HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread cubes in a large bowl and sprinkle with enough water to moisten. Add the eggs, prosciutto, salami, pepperoni, Mozzarella, Parmesan, parsley and pepper; mix well. Transfer stuffing to casserole dish (or use to stuff a turkey). If using a casserole dish, bake uncovered at 375 degrees F (190 degrees C) until top is browned and crisp, 35 to 45 minutes.
Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid. Cook on Low for 4 hours.
Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute. Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.) Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro. Serve with hot cooked rice (see Cook's Note for link to Cumin Rice).
Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl. Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing. Serve immediately or cover and refrigerate for up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Stir together flour, baking soda and salt and set aside. Beat butter or margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal and chocolate chips. Drop onto greased baking sheet and bake for about 10 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish. In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).
Place watermelon in a cocktail shaker and crush with a muddler; add ice cubes and vodka. Cover shaker and shake well. Strain cocktail into a martini glass.
Preheat oven to 425 degrees F (220 degrees C). Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets. Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.
Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Preheat oven to 400 degrees F (200 degrees C). Spray mini muffin tin cups with cooking spray. Prepare rice according to package directions. Allow to cool slightly. Combine rice, black beans, barbeque pulled pork, cheese, and eggs in a bowl; mix well. Drop mixture by heaping tablespoons into prepared mini muffin tins, filling each cup to the top. Bake in preheated oven until hot, about 20 minutes. Allow bites to cool 5 to 10 minutes before popping them out of the muffin tin.
Preheat oven to 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds. Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry with foil. Bake on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. Cool on a wire rack.
Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes. Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed. Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.
Place noodles in a bowl of warm water and soak for 15 minutes or until soft. Whisk together the oil, sugar, vinegar and seasoning packs. Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds. Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.
Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls. Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up. Preheat the oven to 325 degrees F (165 degrees C). Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish. Bake in the preheated oven until bubbling, 20 to 25 minutes.
Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork and stir in mayonnaise, mustard, sweet pickles, red onion, avocado, jalapeno pepper, salt, and black pepper until thoroughly combined. Spoon filling into egg halves and sprinkle each deviled egg half with a pinch of ground chipotle chile.
Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper. Cream the butter or margarine with the sugar. Beat in the pumpkin, egg and vanilla. Stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined. Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling. To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the vanilla pudding. Beat until creamy.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Melt the chocolate chips and peanut butter together over low heat. Spread over the top of the baked oatmeal mixture. Cool and cut into squares.
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.
Combine pears, sugar, crushed pineapple, and lemon juice in a large bowl. Pulse in batches in a food processor until coarsely chopped. Pour pear mixture into a large pot; bring to a rolling boil. Reduce heat; simmer, stirring frequently, until it thickens, about 45 minutes. Let cool to room temperature, 1 to 2 hours. Ladle into a freezer bag, seal, and transfer to the freezer.
Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside. Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear. Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Fold pumpkin seeds into hummus; garnish with paprika.
Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.
Preheat oven to 400 degrees F (205 degrees C). Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Soften yeast in warm water; let stand 10 minutes. Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour. Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish. Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.
Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil. Bake in preheated oven about 30 minutes.
Preheat the broiler to low heat. Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined. Add the cut up salmon to the bowl and mix until coated. Line a cookie sheet with Reynolds Wrap(R) Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout. Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce. Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly. Optional Servings: Serve with a hard boiled egg or a fried egg.
Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat. Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes. Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste. Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Place beans in a slow cooker and cover with 8 cups water; soak for 8 to 10 hours. Drain and rinse beans and return to slow cooker; top with 8 cups fresh water. Cook beans on Low for 8 to 10 hours. Drain. Combine 1/2 cup water, beans, olive oil, salt, and pepper in a skillet over medium heat; mash beans to desired consistency.
Mix bison, mustard, oregano, cumin, onion powder, paprika, sage, and celery salt together in a bowl. Form meatballs approximately 1 1/2-inch diameter in size. Heat olive oil in a non-stick skillet over medium-low heat, swirling to cover bottom of the skillet. Add meatballs and cook undisturbed, about 4 minutes. Continue to cook, turning meatballs until browned evenly on all sides, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Whisk olive oil, vinegar, garlic, basil, thyme, sugar, black pepper, and salt together in a bowl until smooth.
Preheat oven to 350 degrees F (175 degrees C). Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.
Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator. Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving.
Grate celery root into a bowl. Pulse pecans and garlic together in the bowl of a food processor until ground. Stir pecan mixture into celery root. Add broccoli, Nama Shoyu, olive oil, sesame seeds, pepper, and salt; toss to combine.
Grease a 9x13 inch baking dish. In a large bowl, microwave margarine for 45 seconds or until melted. Add marshmallows and stir to coat. Return to the microwave for 1 1/2 more minutes, stirring after 45 seconds. Mix in the peanut butter, then immediately stir in the toasted oat cereal. At this time you can add any additional candies. Transfer the mixture to the prepared pan and press down with a greased spatula until even. Allow to cool before cutting into squares.
Combine ground beef and Recipe Ready Chopped Onions, Garlic in medium bowl; shape into 6 patties. Grill or broil until desired doneness; top with cheese.* Serve on buns with lettuce leaves and, if desired, sliced tomatoes.
Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
Combine cranberries, maple syrup, raspberries, chia seeds, lemon juice, and vanilla extract in a small pot over high heat. Add water and bring to a boil. Lower heat as soon as mixture is boiling and cook until cranberries are bursting and jam has thickened, about 20 minutes. Remove from heat and pour into a pint container. Cool to room temperature, then close container, and store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil. Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture. Bake in the oven until fish flakes easily with a fork, about 30 minutes more.
Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade. Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes. Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl. Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.
Preheat oven to 375 degrees F (190 degrees C). Dust a pastry mat with flour. Roll out the puff pastry into a 1/4-inch sheet with a rolling pin. Place 1/2 of the brie on the puff pastry, rind side-down. Trim off the corners of the pastry with a knife. Dab the top of the brie with 2 tablespoons almonds and 1 tablespoon butter. Drizzle with 1 tablespoon honey. Cover with the other half of brie, rind side-up. Top with the remaining almonds, butter, and honey. Wrap the puff pastry around the wheel of brie, sealing the seams by pinching them together. Brush with egg white. Place brie en croute in a baking pan. Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes.
Cut the bottom 2 inches off the mushrooms and discard. Separate the mushroom strands gently. Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms and stir-fry until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.
Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage. Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup. Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.
Preheat oven to 400 degrees F (205 degrees C). Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX. Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Muffins should have rounded and pebbled tops. Serve warm.