HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, cayenne, and turmeric in a bowl. Place chicken breasts into yogurt mixture and flip to coat; cover bowl with plastic and refrigerate overnight. Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray. Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan. Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C). [See Note for grilling instructions.]
Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff. Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick. Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes. Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the chile peppers, chicken, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and cook for 30 minutes. If the soup is too thick, you can add a little more broth. Ladle into serving bowls, and top with sliced avocado and cheese cubes.
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan. Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes. Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil. Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.
Cook macaroni in a large pot of boiling water until al dente. Drain. In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside. In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl. In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top. Bake for 20 minutes, or until crust turns golden brown.
Place garlic and ginger in a blender or food processor; puree until smooth. Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes. Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes. Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek. Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.
Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth. Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes. Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside. Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use. Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon. Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer. Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.
Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes. Soak wood chips in a bowl of warm water while pork is brining. Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine. Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle. Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Place salami and bacon in the skillet; cook until just starting to crisp. Stir in garlic and leek; season with salt and pepper, and cook 2 minutes more. Stir in tomatoes and 1 tablespoon basil; cook 1 minute more. Mix the cooked pasta into the contents of the skillet, along with 3 tablespoons Parmesan. Serve topped with remaining Parmesan and basil.
Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain. Add cooked pasta to mixture; stir and serve.
Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease. Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.
Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes. Combine red bell pepper, peas, raisins, onion, and olives in a bowl. Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing. Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper. Top brown rice and vegetables with feta cheese before serving.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives. Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm. Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more. Preheat the oven to 350 degrees F (175 degrees C). Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top. Bake in the preheated oven until golden brown on top, about 20 minutes.
In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.
In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water. Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.
Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms. Fold the foil over the roast and crimp edges together to seal. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
Combine the garlic and ginger in a food processor. Blend into a paste and set aside. Heat the oil in a large skillet over medium heat. Add the cinnamon stick, cumin seeds, anise pod, and lime leaves. Add the shallots; cook and stir until starting to brown, about 5 minutes. Stir in the ginger garlic paste. Cook and stir for a few more minutes, and then stir in the mutton and tomatoes. Cover and simmer over low heat for 30 minutes. Stir in the curry powder, coconut milk and water and add the potato. Season with salt to taste. Cover and simmer until potato and mutton are tender, about 30 more minutes.
Preheat oven to 400 degrees F (205 degrees C). Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes. Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. Replace the top of the Brie. Microwave Brie for 1 to 3 minutes or until bubbly; serve.
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. Preheat oven to 300 degrees F (150 degrees C). For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract. Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball. Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.
Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt. Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips. Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a large baking sheet. Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes. Remove from oven; sprinkle Mexican cheese on top. Continue baking until cheese is melted, about 10 minutes more. Drizzle sausage gravy over potato nuggets and cheese. Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top. Grease a large skillet with cooking spray. Crack in 3 eggs; cook until egg whites are firm and starting to brown on the bottom, about 5 minutes. Transfer to a large plate using a wide spatula. Repeat with remaining eggs. Arrange fried eggs over potato nuggets.
Combine tahini, water, pumpkin seeds, shallot, vinegar, garlic, and basil in a food processor; blend until a thick sauce forms, 3 to 5 minutes.
Heat the oven to 350 degrees F. Place paper liners into 12 (2 1/2-inch) muffin-pan cups. Stir the chicken, stuffing, broccoli, soup and cheese in a medium bowl. Spoon about 1/2 cup chicken mixture into each muffin-pan cup. Lightly press the chicken mixture down so it's level. Bake for 25 minutes or until the chicken mixture is lightly browned. Top each with 2 teaspoons cranberry sauce.
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust. In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.
Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes. Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
Cut sausage into 1/2 inch cubes. Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute. Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through. Top each serving with parsley and cheese, if desired.
Preheat a waffle iron according to manufacturer's instructions. Whisk eggs with sugar and vanilla until fluffy. Add in Shamrock Farms Premium Sour Cream and whisk briefly. Add in flour, baking powder, and baking soda and whisk briefly. Pour in milk slowly, whisking until incorporated. Batter may be lumpy. Add up to 1/4 cup milk if it is too thick. It should be a thick batter, not watery or soupy, but should definitely be sticky and pourable. Pour 1/8 of the batter into a waffle iron and cook to desired darkness. Repeat with remaining batter. Once the steam dissipates, the waffles are cooked.