HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes. Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.
Whisk eggs together in a bowl. Add half-and-half, matzo pieces, and salt. Let soak for 5 minutes. Heat a small nonstick skillet over medium heat. Pour in egg mixture; cook until eggs are firm on the bottom, 2 to 3 minutes. Stir with a spatula until scrambled and firm, 1 to 2 minutes.
Beat together the cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour the lime and lemon juices over the sliced apples to prevent browning. Serve dip with the apples on the side.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. Whisk flour into 3 tablespoons of turkey broth in a bowl until the mixture is smooth and free of lumps; transfer to a saucepan. Whisk turkey gravy, sherry, and 1/2 cup turkey broth into the flour mixture and bring to a boil; reduce heat to medium and cook until thick, about 5 minutes, whisking constantly. Remove from heat. Process turkey and stuffing in a food processor until finely ground, about 1 minute. Add ricotta cheese, Swiss cheese, Parmesan cheese, and 1/2 cup mozzarella cheese to the food processor and blend until filling is thoroughly combined, about 1 more minute. Add egg and pulse 1 or 2 times to combine. Transfer turkey and cheese filling to a bowl and gently stir in 1/2 cup more mozzarella cheese and chopped parsley. Pour about 1/4 of the turkey gravy mixture into the bottom of a 9x13-inch baking dish and swirl to coat the bottom. Stuff shells with about 1 1/2 tablespoons of the turkey filling and arrange in the baking dish. Pour remaining turkey gravy over the shells and sprinkle remaining 1/2 cup mozzarella cheese over the gravy. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven until the filling is set, the casserole is bubbling, and the cheese topping has melted, about 45 minutes.
Line a baking sheet with aluminum foil. Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup. Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes. Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon. Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil. Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets. Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes. Place popcorn mixture in the preheated oven to warm. Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat. Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.
Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until evenly moistened. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir the melted chocolate into the graham cracker mixture, you may need to use your hands to make sure it is evenly combined. Shape into 1 inch balls and roll them in the coconut. Store in an airtight container.
Place dried anchovies in a large pot and add cold water; let soak for 20 minutes. Bring liquid to a boil; reduce heat to medium and simmer for 20 minutes. Remove anchovies. Wash bean sprouts under cold water 3 or 4 times, discarding any bad or brown heads of bean sprouts. Wash cabbage and cut into bite-size pieces. Cook cabbage in a pot of boiling water for 5 minutes; rinse under cold water and squeeze out excess liquid. Mix bean sprouts and cabbage in the anchovy broth and add soy bean paste, stirring until soy bean paste dissolves. Add garlic, red pepper powder, and salt; cook and stir over medium-high heat for 15 minutes. Stir green beans and dashi into soup, lower heat to medium, and cook for 15 minutes more.
Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter. Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins. Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish. Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.
Sift together flour, baking powder, soda, salt, and sugar. Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand. Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool. Frost with Chocolate Torte Frosting when completely cooled.
Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C). In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling. For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust. Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set. Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.
Place pork chops in a multi-functional pressure cooker (such as Instant Pot(R)); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Preheat an outdoor grill for low heat. Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside. Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat. Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.
Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease. Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls. Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.
Cream butter, sugar and gelatin. Add egg and vanilla. Beat well. Gradually add flour and baking powder. Blend until smooth. Refrigerate dough until firm. (If using a cookie press, no need to refrigerate dough before use.) Roll into balls and press with bottom of glass with sugar. (Use an ungreased cookie sheet). Bake at 400 degrees F (205 degrees C) for 7-10 minutes.
Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Spread zucchini slices in 1 layer on the prepared baking sheet. Bake in the preheated oven until zucchini is tender, about 20 minutes. Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle parsley over each. Bake in the preheated oven until cheese is melted, about 5 minutes more.
Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally. Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center. Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.
In a glass full of ice, pour Southern Comfort and cinnamon schnapps. Fill glass with Cola.
Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes. Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes. Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.
Preheat oven to 325 degrees F (165 degrees C). Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated. Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven until fragrant and crisp, about 25 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine. Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Heat olive oil in a skillet and cook onion until softened, about 3 minutes. Season with salt. Add bell pepper and zucchini and cook until softened, 3 to 5 minutes. Stir in tomatoes, garlic, salt, and black pepper. Pour in white wine and bring to a boil. Add squid and cook until squid is just cooked through, about 5 minutes. Do not overcook. Sprinkle with chopped basil to serve.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth. Using a small sharp knife, first cut each chicken breast in half. Then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Stuff each pocket of the chicken liberally with the olive puree. Close the pockets with toothpicks. Brush olive oil over the entire outer surface of the chicken; season with salt and pepper. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Blend apples in batches in a blender until no large chunks remain. Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker. Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours. Spoon into jars leaving about an inch of space at the top; seal and freeze.
Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird. Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla. Combine the flour, oats, baking soda, baking powder and salt; stir into the wet mixture until just blended. Finally, fold in the pecans and coconut. Dough may be a little dry. Shape dough into walnut sized mounds and place 1 1/2 inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes in the preheated oven, or until golden. Cool on baking sheets.
Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug. Heat in microwave until center of cake is done, about 2 minutes.
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 penne, 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 11 minutes. Drain well in a colander set in the sink. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Deep fry halibut pieces until golden brown. Drain on paper towels; set aside. For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally. Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.
Preheat the oven to 400 degrees F (200 degrees C). Spread out trimmed asparagus in 1 layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth so it is evenly covered with olive oil Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes depending on the thickness of the asparagus. Flip asparagus after 15 minutes. Season with salt and drizzle with balsamic vinegar. Bake until balsamic vinegar starts to caramelize, about 1 minute more.
Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes. Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour. Preheat oven to 375 degrees F (190 degrees C). Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil. Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.
Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight. Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut. Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.
In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving. Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap(R) Aluminum Foil to keep the spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times. Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces. In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker. Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.
Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes. Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.