HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan (see Editor's Note). Sift together flour, cocoa, baking soda and salt. Set aside. In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before frosting.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Preheat a skillet over medium-high heat. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.
Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan. Bake in the preheated oven until pale golden, about 7 minutes.
Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter. Lay fish in a single layer on the prepared baking sheet. Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl. Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough. Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie. Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Line an 8x8-inch baking pan with waxed paper. Butter the paper. Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer. Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C). Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.
Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!! Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels. You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.
Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside. Preheat oven to 400 degrees F. Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside. Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat. Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
Place the ground beef and chopped onion in a skillet over medium heat; cook and stir until the beef is completely browned and the onions are translucent. Drain the fat from the skillet and return it to medium heat. Stir in the tomato sauce, ketchup, brown sugar, and vinegar. Reduce heat to medium low and simmer 20 minutes.
Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta. Serve garnished with Parmesan cheese.
In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside. On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains. Heat remaining sauce. Remove and discard cinnamon stick. Serve sauce with ribs.
Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined. Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together. Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened. Cut dough into 1/4-inch slices and arrange onto baking sheets. Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.
Place paneer in a bowl and add enough cornstarch to coat; mix well. Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet. Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes. Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.
Preheat oven to 425 degrees F. Combine Hellmann's(R) Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.
Mix ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl until smooth.
Cut a slit, length-wise, into the shell of each piece of crab. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
Heat the olive oil in a skillet over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.
Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours. Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes. Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed. Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.
Preheat oven to 375 degrees F (190 degrees C). Line bottom of unbaked pie shell with diced ham and grated cheese. In a large saucepan, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally until onions are soft. Spread over ham and cheese in pie shell. Beat eggs and add salt and nutmeg to taste. Gradually stir in hot milk and heat this mixture over a low flame until it begins to thicken. Pour into shell. Bake in preheated oven for 30 minutes or until custard is set and golden on top. Let cool before slicing.
Top each bread roll half with a slice of Cheddar cheese. Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes. Sprinkle sugar over the melted cheese.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. Bake 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square pan. In a small bowl, toss together the glaceed fruit and 1/4 cup of flour just enough to coat the fruit. In a medium bowl, cream together the butter and sugar. Stir in the orange juice concentrate, then the egg, and almond extract. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the flour coated fruit and the walnuts. Spread the batter evenly in the prepared 9x9 inch pan. Bake for 20 minutes, or until bars start to pull away from the sides of the pan. Remove from the oven and cool before frosting. To make the frosting, combine the confectioners' sugar, 3 tablespoons of butter, and orange juice in a small bowl. Beat until light and fluffy. Spread over cooled bars , then cut into squares.
Place the bitter melon and salt into a bowl; toss until melon is covered. Let sit until bitterness is extracted, about 40 minutes. Rinse melon under cold running water. Run the melon through a juicer to collect 1/2 to 1 fluid ounce of juice. Combine the melon juice and lime-flavored gelatin mix in a glass bowl. Pour in hot water; stir until gelatin is dissolved. Allow to cool, 3 to 5 minutes. Refrigerate until firm, about 4 hours. Combine 2 1/2 cups of water and pearl sago in a pot; bring to boil. Cook until sago becomes translucent, about 10 minutes. Strain the sago through a sieve. Place sago in a bowl; add condensed milk. Mix together until the milk coats the sago, stirring continuously so that they mixture does not clump. Top the chilled jelly with sago mixture.
Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.
Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Mix brown sugar and 1/4 cup salt together in a bowl. Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture. Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour. Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls. Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack. Preheat a grill for medium-high heat and lightly oil the grate. Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt. Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt. Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with butter. Stir in cream cheese, sour cream, salt, pepper and garlic salt. Transfer to a 9x13 inch baking dish. Bake in preheated oven for 30 minutes.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat. Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels. Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon. Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets. Top with Cheddar cheese. Bake in the preheated oven until hot in the center, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Arrange oysters on a baking dish. Measure 1 tablespoon lime juice into a bowl; reserve. Combine mushrooms, cilantro, olive oil, green onions, lime juice, lime zest, and garlic in a bowl. Place a spoonful of the mixture over each oyster. Add a drop of hot sauce to each oyster. Drizzle reserved lime juice on top. Bake in the preheated oven until warmed through, 10 to 15 minutes.
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Fill a shot glass half-full with Irish cream. Pour in chocolate liqueur to three-fourths full. Top with creme de menthe.
Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper. In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles. Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C). Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans. Bake for approximately 1 hour.
Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes. Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside. Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain. Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute. Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat. Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini. Sprinkle the spaghettini and vegetables with Parmesan cheese.
Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours. Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.
Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt. Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes. Stir lemon juice into the cauliflower just before serving.
Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix. Cover, and cook 5 hours on Low.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet. Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt. Bake in preheated oven for 12 to 15 minutes, until golden brown.
Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Pour half a shot of butterscotch schnapps, then fill the other half with Irish cream.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat ham steak on both sides with cooking spray; season with black pepper to taste. Grill ham on preheated grill until meat shows good grill marks, 4 to 5 minutes per side. Cut ham into bite-size pieces. Whisk olive oil, Dijon mustard, lemon juice, champagne vinegar, and 1/4 teaspoon black pepper in a large bowl. Toss mixed greens into dressing to coat. Divide salad onto four plates and top with ham and feta cheese.