HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours. Preheat oven to 350 degrees F (175 degrees C). Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan. Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all). Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces. Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate. Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.
To make the feta sauce, stir together feta, yogurt, lemon juice, and zest in a small bowl. Add enough water to thin to desired consistency. To prepare the couscous, bring broth to a boil in a medium saucepan. Add couscous. Reduce heat and simmer, covered, until couscous is tender and broth is absorbed, 8 to 10 minutes. Fluff with a fork. Add pomegranate seeds, pistachios, mint, and baharat. Toss to combine. Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C)). Sprinkle steak cubes with baharat; toss to coat. Thread steak, bell pepper, tomatoes, onion, and mushrooms onto eight 10-inch metal skewers (or bamboo skewers that have been soaked in water at least 30 minutes). Grill kebabs, turning once or twice, until vegetables are tender and meat is just pink in center, or until desired doneness, 8 to 12 minutes. Serve kebabs with couscous and feta sauce on the side.
Dissolve yeast in 1/2 cup lukewarm water. In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes. In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.
Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours. With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.
Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight. Preheat an outdoor grill for medium-high heat; lightly oil the grate. While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes. Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drizzle the chutney over the pork chops; garnish with the mint.
Preheat an oven to 400 degrees F (200 degrees C). Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes. Cook and drain the tortellini according to package directions, and set aside in a serving dish. In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
Combine the parsley, garlic salt, crushed saltines, minced onion, onion salt, onion powder, garlic powder, dill weed, and black pepper in a sealable container; shake.
Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.
Warm oil in a frying pan over medium heat. Add onions; cook and stir until soft, about 5 minutes. Add mushrooms and cook until soft, 6 to 8 minutes more. Add beans and reserved liquid, tarragon, and enough creamer to cover the beans. Bring to a simmer. Cook down until cream thickens, 8 to 10 minutes. Remove from heat and serve.
Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Position rack in upper third of oven; preheat broiler. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently until soft, about 5 minutes. In a bowl, whisk eggs, salt and pepper together. Pour over the vegetables in the pan. Cook about 2 minutes until nearly set. While cooking lift the edges to allow uncooked egg from the middle to go underneath. Top with Fresh Mozzarella and sun-dried tomatoes, place under broiler until the eggs are slightly browned, about 2 minutes. Let stand for 3 minutes. Top with basil. Slice and serve.
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.
Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed. Preheat the oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend. Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts. Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total. Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well. In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!
Separate each cookie, leaving all the creme filling on one half of each. Set filling-topped halves aside. Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm. Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads. Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.
Preheat the oven to 300 degrees F (150 degrees C). Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly. Bake in the preheated oven until desired crispness, about 15 minutes.
Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth. Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.
In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat. Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally. While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet. Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.
Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish. Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese. Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray. Bake in preheated oven until lightly browned, 10 to 15 minutes.
Preheat an electric griddle to 225 degrees F (107 degrees C). Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour, and cinnamon; blend until batter is smooth. Spray the preheated griddle with cooking spray. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with 2 rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, spraying griddle between batches.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Butter an 8x8 inch dish. In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth. Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Drop spoonfuls of dough 2 inches apart onto the baking sheets. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish. Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk. Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy. Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs. Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins. Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners. Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree. Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.
Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool. Preheat the oven to 400 degrees F (200 degrees C). Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes. Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes. Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork. Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops. Bake in the preheated oven until golden, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray 8x8-inch casserole dish with cooking oil. Prepare Macaroni & Cheese according to package directions. Stir in cream cheese and Cheddar cheese. Add broccoli. Pour mixture into prepared baking dish. Combine panko and bacon crumbles; sprinkle over the mac & cheese. Bake until topping is golden brown, 20 to 25 minutes.
Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute. Serve with cheese.
Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.
Preheat grill for medium heat and lightly oil the grate. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat. Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes. Serve over fresh biscuits and top with green onion.
Spray large roasting pan with cooking spray; add popcorn and place in 300F oven until warm. (Popcorn can also be warmed in a large microwave safe bowl for 1 to 2 minutes on HIGH (100%) power.) Combine sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to boil over medium heat. Continue stirring and boil 2 minutes. Remove syrup mixture from heat; stir in vanilla and baking soda. Pour syrup mixture over warm popcorn stirring to coat well. Cover hands with two plastic bags, spray bags lightly with cooking spray. Working quickly shape twelve 3-inch popcorn balls. Cool completely. Wrap individually in plastic wrap.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.
Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties. Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.
Whisk together sugar, cocoa powder, cinnamon, and salt in a saucepan; stir in boiling water. Whisk until sugar is dissolved. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat; stir in remaining half-and-half and vanilla extract. Divide cocoa into mugs, top with marshmallows, and serve.