HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes. Meanwhile, 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 angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan. Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish. Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.
Preheat the air fryer to 390 degrees F (200 degrees C) for 15 minutes. Place Brussels sprouts, olive oil, garlic powder, salt, and pepper in a bowl and mix well. Spread evenly in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through the cycle.
Prepare a grill for high heat. Season the salmon fillets with salt and pepper and drizzle with olive oil. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside. Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.
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. Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes. Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there's nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don't want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale. Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.
Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside. Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack. Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside. Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats. Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well. Cover and chill for 1 to 2 hours. Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.
Combine 2% milk, skim milk, white chocolate, and cardamom pods in a saucepan over medium heat. Cook, stirring frequently, until chocolate is melted and well combined, about 5 minutes. Remove saucepan from heat before hot chocolate comes to a boil. Stir in rosewater. Strain out cardamom pods.
Combine the olive oil and garlic in a small bowl. Set aside. 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 bow tie pasta 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. Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl. Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours. Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta. Preheat an oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. Place the quail into a large roasting pan in a single layer; set aside. Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume. Pour the sauce over the quail. Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot. Pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.
Preheat oven to 325 degrees F (165 degrees C). Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.
Preheat oven to 425 degrees F (220 degrees C). Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour. Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon. Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes. Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese. Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
In a medium bowl, stir together the egg, milk, and oil. Add flour, baking powder and salt, mix until smooth. Pour 1/4 cup of batter for each pancake on hot, oiled griddle. Turn when golden brown. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix ground beef, eggs, onion, barbeque sauce, green bell pepper, diced tomatoes with green chile peppers, Salsa Verde flavored tortilla chips and Worcestershire sauce. Shape into a loaf and place in an 11x7 inch baking pan. Bake in the preheated oven 75 to 90 minutes, or until center of the loaf is no longer pink.
Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl. Cover bowl with plastic wrap and refrigerate for 30 minutes.
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger. Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Combine the flour, almonds, baking soda, spices and salt. In a large bowl, cream the shortening and sugar. Beat in the egg, beat in the corn syrup. Gradually blend in the dry ingredients. Cover and chill for 8 hours. Preheat the oven to 350 degrees F (180 degrees C). On a floured surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until lightly colored. Transfer to wire racks to cool.
Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it. Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely. Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy. Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell. Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.
Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes. Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process. Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.
Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender. Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through. Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.
Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
In a large skillet over medium heat, fry bacon pieces until browned. Crumble the ground beef into the skillet with the bacon, and stir in the green pepper and onion. Continue to cook until the beef is no longer pink. Drain off any excess grease. Stir in the chili seasoning mix until the meat is coated. Add the tomatoes and beans to the skillet, mix well, and simmer for 15 to 20 minutes. (I always put my biscuits in just then, and they finish together.)
Beat cream with an electric mixer in a large bowl until stiff peaks form. Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.
Line a 9x5-inch loaf pan with parchment paper. Combine water and yeast in a bowl; stir until yeast is dissolved. Stir in vinegar, salt, and honey. Combine all-purpose flour, rye flour, walnuts, 1/3 cup sunflower seeds, and 1/3 cup pumpkin seeds in a large bowl. Stir in water mixture with a wooden spoon until dough is sticky and soft. Transfer dough to the prepared loaf pan. Sprinkle 1 tablespoon pumpkin seeds and 1 tablespoon sunflower seeds on top. Place loaf pan in the cold oven. Heat oven to 400 degrees F (200 degrees C). Bake until top is golden brown, about 1 hour.
In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour. Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.
Grease a baking sheet. Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl. Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley. Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake crab cakes in the oven until golden brown, 15 to 20 minutes.
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside. In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
Stir the sausage slices, chili sauce, red currant jelly, red pepper flakes, and water together in a slow cooker, cover, and set the cooker to Low. Cook at least 4 hours, stirring once every hour.
In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain. Stir in onion, celery and garlic. Cook and stir until tender. Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally. Serve with cheese, sour cream and onion.
Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl. Puree red peppers, pepperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.
In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside. Meanwhile, in a large pot, heat remaining olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes. After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns. On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.
Place chicken breast halves into a 2 quart or slightly larger pot. Pour in ketchup and cola. Simmer over medium heat until the sauce is thick and sticky, about 2 hours. Eat chicken plain, or shred and serve on buns.