HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine cake mix, 1 cup water, eggs, and oil in a bowl. Beat with an electric mixer until blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Cool on a rack, about 15 minutes. Mix 2 cups boiling water and gelatin mix together in a bowl until dissolved. Stir in 2 cups cold water. Transfer cake to a flat work surface. Cut out and discard the hard edges; crumble the rest of the cake onto the bottom of the baking pan. Spoon gelatin over cake; cover with bananas. Refrigerate until set, 2 to 4 hours. Combine milk and pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and let cool until slightly thickened, about 10 minutes. Pour over the bananas. Layer strawberries on top. Chill trifle until set, 20 to 30 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Spread over the trifle. Place cherries on top. Add pecans.
Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool. Preheat oven to 325 degrees F (168 degrees C). Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color. Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets. Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.
Preheat grill to medium-high heat. Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes. Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half. Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan. For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce. Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.
Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups. Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar. Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish. Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.
Heat olive oil in a large non-stick skillet. Add rosemary and garlic. Cook 1 minute; add beans. Cook 5 minutes. Lightly mash beans with a fork. Place bean mixture in a medium bowl and stir in peppers and olives; set aside. Stir together parsley and lemon zest in a small bowl; set aside. Spread each bread slice with 1 to 2 tsp. Pizza Sauce and top with 1 Tbsp. bean mixture. Sprinkle with parsley-lemon mixture.
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.
Preheat oven to 325 degrees F. Generously grease six 3/4-cup souffle dishes or six 6-ounce custard cups. Beat together eggs, white sugar, vanilla, and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour; beat until mixture is smooth. Divide half of batter among prepared dishes, then spread two-thirds of pears over batter. Pour in remaining batter and top with remaining pears. Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon coarse sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.)
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet. Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes. Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil. Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more. Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture. Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes. Cut Turkish delight into small squares using a wet knife. Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cream the sugar and butter until light and fluffy. Stir in the egg yolk and vanilla. Mix in flour just until incorporated. Knead dough lightly on a board. Place in a pastry bag using the star design. Cut off desired lengths and shape into rings or S's. Bake 10 to 12 minutes in the preheated oven, or until edges are golden.
Line a baking sheet with parchment paper. Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour. Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.
Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and sugar. Add the eggs, milk and vanilla, stirring after each addition. Add the dry ingredients and mix until a stiff dough forms. Separate 1/4 of the dough form the rest and set aside in a small bowl. Add the nuts to the dough in the small bowl. Add the pudding mix and 3/4 cup of chocolate chips to the large portion of dough; mix until blended. Roll the pudding flavored dough into walnut sized balls, and place them 1 1/2 inches apart on the prepared cookie sheets. Flatten the balls using your hand or the bottom of a glass dipped in sugar. Roll the dough from the small bowl into marble sized balls, place 1 ball on top of each of the flattened cookies. Then, on top of each cookie, place 1 of the white chocolate chips. Bake for 8 to 10 minutes in the preheated oven, or until cookies are set. Remove from the baking sheet to cool on wire racks. When cool, dust with confectioners' sugar if desired.
Preheat oven to 375 degrees F (190 degrees C). Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour. Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours. Preheat an outdoor grill for high heat. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan. Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute. Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.
Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat. Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish. Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish. Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams. Cover and bake in the preheated oven until heated through, about 1 hour.
Stir sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Combine 1 1/2 cups warm water, flour, and salt in large bowl. Stir yeast into mixture. Add a bit more flour, if needed, so dough isn't too sticky. Knead for 8 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk. Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape each rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds. Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use. In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill. Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides. Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.
Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic. Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium. Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes. Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.
Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened. Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.
Preheat oven to 300 degrees F (150 degrees C). Spread pecans over a cookie sheet. Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely. Increase oven temperature to 350 degrees F (175 degrees C). Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust. Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.
Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard. Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up. Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions. Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours. Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish. Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl. Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth. Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl. Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture. Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole. Bake in the preheated oven until cooked through and bubbling, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.
Blend milk, mango, strawberries, yogurt, and honey together in a blender until smooth.
Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender. Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture. Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.
Combine cucumber, green bell pepper, and onion in a large bowl; stir in Italian dressing and basil. Add tomatoes and tomato juice and stir well. Refrigerate until chilled, at least 30 minutes.
Preheat oven to 390 degrees F (200 degrees C). Mix flour and water together in a bowl until a thin paste forms, adding more water as needed. Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds. Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides. Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.