HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan. Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes. In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix. Grease a 9 inch square baking pan and pour in the contents of the bowl. Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Mix limeade, tequila, lemon-lime soda, and beer together in a pitcher.
Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes. Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes. Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside. Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes. Stir in vermouth and simmer 30 minutes more. Serve.
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
In a blender, blend the milk, water, pineapple juice concentrate, sugar, vanilla extract, banana, and ice cubes until smooth. Sprinkle with cinnamon, and serve immediately.
Preheat the oven broiler. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice. In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape. In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.
Place the garlic, walnuts, watercress, Parmesan cheese, and mayonnaise into a food processor or blender. Pulse until a finely chopped paste has formed.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 10 inch springform pan with parchment paper. In a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. Remove the pan from the stove and add chocolate, stirring to melt. Let this mixture cool completely. In a small mixing bowl, blend raspberry preserves and lemon juice together. In the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserve mixture. Place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees F (165 degrees C). Bake 55 to 60 minutes until the cake is done. The cake is done when the top has a slight crust and seems set. Cake may rise and fall but that is fine. Refrigerate the cake several hours. To make the glaze: Melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. Cool, then pour over chilled cake before serving.
Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes. While meatballs bake, heat tomato sauce in saucepan over medium heat. Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.
In a medium bowl, mix the cream cheese, green onions and dried beef. Form the mixture into a ball. Sprinkle with pecans. Chill in the refrigerator approximately 2 hours before serving.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips. Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.
Combine sweet potato slices and and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt. Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.
Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste. Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes. Sprinkle with fresh cilantro and garam masala right before serving.
Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating. In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla. Stir in the bread cubes and pour into pie dish. Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
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. In a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, melt butter or margarine. Add the curry powder, apple and onion and saute until onion is translucent. Add soup and cream and stir together. Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with salt, pepper and paprika. Pour apple/cream sauce mixture over chicken and bake uncovered in the preheated oven for 1 1/2 hours. Let cool 10 minutes and serve.
Heat a stovetop grill over medium heat. Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes. Stir and cook until fruit is heated through, 7 to 8 more minutes. Transfer cooked fruit to a bowl and stir in chocolate chips.
Place the wieners in a slow cooker. In a medium bowl, combine the grape jelly, mustard, brown sugar and cider vinegar. Mix well and pour over the wieners. Cook on low setting for at least 1 hour before serving.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet. Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.
Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.
Bring a large pot of water to a boil. Add potatoes; cook until mostly tender, about 5 minutes. Add peas; continue cooking until potatoes are soft, 5 to 10 minutes. Drain. Melt butter in a large skillet over medium heat. Season ground beef with salt and pepper and add to the skillet with onion; cook and stir until beef is browned and onion is translucent, about 5 minutes. Pour 2 1/2 cups water over beef mixture; bring to a boil. Reduce heat to medium and stir in potatoes and peas. Simmer, skimming scum off the surface, until flavors combine, about 15 minutes. Remove from heat and let cool, about 5 minutes. Add curry roux cubes; stir until dissolved. Let curry mixture cool, about 20 minutes. Cover with plastic wrap and refrigerate until thickened, 8 hours to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cut dough into 1/2-inch slices and roll out each slice to a 3-inch circle. Place a teaspoon of chilled curry into the center of each circle. Pull up sides of the circle over curry and pinch edges together to form a round ball. Beat egg in a small bowl. Place panko bread crumbs in a shallow dish. Dip each ball of dough into the beaten egg. Press into bread crumbs to coat, shaking off excess. Fry in the hot oil until evenly browned on all sides, 3 to 5 minutes.
Place water, olive oil, brown sugar, salt, powdered milk, cinnamon, allspice, nutmeg, pecans, flour, yeast, and cranberries in a bread machine in the order listed. Run "dough" cycle. Check dough halfway through kneading cycle to ensure it has a tacky consistency. Grease a loaf pan. Transfer dough to a lightly floured work surface. Shape into a loaf; place in the loaf pan. Cover loosely with a towel or waxed paper and let rise in warm place until doubled, 30 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Invert onto a wire rack to cool.
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes. Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain. In a separate bowl mix cocoa, chopped nuts, and cinnamon together. Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter. Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add the tater tots and stir until they are coated with the mixture. Pour into the prepared baking dish. Press the meatloaf slices into the top of the tater tot mixture. Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over the top, and bake 35 minutes until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
In a medium heavy-bottomed pan, heat cream with vanilla beans until bubbles begin to form at edges. Remove from heat and let stand 30 minutes. Beat egg yolks with sugar until pale and thick. Remove vanilla beans from cream and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and divide evenly among 6 large ramekins or custard cups. Cover and refrigerate 3 hours, until set. Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler. Refrigerate until serving.
Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting. Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.
In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens. Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens. Wrap each spoon separately and store in a cool dry place,
Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C). In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture (depending on size of chiles). Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce. Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.
Pour Bloody Mary mix, oil, vinegar, pepper, garlic, and sweetener into a blender. Puree until the garlic is finely minced, and the dressing is thick and smooth. Store in refrigerator until ready to use.
Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker. Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.
Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl. Preheat oven to 350 degrees F (175 degrees C). Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes. Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side. Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans. Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid. Bake bean cassoulet in the preheated oven for 30 minutes. Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine. Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet. Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch baking pan. Combine the pineapple flour, sugar and beer. Do not overmix! Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for about 1 hour or until bread tests done.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together. Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet. Bake in the preheated oven until biscones are lightly browned, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture. Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. Pour wet ingredients into the well in the flour mixture; mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Place mushrooms, quinoa, lentils, onion, and garlic in a food processor or blender; pulse until coarsely combined. Sprinkle nutritional yeast, almond meal, flax seeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint, and cayenne pepper into the food processor. Blend until mixture is combined but still slightly choppy. Shape mixture into balls and arrange on the baking sheet. Bake in the preheated oven until darkened and slightly crispy on the outside but moist on the inside, about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang. Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.