HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning. Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours. Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes. Place mochi in a serving dish and drizzle strawberry compote over it.
Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil. Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high; simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more. Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.
In a large saucepan over medium heat, boil the cider 15 minutes. Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender. Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving.
Preheat oven to 400 degrees F (200 degrees C). Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined. Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition. Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet. Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet. Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes. Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat. Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine. Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers. Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes. Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside. Heat oil in deep-fryer to 350 degrees F (175 degrees C). Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish. Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture. Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture. Bake in the preheated oven until set in the center, 30 to 35 minutes.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Insert toothpicks into the tops of the strawberries. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes. Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
Mix cream cheese, olives, and garlic powder in a bowl. Spoon 1 tablespoon cream cheese mixture into the middle of each beef slice; fold beef slice over filling to create a pillow. Secure the edges with a dot of cream cheese mixture.
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper. Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low. Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.
Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish with cooking spray. Combine 3/4 cup white sugar and cinnamon in a large bowl. Cut each biscuit into 4 pieces and toss in sugar mixture until well-coated. Transfer to prepared casserole dish. Heat 1/2 cup plus 2 tablespoons margarine in a saucepan over medium heat until melted, 3 to 5 minutes. Stir in remaining 1/2 cup white sugar, peanuts, and brown sugar. Pour over biscuits in the casserole dish, trying to moisten them evenly. Bake in the preheated oven until golden, about 40 minutes. Remove from oven, gently mix, and return to oven until puffed and browned, about 15 minutes more. Cool casserole slightly before serving, about 15 minutes.
Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes, adding garlic during last 30 seconds cook time. Remove and set aside. Heat remaining 1 tablespoon oil in same skillet and cook onion, squash and Brussels sprouts until vegetables begin to soften and start to brown, about 5 minutes. Stir in Knorr(R) Rice Sides(TM) - Chicken flavor and prepare according to package directions. Stir in cooked chicken.
Preheat oven to 425 degrees F (220 degrees C). Place meat in a roasting pan. Spread mustard over the meat. Roast at 425 degrees F (220 degrees C) for 45 minutes. Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare. Remove from oven keeping the foil loosely tented over the roast. Let stand 30 minutes. Transfer to a platter and garnish with kale, if desired. In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil. Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated. Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes. Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.
Place the bacon in a large saucepan, and cook over medium-high heat, stirring occasionally until crisp, about 5 minutes. Stir the onion into the pan; cook until soft, about 5 minutes. Stir in the mushrooms, garlic, pepper, and sage; cook over medium heat until the mushrooms begin to brown, about 10 minutes. Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.
In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.
In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic. Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.
Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes. Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.
Beat cream cheese in a bowl with an electric hand mixer until softened. Add hazelnut spread, milk, and cream sherry; continue beating until smoothly combined into a frosting.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract. Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish. Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.
Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
Preheat oven to 350 degrees F (175 degrees C). Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper. Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese. Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.
Preheat oven to 420 degrees F (215 degrees C). Place half the radish, turnips, parsnip pieces, and garlic in a gallon-size resealable plastic bag. Add soy sauce, sesame oil, olive oil, black pepper, salt, and red pepper flakes. Add remaining radish, turnips, parsnip, and garlic. Seal bag and mix to coat well. Let vegetables marinate on one side, about 10 minutes. Turn bag over and continue marinating, about 10 minutes more. Pour marinated vegetables into a 1 1/2-inch deep baking pan; spread them into an even layer. Spread bacon and thyme evenly over the top. Roast in the preheated oven until tender, about 55 minutes. Remove from oven, stir, and continue roasting until browned, about 15 minutes more.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate. Beat eggs in a large bowl. Whisk in the sour cream; mix until smooth. Mix in the spinach, Cheddar cheese, feta cheese, Parmesan cheese, onion, tomato, green chiles, garlic, cumin, paprika, and cayenne pepper. Pour the egg mixture into the prepared pie plate. Set pie plate on a baking sheet. Bake quiche until a knife inserted into the center comes out clean, about 1 hour.
Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper. Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string. Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate. Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again. Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper. Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes. Arrange rolls on a serving platter; cover with gravy.
In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole. Bake 30 to 35 minutes or until heated through.
Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet. Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes. While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
Combine Kikkoman Soy Sauce, lemon juice, garlic, cilantro, olive oil, onion powder, and black pepper. Mix well. Place chicken in marinade and marinate in the refrigerator for at least 2 hours or overnight. Grill following your favorite method. Serve with your favorite salsa.
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets. Place three pecan halves in a Y shape on cookie sheet and place caramel in center. Repeat with remaining nuts and caramels. Place in preheated oven 10 minutes, until caramel is melted. Melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. Spoon over candies on sheets. Chill 8 hours or overnight, until firm.
Combine 4 cups apples and 1/2 cup water in a high-powered blender; puree until smooth. Pour into a large slow cooker. Repeat with remaining apples and water. Stir honey, cocoa powder, cinnamon, cardamom, and cloves into the apple puree in the slow cooker. Cook on High, stirring occasionally, until thickened and brown, about 10 hours. Immerse six 1-pint jars in simmering water for 5 minutes. Wash lids and rings in warm soapy water. Pack apple butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the seal is tight and the lid does not move up or down. Store in a cool, dark area.
Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano. Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker. Cook on Low for 8 hours. Remove and discard bay leaves before serving.
Beat eggs in a pitcher until light and fluffy. Add milk, sugar, coffee creamer, vanilla extract, and nutmeg to eggs; beat until smooth. Refrigerate until slightly chilled, at least 15 minutes. Stir root beer extract into egg mixture.
Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes. In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding. To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes. Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish. Bake for 45 to 50 minutes, or until golden. Serve warm.
Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.