HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt. Preheat an oven to 450 degrees F (230 degrees C). Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.
Preheat oven to 375 degrees F (190 degrees C). Prepare crust. In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown. Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool.
Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil. Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to keep in most of the steam. Flip pork chops after 6 to 8 minutes, and continue cooking for another 10 to 15 minutes or until done.
Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes. Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.
Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray. Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes. Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.
Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours. Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 1/2 cups flour, 1/4 cup sugar and 1/2 cup butter until the mixture is mealy. Press into the bottom of an ungreased 9x9 inch pan. Bake for 20 minutes in the preheated oven, or until golden. In a medium bowl, beat eggs until light, and stir in the 3 tablespoons of lemon juice. Combine 1 cup sugar, 2 tablespoons flour, baking powder and salt (if desired); whisk into the eggs. Stir in the coconut. Pour over the baked crust and spread evenly. Bake for 25 to 30 minutes in the preheated oven, until center is set and bars are golden. Cool and frost. To make the frosting: In a small bowl, stir together the confectioners' sugar and 2 tablespoons butter. Mix in the lemon juice 1 teaspoon at a time as needed for desired spreading consistency. Spread over cooled bars.
Preheat an oven to 375 degrees F (190 degrees C). Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients. Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies. Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.
Preheat oven to 350 degrees F (175 degrees C). Mix the butter, sugar and egg until light and fluffy. Stir in the vanilla, lemon and orange extracts. Mix the flour and baking soda together and add it to the butter mixture. Mix until combined. Bake spoon-sized drop cookies on an ungreased cookie sheet for 10 to 12 minutes or until the edges are golden brown. Remove and place cookies on a cooling rack.
Pour the red wine and vinaigrette into a resealable plastic bag. Sprinkle the chicken breasts with salt and pepper, and place into the bag. Coat the chicken with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour. Pour the marinade into a skillet over high-medium heat, and cook, stirring frequently, until the marinade begins to reduce and the oil separates, about 15 minutes. Place the chicken into the skillet and brown on both sides, about 4 minutes per side. Stir in the shallots, and cook, stirring, until translucent, about 10 minutes. Stir in the thyme leaves and cook until the sauce is reduced and the chicken is browned and no longer pink in the center, about 4 to 5 minutes.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and shred. In a medium saucepan over medium heat, mix milk, butter and garlic. Bring to a gentle boil, then mix in potatoes, ham and Cheddar cheese. Season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency. Heat oil in a large skillet over medium high heat. Drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.
Preheat the oven to 375 degrees F (190 degrees C). Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan. Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork; cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine; cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper. Close and lock the lid. Set Instant Pot(R) on Pressure Cook function; select high pressure according to manufacturer's instructions. Set timer for 1 hour. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add milk; stir until absorbed into the sauce.
Preheat oven to 350 degrees F (180 degrees C). Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned. Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust. Bake 25 min. Cool. Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.
Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.
Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note). Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams. Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell. Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven. Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Preheat the oven to 300 degrees F (150 degrees C). Season the ribs with salt and pepper and place into a roasting pan that is slightly larger than the rack. In a medium bowl, stir together the sauerkraut, onion and dill; spread on top of the ribs and place around them in the roasting pan. Bake for 3 to 4 hours in the preheated oven, until the rib meat easily pulls away from the bone.
Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente. While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth. Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish. Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.
Preheat oven to 350 degrees F (175 degrees C). Loosen the skin from the meat of the turkey breast. Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot. Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper. Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract. Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet. Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes. Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour. Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.
Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes. Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms. Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour. Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C) while the dough rests. Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated. Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot. Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl. Pour soup mixture over potatoes and mix. Pour potato mixture into prepared casserole dish. Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese. Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.
Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic; saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil. Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter. Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.
Preheat the oven to 450 degrees F (220 degrees C). Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate. In a small bowl, beat eggs and milk with a fork until blended. Season with salt and pepper. Sprinkle a thin layer of Swiss cheese in the bottom of the pastry crust. Sprinkle crumbled bacon over the cheese. Pour the egg mixture into the pastry and sprinkle with the rest of the cheese. Arrange slices of tomato on top. Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for an additional 30 minutes, or until crust is browned.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12. Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.
Measure flour into a very large bowl. Mix in shortening by breaking into smaller and smaller pieces using your hands or a pastry blender until lumps are no larger than peas. Gradually stir in the lemon-lime soda so that the mixture is evenly moistened. Form into baseball sized balls and pat flat. Store each flattened ball in a small resealable sandwich bag, then put those bags into a larger sized freezer bag. Freeze until needed.
Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours. Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl. Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets. Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint. Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces. Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker. Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover. Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Place dried fruit in a bowl and pour in tea; let soak for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray and line with parchment paper. Beat flour, brown sugar, and egg into fruit mixture until batter is well mixed; pour into the prepared loaf pan. Bake in the preheated oven on the center rack until a skewer inserted into the center comes out clean, 1 1/4 to 1 1/2 hours.
Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C). Spray baking sheet with cooking spray and line with parchment paper. Place bacon in a skillet over medium heat; cook and stir until cooked through but not browned, 6 to 8 minutes. Grate potatoes, onions, and carrots in a food processor; transfer to a large bowl and mix to combine. Stir cooked bacon and bacon fat into the potato mixture. Mix in 2 cups of flour, salt, and pepper and stir well. If filling appears too wet, gradually mix in more flour for a firmer consistency. Spread mixture evenly over lined baking sheet. Bake at 400 degrees F (200 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and cook until lightly browned with crispy edges, about 15 minutes longer. Cool before slicing, about 10 minutes.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until tender, 5 to 10 minutes. Transfer onion to a bowl. Cook and stir rib-eye in the same skillet until meat is no longer red and liquid is evaporated, 5 to 10 minutes. Stir onion into cooked rib-eye. Bring a pot of water to a boil; cook hot dogs in the boiling water until cooked through, 5 to 10 minutes. Place each cooked hot dog into a bun. Spoon rib-eye mixture over hot dog; top with cheese spread.
Place rhubarb, white sugar, and water in a small saucepan over medium heat; cook until rhubarb is tender, about 5 minutes. Strain rhubarb, reserving sugar syrup. Combine buttermilk, egg, and melted butter in a bowl. Stir in cooked rhubarb. Mix flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Stir in buttermilk and rhubarb mixture until batter is thick and smooth. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon batter into a resealable plastic bag; snip a large hole in one corner. Working in batches, squeeze 1-inch lengths of batter into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels. Stir strawberries into reserved sugar syrup to make sauce. Serve sauce alongside beignets.
Stir cranberry juice, pineapple juice, tea, and orange juice concentrate in a large punch bowl until orange juice is dissolved. Top with ginger ale until bowl is filled. Scoop orange sherbet into punch before serving.
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.