HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. In a large bowl, combine salmon, onion, green bell pepper, potato, jalapeno, egg and ground black pepper; mix well. Shape mixture into 4 patties and coat with cracker crumbs. In a large skillet over medium heat, warm oil and cook patties until browned on each side; serve.
Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes. Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes. Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.
Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything. Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish. Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish. Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices. Serve pork chops topped with extra sauce.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish. Place baking dish in the oven until butter is melted and evenly coats the bottom of the dish, 3 to 5 minutes. Arrange cheese blintzes seam-side down in 4 rows of 3 blintzes each. Turn blintzes over twice, ensuring they are coated with melted butter. Beat sour cream, eggs, orange juice, sugar, vanilla extract, and cinnamon vigorously in a bowl until well-blended. Pour mixture evenly over blintzes. Give the dish a shake to ensure blintzes are evenly coated. Bake in the preheated oven until a knife inserted into the center comes out clean and top is browned, 45 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.
Place the potatoes into a large pot, and fill with enough water to cover by 1 inch. Add the onion, garlic, basil, 1 teaspoon of salt and 1/2 teaspoon of pepper, and bring to a boil. Cook until potatoes are tender, about 15 minutes. Drain the contents of the pot in a colander, then transfer to a large bowl. Add the sour cream, butter, milk and food coloring, and beat with an electric mixer until light. Adjust milk if needed. Do not beat too long, or the potatoes will become stiff and pasty. Taste and adjust salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.
Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.) Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.
Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well. Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours. Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish. Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes. Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.
Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl. Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside. To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended. Pour dressing over pasta dish. Toss well and serve.
Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes. Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes. Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups. Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.
Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes. Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Preheat pizzelle iron according to manufacturer's instructions. Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl. Beat sugar and eggs together in a bowl using an electric mixer. Add butter; beat until blended. Add pumpkin puree and vanilla extract; beat until blended. Add flour mixture and mix on medium speed until smooth batter forms. Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle. Remove cookies from the pizzelle press by lifting gently with a fork or spatula; cool on waxed paper.
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside. Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside. Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork. Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
Vigorously stir beer, whiskey, and lemonade concentrate together in a pitcher until the foaming stops. Serve over ice.
Preheat an outdoor grill for high heat. In a medium bowl, mix together the ground beef, egg, and garlic. Mix in steak sauce until mixture is sticky feeling. Form into 3 or 4 balls, and flatten into patties. Grill for about 10 minutes, turning once, or to your desired degree of doneness. The internal temperature should be at 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve on buns with the usual trimmings.
Preheat oven to 350 degrees F (180 degrees C). Beat oil, sugar and eggs. Add molasses, vanilla, and water. Stir in dry ingredients. Drop by teaspoons on cookie sheets sprayed with non stick spray. Bake for 15 minutes. Cool tray slightly before removing.
Grate each bar of Cheddar cheese at a different shred setting. Combine shredded Cheddar cheese, mayonnaise, pimento peppers, cream cheese, pickle juice, sriracha sauce, onion powder, and cayenne pepper, and black pepper in a bowl. Mix well and refrigerate, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly. Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan. Spread fruit preserves over unbaked crust and top with reserved crumb mixture. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool. In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan. Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid. Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
Place Asian pear, kiwi, and soy sauce in a blender; puree until smooth. Transfer puree to a large resealable plastic bag. Add beef slices; shake to coat thoroughly. Pour beef mixture into a large bowl; add brown sugar, peeled ginger root, ginger slices, garlic, chili oil, sesame oil, honey, red pepper flakes, salt, and black pepper. Cover with plastic wrap and let marinate in the refrigerator, at least 3 hours. Preheat an outdoor grill for high heat and cover grate with aluminum foil. Remove beef from the bowl, discarding marinade, and cook, covered, on the preheated grill until browned, about 10 minutes. Turn beef slices and cook until second side is browned, about 5 minutes more.
Combine the watermelon, feta cheese, and sunflower kernels in a large bowl; toss. Serve immediately.
Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool. Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside. Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds. Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.
Place water, milk, vanilla extract, cinnamon, salt, nutmeg, and butter into a large saucepan and place over medium-high heat. Once the butter has melted and the water is steaming but not boiling, whisk in the cream of wheat cereal. Stir constantly until thickened, then reduce heat to low, and cook for 5 minutes, stirring occasionally. Stir in sugar to taste before serving.
Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.
Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan. Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix. Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly. Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften. Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting. Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.
In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches. In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides. Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.
Beat cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until creamy. Fold in chocolate chips. Refrigerate until chilled, at least 20 minutes.
Heat 1/4 cup evaporated milk in a small saucepan until simmering, about 2 minutes. Remove from heat and add chocolate chips; let stand until chocolate melts, 3 to 5 minutes. Whisk in butter, fig jam, and cinnamon until filling is thick and smooth. Whisk pancake mix, 3/4 cup evaporated milk, and egg together in a bowl until no lumps remain. Add water gradually until batter reaches a thin consistency. Stir in vanilla extract. Heat a nonstick skillet over medium-high heat. Spray with cooking spray. Spoon batter into a thin layer at the bottom of the skillet. Cook until set, about 2 minutes. Lift up the sides with a spatula and flip; cook until second side is set, about 1 minute. Transfer to a plate; repeat with remaining batter. Spoon filling into the center of the crepes; fold or roll crepes to enclose filling.
Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales. Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel. Preheat oven to 325 degrees F (165 degrees C). Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon. Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine. Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven. Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones. Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet. Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon. Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.
Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside. Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes. Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
Place mint leaves in a tall cocktail glass. Add sugar and warm water; muddle gently. Add crushed ice. Pour in cognac; stir. Top with sparkling wine.
Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Dredge liver slices in flour, shaking off excess, and season with salt and pepper. Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm. In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.
Preheat grill for medium heat and lightly oil the grate. Combine butter, mayonnaise, and garlic in a food processor; blend until smooth. Spread mixture on both sides of French bread slices. Toast on the preheated grill until browned and crispy, about 5 minutes per side.