HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes. Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes. Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more. Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes; add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes. Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken. Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl. Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage. Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.
Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C). In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese. Bake in preheated oven for 45 minutes, or until heated through and bubbly.
Pour ice, lemonade concentrate, limeade concentrate, and confectioners' sugar in a blender; blend until slushy. Gently stir club soda into lemonade mixture to serve.
Preheat oven to 425 degrees F ( 220 degrees C). Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly. Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top. Bake for 40 to 45 minutes, or until crust is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract. Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls. Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan. Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half. Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.
Cream sugar into shortening. Add milk and vanilla beat until fluffy. Blend in egg. Then add dry ingredients and mix well. Stir in chips and nuts. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!
Combine sugar and water in a saucepan and bring to a rolling boil over medium heat. Cook and stir until sugar has dissolved, 1 to 2 minutes. Remove from heat and stir in vanilla extract. Let syrup cool.
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes. In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside. When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice. In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps(R). Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven. Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.
Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel the eggs and cut around the egg white; keep the yolk whole. Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing. Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Fill a large pot with water. Bring to a rolling boil over high heat. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water. Stir the olives and capers into the sauce; add pasta and toss to combine. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.
Preheat oven to and spray an 8-inch-square baking dish with non-stick cooking spray. Heat oil in a medium skillet over medium heat until hot. Add onion and garlic and saute for 1 minute or until onion is tender. Add quinoa and cook, stirring, until golden brown and toasted, 2 to 3 minutes. Add 2 1/2 cups water, bring to a boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat. Whisk eggs and milk together in a large bowl. Stir quinoa into egg mixture, and whisk in 1/2 cup of the cheese. Spread in the prepared baking dish and sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes. Garnish with chopped tomato and green onion, if desired. Serve immediately.
Preheat the oven to 425 degrees F (220 degrees C). Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan. Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top. Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree. Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes. Stir cream into soup and reheat if necessary.
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 (1 pint) lidded jars. Attach a card to each jar with the following recipe: ADDITIONAL INGREDIENTS: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with 1/4 cup butter and dust with bread crumbs. Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 10 to 12 minutes. Drain and set aside. Place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. Reduce heat to low and keep warm until sandwiches are ready. Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate and set aside. Place sausages in the hot skillet and cook, turning frequently, until warmed through and browned all over, about 10 minutes. Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place two sausages on top and spoon over the onion mixture. Sprinkle with 2 tablespoons Parmesan cheese. Transfer the marinara sauce to small bowls for dipping.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice. Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces. Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.
Line a baking sheet with aluminum foil and lightly grease with vegetable oil. Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined. Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed. Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet. Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour. Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain. Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.
In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow. Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall. Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra. Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool. To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside. To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess. To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup. Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours. To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.
Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot. Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.
Butter an 8-inch square baking pan. Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes. Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge. Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.
Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight. Preheat oven to 375 degrees F (190 degrees C). While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).
Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes. Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering. Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes. Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes. Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute. Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.
In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar. Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator. Preheat an outdoor grill for medium high heat and lightly oil grate. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Whisk olive oil, salt, and pepper together in a bowl. Toss beets in olive oil mixture. Wrap each beet in aluminum foil and place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from foil and cool to room temperature. Cut cooked beets into 16 rectangular chunks. Place 1 teaspoon goat cheese in the center of each slice of prosciutto; top cheese with 1 beet chunk. Roll prosciutto around beets.