HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.
Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well. Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels. Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes. Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Mix together vinegar, oil, sugar, and garlic powder. Add onion. Mix beans and bean sprouts into the vinegar and oil mixture. Cover and marinate overnight before serving.
Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.
Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour. Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels. Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add jackfruit; saute until heated through, 2 to 3 minutes. Add salsa and taco seasoning; cook and stir until flavors combine, about 2 minutes more.
Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour. Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.
Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper. Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.
Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes. Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.
Heat one side of a gas grill to 300 degrees F (150 degrees C). Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill. Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more. Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes. Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.
Stir cream cheese, marshmallow creme, orange juice concentrate, and nutmeg together in a bowl until completely combined.
Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking pan. Place in the preheating oven to melt, about 2 minutes. Stir gingersnaps into the melted butter. Pat mixture down to form crust. Sprinkle orange peel, white chocolate chips, cranberries, and almonds evenly over the crust. Drizzle condensed milk evenly on top. Bake in the preheated oven until lightly browned, about 25 minutes.
In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside. Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary. Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat bananas, cream cheese, and oil together in a bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add cake mix and continue beating for 3 minutes more; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping. Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl. Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth. Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.
Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.
Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese. Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Place vegetables in a 2 quart casserole dish. In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil. Bake in preheated oven for 40 minutes, or until vegetables are tender.
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Microwave honey on high until bubbly (about 1 minute). Stir in the margarine. Add the egg and mix well. Stir in the flour, cocoa and vanilla. Mix well and chill dough for several hours in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Roll chunks of the chilled dough into cylindrical shapes in order to resemble cat poop. Roll cookies in cereal and place on ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Serve cookies in a new litter box on a bed of malted barley cereal. Use a new litter scoop to remove cookies.
Cook and stir bacon in a wok or large skillet over medium heat until crisp, about 10 minutes. Remove bacon and leave drippings in wok. Cook and stir red bell pepper, peas, and green onion in the hot droppings for 1 minute. Pour egg into wok with vegetables and toss lightly in the bacon drippings to scramble, about 2 minutes. Mix bacon and cooked rice into vegetables and egg, stirring to break apart any clumps of rice. Drizzle rice with soy sauce and cook until heated through, stirring often, about 2 minutes. Serve immediately.
Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool. Pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. Pour the mixture into 10 ice pop molds. Freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.
In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe. Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.
Combine mayonnaise, lime juice, salt, and black pepper in a bowl. Rub mixture evenly onto the fillets and place them on a plate. Marinate in the refrigerator for 40 minutes. Preheat an outdoor grill or griddle for medium heat and lightly grease. Place fillets on the cooking surface for 30 seconds. Turn over and continue to cook until opaque and cooked through, 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust. Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth. Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese. Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling. Bake in preheated oven for 20 to 30 minutes. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours. Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.
Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins. Sift dry ingredients together, cut in butter with fork or pastry cutter. Beat egg, add milk and vanilla then stir quickly into dry mixture. Roll out on well floured surface to about 1/4 inch thickness and cut with round cookie cutter. Place in muffin tins and drop a teaspoon of raspberry jam in center. Fold sides in slightly and bake for 20-25 minutes or until lightly golden.
Heat olive oil in a saucepan over medium heat. Add onion, celery, and spinach. Cook and stir until just softened, about 3 minutes. Pour in water; add tofu and salt. Reduce heat to medium-low; simmer until heated through, about 8 minutes. Stir in miso; simmer until dissolved, about 5 minutes. Season with ground black pepper and chili powder.
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Preheat oven to 400 degrees F. Line a shallow baking pan with Reynolds(R) Parchment Paper. Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat. Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired. Place pan of vegetables into the oven on the top rack. Bake 15 minutes or until vegetables are crisp-tender. Squeeze lemon over vegetables for even more flavor.
Preheat oven to 400 degrees F (200 degrees C). Mix milk and lime juice together in a bowl. Whisk flour, baking powder, lime zest, salt, and baking soda together in a separate bowl; mix butter into flour mixture using two knives or a pastry blender until crumbly. Stir milk mixture into flour mixture until just moistened. Transfer dough to a lightly floured work surface; knead a few times. Gently shape dough into a 3/4-inch thick disk; cut into 12 biscuits using a 2 1/2-inch floured cutter or the rim of a small juice glass. Reshape scraps as needed. Arrange biscuits on a baking sheet. Bake in the preheated oven until golden, 15 to 20 minutes.
Place ground beef, ground pork, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. Mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. It's okay to overmix. Wrap dough in plastic; refrigerate at least 2 hours or overnight. Place a sheet of plastic wrap on a work surface. Have a bowl of ice water nearby to keep your hands wet and cold. Place 1/4 of the mixture on the plastic wrap. Roughly shape meat into a thick roll and wrap with the plastic. Shape into a thinner roll about as long as a hot dog bun. You can unroll the plastic and "fine tune" the sausage shape after wetting your hands in ice water. Rewrap in plastic and place on a dish; repeat for the remaining sausages. Refrigerate until ready to cook. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. Gently turn completely over to brown the opposite side; cook until brown, about 2 minutes. Brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. Remove sausages from grill and serve on toasted hot dog buns.