HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes. Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes. Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment. Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth. Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes. Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper. Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef. Preheat the oven to 400 degrees F (200 degrees C). Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust. Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges. Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners. Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts. Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended. Divide batter evenly among muffin tins, filling each cup almost to the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter. Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture. Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Combine the banana, strawberries, cinnamon, milk, and food coloring in a blender; blend until smooth; serve immediately.
Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature. Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.
Heat oil in a nonstick skillet over high heat and cook bacon until crisp, about 5 minutes. Remove bacon and drain on a plate lined with paper towels. Pour off most of the bacon grease. Cook onions in the remaining grease until soft and translucent, about 5 minutes. Add artichokes and season with salt and pepper. Cook and stir for 3 to 5 minutes. Pour some white wine into the skillet every few minutes and simmer until artichokes are soft, about 15 minutes. Season with dill and remove from heat. Let cool completely. Combine bacon, artichoke mixture, and ricotta cheese in a blender; blend until smooth. Season filling with salt and pepper. Unroll puff pastry sheet on a flat surface. Cover evenly with the artichoke mixture, leaving 1 inch bare on one of the longer edges. Tightly roll up sheet lengthwise, towards the bare edge, and press ends tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour and up to 24 hours. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Slice stuffed pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Arrange pinwheels on the baking sheet in the shape of a Christmas tree; start with 6 rolls next to each other (or 5 if you only have 16), then continue with shorter rows. Place the last pinwheel on the bottom as the tree trunk. Brush beaten egg yolk onto pinwheels. Bake in the preheated oven until puffed up and golden, 20 to 25 minutes. Remove from oven. Decorate with cherry tomato 'Christmas ornaments'.
Preheat oven to 375 degrees F (190 degrees C). Sift all-purpose flour, whole-wheat flour, baking soda, and salt. Beat butter, white sugar, brown sugar, and peanut butter with an electric mixer in a large bowl until smooth. Add egg allowing to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture and milk until just incorporated. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake in preheated oven until cookies are golden brown, about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each cookie. Cool and carefully remove from pan.
Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches. Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended. Place banana slices in crust; cover with pudding mixture. Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.
Combine water, basmati rice, split mung beans, ginger, coriander, oregano, garlic, cumin, and fennel seeds in a saucepan. Bring to a boil; reduce heat to medium-low. Simmer, covered, until most of the water is absorbed and the mixture has a smooth consistency, 20 to 25 minutes.
Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly; add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup; bring to a boil. Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low; cook until heated through, about 5 minutes. Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray. Pour turkey mixture into the prepared dish. Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand; place balls 1/2-inch apart on top of the turkey mixture. Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.
In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours. Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale. When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole dish. Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared casserole dish. Gently pat down berries with the back of a spoon and level the surface. Place rolled oats, flour, brown sugar, butter, cinnamon, and salt in a bowl. Mix together with a fork until mixture is blended and crumbly, about 1 minute. Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered. Bake in preheated oven until dark and berries are bubbling, about 45 minutes. Allow crisp to cool somewhat and firm up. Serve warm.
In a medium bowl, mix together flour, baking powder, baking soda, salt and white pepper. Gradually pour in beer. Whisk briskly. Cover and allow the mixture to stand 90 minutes. In a large, deep skillet, heat safflower oil to 375 degrees F (190 degrees C). Whip the egg white into the batter. Dip mozzarella cheese sticks into the batter. With a slotted metal spoon, place coated cheese sticks a few at a time into the hot oil. Fry 2 1/2 to 3 minutes, until crisp and golden brown. Drain on paper towels and serve hot.
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside. Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
Cream together shortening, 1 cup white sugar and 1 cup of brown sugar. Add eggs, vanilla and 1 tablespoon of water. Sift flour, soda, and saltTWICE and add to sugar mixture. Divide dough into 2 or 3 parts. Cook dates, 1/2 cup white sugar and 1 cup water over low heat, stirring constantly until it becomes a smooth paste. Let cool. Roll each section of dough into rectangles 1/4 - 1/2 inch thick. Spread filling over rectangles and roll up like a jelly roll. Cover and chill dough until firm; 2 - 3 hours. Preheat oven to 350 degrees F (180 degrees C). Slice dough 1/4 to 1/2 inch thick. Bake for 10 to 12 minutes.
Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Stir in the kielbasa and return to a boil. Cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. Place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice. Meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. Mix with your hands until evenly incorporated. Roll the mixture into balls the size of a large walnut; place into the slow cooker. Set the slow cooker on High and cook until the meatballs are no longer pink in the center, about 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper. Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes. Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer. Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes. Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.
Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight. Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours. Meat should be very tender, and is great served with the onions, celery and cooking juices right on top.
Stir together the onion, garlic, grapeseed oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, black pepper, red pepper, mustard, liquid smoke, brown sugar, bay leaves, and lime juice in a bowl.
In a medium bowl, toss together sweet onions, tomatoes, and green bell peppers. Blend sour cream and dill in a small bowl. Lightly toss into the salad mixture. Cover, and chill in the refrigerator until serving.
In a mixing bowl, mix together potato flakes, water and salt. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil. Separate the dough into approximately 6 dumplings. Carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. Remove from water and drain.
In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside. Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the ham/leftover meat, macaroni, cheese, milk, soup, vegetables, salt and pepper and mix well. Spread mixture into a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar. Stir in the eggs until everything is well blended. Stir in the baking soda , then gradually add the flour until the dough is thick. This may not require all 5 cups. Finally, stir in the walnuts and raisins. Drop by tablespoons onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cool on the baking sheets.
Preheat oven to 350 degrees F (180 degrees C). Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all. Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.
Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness. Preheat grill for medium-low heat. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
Preheat oven to 350 degrees F (175 degrees C). Rub 1 side of each baguette slice with the cut-side of halved garlic and drizzle with 2 tablespoons olive oil. Arrange baguettes slices, oil-side up, on a baking sheet. Place baking sheet on the middle rack of preheated oven and bake until baguette slices are golden, about 7 minutes. Transfer to a wire rack to cool, leaving oven on. Toss tomatoes, basil, and minced garlic together with 4 teaspoons olive oil, balsamic vinegar, salt, and pepper in a bowl until coated. Mix goat cheese, garlic and herb cheese spread, and ricotta cheese together in a separate bowl. Spread cheese mixture onto cooled baguette slices; top with tomato mixture. Bake in the preheated oven until cheese melts, about 5 minutes. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching. Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat. Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.
Spread the peanut butter into the hollow part of the celery. Arrange the cranberries in a line on top of the peanut butter.
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins. In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups. Bake in preheated oven 10 minutes, until set. While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm. In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes. Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice. Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes. Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes. Serve shrimp over rice, topped with remaining lemon juice and green onions.
In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top. To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.
In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble. In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, mayonnaise, sour cream and lemon juice. Place cod fillets in a 8x8 inch baking dish. Pour mayonnaise mixture over fish. Bake in a preheated oven for 30 minutes or until fish flakes easily with a fork.
Let roast come to room temperature, about 1 hour. Season with salt and pepper. Heat oil in a multi-functional pressure cooker (such as Instant Pot(R)) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot. Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes. Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins. Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.
In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.