HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, and peel. Cut in half and remove yolks. Mash yolks with a fork. Slice whites into small pieces. In a large bowl, toss together the egg whites, iceberg lettuce, romaine lettuce, and leaf lettuce. Arrange the cucumber slices on top of the salad in a ring along the inside edge of the bowl. Sprinkle salad with carrots inside the cucumber ring. Sprinkle all with egg yolks. In a separate bowl, mix the French salad dressing, creamy salad dressing, and hot pepper sauce. Serve as dressing for the salad.
Place chuck roast, stewed tomatoes, and green olives with the reserved liquid into a slow cooker. Cook 6 hours on Low, until the roast falls apart easily. Serve over kaiser rolls.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes. Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.
Place Parmesan cheese into a shallow bowl. Beat eggs and water together in a bowl. Dip chicken strips into the egg mixture. Press chicken into Parmesan cheese. Gently toss between your hands so any cheese crumbs that haven't stuck can fall away. Place the coated chicken onto a plate while coating the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.
Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid. To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside. To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.
In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate. Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.
Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels. In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.
Blend ice cream and sherbet together in a blender until smooth; pour into 2 large chilled glasses. Pour 1 1/2 cups soda into each glass and stir gently.
Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture. Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture. Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture. Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.
Place a pizza stone or inverted baking sheet on the lowest oven rack and preheat the oven to 400 degrees F (200 degrees C). Dust a large piece of parchment paper with flour. Roll pizza crust out on the parchment paper. Brush olive oil over crust. Spread blackberries on top, pushing them gently into the crust. Place parchment paper on the preheated pizza stone or baking sheet and bake crust until golden brown, 15 to 20 minutes. Combine ricotta cheese, milk, confectioners' sugar, and vanilla extract in a blender; blend until smooth. Place in the refrigerator. Combine honey and rosemary in a small saucepan over low heat; heat until honey has a runny consistency, about 5 minutes. Drizzle rosemary honey over baked crust. Continue baking until flavors combine, about 5 minutes. Cool crust slightly, about 5 minutes. Spoon sweetened ricotta cheese over warm dough.
Preheat the oven to 350 degrees F (175 degrees C). Combine ground beef, rice, onion, eggs, corn, carrot, 1 tablespoon olive oil, bread crumbs, pesto, parsley, 1 tablespoon dill, garlic, salt, and black pepper in a large bowl. Chop any remaining yellow bell pepper pieces and place them in the bottom of a baking dish. Add the remaining olive oil, tomatoes, pasta sauce, chicken broth, green onions, and remaining dill. Arrange yellow bell pepper rings in the baking dish and fill with the beef-rice mixture. Spoon the pasta sauce mixture on top to cover. Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until beef is browned and peppers are still crunchy-soft, about 20 minutes more.
Heat oven to 375 degrees F. Add seasoning mix to chicken in medium bowl; toss to evenly coat. Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa. Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.
Preheat oven to 400 degrees F. Mix soup, vegetables and chicken in 9-inch pie plate. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.
Warm a skillet over medium-high heat. Spray 1 side of a tortilla with cooking spray and place, sprayed-side down, into skillet. Sprinkle tortilla with 1 teaspoon cinnamon sugar; cook for 1 minute. Sprinkle 1/2 teaspoon cayenne pepper over cinnamon sugar layer. Slide tortilla onto a plate and drizzle with 1 teaspoon honey. Roll tortilla tightly and secure with a toothpick. Repeat with remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. 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 transferring to a wire rack to cool completely.
Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside. Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.
In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over desired meat, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.
Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion. Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini. Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate. Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes. Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside. In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture. Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic. Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes. Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan. Slice each of the sausages into 5 or 6 pieces; place in pan. In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil. Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork. 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.
Melt 8 ounces chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Once chocolate is nearly melted, but a few chunks remain, stop microwaving and stir until completely smooth. Add the remaining 4 ounces of unmelted chocolate. Stir well until all the chocolate has melted. Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread chocolate into a thin, even layer using a spatula. Scatter pistachios, dried blueberries, coconut chips, and orange zest quickly over chocolate before it sets. Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Cream together the cream cheese and confectioners' sugar in a bowl. Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer. Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients. Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl. Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture. Preheat an oven to 375 degrees F (190 degrees C). Line 6 extra large muffin cups with paper liners. Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl. Fill each prepared muffin cup half full of batter. Reserve remaining batter. Divide the cold strawberry preserves evenly over the batter. Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves. Top each muffin cup with remaining batter. Sprinkle muffins with the crumb mixture and chopped pecans. Bake in the preheated oven until golden brown, about 25 minutes.
In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
 Watch Now Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
 Watch Now Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
 Watch Now Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
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Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes. Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes. While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan. In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze. To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes. Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender. In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture. Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
In a bowl, toss cubed beef with flour to coat. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish. Mix flour, baking powder, and salt in a bowl; set aside. Beat 1/2 cup white sugar and butter in another bowl until smooth. Stir flour mixture alternately with milk, into butter mixture until well mixed. Pour batter into prepared baking dish. Spoon blackberries and blackberry juice on top and sprinkle with remaining 1/2 cup sugar. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Mix the ground turkey, garlic, onion, red bell pepper, green onion, cilantro, cayenne pepper, cumin, salt, and pepper together in a bowl. Divide the mixture into 8 small patties. Place two of the pepperjack cheese quarters onto each of 4 of the patties; top with the remaining 4 patties so the cheese is in the center. Press along the edges of the burgers to seal. Place a large skillet over medium-high heat. Cook the burgers in the skillet until no longer pink in the center and the juices run clear, about 6 minutes per side.
Preheat the oven to 400 degrees F (200 degrees C). Line a medium-sized baking sheet with parchment paper. Toss sweet potatoes, coconut oil, 2 teaspoons salt, and 2 teaspoons cumin in a bowl. Transfer to the prepared baking sheet. Bake in the preheated oven until soft, about 25 minutes. Mix tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon salt, and 1 teaspoon cumin together in a bowl. Set tomato salad aside. Place 1/2 cup black beans and 1/2 cup brown rice in the bottom of each of 4 bowls. Top with 1/4 cup tomato salad, 1/4 of the roasted sweet potatoes, 1/2 a sliced avocado, and 1/2 cup plantain chips.
Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown. Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes. Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes. Stir in flour to make a roux; cook for 1 minute. Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes. Mix in green onions and heavy cream just before serving.
Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.
In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon. Blend until smooth. Pour into glasses and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper. Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy. Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, stir together the oats, white sugar, brown sugar, beef bouillon, poultry seasoning, paprika, cornmeal and flour. In a separate bowl, stir together the butter and hot water until butter melts, then stir in the milk and egg. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well blended. The dough will be stiff. If it is too stiff, add a bit more water. If it is too sticky, add more flour. On a lightly floured surface, knead the dough for a few turns. Roll out to 1/4 to 1/2 inch thickness, and cut into squares or into desired shapes using cookie cutters. Place treats about 1 inch apart on the prepared cookie sheets. Bake for 30 to 35 minutes in the preheated oven, until lightly browned and firm. Let cool for 10 or 15 minutes. When completely cool, store in an airtight container at room temperature.