HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter. Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes. Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.
Heat olive oil in a small saucepan over medium-low heat. Stir in flour, nutritional yeast, onion powder, and garlic powder with a fork to make a smooth paste. Cook and stir paste for 1 minute. Add 1 cup plus 2 tablespoons water and 1 cup plus 2 tablespoons almond milk gradually, stirring gravy continuously with the fork to prevent lumps. Season gravy with salt and pepper. Bring to a boil; reduce heat and simmer, stirring constantly, until thickened, 3 to 5 minutes.
Line an 8x8 inch dish with foil. In a medium bowl, beat cream cheese until smooth. Beat in salt and vanilla. Beat in confectioners' sugar, a little at a time, until smooth. Stir in melted chocolate. Fold in walnuts. Spread into prepared pan. Chill 1 hour, until firm. Cut into one inch squares.
Preheat oven to 350 degrees F (175 degrees C). Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks. Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat. Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired. Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese. Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning. Top with minced cilantro leaves.
Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes. Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes. Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.
Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan. Cut Hawaiian rolls in half. Arrange 24 bottom halves in the baking dish. Mix melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds together in a bowl. Brush 1/2 half the butter mixture over the bottom halves in the baking dish. Layer pulled pork, ham, Swiss cheese, and 2 pickle chips to each roll, in this order, and cover with tops of rolls. Brush remaining butter mixture over the tops. Cover with aluminum foil and refrigerate for 20 to 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake sliders in the preheated oven, covered, for 20 minutes. Remove foil and press down the tops of the sliders with a spatula to flatten. Bake until sliders are heated through and top is crispy, about 15 minutes more.
Rim 2 margarita glasses with salt if desired, and fill with ice. Pour the tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over over the top of the shaker so the top doesn't pop off from the carbonated soda, and shake vigorously. Pour into prepared margarita glasses, and serve.
Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further. Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside. Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold.
Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse. Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat. Chill in refrigerator before serving, about 1 hour.
Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast. Place roast in a large Dutch oven and fill half way with water; add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast. Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve on your favorite buns.
Separate the eggs. Chop the nuts fine. Cream together 1 cup softened butter and sugar. Add the yolks, and beat well. Add the flour, and mix well. Make small balls out of dough. Roll balls in egg white, and then in the nuts. Place balls on greased cookie sheets, and press center of cookie with thumb. Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie again, bake until lightly browned 4 to 6 minutes. Cool cookies on racks. To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or margarine together thoroughly. Slowly add confectioners' sugar, and mix until smooth and creamy. More water may be needed to make desired consistency.
Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well. Preheat oven to 350 degrees F (175 degrees C). In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well. In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.
Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper. Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy. Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart. Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool. Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shallots and prosciutto; cook until prosciutto begins to crisp, 3 to 4 minutes. Remove mixture to a plate and set aside. Add remaining butter to the skillet and add haricots verts. Saute for 1 to 2 minutes, then add water and cover. Let green beans steam until most of the water is absorbed, about 4 minutes. Season with salt. Remove green beans to a nice serving dish; top with the shallots and prosciutto.
Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Heat oven to 375 degrees F. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.
Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.
Bring water to boil in a saucepan. Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes. Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes, to avoid mixing layers. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.
Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan. Mix 3 cups flour, olive oil, ice water, and salt in a bowl until a dough forms. Place half of dough in the prepared pie pan, pressing down to form the bottom crust. Roll out the remaining dough in a circle wide enough to cover the pie pan. Melt margarine in a small saucepan over medium heat. Stir in 3/4 cup flour to form a thick paste. Season with garlic powder, cayenne pepper, salt, and black pepper. Add soy milk and stir until combined with the paste. Bring to a boil; remove from heat and stir in mixed vegetables. Pour vegetable mixture into the pie pan. Top with reserved pie crust. Bake in the preheated oven until pie crust is golden brown, 30 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Flake the tuna into a medium bowl. Mix in the mayonnaise, celery salt, onion powder, and garlic powder. Stir in celery, onion, and yellow bell pepper. Butter English muffin halves, place them on a baking sheet. Bake in the preheated oven until lightly browned, about 3 minutes. Spoon tuna mixture onto each muffin half and top each with a slice of cheese. Return to the oven and continue baking until the cheese has melted, about 8 minutes. Top each with a tomato slice before serving.
Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk. Simmer until curry thickens, about 20 minutes. Season with salt and pepper.
Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool. Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature. Preheat oven to 390 degrees F (199 degrees C). Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes. Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.
Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture. Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth. Mix potato mixture and egg mixture together in a large bowl with a spatula. Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
Lightly oil a 9-inch square baking dish with cooking spray. Dust generously with 1/2 cup confectioners' sugar. Bring 1/2 cup water to a boil in a small saucepan. Remove from heat and stir in agar agar; let soak until dissolved, 10 to 15 minutes. Beat egg whites in a stand mixer fitted with the whisk attachment until soft peaks form. Combine remaining 3/4 cup water, white sugar, and corn syrup in a small saucepan. Cook over medium-high heat until mixture registers 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat; stir agar agar mixture into the hot syrup. Turn stand mixer on to continue beating egg whites. Pour hot syrup in a thin stream down the side of the bowl, beating until egg whites are very stiff. Stir in vanilla extract. Spread marshmallow mixture evenly in the prepared pan. Dust with remaining 1/2 cup confectioner's sugar. Let stand until set, 8 hours to overnight. Dip a sharp knife in very hot water and wipe off; slice marshmallow mixture into 2-inch pieces.
Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside. While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir in the smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about 5 minutes. Toss with spaghetti, and serve with Parmesan cheese.
Mix the ground dried chilies, paprika, cayenne pepper, salt, black and red pepper blend, garlic powder, ground cumin, and ground nutmeg in a small bowl. Store in an airtight container.
Preheat oven to 300 degrees F (150 degrees C). In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. Brush sauce over chicken, coating completely. Cover with aluminum foil. Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.
Preheat oven to 325 degrees F (165 degrees C). Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Whisk peanut butter, pepper jelly, rice vinegar, soy sauce, fish sauce, sesame oil, garlic, red pepper flakes, and chili garlic sauce in a large bowl. Set aside. Whisk mashed potato flakes, vegetable oil, kosher salt, black pepper, and cayenne pepper in a large shallow bowl. Add chicken wings and toss to coat. Place coated chicken wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven, turn wings over using tongs, and return to oven. Bake for 20 minutes. Transfer chicken wings to the peanut pepper jelly mixture; toss to coat. Return chicken wings to baking sheet and bake in the oven for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
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. Return pasta to pot; stir in soup and milk. Cook and stir over medium heat until heated through. Add cheese; cook and stir just until cheese is melted. Serve hot.
Blend orange, carrots, grapes, ice cubes, water, and ginger in a blender until smooth.
Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes. Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture. Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture. Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.
Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil. Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl. Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms. Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each. Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Combine the applesauce, egg whites, chocolate syrup and sugar. Blend in the flours, cocoa and baking powder. Mix until the batter is smooth. Pour the batter into one 13x9 inch pan. Bake at 325 F (165 degrees C) for 20 to 25 minutes.