HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes. Add the cream and bring to a boil; reduce heat and cook until thickened. Remove from heat and stir in the butter. Remove bay leaf and serve.
Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes. If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.
Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice.
Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet. Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes. Pour 1 fluid ounce bourbon into each mug and top off with spiced cider. Rub the edge of each mug with orange peel and drop into the drink.
Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight. Preheat an outdoor grill for medium-high heat. Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
In large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain. Heat olive oil in a deep skillet over high heat. Add winter squash, onion, and red bell pepper; cook, stirring with a wooden spoon and scraping the bottom of the skillet, until browned, 8 to 10 minutes. Stir in tomatoes, green beans, olives, and garlic. Reduce heat to medium-low and simmer until green beans are tender, about 10 minutes. Stir spinach, red wine vinegar, sugar, basil, salt, and black pepper into the skillet. Cook and stir until spinach starts to wilt, about 1 minute. Add drained pasta; cook and stir until tender and coated with sauce, about 3 minutes. Sprinkle Parmesan cheese on top and toss well.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place shrimp in a bowl and sprinkle evenly with salt. Whisk mayonnaise, hot chili sauce, fish sauce, and sesame oil together in a bowl until evenly mixed. Whisk milk and eggs together in a bowl. Pour seafood breader into a shallow bowl. Dip shrimp in egg mixture. Transfer shrimp to seafood breader and coat well. Fry coated shrimp, working in batches, in the hot oil until coating is browned and shrimp are pink and fully cooked, about 5 minutes. Try to keep shrimp separate from each other while in the fryer. Remove cooked shrimp with a slotted spoon and drain on paper towels. Pour mayonnaise mixture and cilantro into a large resealable plastic bag; add cooked shrimp. Seal bag and evenly coat shrimp with mayonnaise mixture.
Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.
Pour cold water into a small bowl. Sprinkle gelatin on top of water and allow it to soften for 5 minutes. In a medium saucepan, mix together 1/2 cup sugar, flour, and milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to cool completely. In a large glass or metal bowl, beat egg whites until foamy. Add cream of tartar. Continue to beat while gradually adding 1/2 cup sugar, until stiff peaks form. Fold in whipped topping, coconut, and almond extract. Pour cooled milk mixture into pastry shell. Top with meringue mixture. Refrigerate pie for at least 2 hours before serving.
Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a sheet of parchment paper and use it to line a 2-pound loaf pan. Stir demerara sugar into tea and fruit mixture until dissolved completely. Mix flour and egg into the tea and fruit mixture until completely integrated into a batter. Spread batter evenly into the prepared bread pan. Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
Combine water, lentils, and salt in a saucepan. Cover and bring to a boil. Reduce heat; stir in balsamic vinegar and sugar. Cover and continue cooking, stirring occasionally, until lentils are tender, about 20 minutes. Transfer lentils to a bowl. Add radishes; toss to combine.
Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes. Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.
Place the place the crushed ice, coconut milk, and milk into a blender. Add the sugar, honey, flax seed, cinnamon, nutmeg, ginger, and vanilla extract. Cover, and puree until smooth. Pour into glasses to serve.
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish. Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the noodles, and cook until tender, about 6 minutes. Drain. Combine the cottage cheese, pineapple, and apples; set aside. Mix together the sugar and cinnamon in a small bowl, and set aside. Spread one-third of the noodles onto the bottom of the prepared pan. Spread with half of the cottage cheese mixture, and sprinkle with one-third of the cinnamon sugar. Layer with another third of the noodles, and the remaining cottage cheese. Sprinkle with another third of the cinnamon sugar and the remaining noodles. Mix together the white wine and melted butter; brush onto the noodles. Sprinkle with remaining cinnamon sugar. Cover with aluminum foil. Bake for 1 hour in the preheated oven, until apples are tender.
Preheat the oven to 350 degrees F (175 degrees C). Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square. Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together. Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.
In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large, heavy skillet over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper. In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. Gradually blend in chicken broth until mixture is moistened. Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned.
In a small bowl, mix together peanut butter, honey, and cinnamon. Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.
Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust. Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil. Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.
Preheat an outdoor grill for medium heat and lightly oil the grate. Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts. Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well. Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.
Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.
Preheat an oven to 425 degrees F (220 degrees C). Roll the dough into an 10-inch square on a well-floured surface. Arrange half of the pepperoni over top, and sprinkle evenly with half of the mozzarella cheese. Arrange the remaining pepperoni over the cheese, and sprinkle with remaining cheese. Fold the left third of the dough over the middle third, then fold the right third on top of that. Fold the top and bottom ends over the bread so the edges meet in the center. Drizzle the bread with olive oil, and place seam-side-down onto a nonstick baking sheet. Bake in the preheated oven until the bread is golden brown and crusty, 15 to 20 minutes. Cool before slicing.
Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain. Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.
Preheat outdoor grill for medium heat, and lightly oil the grate. Rub the papaya slices evenly with 2 teaspoons olive oil. Cook the papaya on the preheated grill until hot and softened, about 10 minutes. Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours. Again preheat outdoor grill for medium heat and lightly oil the grate. Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
Heat oven to 375 degrees F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing. Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min. Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed. Mix applesauce, cinnamon, and cloves together in a small bowl. Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.
Mix minced onion, beef bouillon, onion powder, sugar, and celery seed together in a bowl. Store in an airtight container.
In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving. Basil-Sour Cream Dressing Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.
In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer. Mix well. Place the meat of choice in a container and rub the diced garlic firmly into it. Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. Cook as desired.
Divide turnips, beet, and garlic between two 16-ounce Mason jars. Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes. Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork. Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes. Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.
Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain. Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring constantly, until slightly browned, 2 to 4 minutes. Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper, and green bell pepper. Cook and stir until just tender, 3 to 5 minutes. Stir fettuccine and remaining 1/2 cup coconut milk into the saucepan. Season with salt and pepper. Stir in spring onions and basil. Cook uncovered until sauce is creamy and coats fettuccine, 2 to 3 minutes more.
Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons. Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors. Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.
Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry. Adjust oven rack to upper middle position, and heat oven to 450 degrees. Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens. Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes. Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings. Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.
In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour. Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch pan. Mix cake mix, 1 egg, and butter; press into prepared cake pan. Top with chocolate chips and nuts. In a separate bowl, mix confectioner's sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base. Bake until cream cheese layer is bubbly and golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool before serving.
Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.
Fill a cocktail shaker with ice and top with brandy, raspberry-flavored liqueur, and coffee-flavored liqueur; cover shaker and shake vigorously for 20 seconds. Add cream and gently shake for 5 seconds. Strain drink into a cocktail glass.
Preheat oven to 375 degrees F (190 degrees C). Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet. Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.
In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.
Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). Stir white sugar and butter chunks together in a bowl with a spoon; add flour and baking powder. Slowly add milk to flour mixture while stirring until batter is just moistened. Spread batter into a 9x13-inch baking dish. Pour melted butter, brown sugar, and cinnamon evenly over the top. Bake in the preheated oven until golden and set, 20 to 25 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper. Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese. Bake in preheated oven until fish flakes easily. Serve atop salad greens.