HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 400 degrees F (200 degrees C). Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated. Arrange sausages atop shallot mixture. Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a platter; cover and set aside. Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer. Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth. Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain. Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan. Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture. Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Preheat oven to 425 degrees F (220 degrees C). Beat together egg, pumpkin, sugar, spices, and salt with rotary beater. Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat. Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.
Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes. Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.
In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar. In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well. Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.
Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.
Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan. Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins. Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth. Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan. Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth. Add cubed chicken and pimientos. Heat through.
Preheat oven to 350 degrees F (175 degrees C). Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish. Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.
Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
In a large bowl, combine the cabbage, green onions, noodles and almonds. Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.
In a medium bowl, mix together the cottage cheese, avocado, and chiles; season with salt and pepper.
Heat the butter in a skillet over medium heat until the foam subsides. Cook and stir the onion until translucent, about 5 minutes. Add the apples, and cook and stir until the onion and apples are starting to brown and the apples are soft, about 10 more minutes. Sprinkle on salt to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch square pan. With an electric mixer, mix egg, fruit cocktail, 1 cup sugar, flour, soda, and salt in order given. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. To make sauce: bring to a boil 1 cup sugar, evaporated milk, and butter or margarine. Serve hot on cake.
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan. To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.
Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly. In a small bowl, whisk together 2 cups flour, baking powder and salt. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter. Bake for 25 minutes.
Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the skillet and set aside. Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again. Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.
Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips. Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.
Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper. Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth. Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife. Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues. Bake in the preheated oven until dry and set, about 2 hours.
Heat oven to 375 degrees F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices. Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate. Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey. Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend. Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet. Bake 45 minutes in the preheated oven, or until chicken juices run clear.
Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F (175 degrees C). Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes. While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.
Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides. Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.
Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish. Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack. Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper. Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree. Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool. Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth. Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon and set aside. Fill a pot with lightly salted water and bring to a boil. Stir in the shell pasta and return to a boil; cook the pasta uncovered over medium heat, stirring occasionally, until cooked through but still slightly firm, about 13 minutes. Rinse pasta thoroughly in cold water several times to chill, and drain well. Place the vinegar, sugar, basil, thyme, garlic, salt, curry powder, and black pepper into the pitcher of a blender; blend on high speed until smooth. Reduce blender speed to low and slowly pour the canola oil into the blender to make a creamy dressing. Place the bacon, cooked pasta, peaches, parsley, celery, red bell pepper, and green onions into a large salad bowl and toss to combine. Pour the dressing over the salad and toss again to coat with dressing. Refrigerate salad for 1 hour before serving.
Heat frozen peas in a small microwave-safe bowl on high in the microwave until hot, about 3 minutes. Stir Italian cheese blend, nutritional yeast, and garlic powder into peas; season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners. Stir water and flax seed meal together in a bowl; set aside until "flax egg" is thickened, about 10 minutes. Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups. Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.
Toss apple, pear, peach, banana, and kiwi fruit together in a large bowl. Gently stir raspberries and blueberries into the fruit mixture. Sprinkle mint over the fruit and stir so each bit of fruit has at least a few specks of mint on it. Drizzle lime juice and triple sec over the salad and stir.
Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes. Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through. For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes. Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm. Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside. Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.
Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook. Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
In a large mixing bowl, combine cabbage, pineapple, apple, marshmallows, celery, peaches, mayonnaise, and salt. Toss until the mixture in well coated with the mayonnaise. Refrigerate until you are ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples. Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes. Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.
Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions. In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder. To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.
Beat olive oil, lime juice, lime zest, ginger, honey, sesame oil, and salt together in a bowl with a hand mixer until dressing is thick and creamy. Stir jicama, carrots, pea shoots, avocado, quinoa, and cilantro together in a large bowl; pour dressing over the top and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter. In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish. Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.
Heat butter in a small frying pan over medium heat, and cook and stir onion for 3 minutes. Reduce heat to medium-low, stir in maple syrup, and cook until onions are soft and golden, 7 to 10 minutes. Set oven rack about 8 inches from the heat source and preheat the oven's broiler. Stir together tuna and salad dressing in a bowl; season with salt and pepper. Slice bread loaf in half horizontally, then halve both pieces lengthwise, making four equal pieces. Place bread, crust-side down, on a baking sheet. Layer tuna mixture, onion, and Cheddar cheese evenly over bread pieces. Broil in the preheated oven until cheese is bubbly, about 5 minutes.
In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar. In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.
Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt. Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting. Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.