HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl. Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
Pour the margarita mix into a large resealable plastic bag. Add the chicken breasts, and press out as much of the air as possible before sealing. Marinate 4 to 8 hours in the refrigerator. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Remove chicken from marinade, and discard the marinade. Grill chicken 8 minutes per side, or until juices run clear.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish. Mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly. Spread apples over cinnamon roll crust. Mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture. Bake in the preheated oven until apples are tender, 40 to 50 minutes. Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.
In a large bowl, stir together the sour cream, mayonnaise, relish, shallot, and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest, and black pepper; mix until well blended. Stir in crabmeat until evenly coated. Cover and refrigerate for at least an hour before serving to blend flavors.
Mix salmon, tuna, bread crumbs, yogurt, egg, ketchup, onion, and dill together in a bowl. Form mixture into 6 patties. Spray a skillet with cooking spray and heat over medium-high heat. Cook fish cakes in hot skillet, turning once, until cooked through and lightly browned on each side, 5 to 10 minutes.
Combine warm water and yeast. Let sit until mixture starts to foam, about 5 minutes. Mix tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside. Mix flour, salt, pepper, and nutmeg together in a separate large mixing bowl. Make a well in the center and add tomato mixture, eggs, butter, yeast. Mix until mixture pulls from the sides. Dough will be sticky with a soft texture. Lightly flour a work surface. Knead dough until smooth and elastic, adding more floor as needed to keep it from sticking to the work surface, about 10 minutes. Oil bottom and sides of a clean bowl. Place dough in bowl and cover with clean cloth or towel 2 hours. Punch down and let rest 10 minutes. Lightly oil a baking sheet. Shape dough into round loaf and place on sheet. Cover until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake bread in preheated oven until crust is golden brown, about 1 hour 15 minutes. Cool on a rack to room temperature.
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate. Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces. Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.
Whisk Mojo Sauce ingredients in small bowl. Set aside. Cut beef steak into 1-1/4 inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve kabobs drizzled with sauce.
Using an electric mixer, whip shortening in a medium bowl with confectioners' sugar and white sugar until creamy, 5 to 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets. Bake 10 to 12 minutes, or until lightly browned.
Bring a large pot of water to a boil, add salt. Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes. Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.
Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning. Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips. Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours. Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style. Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Preheat oven to 350 degrees F (175 degrees C). Place Diamond Crystal(R) Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended. Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl. Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place. Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.* Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow roast to sit for 10 minutes prior to serving.
Prepare frozen vegetables according to package instructions and set aside. Scramble the eggs in a medium skillet and chop into small bits; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving skillet with bacon grease. Place the rice in the skillet of bacon grease and saute for 2 to 3 minutes, until coated. Mix in soy sauce, mixed vegetables, carrots and peas. Cook for 20 minutes before stirring the bacon and eggs into the rice; cook for another 10 minutes, stirring, and serve.
Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour. Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely. Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.
Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans. Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, baking soda and salt. In a separate bowl, cream together shortening, butter or margarine, sugar, eggs, cherry juice and vanilla. Stir in flour mixture and mix well. Blend in oatmeal, chopped cherries and chopped nuts. Mix well. Roll into balls the size of walnuts and slightly mash down. Bake to a golden brown, 8 - 10 minutes.
In a mixing bowl, cream together the 1/2 cup butter or margarine, 1 cup peanut butter, and sugar. Beat in the eggs. Stir in the water and vanilla. In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in peanut butter mixture. Pour batter into a greased and floured 10 x 15 inch jelly roll pan Bake for 30 minutes at 350 degrees F (175 degrees C). Cool. To Make Frosting: Cream together 1/4 cup butter or margarine and 3/4 cup peanut butter. Beat in confectioners' sugar. Milk may be added to thin the icing, if needed. Frost the cake. Cut into strips to serve.
In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. Drain. In a large saucepan, cook the macaroni and cheese according to package directions. Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. Reduce heat and simmer 15 minutes, or until heated through.
Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp. Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out. Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom. Bake in preheated oven until heated through and golden on top, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes. Divide spaghetti into 4 bowls. Ladle soup over spaghetti.
Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning. Turn on a multi-functional pressure cooker (such as Fagor(R)) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate. Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes. Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate. Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth. Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.
Preheat oven to 350 degrees F (175 degrees C). Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil. Bake in the preheated oven for 1 hour.
In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.
Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled.
Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined. Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.
Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside. Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
In a glass or ceramic bowl, stir together the bourbon, pineapple juice concentrate, soy sauce, cider vinegar, water, garlic, ginger, and hot pepper sauce. Add desired meat to dish and turn to coat. Marinate in the refrigerator before grilling as desired. Discard marinade after using.
Mix together the cranberries, whipped topping, and cream cheese in a bowl. Spread the mixture into the bottom of the prepared pie crust. Cover the pie with plastic wrap. Freeze at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix sausage, bread crumbs, onion, paprika, and garlic powder together in a bowl. Tear bread slices into pieces and place in a bowl; add 2 tablespoon warm water to moisten. Add to sausage mixture; stir until well combined. Unfold puff pastry sheet; roll out to to a 12x16-inch rectangle. Cut the sheet lengthwise into 3 equal sections. Mix egg yolk with 1 tablespoon water and glaze the edges of the pastry. Divide sausage mixture into 3 equal portions. Spread 1 portion down the middle of each pastry strip. Roll pastry edges up and pinch together, forming 3 long pastry-covered sausages. Turn rolls over and glaze with egg mixture. Slice each roll into 1 1/4-inch pieces; arrange on the prepared baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside. Melt butter and heat oil in a large skillet over medium heat. Place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat, and set aside. Increase skillet heat to high, and pour in the orange juice. Cook until reduced by about 1/2. Stir in the orange zest, capers, and parsley. Return chicken to the skillet, and coat with the orange juice mixture to serve.
Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli. Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag. Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in. Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag. Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices. Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes. Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling. Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.
Heat 1 tablespoon avocado oil in a wok or skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer eggs to a plate. Pour remaining 1 tablespoon avocado oil into wok; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to wok and add green onions; cook and stir until eggs are fully cooked, about 30 more seconds.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.
Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.