HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.
Combine rum, triple sec, pickled chutney, and Brie cheese in a blender; pulse 1 or 2 times to combine. Add ice cubes and blend until drink is slushy, 1 to 2 minutes. Pour drink into a martini glass; top with Worcestershire sauce and garnish glass with Stilton cheese wedge.
Heat 1 1/2 teaspoons butter in a skillet over medium heat; arrange bagel halves, cut sides down, in the melted butter. Cook until bagel is very slightly toasted and softened, 1 to 2 minutes per side. Transfer bagel to a plate. Cook ham slices in the same skillet until heated through, 1 to 2 minutes. Arrange 2 ham slices onto each bagel half. Heat remaining 1 1/2 teaspoons butter in the same skillet; cook eggs in the melted butter until whites are set but yolks are still runny, about 3 minutes. Gently flip eggs and cook until whites are set, about 1 more minute. Season eggs with salt and pepper. Layer eggs and American cheese slices onto 1 bagel half; top with the second bagel half, creating a sandwich. Place bagel sandwich back in the skillet and cover with a lid; heat until cheese is melted, about 45 seconds per side. Transfer bagel sandwich to a plate; drizzle with maple syrup.
Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.
Roast beef: Mix the soy sauce and the sesame oil together and cover each slice of roast beef with a brush. Season roast beef with ground pepper. Maille(R) Old Style mustard cream: Whip the whipping cream to make it rise. Then mix in Maille(R) Old Style mustard and season with salt and pepper. Generously cover the inside of tortilla wraps with Maille(R) Old Style mustard cream. Lay in the center of each tortilla one slice of roast beef. Add the avocado and Maille(R) cornichons on top of the meat. Roll it up tightly together. Cut the wrap in the middle at an angle. Serve cold.
In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and walnuts, if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, white sugar, ground almonds, cinnamon, cloves and baking soda. Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid. Turn the dough out onto a generously floured surface and pat it into a 6X12 inch rectangle about 1/4 inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 1 1/2 inch strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking sheet. Bake at 325 degrees F (165 degrees C) for 15 minutes. Remove from pan to cool. To Make The Icing: Mix the confectioners' sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish. Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes. Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.
Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed. While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl. Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side. Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad. Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth. Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
Mix water, sugar, and gelatin mix in a large saucepan and bring to a boil; reduce heat to medium and cook at a boil, whisking frequently, until gelatin and sugar have dissolved, about 3 minutes. Stir pineapple juice, orange juice, and lemon juice into gelatin mixture and transfer into resealable plastic bags. Place in freezer until slushy, about 4 hours. Pour mixture into a large punch bowl and stir in lemon-lime soda; float a black plastic witch hat atop the punch.
Bring water, pumpkin puree, brown sugar, white sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and allspice to a simmer in a saucepan over medium heat. Cook and stir until thickened to syrup consistency, 10 to 12 minutes. Remove saucepan from heat and cool syrup, about 5 minutes. Stir in vanilla extract; cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil. Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Melt coconut oil in a skillet over medium-high heat; add onion. Cook and stir until soft, about 3 minutes. Add green onions and garlic to skillet. Cook and stir until garlic is slightly crispy, about 2 minutes. Reduce heat to medium; add cooked quinoa, cilantro, marmalade, soy sauce, and garlic salt to the skillet. cook and stir until heated through, about 2 minutes. Make a well in quinoa-veggie mixture; add egg and cook and stir until egg is firm, about 3 minutes. Stir cooked egg into quinoa-veggie mixture.
Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic. Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours. Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes. Preheat the oven to 425 degrees F (220 degrees C). Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides. Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil. Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Place boiled chicken on a serving platter and keep warm. In a blender mix together the nectar, cornstarch, lemon juice, strawberries and sugar (if desired). Pour mixture into a saucepan and bring to a boil over medium heat. Cook, boiling, for 1 minute. Serve hot over reserved chicken.
Preheat oven to 400 degrees F (200 degrees C). Mix sweet potatoes, white sugar, softened butter, evaporated milk, eggs, cinnamon, and nutmeg together with a mixer in a bowl. Transfer to a baking pan. Bake in the preheated oven until top is golden brown, about 25 minutes. Remove souffle from oven; reduce heat to 325 degrees F (165 degrees C). Mix cornflakes, pecans, brown sugar, and melted butter together in a bowl with a spoon. Spread topping over souffle; bake in the preheated oven until topping is toasted, about 20 minutes.
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish. Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter. Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Cook and stir Alfredo sauce and cream cheese together in a saucepan over medium heat until heated through and smooth, about 5 minutes. Stir butter, cilantro, green chile pepper, and garlic into sauce; cook and stir until heated through and smooth, about 5 minutes.
In a large saucepan over medium-high heat, bring vegetable broth to a boil. To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain. Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish. Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid. Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese. Bake until heated through and golden on top, about 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
In a medium bowl, mix together the ground beef, onion, egg yolk, oregano, salt and pepper. Pick up medium sized handfuls and press them onto skewers. Roll on a lightly oiled clean surface until the mixture looks like a large ground beef hot dog with about 1 1/2 inches at each end of the skewer. Place your fingers in the middle of the skewer and separate the meat log into two sausages with about 1 inch of skewer sticking out at each end. Prepare a grill for high heat, or if you only have a grill pan, like myself, heat it over medium-high heat. Place the sausages on the grilling surface, and cook for about 10 minutes, turning once or twice for even cooking. Serve immediately.
Season ribs with seasoned salt, garlic powder, and black pepper. Heat oil in a pressure cooker over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add cilantro. Add ribs; cook until browned on 1 side, about 3 minutes. Turn and cook until other side is browned, 2 to 3 minutes more. Pour in enough marinade to coat ribs; continue to brown, about 3 minutes more. Add chicken broth and orange juice to cover ribs. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Reduce pressure and cook until ribs are tender, 20 to 25 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock and remove the lid.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans. In a large bowl, mix sugar, oil, eggs, and beans until smooth. In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans. Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.
Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets. Bake in preheated oven until golden brown, about 20 minutes.
Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet. Combine sausage and bread crumbs in a bowl. Form into small balls. Place on a baking sheet. Bake until cooked through, 6 to 10 minutes. Spread pizza crust onto baking sheet. Bake 4 minutes. Mix together cooked spaghetti and 1 cup of the Ragu(R) sauce. Evenly spread the pizza crust with 1/2 cup Ragu(R) sauce. Sprinkle with mozzarella cheese. Spread the spaghetti evenly over the cheese. Sprinkle with Parmesan cheese. Bake 12 minutes. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Chop chocolate into small pieces and set half of the chocolate aside for later use. Melt remaining chocolate in a microwave or over a double boiler, stirring constantly until smooth. Add the sugar, butter, eggs and vanilla to the melted chocolate, mixing well after each addition. Combine the flour and baking powder, stir into the chocolate mixture along with the reserved chopped chocolate and pecans if desired. Batter will be soft. Drop by 1/4 cupfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until cookies are puffed and set. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through. Serve warm.
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C). In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour. In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half. Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.
Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom. Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes. Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes. Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes in the preheated oven.
Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries. Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover. Cook 3 hours on LOW or until desired texture.
Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.
Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer. Preheat oven to 400 degrees F (200 degrees C). Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough. Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
Beat eggs, milk, and salt together in a bowl. Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat. Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.
Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. Spread mixture evenly on greased baking sheet. Bake at 300 degrees F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container. Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt, 1/2 cup mixed fresh or frozen fruit and 1/4 cup granola.
Combine peaches, lime juice, red onion, habanero pepper, sugar, cinnamon, cloves, salt, and pepper in a bowl, stirring gently so peaches don't get bruised. Cover and refrigerate so flavors can meld, at least 2 hours.