HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms. Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.
Combine ketchup, honey, mustard, vinegar, soy sauce, red pepper flakes, chile-garlic sauce, hot pepper sauce, whiskey, and garlic in a saucepan; cook and stir over medium-high heat until sauce begins to bubble, 5 to 10 minutes. Remove saucepan from heat.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan. In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.
Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth. Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl. Bake in the preheated oven for 25 minutes. Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes. Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring. Add spaghetti and mix well, then stir in chicken. Heat through and serve.
Preheat the oven to 350 degrees F (175 degrees C). Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts. Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop. Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a medium size mixing bowl sift together flour, baking soda, salt and baking powder. In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed. Pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges. Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Beat the butter, sugar, and almond extract in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, followed by the self-rising flour. Gently fold the ground almonds into the batter; spoon batter into the prepared cupcake cups, filling them about halfway. Bake the cupcakes until they have risen and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool completely. To decorate, knead the fondant until pliable; set aside about 1/3 of the fondant. Roll out the larger portion of the fondant on a work surface dusted generously with confectioners' sugar. Using a round cookie or biscuit cutter the same size as the cupcake tops, cut out circles of the fondant; place a fondant circle on each cupcake. Press the fondant down lightly. Divide the remaining fondant into four even portions; place 3 portions into a bowl and the other into a second small bowl. Tint the larger portion to your desired shade of green with the green food coloring. Tint the smaller portion to your desired shade of red food coloring. Roll out the green fondant on a work surface generously dusted with confectioners' sugar and cut out 32 holly leaves with leaf-shaped cutter. Use your finger to rub away any white confectioners' sugar on the green leaves and arrange 2 leaves on each cupcake. Roll red fondant into 48 small red berries and place 3 berries on the leaves of each cupcake.
Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes. While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes. Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes. Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned, about 5 minutes per side. Reduce heat to medium; add butter and garlic. Cook and stir mixture until garlic is fragrant, about 3 minutes. Mix olives, gin, vermouth, and lemon juice into chicken mixture; simmer until chicken is no longer pink in the center and sauce is thickened, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix flour, baking powder, and salt together in a bowl. Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended. Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.
Heat oven to 350 degrees F. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers. Spread onto bottom of 9-inch pie plate or shallow dish. Bake 20 min. or until heated through. Serve warm with crackers.
Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.) Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes. Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).
Put ingredients into bread machine in the order suggested by the manufacturer. Process for large (1-1/2 pound) loaf, wheat setting.
Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish. Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese. Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer. Bake in the preheated oven until top is golden brown, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). To Make Filling: Mix butter, sugar, eggs, vanilla, cocoa and baking powder together until smooth; alternately mix in the milk and flour. Stir in raisins and walnuts. Pour mixture into pastry shells and bake at 375 degrees F (190 degrees C) for 60 to 70 minutes. Do not underbake. To Make Icing: Combine confectioners' sugar and vanilla. Gradually stir in milk until desired consistency is reached. Spread icing on pie once its out of the oven and still warm.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes. Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk. Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes. Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate. Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes. Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes. Stir in capers and parsley, season with salt and serve.
Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
Combine the strawberries and apple juice in a blender or food processor. Puree until smooth, then blend in water to your desired thickness.
In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg. Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes. Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes. Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Heat oil in a small saucepan over medium-high heat. Saute garlic and ginger in hot oil until fragrant, about 1 minute. Pour chicken broth into garlic mixture and bring to a boil; remove from heat and stir in couscous. Cover the saucepan with a lid and let stand until broth is completely absorbed, 5 to 7 minutes. Fluff couscous with a fork.
To Make The Dough: Sift the flour, baking powder, and salt together; set aside. Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours. To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes. Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts. Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed. Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.
Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated. Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil. Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.
Combine the gelatin and boiling water; stir until dissolved. Add the cream cheese, mayonnaise and vinegar; mix until blended and refrigerate until partially set. Add the carrot and pineapple, mix well and chill until set.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut steak into 6 thick strips. Season generously with salt and pepper. Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms. Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside. Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes. Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside. Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.
Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside. In a bowl, mix mayonnaise, lime juice, ginger and milk. Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.
Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside. Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes. Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.
To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well. To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.
Preheat the oven to 375 degrees F (190 degrees C). Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl. Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Heat the oil in a small skillet over medium-high heat. Add the mushrooms, shallot , salt, and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly. Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the center and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking sheet, and brush the top of the pastry with egg yolk. Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 145 degrees F (65 degrees C). While the rabbit is cooking, heat the demiglace in a small skillet over medium heat. When melted and hot, stir in the butter until melted and remove from the heat. To serve, cut the pastry in half crosswise, and set in the center of a serving plate. Drizzle the sauce around the plate.
Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell. Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans. Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes. Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork. Bake in the preheated oven until slightly set, about 5 minutes. Beat eggs, milk, salt, and black pepper together in a bowl. Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese. Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.