HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center. Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.
Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes. Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray. Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer. Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro. Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.
Cook pork in a skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink in the center, 8 to 10 minutes. Drain excess grease and transfer to a bowl. Heat 1 tablespoon vegetable oil in the same skillet. Add onions; cook and stir until slightly softened and translucent, about 5 minutes. Season with salt. Add carrots; cook and stir until softened, 6 to 8 minutes. Add to the cooked pork. Cook cabbage in the same skillet over medium-high heat, adding the pork-carrot mixture in gradually, until wilted, 6 to 8 minutes. Stir in vinegar, ginger, grape jelly, teriyaki sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and sesame oil. Cook and stir gyoza filling until flavors combine, about 3 minutes. Combine 1 tablespoon water and cornstarch in a small bowl. Add to the gyoza filling. Cook and stir until thickened, 3 to 5 minutes. Let cool, at least 20 minutes. Place a dab of filling in the center of a dumpling wrapper. Fold over to form a semicircle and seal the circle edge with water; press firmly. Place gyoza on a baking sheet. Repeat with the remaining filling and wrappers. Combine 1/2 cup water, rice wine vinegar, 1 1/2 teaspoons soy sauce, and 1 1/2 teaspoons oysters sauce in a bowl to make sauce. Heat 1 tablespoon oil in a skillet over medium heat. Add gyoza in batches; cook until browned, 4 to 5 minutes. Add some of the sauce. Cook, covered, until liquid is absorbed, about 5 minutes. Repeat with remaining gyoza and sauce.
Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Whisk paprika, light brown sugar, dark brown sugar, white sugar, sea salt, ground black pepper, garlic powder, iodized salt, onion powder, cumin, and cayenne pepper together in a bowl until smooth.
Preheat oven to 325 degrees F (170 degrees C). Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet. Bake for 18-20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Preheat oven to 350 degrees F (175 degrees C). Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish. Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat. Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish. Bake in the preheated oven until bubbling, 1 hour 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine turkey, onion, bread crumbs, egg, garlic, oregano, fennel seeds, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into golf ball-sized meatballs and place in the prepared baking pan. Bake in the preheated oven until no longer pink in the center, about 20 minutes. Meanwhile, combine pasta sauce, zucchini, and mushrooms in a small saucepan. Simmer over medium-low heat for 20 minutes. Add up to 1/2 cup water to thin sauce if needed. Serve meatballs with sauce.
Preheat oven to 350 degrees F (175 C). Grease a 1 dozen miniature muffin tin. Mix together the brown sugar, flour, baking soda, baking powder, salt, pumpkin, nuts and vanilla. Drop by the spoonful into muffin tin. Bake for 15 to 20 minutes, set aside to cool. Beat together the cream cheese, sugar and orange juice. Spread over cooled yumkins.
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain. Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Bring a large pot of lightly salted water to a boil. Cook radiatore in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 to 15 minutes. Drain and rinse under cold water. Soak in cold water for 3 minutes. Drain again. Combine radiatore, ham, red bell pepper, zucchini, black olives, Cotija cheese, and Greek dressing together in a large bowl; toss to coat.
Blend milk, bananas, pistachios, and honey in a blender until smooth and frothy, about 2 minutes.
Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more. Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.
Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard. Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. Preheat an oven to 325 degrees F (165 degrees C). Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Crumble sausage into a skillet over medium heat and cook until evenly brown. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour. Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter. Mix blueberries, brown sugar, walnuts, and cinnamon. Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch rimmed baking sheet with cooking spray. Spread beets, white potatoes, turnips, carrots, sweet potato, and red potatoes in a single layer on the baking sheet. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt, and pepper. Bake in the preheated oven until root vegetables are just tender, about 45 minutes. Heat remaining 2 tablespoons olive oil in a skillet when root vegetables are nearly done. Cook and stir garlic over medium heat until fragrant, about 1 minute. Add kale; cook and stir until bright green, about 5 minutes. Season with sea salt and mix into the root vegetables.
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve. In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt. Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature. In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill. When chilled, stir mixture and garnish with cherries; serve.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper. Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Preheat oven to 375 degrees F (190 degrees C). Mix mayonnaise, Cheddar cheese, almonds, bacon, green onions, and Worcestershire sauce in a bowl. Spread the mixture onto bread slices and arrange slices onto a baking sheet. Bake in preheated oven until the topping begins to brown, 8 to 10 minutes.
In a large pot over medium high heat, bring the broth to a boil. Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender. Add the beans and cheese and reduce heat to medium. Simmer for 5 to 8 minutes, or until beans are tender. Add the corn and allow to heat through, about 1 to 2 minutes.
In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade. Broil until browned on both sides, about 3 to 3 1/2 minutes per side.
Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking. Place apples in a multi-functional pressure cooker (such as Instant Pot(R)). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard. Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until still slightly less than al dente; drain. Rinse with cold water. Toss with olive oil. Cover and refrigerate until ready to use. To reheat, bring a large pot of water to a boil, add pasta and cook until hot, 1 to 2 minutes.
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. Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes. Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.
Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes. Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat. Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined. Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight. Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail sauce around the edges to create pool of "blood."
Preheat oven to 350 degrees F (175 degrees C). Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender. While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown. Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes. Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter. Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.
Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.
Preheat oven to 450 degrees F (230 degrees C). To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick. To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs. Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.
Mix peas, pimento peppers, Colby cheese, onion, mayonnaise, salt, and black pepper together in a bowl with a lid. Cover and refrigerate for at least 12 hours before serving for best flavor; stir again before serving.
Preheat oven to 400 degrees F (200 degrees C). Cut a large sheet of aluminum foil into four 8-inch square pieces. Place 1 salmon fillet on each piece of foil; season with salt and pepper. Drizzle olive oil and balsamic vinegar over fillets. Sprinkle dill fronds on top. Place 1 lemon slice over each fillet. Lift up ends of aluminum foil and fold together to create packets around salmon fillets. Transfer packets to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes. Combine creme fraiche, lemon juice, salt, and pepper in a small saucepan over low heat. Stir until sauce is heated through, 3 to 5 minutes. Open foil packets carefully. Pour sauce over salmon.
Bring coffee to a simmer in a saucepan over medium-low heat and reduce to 2/3 cup of a thick coffee concentrate, stirring constantly to avoid burning, about 30 minutes. Set aside and let cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Stir sugar and melted butter together in a bowl until smooth; beat in eggs, followed by vanilla extract. Stir the coffee concentrate and cocoa powder into the wet ingredients until no lumps remain. Whisk flour, salt, and baking powder together until thoroughly combined in a separate bowl; stir flour mixture into wet ingredients to make a smooth batter. Spread batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 35 minutes. Let cool and cut into bars.