HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes. Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary. Cook on Low for 8 to 10 hours.
Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Cook onions in reserved drippings for 15 minutes, or until onion is soft and caramel colored. Stir in molasses, salt and pepper. Place in a serving dish, and sprinkle with crumbled bacon.
Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer. Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.) When the bread is done baking, remove it from the pan and allow to cool on a wire rack.
Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour. Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges. Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes. Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.
Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties. Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat. Heat olive oil in a large skillet over medium-high heat. Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.
Preheat grill for medium heat. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes. Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes. Stir egg beaters into the mixture, and cook 10 minutes, or until firm.
Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.
In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers. Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly. Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts. To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using. To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.
Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour. Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce. Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw. Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
Preheat oven to 350 degrees F (175 degrees C). Place the pork tenderloin in a deep baking dish. Mix together the garlic, onion, parsley, mustard, wine, yogurt, olive oil, salt, pepper, red pepper flakes, oregano, basil, thyme, bouillon, and lemon juice in a bowl; pour over the pork. Cover the entire dish with aluminum foil. Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes. Remove the tenderloin from the dish and cover with aluminum foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve the sauce from the dish and serve on the side.
Preheat oven to 325 degrees F (165 degrees C). Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish. Bake in the preheated oven until soft, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky. Mix peas, pepper, and coriander into potatoes. Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal. Bake in the preheated oven until golden brown, about 15 minutes.
Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook and stir until onion starts to sizzle, 1 to 2 minutes. Add mussels and cook, covered, until mussels start to open, 2 to 3 minutes. Transfer mussels to a bowl. Let cool until easy to handle. Separate mussels from shells into a bowl, reserving the shells and juices. Keep mussels refrigerated while preparing the marinade. Pour the reserved accumulated juices back into the saucepan. Cook on medium-high heat until reduced to a glaze, 1 to 2 minutes. Press glaze through a mesh strainer into a bowl to remove any grit. Add lemon zest, jalapeno, lemon juice, and Champagne vinegar. Whisk in oil. Spoon dressing over the mussels. Press plastic wrap down on top and marinate in the refrigerator, 2 to 8 hours. Arrange shells on a paper towel-lined plate. Fill shells with the mussels and spoon the dressing evenly on top.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting. To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.
Cream together butter and sugar. Mix in egg yolks, and then the spices. Fold in the fruit and nuts. In another bowl, beat egg whites until firm. Fold into fruit and nut mixture. Divide into two pie shells. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Spread peanut butter onto the flour tortilla. Layer vanilla frosting onto the peanut butter; roll up tortilla to make a burrito.
Preheat oven to 375 degrees F (190 degrees C). Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish. Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon. Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Mix milk and chicken broth together in a bowl. Melt butter in a small saucepan over medium heat. Whisk in flour until a thick, creamy paste forms. Whisk in milk mixture until sauce is thick and smooth, about 5 minutes. Remove from heat and let cool. Whisk eggs in a large bowl. Add chicken; mix until coated with eggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce until thoroughly combined. Cover bowl with plastic wrap. Freeze chicken mixture until firm enough to form into balls, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Mix remaining 1 cup corn bread stuffing and Parmesan cheese together in a bowl. Scoop up a tablespoonful of chicken mixture; roll in corn bread-Parmesan mixture and form into a ball. Place on the greased baking dish. Repeat with chicken mixture. Bake in the preheated oven until golden and crisp, about 30 minutes.
Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes. Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Set oven to broil. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet. Place in a preheated oven until toasted, about 2 minutes.
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
Preheat oven to 350 degrees F (175degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the egg and vanilla. Combine the flour, rolled oats, baking soda and salt, stir into the creamed mixture. Then stir in the chocolate chips. Fold the cocoa powder in slightly, to create a marbled effect. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the baking sheet before removing to cool on wire racks. Store in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan. Bake in preheated oven for 20 minutes, or until golden brown. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.
Stir ketchup, brown sugar, molasses, lemon juice, Worcestershire sauce, hot sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a simmer over medium low heat. Cook the sauce at a simmer for about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top. Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.
Heat large skillet over high heat; spray with nonstick cooking spray. Saute pork with garlic until pork is browned. Add broccoli and carrots; saute until tender-crisp. Meanwhile, combine milk, margarine, pepper and Italian seasoning in small saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat and stir in mozzarella and Parmesan until blended. Stir cooked pasta, tomato and green onions into pork mixture. Toss with cheese sauce before serving.
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine. Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour. Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
In a small bowl mix the milk powder, peanut butter, honey and graham cracker crumbs until blended. Shape into 1 inch balls and roll in chopped nuts; chill.
Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well. Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer. Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese. Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.
Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute. Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.
Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl. Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl. Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture. Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray. Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.
Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size. In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking dish. Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool. While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots. Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving. When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.
In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.
Preheat oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl. Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg allowing it to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2-inches apart onto ungreased baking sheets. Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.
Remove stems from figs with scissors. Chop in food processor in batches. In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.
Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes. Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes. Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.