HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot. Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours. Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat. Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper. Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.
Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain. Mix parsley, lemon zest, and garlic together in a small bowl. Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper.
Preheat oven to 350 degrees F. Cut apple in half and remove core. Cut each half into slices approximately 1/8-inch thick. Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes. Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside. In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg. In separate bowl, mix together flour, baking soda and cinnamon. Gently blend into apple sauce mixture. Spoon batter over apples and cranberries, spreading evenly. Bake 30 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 15 minutes before turning cake out onto wire rack to cool completely.
Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.
Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator. Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel. Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture. Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side. Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.
Toss mango, apple, cucumber, yellow bell pepper, onion, cilantro, jalapeno pepper, lime juice, orange juice, salt, and black pepper together in a bowl.
Season duck legs with salt and black pepper. Heat vegetable oil in a large, deep skillet over medium-high heat; add duck legs, skin side down, and cook until browned, 3 to 4 minutes per side. Remove duck legs and drain all but 1 tablespoon of duck fat from the pan. Cook onion in reserved duck fat over medium heat until onion begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves into onion mixture; bring to a simmer. Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. Remove cover from the skillet, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan. Bake in the preheated oven until edges are golden brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish. Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika. Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers. Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables. Cook pork chops on Low until tender, 6 to 8 hours. Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.
Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork. Whisk eggs, milk, and black pepper together in a mixing bowl until well blended. Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat. Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells. Bake in preheated oven until eggs are set, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Pour coffee into a blender and add creamer, sugar, cocoa, vanilla extract, and ice. Pour vegetable oil over ice cubes and spray cooking spray into blender. Blend until smooth, about 1 1/2 minutes.
Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes. Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes. Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl. Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet. Bake in the preheated oven until golden, 12 to 15 minutes. Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.
Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened. Add mushrooms and garlic and cook 3 minutes. Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute. Stir in Green Giant(R) Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened. Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish. Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese. Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika. Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Preheat oven to 400 degrees F (200 degrees C). To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water. Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot. Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary. Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form. Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet. Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy. Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and fruit seasoning powder. Stir to mix well.
Remove the colored skins from the outsides of the yellow and red onions. Save the rest of the onion for other uses. Cut cheesecloth into 5 inch squares. Place a couple of pieces of onion skin onto a square of cheesecloth and set an egg on top. Gather the cheesecloth around the egg so that it is covered with onion skin. Secure with a rubber band. Repeat with remaining eggs and onion skins. Fill a large pot with cold water and add the wrapped eggs. Cover and bring to a boil, then remove from the heat and let stand for 10 to 15 minutes. Afterwards, rinse the eggs under cold water and snip off the rubber bands to remove the cheesecloth. Rinse and dry the eggs.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside. Sift flour and salt together in a bowl. Add 4 tablespoons oil and rub in using your fingers until the mixture resembles coarse bread crumbs. Slowly add about 4 tablespoons water and gather dough into a stiff ball. Transfer dough to a clean work surface and knead until smooth, about 10 minutes. Set aside for at least 30 minutes. Heat 5 tablespoons oil in a large frying pan over high heat. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Cover and simmer over low heat until peas are cooked, about 5 minutes. Add more water if necessary to keep pan from drying out. Add cooked potatoes, lemon juice, coriander, chaat masala, amchur, cumin, garam masala, cayenne pepper, and salt to the frying pan. Stir to mix gently, adjust seasonings if necessary, and allow filling to cool for a few minutes. Combine 1/4 cup water and 2 tablespoons flour in a small bowl for the glue. Knead dough and divide into 8 balls; keep covered while assembling the samosas. Roll one ball into a circle roughly 7 inches in diameter. Cut in half using a sharp knife. Roll one half-circle into a cone with a 1/4-inch wide overlapping seam, gluing the seam together with a little bit of flour-water glue. Fill cone with 2 1/2 tablespoons of filling. Close top by using more flour-water mixture and pinching to seal. Flute top using fingers or the prongs of a fork, if desired. Repeat with remaining dough and filling. Heat 1 cup oil in a frying pan over medium-high heat. Deep-fry samosas in the hot oil until golden, 3 to 5 minutes each.
Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil. Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes. Cool completely. Mix brine and ice together in a large container.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.
The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight. At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight. Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt. Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface. Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours. Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight. Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball. Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top. Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours. Pull out the skewers and slice into pieces.
In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool. In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom. Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C). Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl. Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick. Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil. Bake in preheated oven until top is warm and bubbling, about 25 minutes.
Render bacon in a skillet and set aside. In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon. Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.