HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth. Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter. Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.
Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside. Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside. Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro. Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.
Fill a cocktail shaker with ice cubes. Pour tequila, orange juice, triple sec, lemon juice, lime juice, and blue Curacao over the ice; shake. Strain into a pint glass filled with ice.
Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet. In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes. Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
Dissolve the yeast and 2 tablespoons white sugar in the warm milk. Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.
Preheat oven to 450 degrees F (230 degrees C). In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Preheat oven to 350 degrees F (175 degrees C). Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose). Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture. Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. Form into a loaf and place into the center of a 9x13-inch baking dish. Arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil. Bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. Bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), about 30 more minutes. Let meatloaf rest 5 to 10 minutes before slicing.
Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally. Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish. Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes. Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.
Mix sauerkraut and juice, ketchup, soy sauce, brown sugar, and Worcestershire sauce together in a slow cooker to form a sauce. Add pork chops; stir to cover chops with the sauerkraut sauce. Cook on Low until pork is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Grind the anise pods, cloves, peppercorns, fennel, and cinnamon in a spice mill or with a mortar and pestle to a fine powder. Store in a sealed container in a cool dark place until needed.
Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter. Lay the pie crust into the prepared tart pan. Whisk leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic, and olive oil to a creamy paste. Spread mixture over the bottom of the pie crust to completely cover. Lay tomato slices over the mustard mixture, covering the bottom of the crust. Sprinkle Parmesan cheese over the tart; top with leaves from 1 sprig oregano and 1 sprig thyme. Bake in the preheated oven until the crust is golden brown and the filling is cooked through, about 45 minutes. Serve warm or cold.
In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes. Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.
Cut beef steak into 1-1/4 inch pieces. Combine marinade ingredients in a bowl, stirring well. Reserve 2 tablespoons marinade. Place half of remaining marinade and beef in food safe plastic bag; turn to coat. Place remaining marinade, squash and bell pepper in another food-safe plastic bag. Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally. Remove beef and vegetables from marinade; discard marinade. Alternately thread beef and vegetables evenly onto four 15-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.
Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool. Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. Mix in walnuts and orange. Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.
Combine tomatoes, mint, jalapeno peppers, cilantro, oregano, garlic, and habanero pepper in a blender. Pulse in brief intervals, stirring with a spoon to ensure even blending, until salsa is smooth.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Set the ground turkey and ground pork out at room temperature to warm slightly. Heat the oil in a skillet over medium heat; cook the carrot, bell pepper, onion, garlic, and spinach in the heated oil until soft; set aside to cool. Mix together the turkey, pork, bread crumbs, wheat germ, eggs, 2 tablespoons ketchup, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; lay on the prepared baking sheet. Whisk together the honey and 1 tablespoon ketchup in a small bowl; spread over the meatloaf. Bake in the preheated oven until no longer pink in the center, 60 to 70 minutes; remove to a serving platter and allow to rest 5 minutes before slicing.
Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with 1/4 teaspoon (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl. Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.
Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl. Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.
In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size. Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size. Preheat oven to 425 degrees F (220 degrees C). Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C). Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Melt butter in a saucepan over medium-low heat; stir in stevia until dissolved. Combine almonds, walnuts, pecans, pine nuts, and peanut butter in a bowl. Pour butter mixture over nut mixture and stir to coat. Fold coconut and cocoa nibs into mixture.
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over). Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.
Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary. Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough. Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth. Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook. Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.
Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning. Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes. Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth. Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm. Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet. Bake at 375 degrees F ( 190 degrees C) for about 10 minutes.