HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water and lentils to a boil on a saucepan; reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes. Spray an 8-inch square glass baking dish with cooking spray. Drain lentils and beat with an electric mixer until mostly smooth; cool slightly. Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl; stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon. Cover dish with plastic wrap and refrigerate until firm, at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish. Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.
Blend chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda together in a food processor until smooth; fold in chocolate chips.
Muddle blueberries with lemon juice in glass. Stir in thyme sprigs and Wholesome Organic Stevia. Top with sparkling water to taste. Garnish with additional blueberries and lemon wheel.
Coat bottom of high sided frying pans of Dutch oven with oil and heat over medium high heat. Cut sausages in diagonal pieces and add to heated oil. Cook until heated through and then remove to a plate. Quarter cabbage and remove core. Add cabbage to frying pan and saute. Once slightly wilted add chicken stock and cover with lid. Once cooked through splash with balsamic vinegar and add the cooked sausage. Season to taste with salt and pepper. While all the flavors are mixing in the pan, prepare the Buttery Homestyle Mashed according to package directions. Add stone ground mustard and stir thoroughly. Serve cabbage sausage mixture aside mashed potatoes and have more balsamic available as a condiment.
Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce. Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces. Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish. Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese. Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish. Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a large iron skillet and place in preheating oven until melted, about 5 minutes. Stir brown sugar into melted butter and place back in oven until bubbling, about 5 minutes. Gently lay 1 pie crust on top of butter-brown sugar mixture, without pressing crust down. Arrange apple slices on top of pie crust. Mix white sugar, cinnamon, and flour together in a bowl; sprinkle over apple slices. Place the remaining pie crust over apple slices, making slits in the top crust for ventilation. Seal the 2 crusts together. Bake in the preheated oven until top crust is lightly browned, about 45 minutes.
Stir the honey, sweetened condensed milk, canned pumpkin, butter, brewed coffee, nutmeg, cloves, cinnamon, maple syrup, half-and-half, and hot water together in a saucepan over low heat; simmer, stirring frequently, until the mixture is fragrant and hot, about 20 minutes. Serve warm or hot.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together whole wheat flour and baking powder. Cut in butter with a pastry tool or pinch in by hand until butter lumps are no larger than peas. Add honey, egg, and water, mix until the dough comes together into a ball. Roll out dough to 1/4 to 1/8 inch thickness. Cut into squares or with a cookie cutter. Place 1 inch apart on cookie sheet and bake 10 to 15 minutes or until edges are light brown.
In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
Melt 1 teaspoon butter in small non-stick pan medium over high heat; add Canadian bacon slices and cook just to warm bacon. Remove from pan and set aside. In same pan, add 1 tablespoon butter and cook eggs as desired. Season with salt and pepper. Spread 1 teaspoon butter in center of each roll. Assemble sandwiches with Canadian bacon, egg and cheese slices.
In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.
Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust. Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet. Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.
Combine raspberries, agave, and water in a high-speed blender; blend until raspberries are softened and jammy. Pour into a jar. Store in the refrigerator.
Mash Camembert in a bowl and mix with cream cheese, butter, radishes, and scallions. Season with paprika, salt, and pepper. Sprinkle with alfalfa to serve.
Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top. Place corn flake crumbs in a bowl. Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency. Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin. Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat. Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let the thighs rest on the baking rack for at least 15 minutes before serving.
In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft. Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly. Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.
In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. Heat the oil in a medium size saucepan over high heat. When the temperature reads 350 degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce.
Preheat oven to 425 degrees F (220 degrees C). Measure out a 20-inch square piece of parchment paper on a baking sheet. Lay out slices of bacon side-by-side, overlapping slightly, to create an even layer on the parchment paper. Combine ground chicken with barbeque seasoning; spread evenly onto the bacon layer from edge to edge. Place Havarti cheese slices lengthwise on top. Lift the parchment paper to help you roll a log, starting with the edge of bacon closest to you. Bake in the preheated oven, rotating baking sheet every 15 minutes, until bacon is crispy and chicken is cooked through; an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 1 hour. Remove from oven and cool until easily handled, about 15 minutes. Slice into bite-sized "sushi".
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs. Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top. Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed. Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.
Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes. Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar. Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath. Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving. Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat. In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce. Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.
Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. Heat oil in a skillet over medium-high heat. Cook and stir onion and garlic in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender. Pour yogurt into blender with cauliflower and onion mixture; blend until smooth. Season with parsley and garlic and herb seasoning to serve.
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt. Serve immediately with maple syrup of fruit preserves.
Preheat oven to 350 degrees F (175 degrees C). 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 egg noodles, 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 5 minutes. Drain well in a colander set in the sink, and rinse with cold water. Place the bacon into a Dutch oven or enameled casserole dish over medium heat, and cook until just starting to soften, 3 to 4 minutes; add the ground beef, onion, and green pepper, and cook and stir until the meat is browned and the vegetables are tender, about 10 minutes. Drain excess fat. Mix in the cooked noodles, mushrooms, and diced tomatoes until thoroughly combined. Sprinkle the Parmesan cheese over the mixture, and pour the tomato juice over the casserole. Bake in the preheated oven until browned and bubbling, about 1 hour.
Combine lettuce, black beans, corn, pork, and tomatoes in a bowl. Add cheese; mix thoroughly. Drizzle barbeque sauce on top.
Melt the butter in a large saucepan over medium heat, and cook and stir the basmati rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon sticks and bay leaf. Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve.
Place sugar, mint, and a splash of water into a glass. Muddle gently, and then add ice to the glass. Pour in brandy and Benedictine, and stir. Add fresh mint for garnish.
Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside. 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 gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.
Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cream of tartar. Cut in the shortening with a pastry blender. Add the grated cheese, green bell pepper, and pimento; mix with a fork. Stir in milk and mix well. Turn the dough out onto a floured surface and knead 5 times. Roll out to a rectangular shape and cut into squares using a knife or pizza cutter. Place onto an ungreased baking sheet. Bake for 15 minutes, or until browned.
Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes. Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown. Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4. Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan. Spread raspberry jam over the base layer in the baking pan. Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam. Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.
Heat oil in a skillet over high heat; cook tempeh bacon in the hot oil until lightly browned, 2 to 4 minutes per side. Spread mayonnaise on 1 side of each bread slice. Layer 1 leaf lettuce, 1 tomato, and tempeh bacon on the mayonnaise side of 1 bread slice. Top tempeh with remaining tomato slice and lettuce leaf. Place the remaining slice of bread, mayonnaise-side down, on top.
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Preheat oven to 350 degrees F (175 degrees C). Spread butter onto 1 side of each baguette slice. Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet. Bake in the preheated oven until cheese is melted, about 7 minutes.
In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender. In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled. In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.
Combine kidney beans, tuna, and red onion in a bowl. Stir olive oil, parsley, curry powder, salt, and black pepper into kidney bean mixture until well combined.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan. In a medium bowl, cream together the 6 tablespoons of butter and 1/3 cup sugar until smooth. Stir in the flour and walnuts. Press into the prepared pan. Bake for 20 to 25 minutes in the preheated oven. To make the topping: Beat the 2 tablespoons butter, water, cocoa, 1/2 cup sugar, eggs, vanilla and salt together in a medium bowl until smooth and shiny. Spread evenly onto the baked crust. Return to the oven and bake for an additional 20 minutes, or until set. Dust with confectioners' sugar and cut into 24 bars when cool. These taste best served chilled.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed. Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.