HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Place lamb cubes in a bowl. Drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper, turning to coat. Place Italian sausages, 1 cup water, and remaining 1 tablespoon oil in a large heavy roasting pan set over two burners. Cover with heavy-duty foil and turn heat to medium-high. Cook until sausages lose their raw color, about 5 minutes. Remove foil (reserve it) and continue to cook until water evaporates. Add smoked sausages and cook, turning frequently, until all sausages are browned, 5 to 8 minutes longer. Transfer to a plate. When cool enough to handle, cut Italian sausages into bite-size chunks. Halve smoked sausages lengthwise. Set aside. Generously sprinkle duck breasts with salt and pepper. Reduce heat under roasting pan and add duck breasts, skin side down. Cook until fat has rendered and skin is mahogany brown, 10 to 12 minutes. Turn duck breasts over and continue to cook until cooked through, about 5 minutes longer. Remove duck from pan. Drain fat from pan and reserve. Slice each breast crosswise into 4 pieces. Return roasting pan to medium-high heat. Add lamb cubes and cook, turning once, until a brown crust forms on two sides, 8 to 10 minutes. Transfer lamb to a large ovenproof pot; set roasting pan aside. Add broth mixture and wine to lamb and cover with reserved foil, pressing down so that it almost touches meat, then sealing foil around top of pot, leaving a small opening for steam to escape. Bring to a simmer and simmer for a few minutes to burn off alcohol. Seal foil completely, then cover pot with lid. Bake, without checking pot, for 1 hour and 15 minutes; meat will be very tender. Meanwhile, reheat roasting pan over medium-high heat. Add enough reserved duck fat or olive oil to pan to equal 2 tablespoons. Add onions and garlic and saute until tender, about 5 minutes. Add prosciutto and thyme and saute to blend flavors, 1 to 2 minutes longer. Add tomatoes and beans and simmer to blend flavors, about 10 minutes. Remove from heat. Transfer cooked lamb and broth to roasting pan. Add duck, sausages, and enough water to make a soupy, moist casserole. You can let the cassoulet mixture stand at room temperature for up to 2 hours. An hour before serving, adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring cassoulet to a simmer. Mix bread crumbs, melted butter, and parsley and sprinkle over cassoulet. Bake until crumbs are golden and stew is bubbly, about 45 minutes. Let stand for 5 minutes, and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside. Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets. Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.
Heat the oil in a large pot over medium heat. Stir in the celery, onion, green bell pepper, and garlic. Cook and stir until the vegetables have softened, about 5 minutes. Add the ground beef, increase the heat to medium-high, and stir until crumbly and browned, about 10 minutes. Stir in the ketchup, chili sauce, water, parsley, vinegar, brown sugar, salt, pepper, mustard powder, chili powder, paprika, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the cooled milk mixture and the yeast mixture. Stir in eggs and flour; beat well. Cover bowl with a damp cloth and let rise until doubled; about 1 hour. Stir batter to deflate. Cover bowl and refrigerate several hours or overnight. Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness. Cut rolls into desired shape and place on lightly greased baking sheet. Brush with melted butter and let rise until doubled; about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, until golden brown.
Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth. Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours. Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots. Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk. Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl. Combine sausage, salami, and pepperoni in a non-stick frying pan over medium heat; cook and stir until warmed, about 5 minutes. Stir ricotta cheese into meat mixture until melted and stringy, about 5 minutes. Stir farmer's cheese and mozzarella cheese into meat mixture until warmed, about 5 minutes. Blend eggs together in a blender until frothy; pour into meat-cheese mixture and stir until some of the liquid evaporates, about 5 minutes. Pour egg mixture into a 9-inch pie pan. Bake in the preheated oven until top has risen and is starting to brown, about 20 minutes. Cool frittata on a wire rack until set, at least 5 minutes.
Pick the crab meat to remove any remaining pieces of shell. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning (tm). Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Line a baking sheet with parchment paper. Set aside. Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Stir in orange zest. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with pistachios and orange peel strips. Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
In a large pot pour enough olive/vegetable oil to cover bottom of pot. Add onion, garlic and chicken and saute, turning chicken pieces, until chicken is 1/2 cooked (4 to 5 minutes). Add 1/2 jar of olives along with 1/2 of the brine from the jar. Add the potatoes and enough water to cover chicken and potatoes. Cover and simmer over medium heat until chicken and potatoes are cooked and tender.
In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.
Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.
Pulse chorizo, onion, and garlic together in a food processor until well-chopped. Place bacon in a pot and cook over medium-high heat, turning occasionally, until bacon starts to render fat, 3 to 5 minutes. Add ground chorizo mixture to bacon; cook and stir until onion softens and is translucent, about 5 minutes. Drain excess fat from pot and season mixture with cumin, salt, and black pepper. Stir beans and reserved liquid into pot; cook, stirring occasionally, until beans are heated through and flavors combine, 10 to 20 minutes.
Pour the grenadine and lime juice into a tall glass. Pour in the cola to mix. Float a strip of lemon zest on top to garnish.
Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops. Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.
Preheat oven to 450 degrees F (230 degrees C). Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes. Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed. Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend. The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.
Preheat the oven to 400 degrees F (200 degrees C). Combine tomato sauce, barbeque sauce, and sugar in a small saucepan. Heat just until sugar dissolves, about 5 minutes. Remove from heat; let cool. Set aside 1/2 cup of the sauce. Combine beef, pork, flour, onion powder, garlic powder, salt, and pepper in a large bowl. Add the larger amount of tomato sauce and mix until thoroughly combined. Pat meatloaf mixture into a loaf pan; cover with aluminum foil. Bake in the preheated oven for 30 minutes. Uncover and drain off grease. Slice into serving-sized pieces and pour reserved sauce on top. Bake, uncovered, until no longer pink in the center, 30 to 45 minutes more.
Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top. Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.
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. Cool and crumble into a bowl. Stir in the gouda cheese, parsley, and Dijon mustard. Set filling aside. Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder. Season to taste with salt and black pepper. Mix until evenly blended, and form into 4 very thin patties. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Divide the filling in half and spread each half onto a patty. Top filling with remaining patties to make 2 stuffed burgers. Press and seal edges tightly together to keep the filling enclosed. Cook stuffed burgers on the preheated grill until the patties are cooked to your desired degree of doneness and the cheese has melted, 3 to 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on toasted hamburger buns.
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
In a large bowl, beat butter until smooth with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add milk. Beat in cocoa. Refrigerate until ready to use.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Stir flour, flax seeds, chia seeds, baking powder, salt, garlic powder, onion powder, and dried chipotle pepper powder together in a large bowl. Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl. Divide dough into 2 portions. Turn 1 dough portion out onto a floured work surface and roll out as thin as possible. Cut dough into squares and place on prepared baking sheet. Repeat with remaining dough. Bake in the preheated oven until crackers are golden and crispy, about 8 minutes. Transfer to a wire rack to cool completely.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover. Continue to simmer, stirring occasionally, until turkey is cooked through (no longer pink inside). Serve over hot cooked rice.
Heat oil in a skillet over medium heat. Cook tempeh in the hot oil until browned, 2 to 3 minutes per side. Drizzle tamari over cooked tempeh.
Use a blender to grind the ginger, 1 teaspoon cumin, and green chile peppers. In a medium saucepan, add 1 cup water, pineapple, tomato, and salt. Place over a low heat. When the pineapple and water have come to boil, add the ground mixture. Raise and lower the heat to bring to a boil several times. Add the remaining water, and bring to a boil again. Add cilantro, and remove from heat. Mix in lime juice. In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry till golden, and add to the soup as a garnish.
Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat. Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.
Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat. Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg. Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish. Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese. Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.
Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
Preheat an air fryer to 400 degrees F (200 degrees C). Toss butternut squash with olive oil in a large bowl. Add squash pieces to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total. Transfer to a bowl or serving plate and sprinkle seasoning blend evenly over the top. Garnish with fresh rosemary.
Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet. Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl. Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade. Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool. Stir sour cream, ranch dressing, and Cheddar cheese together in a large bowl. Crumble bacon into the dip; mix well. Chill until flavors blend, about 1 hour. Serve dip with chips.
Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes. Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming. Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.