HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes. Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside. Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes. Serve pork chops with about a tablespoon of chutney spooned over the top.
In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil. Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.
Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper. Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside. Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes. Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.
Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside. Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside. Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces. Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease. Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust. Spread the mushrooms and garlic evenly over the pizza. Spread asparagus over the pizza. Arrange bacon pieces on the pizza. Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese. Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil. Place sweet potato and bacon on the prepared baking sheet. Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes. Let bacon cool on paper towels. Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes. Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated. Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion. Whisk eggs vigorously in a separate bowl. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. Pour batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet. Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely. Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl. Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Remove chicken and shred with forks. Add chicken back to stew. Serve stew in bowls with toppings, as desired.
Preheat oven to 350 degrees F. Spray a 13 x 9 baking dish with non-stick cooking spray. Heat a non-stick skillet over medium-high heat until hot. Add the sausage to the skillet and cook, stirring occasionally, until browned; drain and set aside. Place the potato rounds in the prepared baking dish. Arrange the cooked sausage evenly over the potatoes. Beat the eggs with the milk in a medium bowl or a 1-quart glass measure. Pour egg mixture over potatoes and sausage. Sprinkle cheese over eggs. Crumble bacon over cheese. Cover with foil, and bake for 40 minutes or until eggs are set and the dish has cooked through. Uncover, and bake an additional 10 minutes.
In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.
In a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy.
Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth. Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.
Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a bowl. Beat buttermilk, melted butter, eggs, 2 teaspoons vanilla extract, and vinegar together in a bowl until smooth. Stir red food coloring into buttermilk mixture. Mix buttermilk mixture into flour mixture until just combined. Preheat a waffle iron according to manufacturer's instructions. Beat cream cheese and softened butter together in a bowl using an electric mixer until smooth and fluffy. Gradually mix 2 cups confectioners' sugar into cream cheese mixture, alternating with milk and 1 teaspoon vanilla extract, until glaze is smooth. Spoon 1/4 to 1/2 cup waffle batter into preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter. Lightly dust each waffle with remaining confectioners' sugar, drizzle with glaze, and top each with whipped cream and strawberries.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Split and toast the ciabatta rolls. Mix together the cooked chicken breast, salad dressing, Dijon mustard, onion, lime juice, cilantro, cayenne pepper, and salt and pepper in a bowl. Cover, and refrigerate at least 15 minutes to chill the salad and blend the flavors. Place a slice of Swiss cheese onto the bottom slice of each roll, and spoon half the chicken salad per sandwich onto the cheese. Place the top halves of the rolls onto the sandwiches, and serve.
In a tall glass over ice, pour the Swiss almond chocolate liqueur and white chocolate liqueur. Fill glass with milk; stir and serve.
Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour. Pour vinegar over cabbage mixture; add oregano. Mix together carefully. Cover and refrigerate until flavors combine, 8 hours to overnight.
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
Sift flour, baking powder, baking soda, and salt into a bowl; pour flour mixture into a 4-cup glass jar. Layer brown sugar and superfine sugar in the jar, pressing firmly between each layer. Layer oats, cranberries, and chocolate chips. Seal jar. To make cookies: Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Empty dry cookie mix in large bowl. Stir in butter, egg, and vanilla extract until combined. Roll the dough into tablespoon-sized balls and place 2 inches apart onto prepared baking sheets. Bake in preheated oven until lightly browned, 10 to 15 minutes. Cool on the sheets for 10 minutes before removing to cool completely on a wire rack.
Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes. Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place bread pieces in a bowl. Pour milk over bread; allow bread to soak for 1 minute. Squeeze excess moisture from the bread and place bread in a bowl; discard milk. Mix ground turkey, turkey Italian sausage, Parmesan cheese, parsley, garlic, salt, and pepper together in a bowl. Add soaked bread to turkey mixture and gently mix. Form turkey mixture into 1 1/2-inch balls; place on the prepared baking sheet. Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside. Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine. Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture. Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 18 to 20 minutes. Serve immediately with cilantro dipping sauce.
Whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth. Add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. Attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice. Increase speed to medium-low. Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next. Transfer the dough to a greased bowl. Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours. While the dough rises, draw designs with permanent marker onto a flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO(R) knife. Wash the lids with warm soapy water to remove any remaining ink. Punch the dough down and fold it over to expel air bubbles. Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls. Remove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface. Divide the dough into 12 evenly sized pieces and shape into tight balls. Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets. (You can also freeze the dough at this point. Refer to footnotes for tips for freezing.) Cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Beat 1 egg and water together in a small bowl using a whisk. Grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. Brush egg wash over the top of each round. Set a fine mesh strainer on a plate. Pour rye flour into the strainer. Place a stencil over one of the rounds. Sift rye flour onto the stencil. Carefully lift the stencil off the roll. Knock extra flour off stencil and onto the plate. Repeat with remaining rolls. Let dough rounds stand at room temperature until risen fully, about 10 minutes. Test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more. Bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture. Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
Place half the blackberries in a bowl; mash into a juicy pulp. Transfer to a small saucepan with the remaining blackberries. Cook over low heat until warm, 3 to 5 minutes. Add honey to the compote. Beat egg yolk, egg whites, nutmeg, cinnamon, and ginger together in a bowl. Soak each slice of bread in the mixture for 10 to 15 seconds per side. Heat a skillet over medium heat. Cook the soaked bread slices until golden brown, about 3 minutes per side. Ladle the warm berry compote on top.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans. Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.
Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside. In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C). Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil. Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs. Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible. Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours. Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter. Top dough with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with cheese. Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper. Sift flour and baking powder together in a large bowl. Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Preheat oven to 300 degrees F (150 degrees C). Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan. In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges. Bake at 300 degrees F (150 degrees C) for 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish. In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly. Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced. Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together. Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.
Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme. Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese. Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.