HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil. Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Place bacon in a Dutch oven over medium-high heat and cook until evenly brown. Drain, crumble and set aside. Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease. Mix in onion and cook until tender. Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. Reduce heat to medium-low. Bring to a boil and cook 20 minutes, stirring often. Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven. Continue cooking 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season beans with chili powder and salt. Place Dutch oven on prepared baking sheet on lowest rack of preheated oven. Bake 30 minutes. Let stand 10 minutes before serving.
Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth. Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.
Cover cookie sheets with parchment paper or aluminum foil. In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended. Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C). Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
Place potatoes in a medium saucepan with enough water to cover. Boil 15 minutes, or until tender; drain. In a medium saucepan over medium heat, bring kidney beans and their liquid to a boil. Stir in broccoli. Cook until broccoli is tender and most of the liquid has been reduced, about 10 minutes. Heat oil, ginger, cardamom, and mixed spice in a medium skillet over medium heat. Stir in onion, mushrooms, and baby corn. Cook until tender. Mix kidney beans and broccoli into the skillet. Stir in potatoes. Season with soy sauce.
Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.
Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients. Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil. Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.
In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.
Cover cream cheese with chili in 1-1/2 quart microwaveable casserole dish. Cover and microwave until the chili and cream cheese stir together easily and become hot and bubbly. Add chili powder and sugar to taste. Serve hot with chips.
Preheat an oven to 375 degrees F (190 degrees C). Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza "moons" on a baking sheet. Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.
Cream the margarine and the sugars together. Add the eggs and mix well. Stir in the flour, baking soda, baking powder, salt and chopped nuts. Shape dough into 2 inch to 2 1/2 inch diameter sized logs. Wrap logs and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Slice logs very thing and place cookies on the prepared sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup. In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.
Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake. Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients. Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner. Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface. Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined. Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C). Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides. Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.
Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
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. Coat a 9x13-inch baking dish with cooking spray. Spread a thin layer of Colby-Jack cheese in the bottom of the prepared baking dish. Crack eggs on top of the cheese layer and break the yolks but do not stir. Layer crumbled sausage over eggs and top with remaining cheese. Drizzle cream on top. Cover baking dish and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until set, about 1 hour. Let stand for 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs. Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes. Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup. Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups. Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes. Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.
Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside. Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1/2 cup cooking water. Heat olive oil in medium-sized pot over medium-high heat. Cook and stir onion until it starts turning translucent, 3 to 5 minutes. Add tuna, garlic, cayenne pepper, capers, and olive slices. Cook 3 to 4 minutes longer. Stir in tomatoes, herbes de Provence, and anchovy paste. Simmer for 10 minutes. Add Barilla(R) Traditional pasta sauce. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. If sauce seems too thick, add a few tablespoons of reserved pasta cooking water. Serve over pasta.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish. Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.
Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot. Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
Cook beef and taco seasoning in skillet until browned. Pour off fat. Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done. Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
In a blender crush the ice. Pour in the lemonade concentrate, beer and vodka. Blend until smooth. Pour into frozen glasses.
Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, cream together the shortening, butter and confectioners' sugar until smooth. Stir in the vanilla and almond extracts. Combine the flour and salt; stir into the creamed mixture. Roll into walnut sized balls and place 2 inches apart onto ungreased cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until bottoms begin to brown.
In a large bowl, mix together the cherry pie filling, fruit cocktail and sliced bananas. Chill before serving.
In a medium saucepan, combine brandy, raisins and currants. Bring to an boil, then remove from heat. Set aside until all liquid is absorbed and mixture is cooled. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, allspice, cinnamon, nutmeg and cloves. Set aside. In a large bowl, combine the ground salt pork, boiling water, molasses and sugar. Beat well. Add the flour mixture and beat until incorporated. Stir in the raisin mixture. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan and cool completely.
Preheat an oven to 400 degrees F (200 degrees C). Cream together the butter and 1/2 cup confectioners' sugar until smooth in a bowl. Stir in the poppy seeds and vanilla extract. Stir in the flour until just combined. Roll the dough into 1-inch balls, and place 1 inch apart onto ungreased baking sheets. Bake in the preheated oven until lightly golden, 8 to 10 minutes. Remove from baking sheet to cool slightly, then roll warm cookies in the remaining 1/2 cup confectioners' sugar until coated. Cool completely on wire racks, then roll in sugar once more.
Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl. Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool. Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved. Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.
Preheat oven to 400 degrees F (200 degrees C). Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely. Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking. Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes. Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan. Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan. Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible. Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Stir moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container and chill 8 hours or overnight.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain. Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl. Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat. Chill in refrigerator until cold, 30 to 60 minutes.
Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C). Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl. Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture. Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.
Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours. Soak wooden skewers in water to prevent burning during cooking. Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Combine the macaroni, eggs, cheese, pepper, milk, soup, onion and beef in a 9x13 inch baking dish. Mix well, cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake casserole, covered, at 350 degrees F (175 degrees C) for 1 hour.
In small saucepan over medium heat, combine the rice and water. Bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. Remove from heat and stir in the chicken blood. Set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until tender and lightly browned. Add chicken legs to the skillet and brown on both sides. Stir in the hot pepper sauce and wine. Reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. Stir in the blood rice, and cook for a few more minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water. Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled. Shred spaghetti squash from rind using a fork; cool to room temperature. Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.
To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe. Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks. Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer. Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.
Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight. Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture. Lightly grease a skillet and place over medium heat. Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat. Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.