutes. Stir stewed tomatoes, tomato sauce, chili powder, Italian seasoning, and salt into beef mixture, breaking up tomatoes while stirring. Bring liquid to a boil, reduce heat to medium-low, cover stockpot, and simmer, stirring occasionally, until flavors blend, about 1 hour. Stir beans into chili and simmer, stirring occasionally, for 20 minutes.
In large heavy-bottomed skillet over medium-low heat, cook bacon until just crisp, turning as needed. Remove bacon from pan and drain on paper towels until cooled. Drain all but 2 tablespoons of bacon fat from pan. Increase heat to medium and cook onions for 8-10 minutes or until soft and translucent. Add preserves and sugar to pan and cook over medium heat until hot and sugar has dissolved, stirring occasionally. Add in vinegar, cloves, salt and pepper and cook for 8-10 minutes or until thickened and syrupy, stirring occasionally. Meanwhile finely chop bacon while jam is reducing. Add bacon and thyme to pan and stir to combine, cooking until desired consistency. Let jam cool and store in airtight jars for up to two weeks.
Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork. In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool. In another bowl, beat milk with pudding. Spread over the pineapple mixture. Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.
Cook hash browns according to package directions and set aside. Brown sausage patties according to package directions. Heat frying pan to medium heat. Butter one side of each piece of bread. Place two bread slices, buttered side down, in skillet. Top each slice with two slices Havarti or Gouda, sausage, hash browns and two slices Cheddar cheese. Top with remaining slice of bread, buttered side up. Cook for 3-4 minutes or until lightly browned. Before flipping, press sandwich down with spatula. Flip and cook for an additional 3-4 minutes or until golden brown and cheese is melted.
Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Top one slice of whole wheat bread with Cheddar cheese, onion, tomato, bell pepper, avocado, and spinach. Season with salt and pepper, and sprinkle with olive oil and vinegar. Top with dill pickle slices, olives, jalapeno pepper, and the second slice of bread.
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 rinse under cold running water until cool. Mix together: red peppers, olives, onion, garlic, mozzarella cheese, tomatoes and salami. Combine in large bowl, pasta and vegetable mixture. Pour in olive oil, balsamic vinegar and black pepper. Mix well together.
Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow roasting pan with foil and spray the foil with non stick cooking spray. Place ribs on foil and bake uncovered 45 minutes. While ribs are baking, heat chili sauce, plum sauce and soy sauce in a 1 quart saucepan to boiling; stirring constantly. Set aside. After ribs have cooked for 45 minutes brush them with 1/2 cup of the sauce and place back in oven and bake until tender; 45 to 60 minutes. While ribs are baking, brush them 2 or 3 times with the remaining sauce.
Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper. Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture. Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.
Whisk together the flours, baking powder, and spices. In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan. Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer to a rack to cool.
Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes. Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits. Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.
Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes. Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes. Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.
In a shaker with ice, combine key lime juice, Clamato(R), Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel. Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend. Enjoy responsibly!
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. Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top. Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. Mix strawberries and 3 tablespoons brown sugar together in a bowl. Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Preheat oven to 350 degrees F (180 degrees). Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract. Add flour, baking soda and salt and mix well. Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes. To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.
In the bowl of a food processor add the Traditional Basil Pesto and avocado; mix to combine; set aside. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Farfalle; stir gently. Cook pasta according to package directions; remove from heat and drain well, reserving 1/2 cup pasta cooking water. Return pasta to pot; stir in the baby greens and Traditional Basil Pesto mixture; add pasta water as needed to reach desired consistency. Serve topped with fresh basil leaves and Parmesan, if desired.
Bring the water to a boil in a saucepan over high heat. Reduce the heat to medium, and stir in the tea bags, peppercorn, cinnamon sticks, cardamom pods, and cloves. Let boil for 1 minute. Pour in the condensed milk, and bring back to a boil. Remove from the heat, strain into cups, and serve.
Heat jam in a saucepan over medium heat; add cranberries, cinnamon, and allspice. Reduce heat to medium-low; cook, stirring frequently, until cranberries begin to pop, 10 to 15 minutes. Remove from heat; stir in lemon zest. Refrigerate for at least 1 hour to allow to thicken before serving.
Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside. Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.
Using the back of a large spoon, cream 1/2 cup butter or margarine until it is light. Mix in the confectioners' sugar, then 1/4 tsp. vanilla. Now work in the flour. Knead the dough on an unfloured surface until it is smooth. Spray a shortbread pan (8 piece pan) very lightly with a non-stick spray. Put the ball of dough in the middle of the pan, and working from the inside out, firmly press the dough into the pan. Prick the entire surface with a fork, and bake in the pan at 325 degrees F (165 degrees C) for 30-35 minutes or until lightly browned. Let short bread cool in its pan for 10 minutes before you loosen the edges with a knife and flip the pan upside down onto a cutting board. If shortbread does not come out right away, tap one edge of the pan against the board. Do not cut!! Allow shortbread to cool. Cut strips of waxed paper and lay them over the edges of the shortbread pan, being sure to cover the rim completely. Return baked shortbread to pan. To Make the Toffee: Mix the 1 cup less 2 T. sugar, cream of tartar and cream in a small heavy saucepan. Bring to a boil over med-high heat, stiffing constantly, and cook for 2-3 minutes. Add the butter. Continue to cook and stir the candy until it turns a pale brown and reaches the soft crack stage. This is usually 285-290 degrees F (approx. 150 degrees C) on a candy thermometer. Another way to test it is to drop a small amount of molten candy into a cup of ice water. If it hardens to a crunchy blob, the candy is ready. Take the pan for the heat and let it cool. Stir in 1/2 t. vanilla. Now pour the toffee onto the shortbread. Use as much of the toffee as you like. Let the toffee cool until it is just warm to the touch. Turn the shortbread onto a cutting board and peel off the waxed paper strips. Using a serrated knife, slowly cut the shortbread into serving pieces. Turn the pieces toffee side up to cool completely. To Make Top Chocolate Layer: Melt the chocolate in a small pan over a tiny flame. Cool it slightly then spread a layer of chocolate on top of the toffee layer on the shortbread. Place the finished cookies chocolate side up on a plate and place in the refrigerator to finish hardening. Remove millionaires shortbread 1/2 hour before you plan to eat them. When you serve these fabulous cookies, turn the cookies over so that the chocolate side is down and the pretty side is up.
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. Place manicotti on a sheet of waxed paper or aluminum foil to cool. Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well. Preheat oven to 350 degrees (175 degrees C). When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture. In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking pan with cooking spray. Combine water and amaranth in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until water is absorbed, about 15 minutes. Mix peanut butter, applesauce, honey, and egg together in a bowl. Add cooked amaranth, garbanzo bean flour, oats, sunflower seeds, chia seeds, baking powder, and cinnamon and mix well; spread into prepared pan. Bake in the preheated oven until edges are golden brown, about 20 minutes. Cut into wedges and store in a container in the refrigerator.
In a medium bowl, stir together the tuna, peas, butter, salt and pepper. In a saucepan, stir together the flour and milk until smooth. Stir in the tuna mixture, and cook over medium-low heat until thickened, about 45 minutes, stirring occasionally. Pour over crackers or toast to serve.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.) Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper. Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste. Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.
Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well incorporated. Shape into walnut-sized balls. Place graham cracker crumbs in a shallow bowl; roll peanut butter balls in the crumbs to coat.
Mix yogurt and brown sugar together in a bowl to make dressing. Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top. Chill salad before serving, at least 30 minutes.
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour. Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Beat the eggs and mix in the salt, pepper and flour. Divide the dough into two halves. Roll out the halves to 1/4 inch thick. Let dry for at least 2 hours. Cut the noodles into 1/2 inch to 1 inch wide and as long as you want strips. Drop the noodles into the boiling stock of your choice and boil until soft.
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff. Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes. Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries. Bake for 10 minutes or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, stir together the bread and milk. Add the beef, pork, egg yolk, onion, salt, ground black pepper, dry mustard, sage, celery salt, garlic salt and Worcestershire sauce. Mix well and set aside. To make filling, in a medium bowl combine the egg white and water. Toss lightly with the bread pieces and Cheddar cheese. Pat 1/2 of the meat mixture into the prepared loaf pan. Cover with the cheese filling and top with the remaining meat mixture. Bake in the preheated oven for 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well. Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.
Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked). Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
Place green onion, sweet and dill pickles, garlic, olives, mayonnaise, Worcestershire, taco sauce and lemon juice into a food processor or blender and process briefly. Do not puree. Refrigerate before serving.
Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans. Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well. Pour into pans and bake for 30 minutes. Remove from oven and allow to cool.. Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.