HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Roast the lamb in the preheated oven for 45 minutes or until the desired doneness, turning once. Combine the breadcrumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the breadcrumbs have toasted to a golden brown, 7 to 10 minutes. Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.
Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes. Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm. Place mushrooms in a bowl of warm water. Soak for 20 minutes. Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water. Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips. Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm. Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms. Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm. Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables. Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes. Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center. Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.
Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky. Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.
Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight. The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier. Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place grated cauliflower in a microwave-safe bowl. Cook on high for 2 minutes. Let cool for 5 minutes. Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add Cheddar cheese, egg, bacon bits, chives, salt, pepper, and cayenne. Mix well. Spray a large baking sheet with cooking spray. Divide cauliflower mixture into 6 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals. Bake in the preheated oven until browned, about 15 minutes. Turn broiler on low and broil until crispy, about 5 minutes. Let cool for 5 minutes to firm up.
Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel. Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir in the walnuts and cook another 2 minutes; remove from heat. Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of eggplant. Top the beef mixture with the remaining eggplant slices, potatoes, and tomatoes; season with salt and pepper. Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes. Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper. After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly. Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine potatoes, onion, celery, green bell pepper, oil, vinegar, salt, and pepper in a slow cooker. Cook on Low 5 to 6 hours. Garnish with bacon and parsley.
Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside. Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice. In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices. Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute. Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper. Preheat the oven to 350 degrees F (175 degrees C). Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper. Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper. Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top. Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Preheat the broiler. Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches. Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet. Bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and spoon Cheddar cheese soup over the chicken breasts. Sprinkle with remaining ranch dressing mix. Place asparagus spears on the chicken breasts. Top each chicken breast with a slice of Swiss cheese. Return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.
In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag. Drain tomatoes and onions. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.
Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Cook rigatoni according to package directions and drain. In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes). Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Mix cooked brown rice, black beans, diced tomatoes with green chile peppers, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and black pepper in prepared dish. Bake in preheated oven until cheese is bubbling, about 30 minutes. Garnish with tomato slice.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast slices on a baking sheet in a single layer. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. Top each slice of chicken with 1 to 1 1/2 pineapple rings and a slice of Monterey Jack cheese. Continue baking in the oven until cheese is melted, about 5 minutes more.
Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.
In small cup or bowl , stir the egg yolk with a small amount of food coloring. Use a clean paintbrush to create designs on the cookies before you bake them.
Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside. Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle. Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.
Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray. Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips. Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.
Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed. Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets. Bake in the preheated oven until cookies are set, 10 to 12 minutes.
Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Stir pork and beans, onion, brown sugar, molasses, and mustard with the bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool. Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired. Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth
Preheat the oven to 450 degrees F (220 degrees C). In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet. Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.
Scald milk. Soften yeast in warm water; let stand 5 minutes. Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes. Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour. Punch down, cover, and let rise again until almost doubled in bulk. Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes. Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour. Bake in a 400 degree F (205 degrees C) oven for about 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt. Set aside. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water. Bake in a greased 9 X 13 inch pan for 35 minutes. Let cool 10 minutes before icing. To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
In a skillet over medium heat, brown the sausage. Remove sausage from skillet and set aside. Add margarine, zucchini, and onion to the skillet and cook until zucchini is crisp and tender. Return the browned sausage to the skillet and add garlic salt, oregano, and black pepper. Cook until all ingredients are hot. Add chopped tomatoes on top of the ingredients.
Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl. Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes. Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil. Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH. About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through. Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Preheat oven to 450 degrees F (230 degrees C). Split the English muffins in half and set aside. In a mixing bowl, combine the shrimp, softened butter, cheese spread, mayonnaise, garlic powder and seasoned salt. Spread the mixture onto the English muffin halves. Slice each half into 6 or 8 triangles. Place the triangles on a cookie sheet. Bake for 10 minutes, until the mixture begins to melt. Serve immediately.
Blend water, macadamia nuts, apricots, and vanilla powder in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Process flour, sugar, and cocoa powder in a food processor until combined. Add butter and process until mixture is crumbly. Press into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until lightly browned, about 15 minutes. Combine condensed milk and 1 cup chocolate chips in a bowl. Microwave 1 minute. Stir; continue microwaving in 20-second intervals until chocolate is melted and mixture is smooth. Add vanilla extract and stir. Pour chocolate and milk mixture over the baked crust. Top with remaining chocolate chips and walnuts. Bake in the preheated oven until set, about 20 minutes. Let cool before cutting into 24 or 36 pieces.
Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes. Beat egg and egg yolk together in a small bowl to make egg wash. Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper. Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry. Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper. Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.
Heat oven to 425 degrees F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups. Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan. Microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on MEDIUM-HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chocolate is melted. Drizzle over muffins.