HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs. Mix well and form about 30 balls out of the mixture, using hands. Roll balls in extra Parmesan cheese and cracker crumbs. Heat oil in a large skillet over medium high heat and fry chicken balls until golden brown, 15 to 20 minutes.
Mix edamame, corn, peas, black beans, and red onion in a large bowl. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture. Chill in refrigerator at least 30 minutes before serving.
In a blender, combine pink lemonade, gin, ice cream, strawberries and ice. Blend until smooth. Pour into glasses and serve.
In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces. When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Beat the egg yolks, then add the milk, sugar, wine, vanilla and cinnamon. Soak the slices of Bauducco Panettone in the egg mixture. Beat the whole eggs, then dip the slices of soaked Panettone on both sides. Drip dry and fry the slices in the butter until they're golden brown. To make the syrup, add all of the ingredients but vanilla to a saucepan on high heat and stir until it boils. Add the vanilla and continue boiling until it thickens.
Bring the potatoes, onion, celery, carrot, salt, pepper, and water to a boil in a large pot. Cook until the vegetables are tender, about 15 minutes. Add the ham, cream of celery soup, and heavy cream; return to a simmer and cook for 5 minutes. Adjust the seasoning and serve.
In a large bowl, combine vinegar, oil, sugar, garlic powder, onion, green beans and bean sprouts. Cover and marinate overnight in the refrigerator.
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 shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Lightly mix together the cooked shell pasta, tuna, cottage cheese, sour cream, mayonnaise, Dijon mustard, olives, artichoke hearts, green onion, white wine, and Cheddar cheese in the prepared casserole dish. Cover with a lid or aluminum foil. Bake in the preheated oven until bubbling, about 45 minutes; remove cover and bake until browned, about 15 more minutes.
In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes. Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes. Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.
Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside. While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Preheat an oven to 350 degrees F (175 degrees C). Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish. Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.
Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture. Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes. Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside. Add oil and potatoes to skillet and cook until golden brown. Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes. Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.
Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top. Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.
Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt. Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat. Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes. Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour. Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water. Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish. Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil. Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth. Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes. Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour. Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Combine olive oil, garlic, and parsley in a saute pan. Saute over medium heat for 3 minutes. Lay 4 asparagus spears in the center of each bacon slice. Drizzle garlic oil on top. Wrap bacon around asparagus and secure with a toothpick. Transfer asparagus bundles to the baking sheet and sprinkle with salt and pepper. Bake in the preheated oven until bacon is crisp, 20 to 25 minutes.
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
In a small glass, stir together the peach schnapps and vodka. Top with a splash of cranberry juice. Serve with or without ice.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour the bottom and sides of two 9 inch round cake pans. In a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. Mix on low speed until batter is moist. Then mix on medium speed for 2 minutes. Pour batter into the prepared pans. Bake cake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake is done when a toothpick inserted near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes. Remove cakes from pans and let finish cooling on racks. To Make Frosting: In a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. Fold in the cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled. When cakes have cooled, frost the center and top of cake only. The frosting will be very soft.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife. Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy. Beat in egg until well blended. Beat in vanilla. Whisk flour, baking powder and salt together. Stir into butter mixture in two additions. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick. Using desired cookie cutter, cut out desired shapes. Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks. Glaze cookies with Pyure Sugar Free Cookie Icing. Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined. Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry. If adding food coloring, add a drop at a time until desired color is reached. Refrigerate icing for 10 minutes until set. Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.
Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds. Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes. Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper. Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile pepper on top, cut sides down. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh. Heat oil in a cast iron skillet over medium-high heat; saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil; cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes. Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.
Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl. Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper. Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours. Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender. Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper. Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes. Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.
Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely. Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.
Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.