HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Cook and stir sausage in hot oil, breaking it up with a wooden spoon, until browned and crumbly, 5 to 10 minutes. Transfer cooked sausage to a large bowl and return skillet to heat. Cook and stir onion and garlic in hot skillet until softened and fragrant, 3 to 4 minutes; transfer to bowl with sausage. Blend bread cubes in a food processor until finely ground. Add bread crumbs, parsley, and sage to sausage mixture; stir until stuffing is completely combined. Season turkey breasts with salt and pepper. Place 1/2 the stuffing mixture onto each breast. Roll turkey breasts around stuffing, tucking the sides in as you roll. Tie twine around each rolled turkey breast to secure the roll. Season each roll with salt and pepper. Preheat oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Place turkey rolls in hot oil and cook until golden brown on all sides, 3 to 5 minutes per side. Pour turkey stock into the skillet and bring stock to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer skillet to oven. Cook in the preheated oven until turkey rolls are no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rolls from the oven to rest for 5 minutes. Cut into 1-inch slices.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan. Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt. In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan. Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water. Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat. Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture. Bake in the preheated oven until bubbling hot, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix well in a large bowl the cake mix with the dessert topping and the egg. Drop by small teaspoon into the confectioners' sugar and roll into a ball. Coat well. Place 1 1/2 inches apart on greased cookie sheet. Bake for 10 to 15 minutes or until golden brown. Remove and cool.
Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside. Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon. In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well. Add the raisin mixture and nuts, mix well and pour into baking pan. Bake for 35 minutes or until toothpick inserted in middle comes out clean.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
 Watch Now Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
 Watch Now Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
 Watch Now Turn dough onto a floured work surface, pat together into a rectangle.
 Watch Now Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
 Watch Now Roll dough on a floured surface to about 1/2 inch thick.
 Watch Now Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
 Watch Now Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
 Watch Now Brush the tops of biscuits with 2 tablespoons buttermilk.
 Watch Now Bake in the preheated oven until browned, about 15 minutes.
 Watch Now
Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep. Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag. Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan. Bake about 2 1/2 hours or until meat and vegetables are tender. Cut open top of oven bag carefully. Remember: Always support bag with pan. Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish. Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil. Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet. Bake in the preheated oven until heated through, about 7 minutes. Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl. Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat. Divide salad between 2 serving bowls and top each with duck confit.
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Stir cream of mushroom soup, 1 1/2 cups Cheddar cheese, milk, mustard, and pepper together in a large bowl; add macaroni and stir to coat. Pour macaroni mixture into a baking dish. Bake in preheated oven for 25 minutes, top with remaining Cheddar cheese and French-fried onions, and continue baking until the cheese on top is melted completely, about 5 minutes more.
Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and crab as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and crab; cook, stirring often, until golden brown, 4 to 6 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer crab mixture to a bowl and reserve. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, Old Bay(tm) Seasoning, fresh basil and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) Return reserved crab mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture. In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides. Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl. Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups. Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves. Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go. Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet. Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.
Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes. Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes. Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended. Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.
Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar. Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets. Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan. Combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. Pour batter into the prepared pan. In a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. Pour brown sugar mixture over batter. Bake at 375 degrees F (190 degrees C) for 30 to 35 minute or until the cake tests done. Serve warm with whipped cream.
Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking. Stir Basil Mayo ingredients in small bowl until blended. Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
Stir boiling water and gelatin together in a bowl until gelatin is completely dissolved. Add ice and cold water; stir until ice is melted. Whisk whipped topping into gelatin mixture until smooth. Refrigerate until mixture is thickened, about 20 minutes. Spoon gelatin mixture into graham cracker crust and refrigerate until set, 4 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain. Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute. Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Heat vegetable oil in a large pot or deep fryer to 375 degrees F (190 degrees C). Rinse wings in a colander and pat very dry with paper towels. Deep-fry wings in batches of 5 or 6 until partially cooked, about 10 minutes; drain on paper towels and let wings cool slightly. Return wings to the hot oil and fry a second time until golden brown, 6 to 8 minutes per batch. Drain on paper towels. Transfer wings to a large mixing bowl and toss with hot wing sauce to coat. Use tongs to transfer wings to prepared baking sheet in a single layer. Brush wings with any leftover wing sauce. Bake in the preheated oven until surface of wings is nearly dry, about 15 minutes. Serve on platters with carrot sticks, celery sticks, and blue cheese dressing.
Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.) In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.) Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt. To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth. Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini. Pour into a 9x13 inch pan and sprinkle top with chocolate chips. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar. Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
Pour vodka into an 8 ounce glass. Fill glass nearly to brim with cola. Add absinthe. Do not stir.
Soften butter and beat well. Add sugar and mix well. Add cocoa, vanilla and water. Then add oatmeal. Shape into 36 balls and roll in confectioners' sugar. Keep in refrigerator.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain. Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl. Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat. Cover bowl with plastic wrap and refrigerate at least 2 hours.