HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes. Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes. Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).
Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce. Cook on High for 4 to 5 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter. Bake for 30 minutes in the preheated oven, or until heated through.
In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally. Add celery and red bell pepper, and simmer for 5 minutes. Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes. Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.
Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat. Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup. Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat. Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning. Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan. Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened. Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper. In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.
Preheat oven to 375 degrees F ( 190 degrees C ). In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired. Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks. Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.
Fill a cocktail glass with the ice cubes and pour in the rum, melon liqueur, sweet and sour mix, and orange juice. Stir to mix, and top with a splash of lemon-lime soda.
Bring a large saucepan of water, 1 teaspoon vegetable oil, 1 pinch salt, and 1 pinch sugar to a boil. Add choy sum and cook for 30 seconds. Drain, pressing gently to squeeze out excess water. Place choy sum on a serving dish. Heat remaining 2 teaspoons oil in a wok or skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add 2 tablespoons water, oyster sauce, Shaoxing wine, soy sauce, 1/4 teaspoon sugar, and monosodium glutamate; bring to a boil. Mix remaining 1 tablespoon water and cornstarch together in a small bowl. Pour into the wok; cook and stir until sauce thickens, about 1 minute. Pour sauce over the choy sum.
In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts. Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.
Lightly spray a skillet with cooking spray and set over medium heat. Place the green beans in the skillet; cook and stir until cooked through, about 8 minutes. Add the almonds and tamari. Continue to cook and stir until the green beans are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes. Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball. Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet. Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.
Combine the limeade, tequila, grapefruit juice, and ice in a blender; blend until smooth. Serve in glasses garnished with lime wedges.
Preheat oven to 350 degrees F (175 degrees C). To Make Apple Filling: In a large saucepan combine water, cinnamon, sugar, and cornstarch. Mix well, then add apples to pan. Simmer over medium heat, stirring occasionally, until apples are tender. Pour apple filling into a 9x13 inch baking pan. To Make Topping: In a small bowl, combine oats, melted butter or margarine, and brown sugar. Mix well and sprinkle over apple filling. Bake in preheated oven for 20 minutes or until topping is golden brown.
Bring lima beans, ham, water, onion, potato, butter, processed cheese, cornstarch, celery salt, and pepper to a boil in a large pot. Stir until butter is melted. Reduce heat to medium-low and simmer until beans are tender, about 1 hour.
Preheat the oven's broiler to 500 degrees; set the oven rack about 6 inches from the heat source. Combine the balsamic vinegar and the garlic in a small bowl; reserve. Roll the salmon strips, beginning on the thickest side, into 6 pinwheels. Secure with wooden skewers. Drizzle the balsamic and garlic mixture generously over each pinwheel. Place salmon under hot broiler and cook for 7 minutes. Turn pinwheels over; cook until edges are brown, and fish is easily flaked with a fork, about 7 additional minutes. Sprinkle with pepper before serving.
Preheat oven to 400 degrees F (200 degrees C). In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp. Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking. Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
Fill a large glass with ice. Pour sweet and sour mix, tequila, grenadine, and triple sec over the ice; stir.
Preheat oven to 350 degrees F (175 degrees). In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool. In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes. To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Coat red snapper fillets with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices. Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper. Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.
Place a large piece of waxed paper on a work surface; arrange pretzels on waxed paper. Place three tiny dots of marshmallow creme next to each other in a few areas on each pretzel rod; top each dot with a mini chocolate chip. These will be your 'picnic ants'. Place more dots of the marshmallow creme around the 'ants' and cover them with white chocolate chips. It should look like little ants going for pieces of food at a picnic. Allow the candies rest on the marshmallow creme for a few minutes before eating.
Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry. Combine zucchini, onion, and parsley together in a bowl. Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.
Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat. Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes. Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.
Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs. Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork. Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened. Form into a ball, cover and chill for about 30 minutes or until easy to handle. Preheat oven to 375 degrees F. Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges. Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes. Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
Pulse carrot and mango together in a blender until roughly chopped. Add peach, soy milk, cinnamon, allspice, and ginger; blend until smooth.
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners. Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Combine the fruit cocktail, mandarin oranges and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, beat together eggs and sugar until smooth and lemon-colored. Add sour cream, raisins, and pecans. Stir well and pour mixture into pastry shell. Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes. Cool before serving.
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Muddle fresh fruit, Wholesome Organic Stevia and basil. Top with ice and sparkling water.
In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender. Transfer soup to a food processor or blender and puree until smooth. Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.
In a large bowl, stir together the scalded milk, sugar, margarine and salt. In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy. Stir the yeast mixture into the milk mixture. Blend in the eggs. Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double. Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
In a large skillet, brown the sliced sausage over medium heat. Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours. Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.
Preheat oven to 375 degrees F (190 degrees C). Crumble flour and margarine together. Blend well. Press mixture into the bottom of a 9x13 inch pan. Bake 15 minutes at 375 degrees F (190 degrees C) and let cool. In a mixing bowl, cream cream cheese and sugar together. Stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust. Mix the pudding mix with 5 cups milk (do not follow directions on box). Pour this mixture over the second layer and top with remainder of dairy whipped topping. Refrigerate and serve chilled.
Heat the oven to 400 degrees F. Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup in a large bowl. Season with salt and black pepper, if desired. Shape the beef mixture into a 10x4-inch loaf. Cut the loaf crosswise into 6 mini meatloaves. Place the mini meatloaves, cut-side down, into a 13x9x2-inch baking dish. Pour the remaining soup over the meatloaves. Bake for 25 minutes or until the meatloaves are cooked through.
Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water. When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Preheat oven to 425 degrees F (220 degrees C). Spray a wire rack with cooking spray and set on top of a baking sheet. Pour flour into a wide bowl. Whisk egg whites with water in a separate bowl until foamy. Mix saltine crackers, pecans, paprika, cayenne pepper, salt, and pepper together in a shallow bowl. Dredge chicken tenders in flour, dip in egg whites, then coat with cracker mixture. Arrange on the wire rack. Spray chicken tenders lightly with cooking spray; flip and spray the second side. Roast in the preheated oven, turning once halfway through, until crisp, 18 to 20 minutes.
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar. Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.
In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside. In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces. Separate oranges into individual wedges. Cut each wedge into thirds. Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly. Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing. Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.
Stir together oats, almond milk, and salt in a large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. Stir in cherries. Spoon into bowls and serve while hot.