HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.
Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting. OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast. Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes. Remove from bread machine. Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.
Soak pinto beans overnight in 1 quart of water. Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning. Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste. Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish. Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center. Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy. Portion granita into small serving bowls to serve.
Spread peanut butter on one side of each apple slice. Pour granola onto a plate. Dip apple slices, peanut butter-side down, into granola. Press two granola topped apple slices together to create a sandwich. Repeat with remaining apple slices and granola.
Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth. Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.
Melt chocolate in double boiler over low heat and stir until smooth. Remove from heat. Mix together flour, baking powder and salt and set aside. In large bowl, cream butter or margarine and sugar together, beat in eggs, then vanilla extract. Gradually add dry ingredients and mix well. Put one half of prepared dough into another bowl and blend the melted chocolate into it. You now have one half chocolate dough and one half plain dough Divide each of these in half. You now have four pieces of dough, two chocolate and two vanilla. Form each of these into a squared off log 6 to 8 inches long. On a large sheet of foil place one chocolate log and one plain log next to each other. Brush each with water. Place remaining plain log on top of the chocolate side. Place the remaining chocolate log on top of the plain side. Wrap the four logs firmly in the foil and refrigerate at least 8 hours or overnight. Preheat oven to 400 degrees F (205 degrees C). Remove dough from foil and cut into 1/4 inch slices. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or lightly browned. Cool on wire racks.
Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside. Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture. Top with remaining 1/2 cup cheese before serving.
Preheat oven to 325 degrees F (165 degrees C). Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops. Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.
Preheat an oven to 400 degrees F (200 degrees C). Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan. Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray. Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top. Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.
Soak beans in water overnight. Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender. Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.
Preheat oven to 250 degrees F (120 degrees C). Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn. Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes. Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan. Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.
Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.
Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes. Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.
Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.
Preheat oven to 400 degrees F (200 degrees C). Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil. Bake in the preheated oven until tender, 25 to 30 minutes. Allow to cool until safe to handle. Scrape flesh into a bowl and mash. Remove broccoli florets from stems. Grind florets in a food processor. Heat the remaining olive oil in a skillet over medium heat. Add ground beef, onion, garlic, chili powder, cumin, cayenne pepper, and chipotle pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Transfer the beef to a stock pot over medium heat. Add the mashed squash, ground broccoli, water, tomatoes, red bell pepper, yellow bell pepper, and jalapeno pepper. Bring to a boil. Lower heat; simmer until flavors meld and vegetables are tender, at least 30 minutes.
Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
Melt butter in the microwave for 30 seconds. Stir in brown sugar, cinnamon, and nutmeg. Arrange pear slices on a microwave-safe baking dish. Pour butter mixture over pears, cover, and microwave until tender, about 5 minutes. Stir in cranberries, pepitas, and walnuts.
Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan. Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.
In a slow cooker, combine ground beef, onion, rice and cabbage. Pour in tomato sauce. Season with parsley, salt and pepper. Mix well, and cook on low, for 6 to 8 hours.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 300 degrees F (150 degrees Celsius). Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool. In a bowl, mix together softened cream cheese, mayonnaise, green onions, crumbled bacon, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish. Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.
Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan. Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined. Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top. Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.
Submerge the rice noodles in a large bowl of hot water for about an hour. Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.
Grease a 9x13-inch pan. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Cut lemon into tiny wedges that will fit into 1 cube of an ice cube tray. Place one wedge into each cube, cover with water and freeze. Thaw concentrated grape juice and fruit punch; mix together. Set aside in refrigerator. Just before serving, mix a third of the concentrate with a third of the soda. (I like to make in batches of three so it stays bubbly and fresh during the event). Pour the soda in slowly. Add a tray of the lemon wedge ice cubes and a few generous scoops of raspberry sorbet.
Melt butter in a saucepan over low heat. Add flour and whisk until thick. Slowly pour in milk; increase heat to medium low. Whisk until thick. Reduce heat to low and add cheese. Stir until cheese is melted. Remove from heat. Stir in mustard, mustard powder and garlic powder.
Preheat oven to 375 degrees F (190 degrees C). Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain. Mix the noodles with the spaghetti sauce, black olives, mushrooms, pepperoni, and half the mozzarella cheese in a large mixing bowl; spoon the mixture into a 9x13-inch baking dish and top with remaining half of the mozzarella cheese. Cover the dish with foil. Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan. In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside. Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks. Dissolve the cocoa in the hot water. Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes. Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
In a blender, combine orange juice concentrate, half-and-half, egg, vodka and ice. Blend until smooth. Pour into glasses and serve.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes. Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together. Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated. Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough. Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching. Bake in the preheated oven until lightly golden, about 10 minutes. Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones. Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling. Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour. Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Preheat the oven to 375 degrees F (190 degrees C). Roll pizza crust onto a baking sheet. Bake in the preheated oven for 5 minutes. While crust is prebaking, combine milk and mashed potatoes in a microwave-safe bowl. Cook in the microwave for 3 minutes. Add butter, bacon, and 2 cloves of garlic; stir until creamy. Remove crust from oven and leave oven on. Combine olive oil and remaining garlic in a small bowl and brush on top. Spread 1/2 cup mozzarella cheese over crust and spoon dollops of mashed potato mixture on top. Spread remaining mozzarella cheese and Cheddar cheese over the pizza. Bake in the hot oven until melted, about 20 minutes.
Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Spread a thin layer of pesto sauce onto one side of one piece of bread. Spread a thin layer of mayonnaise onto one side of the other piece of bread. Sprinkle Parmesan cheese over the pesto and mayonnaise. Layer the provolone and mozzarella cheese onto one slice, top with lettuce and tomato, and the other slice of bread.
Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl. Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes. Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.