HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly. Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil. Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.
Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed. Bake for about 4 hours in the preheated oven, or until meat is tender. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
Combine apples, pears, clementines, kiwi, and pomegranate seeds in a large bowl. Whisk together honey, lime juice, and mint. Drizzle dressing over fruit and toss until well combined.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray. Mix blackberries, 1/4 cup coconut sugar, and 2 tablespoons gluten-free flour together in a bowl until blackberries are coated; pour into the prepared dish. Mix 1 cup gluten-free flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla extract, and nutmeg together in a bowl; spread over blackberry mixture. Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the milk, cream and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Finally, mix in the rolled oats and chocolate chips. 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 an outdoor grill for medium-high heat and lightly oil the grate. Toss asparagus and sesame oil together in a bowl until asparagus is completely coated. Season with coarse salt. Cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish. Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside. Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat. Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool. Meanwhile, sift flour with cinnamon, salt, and soda; set aside. In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light. Stir in rolled oats and flour mixture until well combined. Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Arrange 24 Pretzel Crisps(R) face up in prepared baking sheet (you may need 2 sheets). Melt butter and brown sugar in a heavy saucepan over medium-high heat. Stir constantly until mixture comes to a boil. Boil until mixture coats a spoon, 4 to 6 minutes. Remove from heat. Drizzle 1 teaspoon caramel onto each pretzel in the pans, covering pretzel fronts. Reserve the rest of the caramel. Bake pretzels in preheated oven 3 minutes; remove. Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps(R), pressing lightly. Cool 1 minute. Using tongs, dip each cookie into remaining caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.
Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper. Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. Cook until the eggs are set but still slightly moist, about 5 minutes.
Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes. Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes. Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.
Beat the cream cheese, Cheddar cheese, and mayonnaise with an electric mixer in a bowl until smooth. Fold in the olives, celery, onion, bell pepper, and parsley; mixing just enough to evenly combine. Cover and chill for at least 1 hour.
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Preheat an oven to 400 degrees F (200 degrees C). Place the chayote into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and chop the chayote. Set aside. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped chayote, and season with salt and pepper. Break the eggs over the chayote mixture, and reduce heat to low. Cook and stir until the eggs have set, 3 to 4 minutes. Transfer the mixture to a baking dish and top with American cheese. Bake in the preheated oven until the cheese has melted, about 5 minutes.
In a skillet over medium-high heat, saute the onion in the oil until soft and translucent, about 4 minutes. Add the can of corned beef hash and black beans. Cook until the mixture is heated throughout and slightly crispy, 4 to 6 minutes. Remove from heat. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Cut the arepas in half horizontally. Distribute corned beef hash mixture on the bottom halves of the arepas. Top with slices of tomato and avocado and a poached egg. Close with arepa tops and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top. Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray. Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.
Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle. Remove after rise cycle and use with your favorite pizza recipe.
Combine apples, apricots, cherries, honey, lemon juice, butter, sherry, cinnamon, and grains of paradise in a large microwave-safe bowl. Cover with plastic wrap, making sure there is at least 1 inch clearance above the mixture and leaving 1 corner open to vent. Microwave on high power for 10 minutes. Rotate the bowl a quarter turn halfway through if your microwave does not have a turn table. Uncover and microwave for 3 to 5 minutes if too much liquid was released by the fruit. Mash fruit with a potato masher until desired chunkiness is reached. Serve immediately or cool and store in the refrigerator.
Mix Riesling, apple juice, and peach schnapps together in a large pitcher. Stir in pineapple chunks and their juice, orange sections, and apple wedges. Refrigerate until flavors blend, 1 hour to overnight. Add ginger ale just before serving.
Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon. Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts. Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust. Bake in the preheated oven until golden brown, about 30 minutes.
Combine beef, sausage, and onion in a large pot over medium heat. Cook and stir until browned, 5 to 10 minutes. Stir in garlic. Meanwhile, heat olive oil in a large skillet. Add cabbage and cook until starting to wilt, 5 to 10 minutes. Stir cabbage into the meat mixture and add butter. Simmer until cabbage is tender, about 15 minutes. While cabbage is simmering, bring a large pot of salted water to a boil. Add spaghetti; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta and return to the pot. Stir in meat and cabbage mixture. Mix in soy sauce until combined.
Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well. Refrigerate a few hours or overnight. Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together. Bake at 350 degrees F (180 degrees C) for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs. For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet. Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely. For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.
Place chicken in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled. Bring another pot of water to a boil while chicken is cooking; boil potatoes and carrot in their skins until easily pierced with a fork, about 20 minutes. Drain and cool until easily handled. Cut cooled chicken into thin strips. Peel and grate potatoes and carrot. Line a 9-inch pie plate with plastic wrap. Arrange mushrooms stem-side up over the plastic wrap. Sprinkle spring onions on top. Dot a little mayonnaise all over. Layer carrot over spring onions. Layer 1/2 the potatoes over the carrot. Dress with some mayonnaise. Arrange eggs, Cheddar cheese, and cornichons in layers over the mayonnaise. Dress with more mayonnaise. Cover with chicken strips, remaining potatoes, and remaining mayonnaise. Cover with plastic wrap and refrigerate for 2 hours. Uncover and invert pie plate onto a serving platter so mushrooms are cap-side up. Peel off the plastic wrap before serving.
Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, crushed peppercorns, oregano, basil, thyme and salt together in a large bowl. Use mixture to marinate meat 2 to 24 hours before cooking.
Preheat an oven to 350 degrees F (175 degrees C). Mix together parsley, garlic, rosemary, thyme, marjoram, and salami. Slice the Brie in half crosswise, so you have two wheels. Spread the salami and herb mixture on one of the cut sides and top with the other half of the Brie wheel. Place the Brie in the center of the sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg. Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.
Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes. Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce. Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm. In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well. In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes. Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat. Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side. Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl. Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.
Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature. To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
Preheat oven to 375 degrees F (190 degrees C). Mix together the turkey, eggs, 1 cup bread crumbs, garlic, salt, paprika, sage, black pepper, and cayenne pepper in a bowl. Divide mixture into 4 patties. Coat each patty with 1/4 cup breadcrumbs. Heat the oil in a cast iron skillet over medium heat. Cook patties in the heated oil until browned, 4 to 5 minutes each side. Keeping the patties in the skillet, remove about 1/2 the remaining oil from the skillet; add the cranberry sauce to the skillet; cover with aluminum foil. Place the covered skillet in the preheated oven and cook the patties until they reach an internal temperature of 165 degrees F (75 degrees C), about 15 minutes. Remove patties from the skillet and wrap in aluminum foil to keep warm. Return skillet to medium heat on stove. Stir the heavy cream into the cranberry sauce. Whisk together the cornstarch and water; slowly add to the skillet; cook and stir until sauce thickens. Pour sauce over patties to serve.
Preheat oven to 400 degrees F (200 degrees C). Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil. Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Mix ingredients in the order given. Divide dough and add enough red food coloring for desired shades of pink or red. Refrigerate dough for 40 to 60 minutes. Roll and cut out with heart cutters. Sprinkle with sugar. Bake at 350 degrees F (175 degrees C) for 11 minutes. Do not overbake.
Mix Cheddar cheese and flour together in a bowl. Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.
Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes. Remove dough from refrigerator; roll into balls, about 1 inch in diameter.
Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.) Coat skillet with 1 teaspoon vegetable oil over medium heat. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
Pour oil into a large, heavy skillet; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green pepper. If using diced hot peppers, stir in now. Saute until the onion is soft; be careful not to burn onion. Remove vegetables from skillet, and wipe out excess liquid with paper towel. Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter, and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn. Slowly whisk in hot fish stock . Increase heat slightly. Gradually whisk in beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick, gradually stir in warm water to dilute. Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.
Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. Cut each cucumber half into 5 pieces to serve.