HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature. Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
 Watch Now Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
 Watch Now Turn oven temperature up to 400 degrees F (205 degrees C). Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
 Watch Now Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
 Watch Now Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
 Watch Now Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
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Preheat oven to 350 degrees F (175 degrees C). Cut a 1-inch thick slice from the top of round bread loaf; hollow out the loaf to use as a bread bowl. Slice the cut-off top of the loaf into cubes for dipping. Combine cream cheese, Cheddar cheese, ham, green onion, and chives in a microwave-safe bowl. Heat in microwave on high power for about 15 seconds to warm ingredients for easier stirring. Spoon cheese mixture into prepared bread bowl; place on a baking sheet. Bake filled bread bowl in the preheated oven, stirring occasionally, until bread bowl is toasted and dip is bubbling, about 30 minutes. Serve with Italian bread cubes for dipping.
Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat butter, white sugar, brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Stir flour mixture, about 1/4 cup at a time, into creamed butter mixture until dough is well combined; fold in oats, chocolate chips, and raisins. Drop dough by rounded spoonfuls onto the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned on the bottom and sides, 7 to 9 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet. Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.
In a large saucepan over medium heat, saute onion in butter until brown. Stir in sauerkraut with juice, water, mushrooms and garlic. Season with salt and pepper and bring to a boil. Then reduce heat, cover and let simmer for 1 hour. Stir in pasta and simmer 10 minutes more, until pasta is al dente.
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil and butter together in a skillet over medium-high heat until the butter is melted, 2 to 3 minutes. Saute onion and garlic in the hot oil mixture until the onion begins to caramelize, 15 to 20 minutes. Pour white wine over the onion mixture; bring to a simmer and cook until fragrant, about 2 minutes. Add beef broth and thyme; cook until the liquid reduces in volume by half. Season the mixture with kosher salt and black pepper. Trim puff pastry and fit into a tart pan. Score a rim along the edge of the pastry. Puncture the center of the pastry with a fork. Spread the onion mixture over the pastry; top with Parmesan cheese and mozzarella cheese. Bake in preheated oven until the crust is golden brown, 15 to 20 minutes.
Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes. Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.
Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain. Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch. Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours. Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot. Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper. Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside. To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares. In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm. Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter. Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Rub chopped garlic and 1 teaspoon salt into pork chops. Place barley in slow cooker and top with pork chops. Cover with white mushrooms and chopped onion. Add chicken broth, water, Worcestershire sauce, bay leaf, salt and a few grinding of fresh black pepper. Set slow cooker to low. Cover and cook 8 hours.
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
 Watch Now In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
 Watch Now Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
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Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain. Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing. Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours. Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish. Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes. Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside. Remove tuna from the oven; leave oven on. Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese. Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside. Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread. Bake in the hot oven until golden brown, about 20 minutes.
Preheat oven to 300 degrees F (150 degrees C). Put cubes in a large bowl and season generously with creole seasoning. Melt butter in a saucepan over medium-low heat. Stir Parmesan cheese, garlic, and onion powder into the melted butter; pour over the bread cubes and toss to coat. Spread bread cubes onto a large baking sheet. Bake in preheated oven for 10 minutes, stir, and continue baking until golden brown and crispy, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Arrange graham crackers to cover the entire bottom of a 15x10 inch pan. Sprinkle marshmallows, chocolate chips, and peanuts over the graham crackers. In a small saucepan, cook the butter and brown sugar until dissolved. Remove from heat and add vanilla. Pour evenly over the ingredients in the pan. Bake for 10 to 12 minutes in the preheated oven. Store in the refrigerator for 3 days or the freezer for 1 month.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes. Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Spread sweet potatoes evenly onto the prepared baking sheet. Bake in the preheated oven until tender, about 25 minutes. Remove from oven and set aside. Heat a large skillet over medium-high heat. Add olive oil and diced onions. Cook until tender and starting to brown, 3 to 4 minutes. Add garlic, Worcestershire sauce, cumin, and chili powder; cook about 3 minutes more. Add chicken broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Preheat oven to 365 degrees F (185 degrees C). In a medium bowl, cream together the margarine and sugar. Stir in the eggs one at a time then stir in the water and vanilla. Add the flour and baking soda, mix until just combined. Finally stir in the candy coated chocolates. Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 8 to 11 minutes in the preheated oven. Cool on wire racks.
Preheat grill for medium heat and lightly oil the grate. Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly. Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet. Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour. Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside. Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.
Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.
Combine ice, cranberry juice, pineapple juice, and vodka in a highball glass. Garnish with a lime wedge.
Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature. In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle. Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves. Preheat oven to 375 degrees F (190 degrees C). Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes. Drain well, and allow tortellini to cool. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl. Cover and refrigerate until chilled, at least 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside. Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken. Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil. Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the sour cream. Sprinkle mozzarella cheese and bread crumbs evenly over the top. Bake, uncovered, 10 minutes more.
Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed. Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.
Stir the butter, honey, mustard, lemon juice, curry powder, and pepper together in a glass bowl; heat in microwave on High until hot, about 1 minute.
Combine lemon juice, olive oil, and tahini in a jar with a lid. Close and shake vigorously until combined. Press garlic into the dressing using a garlic press. Season with salt and shake well.
Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste. In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes. Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan. To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes. Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.