HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season the steaks with salt and pepper to taste. Place into a glass dish, and drizzle with Worcestershire sauce. Turn the steaks, cover, and refrigerate 15 minutes. Turn the steaks again, and marinate 15 minutes longer. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the steaks on the preheated grill, close lid, and cook for 7 minutes. Toss the asparagus spears with a little olive oil, and season with salt and pepper to taste. Place the asparagus onto the grill, turn steaks over, and close lid. Cook until the steaks are beginning to firm and are slightly pink in the center, and the asparagus is tender, about 7 additional minutes. Turn the asparagus halfway through. Top each steak with 3 asparagus spears and swiss cheese. Continue cooking until the cheese has melted. Remove from the grill, and let stand 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray 2 12-cup muffin pans with cooking spray. Place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. Drain excess fat. Place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. Fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking. Bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees F (70 degrees C) when measured with a meat thermometer, about 30 minutes. Brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes. Whisk brown gravy mix and water in a saucepan, and place over medium heat. Continue whisking until the gravy comes to a boil. Reduce heat and allow to simmer until thickened, about 1 minute. To serve, place muffins in a deep serving dish, and pour the brown gravy over them.
Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water. Continue cooking until thickened into a paste, 7 to 9 minutes. Cool completely, 15 to 20 minutes. Pour into an airtight glass jar. Whisk 1 teaspoon turmeric paste, almond milk, coconut oil, ginger, and cinnamon together in a saucepan. Heat over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Heat 2 tablespoons oil in a skillet over medium heat. Add rice; cook and stir until browned, 2 to 3 minutes. Heat the remaining 1 tablespoon oil in a pot over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add meat and sazon seasoning; cook and stir until beef is hot and slightly pink in the center, 7 to 10 minutes. Add the cooked rice, tomatoes, and water. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until rice is tender, 18 to 24 minutes.
Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling. Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design. Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style. To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.
Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend. Heat in microwave until hot, about 15 seconds. Top with whipped cream.
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate. Preheat oven to 375 degrees F (190 degrees C). Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C). Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Combine coconut milk, condensed milk, evaporated milk, cream of coconut, egg yolks, and cinnamon stick in a blender; blend until cinnamon stick is broken into tiny bits. Pour rum into a clean bottle. Add the milk and egg mixture and shake the bottle vigorously. Refrigerate; the coquito will thicken as it cools.
Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.
Beat cream cheese and margarine together in a bowl using an electric mixer until smooth and creamy. Slowly add flour and continually mix until dough is smooth. Refrigerate mixture for 15 minutes. Beat brown sugar, egg, cinnamon, and vanilla extract together in a bowl until smooth; add pecans and stir. Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups. Spoon dough, about 1 tablespoon per pie, into each muffin cup. Press dough into the bottom and up the sides of each cup, creating a pie shell. Fill each shell with pecan mixture. Bake in the preheated oven until pies are set, about 30 minutes. Cool pies on waxed paper. Melt chocolate in a small saucepan over low heat, stirring constantly. Dip a fork into melted chocolate and drizzle over pies.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm. For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
Roast walnuts in a pan over medium heat until nuts start to turn golden brown and become fragrant. Allow to cool and roughly chop. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain well. Put in prepared baking dish in one layer. Sprinkle walnuts over gnocchi. Trim garlic scapes if needed by cutting off ends and tips. If you have very fresh and young stalks you can use the entire stalk. Finely chop. Melt butter in a pan over medium heat. Add garlic scapes and saute for 1 minute. Don't brown butter. Season with salt and pepper and layer over gnocchi. Sprinkle evenly with Parmesan cheese. Bake in the preheated oven until heated through, about 10 to 15 minutes.
Preheat oven to 400 degrees. Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes. Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper. Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top. Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Preheat oven to 450 degrees F. Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk. In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly. Stir in eggs, Swiss cheese, and bacon-onion mixture. Bake uncovered for 25 minutes. Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.
Preheat an oven to 425 degrees F (220 degrees C). Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish. Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
Combine 3 cups flour, sugar and salt in a mixing bowl. In a small saucepan heat water, Dijon mustard, and butter to 120-130 degrees. Stir yeast into liquid. Let set 5-10 minutes until yeast is foamy. Add liquid to dry ingredients. Stir in remaining 1 cup flour to form a stiff yet pliable dough. Knead 6-8 minutes (I use my kitchenaid dough hook for about 4 minutes). Roll into a 12x14 inch rectangle on a greased baking sheet. Layer 1/2 lb of ham over the dough. Top with the cheese. Add the pickle. Arrange the remaining 1/2 lb of ham on top. Starting on a long side, cut 1 inch wide strips about 3 inches long toward the center (A kitchen shears or sharp knife works well). Repeat on the other long side. Starting at one end, fold strips at an angle across filling, alternating sides, tucking ends under next strip. Pinch ends to seal. Cover with a cloth and let rise for 15-20 minutes. Brush with the egg. Bake at 375 degrees for 30-35 minutes. Serve warm with Dijon mustard.
Heavily coat all sides of the meat with the seasonings. Place fat side DOWN in oven bag. Pour liquid smoke into bag and over meat. Seal bag and allow to marinate overnight. Place fat side UP in pan, cook at 325 degrees for 4 hours for smaller brisket, longer if 8 lbs. Test with fork through the bag, should be easily pierced and tender, with no blood oozing. Allow to rest 10- 20 minutes outside oven. ALWAYS cut brisket against the grain. Serve and enjoy!
Spray crockpot with cooking spray. Layer onions, potatoes, then cheese in the crockpot, alternating as many times as you like. Lightly salt and pepper the pork chops. Place on top of other ingredients in the crockpot. Spread soup over all. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir as needed.
Once all fruit is prepped, place in blender and blend for 30 seconds on high. Next add sugar, lemon juice, pectin and brandy. Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only. Blend until smooth. Pour into a medium saucepan and boil for 8 minutes. Skim off the foamy layer on top. Pour the hot jam into hot sterile jars. Close tightly. Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.
In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown. Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way. To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required. When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).
Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk dry ingredients into wet ingredients in two batches. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Serve with ketchup and mustard. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Preheat oven to 375 degrees. Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft. Mix in most of the shredded cheese, reserving a small amount for garnish. Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce. Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down. Pour the rest of the enchilada sauce evenly over enchiladas. Cover with foil and bake until bubbly. Add reserved cheese and bake until melted. *Optional: add a small can of green chiles or jalapenos if you like more spice.
Combine one set of the scallions, soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic in a large bowl. Add the wings, tossing to coat. Cover and refrigerate up to 1 day (24 hours). Preheat oven to 375 degrees F. Remove the wings from the marinade and throw away the marinade. Arrange the wings in a single layer on baking sheets. Bake for 15 minutes, turn, baste, and bake for another 15 minutes. Increase the temperature to 450 degrees and bake for another 15 minutes, or until crispy and browned. Remake the marinade and pour it into a saucepan. Bring the mixture to a boil. Boil for 5 minutes or until slightly thickened. Pour into a serving bowl and use as a dipping sauce.
Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.
Rinse, thaw and dry frozen edamame and spread on a baking sheet. Add olice oil and mix to coat well. Sprinkle with chile powder, garlic powder, and salt. Bake at 400 for about 25 minutes, stirring once. Feel free to add more salt, chili or garlic powder if more flavor is desired.
Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side. Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute. Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften. Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch. Cooking time will be longer if not using a wok. To Serve: Either serve as is for low carb or serve over jasmine rice.
Combine the vinegar and onion with a half teaspoon of salt. Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil. In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking. Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the steam and cut the jalapeno in half lengthwise. Scrape out seeds and finely chop the jalapeno. Add the jalapeno to the vinaigrette and season with salt and pepper. In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat. Season the halibut with salt and pepper. Add season fish to oil and cook turning once until they are opaque throughout. This should take approximately 9 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley. PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO. USE RUBBER GLOVES WHEN HANDLING. WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
Mash bananas, stir in baking soda & vanilla. Mix melted butter, oil & sugar together. Add eggs & mix well. Stir in bananas. Add flour & baking powder. Mix till combined. Scoop into lined muffin pans. Bake at 350° for 20 minutes.
Melt chocolate over double boiler, stirring almost constantly until smooth. Whisk in cream and peanut butter until smooth. Dip banana pieces in chocolate mixture and place on baking sheet lined with waxed paper. Place in refrigerator and chill for 1 hour or until set. If you have left over dipping mixture, you can repeat steps 3 and 4 for double-dipped bombs.
Preheat oven to 400 degrees. Grease 1.5 quart casserole dish. Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork. Drain, peel, and mash potatoes. Add remaining ingredients, except 2 tablespoons brown sugar. Mix well. Spoon into greased casserole dish and sprinkle remaining brown sugar on top. Bake for 30 minutes.
Combine 2 cups Flour, the cardamom, yeast and salt. Set aside. Combine milk, butter and sugar into a small pot. Heat on the burner until just hot and butter is almost melted, stirring to dissolve sugar. Add milk mixture and egg to flour mixture, beat on low for 1 minute and on high for 3 minutes (I have no electric mixer at the moment so I beat it with a spoon "really fast" for 3 minutes and it does the job just fine :). Add in additional flour until dough is workable and turn out to a floured surface. Kneed dough until it springs back when you touch it. Let rise for an hour or until doubled in size. Punch down and let rest for 5 minutes. Make into rolls about the size of a small fist -- or however big or small you want them. The official recipe says 20 pieces. I think I come out with about the same. Brush with beaten egg. Make a thumb print into each roll and add 1/2 tsp butter and 1/2 tsp sugar. Bake in the oven at 350 F for 10-15 minutes until golden brown. Serve with coffee or tea :). The preparation time does include the hour to rise.
Combine all ingredients in large bowl. Stir. Cover and let stand overnight on counter. Turn into a large pot; bring to a boil on medium-high heat, stirring often. Boil for 30 minutes. Cool a small spoonful to room temperature on a chilled saucer to see if it jells. When jelly stage is reached, pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes,.