HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Meanwhile, place lemon slices on the bottom of a large skillet. Sprinkle 1 teaspoon ginger and 1 teaspoon garlic over the lemon slices. Season salmon with salt and pepper and place into the skillet. Pour in enough orange juice to just cover the lemon slices. Sprinkle 1/2 cup mint and remaining ginger and garlic on top of the salmon. Place broccolini on top. Cover the skillet. Steam salmon over medium heat until no longer pink in the middle and flesh flakes easily with a fork, 8 to 10 minutes. Transfer 5 tablespoons of the orange juice mixture from the skillet to a small bowl. Whisk in remaining mint and olive oil to make a vinaigrette. Drain potatoes. Serve salmon fillets on a platter with potatoes, broccolini, and vinaigrette on the side.
Preheat the oven to 400 degrees F (200 degrees C). Heat 2 tablespoons butter and olive oil in a skillet over medium heat. Add carrots, celery, and onion. Add 1/2 teaspoon garlic powder; season with salt and pepper. Cook and stir until starting to soften, about 3 minutes. Add chicken; cook until heated through, about 3 minutes more. Add frozen peas; cook until turning bright green, about 1 minute. Stir and remove from heat. Melt 1/4 cup butter in a saucepan over medium-high heat until bubbling, about 2 minutes. Reduce heat to medium and add 1/4 cup plus 3 tablespoons flour. Whisk quickly to remove all lumps, about 1 minute. Cook, whisking slowly, until gravy is thickened, about 2 minutes more. Whisk chicken broth into the gravy thoroughly. Bring to a boil, stirring occasionally until thickened, about 5 minutes. Add the remaining garlic powder and onion powder. Season with salt and pepper. Add the vegetable-chicken mixture; stir and pour into a 9x13-inch glass baking dish. Combine 3 cups flour, 1 cup milk, and 1/2 cup plus 1 tablespoon mayonnaise in a bowl. Add remaining milk gradually until mixture is sticky; you may have leftover milk. Drop spoonfuls of dumpling batter to cover the top of the filled baking dish. Bake in the preheated oven until dumplings are light golden brown, about 25 minutes.
Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened. Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape. Cut dough in half; pat each half into a 6-inch round loaf. Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep. Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.) Preheat oven to 400 degrees F (200 degrees C). Place loaves on an ungreased baking sheet. Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes. Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.
Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain. Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado, sour cream, and Cheddar cheese.
Preheat an air fryer to 380 degrees F (190 degrees C). Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine. Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches. Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Preheat oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans. Place yellow cake mix, eggs, warm water, vegetable oil, poppy seeds, and butterscotch pudding mix into a mixing bowl. Beat with an electric mixer until batter is smooth, about 2 minutes. If beating by hand, beat for 5 minutes. Pour batter into the prepared loaf pans. Bake in preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, about 1 hour. Tip pans on their sides until cakes are cool, about 30 minutes. Invert pans to remove the loaves.
Place the yeast, sugar, and water in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes. Meanwhile, mix the all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a bowl; set aside. Add the honey, vegetable oil, and butter to the yeast mixture, and pour the flour mixture on top. Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 1/2 hours, then transfer the dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow the bread to rise for 1 hour in a warm place. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until the top is golden brown, about 35 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. Spread peanut butter on a slice of white bread, and cover with cheese slice and bacon. Top with the other piece of bread. Spread butter on both sides of the sandwich, and pan-fry in a skillet over medium heat until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side. Serve hot.
Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs. Preheat oven to 350 degrees F (175 degrees C). In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan. Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet. In a medium bowl, mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch slices. If dough is too soft, it can be chilled until firm. Place slices onto the prepared cookie sheet so they are 1 inch apart. Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.
Mix pudding, whipped topping, and strawberry preserves together in a bowl. Pour pudding mixture into an 8-inch square dish and spread crushed vanilla wafers over the top; freeze until firm, at least 4 hours.
Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes. Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.
Preheat oven to 350 degrees F (175 degrees C). Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower. Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes. Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water. Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes. Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
Sweat onions and garlic in olive oil. Add chicken, corn, beans and chilies and heat thoroughly. Add chicken broth, Idahoan(R) Bacon & Cheddar Chipotle Flavored Mashed Potatoes and tomatoes. Simmer for 45 minutes and adjust seasoning (we like it a little bit spicy so we add some hot sauce at this point). Here's the important part when serving: Crunch up tortilla chips on bottom of the bowl and ladle soup over. Top with diced avocado, sliced olives, shredded cheese, green onions, a dollop of sour cream and cilantro.
In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes. While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes. Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste. Thickly frosts top and sides of two 9 inch cakes.
Blend sugar, salt and flavoring. Add just enough water to make it easy to spread. Add 2 drops red food coloring and mix well.
Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes. Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool. In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Preheat the oven to 350 degrees F (175 degrees C). Dissolve the baking soda in the coffee. Cream the shortening with the white sugar. Beat in the eggs, coffee mixture, molasses, vinegar, 1/2 cup of the cocoa powder, spices, and flour. Dough should be thick and slightly sticky. Drop rounded spoonfuls of dough onto a greased cookie sheet. Bake for 10 to 12 minutes. Let cookies cool, then glaze. To Make Glaze: Combine the confectioner's sugar, 1/4 cup cocoa, and enough water to achieve a desired spreading consistency. Beat until smooth.
Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
Preheat oven to 375 degrees F (190 degrees C). Thoroughly cream together shortening, sugars, eggs and vanilla. In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well. Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes.
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Pour the salt into a blender or food processor. Process until fine, about 90 seconds. This must be done, or all of the salt will settle to the bottom of the shaker. Add the onion powder, garlic powder and jalapeno powder, and just pulse until mixed. Transfer to a shaker, and use it to spice up your favorite foods.
Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties. Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.
Bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat. Sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish. Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve.
Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet. In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins. Bake in the preheated oven for 20 minutes. Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans. After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean. Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside. Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse. Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Toss walnut sauce with pasta. Garnish with fresh chives.
Place flour, water, white sugar, egg, 1/4 cup butter, milk powder, yeast, and salt in a bread machine in the order listed by the manufacturer. Run Dough cycle, 1 to 2 hours. Turn dough onto a floured surface. Roll out into a rectangle. Spread 1 tablespoon butter over the dough; spread peanut butter over the butter. Sprinkle a pinch of brown sugar on top. Roll up the dough carefully starting at the long end; pinch seams together. Slide a piece of thread or dental floss under the dough; crisscross end to cut the dough neatly into twelve 1-inch rolls. Place rolls on a buttered baking sheet. Cover with a slightly dampened towel and let rice in a warm place until almost doubled in volume, 30 to 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Melt 1 cup brown sugar and 1/2 cup butter together in a saucepan over medium heat. Bring to a slow boil, stirring constantly, about 5 minutes. Pour sauce into the bottom of a 9x13-inch baking pan. Place rolls over the sauce. Bake in the preheated oven until golden brown, 15 to 20 minutes. Invert pan onto a baking sheet.
In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth. Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
Preheat oven to 350 degrees F (175 degrees C). To Make Filling: Combine sour cream, 3/4 cup sugar, cornstarch, yolks and cinnamon in a heavy saucepan; cook until thick, stirring continously. Stir in dates, then remove from heat and let stand for 15 minutes, or until dates are softened. Add vanilla and walnuts to mixture; pour into pie shell. To Make Meringue: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in preheated oven for 10 minutes, or until meringue is lightly browned.
Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Preheat oven to 375 degrees F (190 degrees C). Cut ends off spaghetti squash; pierce skin in several places with a sharp knife. Transfer to a glass baking dish. Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, at least 20 minutes. Cut in half. Scoop out seeds and discard. Scrape flesh into strands with a fork. Heat olive oil in a slow cooker on High. Add onion, green onions, and garlic; cook and stir in the open cooker until tender, about 10 minutes. Stir in apple and butter. Add sausage; cook and stir for 5 minutes. Pour chicken stock and white cooking wine into the slow cooker. Cook until heated through, about 20 minutes. Stir in potatoes; cook, covered, on Low for 20 minutes. Stir spaghetti squash strands and spinach into the slow cooker. Mix in heavy cream, Parmesan cheese, salt, hot sauce, thyme, pepper, sage, and red pepper flakes. Cover and cook on Low until flavors combine, about 8 hours.
Bring the margarine, apple cider vinegar, Worcestershire sauce, and salt to a boil in a saucepan over medium-high heat. Stir until salt has dissolved, and add the chicken breast halves. Return to a boil, reduce heat to a simmer, and cook until the chicken is tender and no longer pink inside, about 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the chicken breasts on the preheated grill until the skin is browned, lightly charred in spots, and shows good grill marks, about 5 minutes per side.
Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes. Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes. Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute. Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan. Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon. Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.
Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days. Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C). Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.