HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Place shrimp in a baking dish. Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top. Bake in the preheated oven until golden brown, about 25 minutes.
For each dip, combine all ingredients in a food processor. Pulse until smooth. Serve with grilled sliced baguette, pita chips or vegetables.
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Place cream cheese and coconut cream in the work bowl of a large stand mixer. Beat with paddle attachment until mixture is smooth. Reserve 3/4 cup of whipped topping for the top of the dip; fold remaining whipped topping into cream of coconut mixture. Pack reserved 3/4 cup whipped topping into a pastry bag fitted with a decorative tip. Spoon dip into a serving bowl and pipe remaining whipped topping onto the dip in a decorative pattern. Chill at least 1 hour or up to overnight.
Preheat oven to 350 degrees F (175 degrees C). Stir oatmeal, eggs, bananas, milk, white sugar, flaxseed oil, applesauce, brown sugar, and baking powder together in a bowl using a spoon; pour into a square baking dish. Bake in preheated oven until the edges begin to brown, about 40 minutes.
Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat. Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights. Bake in the preheated oven until lightly browned, about 10 minutes. Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust. Bake until pie is set in the middle, 50 to 60 minutes.
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel. In a large deep skillet heat about 1 inch of vegetable oil until hot. Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil. Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter. Pour batter into the greased pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust. Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling. Bake in the preheated oven for 50 minutes. Keep refrigerated.
Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.
Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet. Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl. Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy. Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Coat a large 6-cup muffin tin with butter. Heat oil in a skillet over medium heat. Add tomato, ham, onion powder, and parsley. Cook and stir until tomato is warmed through and juice has evaporated, about 5 minutes. Whisk eggs, Cheddar cheese, and milk together in a large bowl with salt and pepper. Divide the ham mixture among the 6 muffin cups. Cover with egg mixture until about 3/4 full. Place muffin tin in a larger baking pan filled with hot water. Bake in the preheated oven until set, about 25 minutes. Cover with aluminum foil if tops start browning too much.
Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.) Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk. Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.
Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.
Preheat oven to 350 degrees F (175 degrees C). Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.
Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.
Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool. Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more. Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly. Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour. Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks. Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms. Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour. Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn the chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. Roll out the 4 smaller portions; use the templates to cut out 4 walls. Cut windows and a front door into the walls as desired. Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets. Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight. Lightly whisk 2 egg whites in a large bowl. Gradually beat in about 5 cups of the confectioner's sugar until a smooth icing forms with firm peaks. Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall. Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight. Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies. Finish the gingerbread house with a thin layer of sifted confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm. To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside. Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage and 1 1/2 cups cheese and apple mixture; stir gently until evenly coated. Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese. Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve. Serve with warm maple syrup.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the molasses, brown sugar, vinegar, and egg. Sift together the flour, baking soda, ginger and salt; add to molasses mixture. Mix until well blended. Spoon the dough by teaspoonfuls onto cookie sheets, about 2 inches apart. Bake until edges are golden, 12 to 15 minutes. Let cool on pans for 5 minutes before removing.
Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties. Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Place spaghetti squash half cut-side down on the prepared baking sheet. Bake until the squash is tender and the flesh shreds easily, about 40 minutes. Shred strands of flesh from rind and place in bowl. Place broccoli in a steamer basket over a pan of boiling water. Steam until tender, about 8 minutes. Add spinach to steamer basket for last 2 minutes. Place broccoli and spinach in separate bowls. Spread 1/4 teaspoon miso paste down the center of each tortilla. Place 2 tablespoons of spaghetti squash, 1 tablespoon of spinach, and 1 tablespoon of broccoli florets over the miso paste down the center of the tortillas. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling. Heat 1/4 cup of olive oil in a skillet over high heat. Place one rolled tortilla, seam side down, in the frying pan. Gently press the tortilla with a spatula. Cook until the tortilla is golden brown, about 2 or 3 minutes per side, turning once. Fry the remaining tortillas in the same manner, adding olive oil as needed.
In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat. Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes. Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9 inch round baking pan. Combine chopped rhubarb and strawberries; spoon into baking pan. In a saucepan combine sugar, cornstarch, water, and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture. Bake at 350 degrees F (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.
Preheat oven to 350 degrees F (175 degrees C). Cream together the shortening and the sugar. Add the eggs and beat for 2 minutes. Beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. Stir in the chopped walnuts. Drop cookies 3 inches apart on a baking sheet. Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.
Steam or boil broccoli florets until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use. Whisk egg. Whisk in 1/4 cup (60 mL) broccoli puree and breast milk or formula until well combined. Heat a pan over medium heat. Add egg and broccoli mixture and cook, stirring often, until eggs are scrambled and completely cooked through. Remove from heat, let cool and chop into tiny pieces that your baby can manage.
Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes. Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.
Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.
Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top. Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth. Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top. Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.
Preheat the oven's broiler and set the oven rack about 8 inches from the heat source. Pour the beer into a deep, broiler-safe baking pan. Cut half of the lime into thin slices and place into the beer. Squeeze the other half of the lime into the beer, and place the chicken legs on top. Sprinkle with coarse salt to taste. Broil for 15 minutes, then turn the legs over, and continue broiling until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Fill a large pot with salted water and bring to a boil. Add potatoes. Reduce heat to medium-low and simmer until fork-tender, 10 to 20 minutes. Drain immediately and rinse with cold water. Set aside. Combine avocado, oil, parsley, onion, garlic, lemon juice, and mustard in a blender. Blend until dressing is smooth. Thin, if necessary, by adding 1 tablespoon of water at a time. Transfer cooked potatoes to a large bowl and pour dressing on top. Gently mix until thoroughly coated. Season with salt and pepper.
Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm. Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens. Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving. Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on top of cake before serving.
Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours. Preheat oven to 375 degrees F (190 degrees C). Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken. Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.
Mash butter and miso paste together in a small bowl until smooth. Add chives; stir until incorporated. Cover with plastic wrap and chill until firm.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into an 8-inch pie pan; trim edges. Mix sugar, flour, and salt together in a bowl. Beat milk, egg, vanilla extract, and butter together with an electric mixer on medium speed until smooth. Add persimmon pulp; beat until blended. Pour into the pie crust. Bake in the preheated oven until crust is golden brown and persimmon filling is set, about 45 minutes.