HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper. Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil. Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.
Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean.
Combine tomatoes, onions, garlic, peppercorns, dried peppers, ginger, cloves, cinnamon, and salt together in a food processor. Grind to a fine paste and transfer to a bowl. Place rice in a bowl with water to cover. Soak for 15 minutes. Bring 2 cups water to a boil in a saucepan and add drained rice and 1 pinch of salt. Cook until rice is starting to soften but still firm to the bite, about 10 minutes. Drain and transfer to a bowl. Mix in fried onions, cilantro, and salt to taste. Bring 1 cup water and 1 pinch salt to a boil in a saucepan. Add potatoes, cauliflower, green beans, and peas. Cook until vegetables are just starting to become tender, 3 to 5 minutes. Drain. Heat oil in a pan over medium heat. Add 1 tablespoon mixed masala paste and fry for 1 minute. Add partially cooked vegetables and 1 pinch of salt; stir gently. Add cumin, coriander, and 1/2 teaspoon of the masala paste. Mix well and add a splash of water. Cook for 5 minutes. Cover and cook until vegetables are tender, about 3 minutes more. Spread partially cooked rice evenly and loosely over the vegetables in the pan, leaving small gaps for steam to escape. Cover and cook until rice is tender, about 10 minutes.
Wash escarole leaves in a large bowl in several changes of cold water until no grit remains. Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly. Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.
Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil. Place the matzo crackers in a single layer on the lined baking sheets, breaking to fit, if necessary. Bring the butter and brown sugar to a boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo, and spread evenly with a heat proof spatula. Place the caramel topped matzo in the preheated oven for 10 minutes. Remove from oven and evenly sprinkle the chocolate chips on top. Return pans to oven to melt chocolate, about 1 minute. Smooth melted chocolate to completely cover the caramel. Sprinkle with the chopped walnuts. Chill in refrigerator for 20 minutes, or until set. Break into small pieces to serve.
Preheat oven to 375 degrees F (190 degrees C). Arrange tortilla strips on a baking sheet and lightly with cooking spray. Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes. Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat. Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes. Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes. Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes. Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.
In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.
Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items. Heat olive oil in skillet over high heat. Cook and stir onions in hot oil until golden brown, about 15 minutes; add balsamic vinegar, salt, and black pepper. Reduce heat to low and cook the onion mixture at a simmer until there is little liquid remaining and the mixture is syrup-like in texture, about 10 minutes. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Remove steak pieces from the marinade and shake off excess. Discard the remaining marinade. Combine beef and canola oil in a bowl and toss to coat. Preheat oven to 200 degrees F (95 degrees C). Cook the beef slices on the hot grill, turning frequently, until they start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese. Heat in preheated oven until the cheese melts, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spread 1/2 the tortilla chips into a 10 1/2x6-inch baking dish; sprinkle with 1/2 the Mexican cheese blend. Layer 1/2 the black beans over cheese layer. Repeat layering with remaining tortilla chips, Mexican cheese blend, and black beans. Spread onion over bean layer; top with salsa verde and salsa casera. Bake in the preheated oven until cheese is melted, about 20 minutes. Top nachos with sour cream; serve with lime wedges.
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside. In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.
Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.
Combine garbanzo beans, black beans, tomatoes, onion, parsley, olive oil, lemon juice, garlic, salt, and pepper together in a bowl. Allow to sit for flavors to blend, 15 to 30 minutes.
Bring a large pot of salted water to a boil. Boil potatoes until tender but still firm, about 15 minutes. Drain, cool and dice. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a large bowl, mix together the potatoes, eggs, bacon, olives, 1/4 cup green onions, mayonnaise, sour cream, salt and pepper. Increase quantities of mayonnaise and sour cream as necessary to create desired consistency. Garnish with remaining green onions.
Preheat the oven to 350 degrees F (175 degrees C). In a medium casserole dish, or oven-safe bowl, stir together the mayonnaise, cream cheese, Swiss cheese, onion powder, garlic powder and almonds. Bake for 10 minutes in the preheated oven, or until well melted but not browned. While the spread is in the oven, cut a large circle in the top of the pumpernickel loaf, and remove the insides, leaving a 1 inch cushion of bread lining the edges. Cut the pieces of bread from the inside into cubes to use for dipping. When the dip is melted, pour into the bread bowl, and serve. If not serving immediately, you may heat it again in the microwave for a minute or two.
Heat olive oil in a cast iron skillet over medium heat. Add sausage; cook and stir, breaking up the sausage until no longer pink. Use a slotted spoon to transfer sausage to a dish. Cook garlic in the skillet for 30 seconds; add mushrooms and saute until tender. Transfer to the dish with the sausage. Pour water and Ragu(R) Classic Alfredo sauce into the skillet; whisk to blend. Bring to a boil. Add broken lasagna noodles to the skillet; reduce heat to medium. Simmer until the noodles are tender, about 12 to 15 minutes, stirring regularly to prevent pasta from sticking to bottom of the pan. Return sausage and mushrooms to the pan; reduce heat to low. Stir in spinach; cook until just wilted. Add ricotta and mozzarella cheeses, stirring until the mozzarella is melted and the ricotta is well combined.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle. Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top. Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.
Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve. Bring the mixture to a boil; cook and stir until thickened, about 10 minutes. Place meatballs into slow cooker crock; pour pineapple mixture over meatballs. Cook on Medium for 2 hours, stirring every 30 minutes.
Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes. Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes. Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish. Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.
Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth. In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.
Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes. Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.
Preheat oven to 200 degrees F (95 degrees C). In a small bowl combine the soy milk and water. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
Pour water into a glass and place beneath the spigot of a juicer. Process first the cucumber, waiting about 20 seconds between halves. Do the same with each apple quarter. Finally juice the lemon halves. Stir juice vigorously to blend.
Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan. Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender. Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.
Melt butter in baking pan. Melt the milk in the water. Mix the ingredients with the butter in the following order: sugar, oatmeal, vanilla extract, eggs, flour, baking powder, cereal and milk. Pat into a greased 9 x 13 inch pan. Bake at 325 degrees F (175 degrees C) for 15 minutes or until golden brown. Slice into desired sizes.
In a medium bowl, combine the ground beef, egg, ketchup, barbeque sauce, Worcestershire sauce, and onion. If you are using the yeast extract spread, throw it in too. Mix together using your hands until well mixed. Add only as much flour as necessary to keep it from being too runny. Heat a large skillet over medium heat. Form the burger mixture into 4 large patties. Place patties in the hot skillet, and fry until no longer pink, about 7 minutes per side depending on thickness. Serve on buns or with gravy.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan. Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl. Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Pour whiskey and sweet and sour over ice cubes in a squat, old-fashioned glass.
In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Divide about 1/4 cup chopped peach into two small cups or bowls, followed by a layer of about 1/4 cup donuts. Spread about 1/2 of the yogurt over donuts, then repeat layers once more.
Heat the peanut oil in a wok or skillet with high sides over medium-high heat until almost smoking; add the green beans. Quickly cook and stir the beans in the hot oil until they are bright green and starting to show brown spots, about 2 minutes. Remove the beans to a bowl. Drain all but 2 tablespoons of oil from the pan and return to heat. Cook and stir the ginger and garlic in the oil until they have started to brown, about 2 minutes. Return the green beans to the wok; add the dark soy sauce, sugar, and black pepper. Cook until hot; about 30 more seconds.
Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground. Stir oil and vinegar into parsley mixture.
Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool. Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan. Bake in preheated oven until tender, or about 1 hour.
In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly. Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish. Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
Melt 1 tablespoon butter in a skillet. Cook chicken strips until no longer pink in the center, about 10 minutes. Season with salt and pepper. Transfer chicken to a plate. Melt the remaining butter in the same skillet over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, until well combined, about 1 minute. Increase heat to medium. Add milk gradually. Cook, stirring constantly, until thickened and bubbling, about 7 minutes. Add shredded cheese, salt, and pepper. Cook and stir the sauce until the cheese melts, about 2 minutes. Remove from heat. Beat egg with 1 tablespoon water in a small bowl. Lay 1 egg roll wrapper on a work surface. Fold 1 piece of ham in half and place in the center of the wrapper. Top with a half-slice of Swiss cheese and a chicken strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the edges of the wrapper with the egg mixture; fold wrapper in half over the filling and seal the edges. Repeat with the remaining wrappers. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in the hot oil; fry until crispy, about 3 minutes. Drain on paper towels.