HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 4 quarts lightly salted water to a boil in a large pot. Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you. Heat olive oil in a large saute pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash saute pan! To make the sauce, add butter to saute pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and saute until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil. Drain zucchini and onion in a colander until no longer wet, about 10 minutes. Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish. Bake in preheated oven until set in the center, 35 to 40 minutes.
Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside. Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper. Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets. Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C). Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.
Mix flour, egg yolks, and salt together in a bowl using your hands, adding water as needed, 1 teaspoon at a time, until the mixture forms a ball. Knead until dough is smooth. Roll dough out on a lightly floured surface using a rolling pin until thin enough be be filled. Cut dough into 7 1/2 by 7 1/2-inch squares.
Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven. Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined. Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler. Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes. Chill in refrigerator 2 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme. Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.
Whipped Hazelnut Spread: With electric mixer, or by hand, whisk heavy cream until soft peaks form. Add hazelnut spread and whip for an additional minute or until well combined and smooth. Caramelized Bananas: Melt butter in medium saucepan over medium heat. Add in brown sugar and cinnamon and stir until dissolved. Once mixture starts to bubble, add bananas. Cook until bananas are caramelized and slightly softened, 5 to 10 minutes. Toast: In cast-iron pan or griddle over medium heat, add bacon fat and cook toast on both sides until browned and toasted. Remove and allow to cool slightly. To toasted bread, add whipped hazelnut spread, caramelized bananas, and bacon. Garnish with chopped hazelnuts and powdered sugar.
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with aluminum foil or baking parchment. Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occasionally until melted and set aside. In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time. Stir in the melted chocolate. Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended. Drop by tablespoon at least 2 inches apart on cookie sheets. Bake 15 to 18 minutes until lightly colored. Let cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Combine honey, peanut butter, dried fruit, rice flour, eggs, coconut oil, almonds, chia seeds, pumpkin seeds, flax seeds, cocoa powder, vanilla extract, and salt in a large bowl; mix until dough comes together. Roll dough into balls and place on a nonstick baking sheet. Bake in the preheated oven until centers are set and edges are golden, 8 to 10 minutes.
Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes. Remove bay leaves and serve with cream if desired.
Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade. Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes. Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels. Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes. Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through. Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture. Stir pine nuts and balsamic vinegar into pasta.
Muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add crushed ice and rum; top with club soda. Pour mixture back forth into a mixing glass or cocktail shaker until blended. Serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.
Preheat oven to 325 degrees F (165 degrees C). Beat mashed sweet potato, white sugar, eggs, milk, 3 tablespoons melted butter, vanilla extract, and salt together in a large bowl until smooth; spread ito a 9-inch square baking dish. Bake in preheated oven until firmly set, about 45 minutes. Mix chopped pecans, brown sugar, flour, and 1/4 cup melted butter together in a bowl until dry ingredients are evenly moistened; spread evenly over the sweet potato mixture and top with marshmallows. Return dish to oven and bake until marshmallows are lightly browned, about 15 minutes.
Combine soy sauce, vinegar, lemon juice, ginger-garlic paste, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Add shrimp. Cover with plastic wrap and marinate in the refrigerator for 20 to 30 minutes. Mix flour, water egg, baking powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until batter resembles a thick paste. Place cornstarch in a bowl. Heat 1 1/2 to 2 inches of oil in a large skillet over medium heat. Drain shrimp and discard marinade. Dip shrimp into cornstarch and then into batter. Fry in the hot oil until crispy, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper or aluminum foil. Sift together the flour, baking soda, baking powder and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. The mixture should be thick and light yellow. Gradually stir in the sifted ingredients until well blended. Drop dough by teaspoonfuls, three inches apart onto the prepared cookie sheets. Sprinkle grated chocolate over the tops of the cookies. Bake for 12 to 15 minutes in the preheated oven, until the cookies begin to brown around the edges. Remove from cookie sheets to cool on wire racks. Store in an airtight cookie jar.
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use. Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted. Place rolls, cut side up, under broiler. Toast until lightly browned. Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.
Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture. Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
Place the shrimp on skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over each piece of shrimp until evenly coated. Let marinate for 30 minutes. Brush the ears of corn and zucchini slices with olive oil, then place on the grill for 6 to 10 minutes, until grill marks appear. Place the shrimp skewers on the grill and cook 2 to 3 minutes on each side. After removing the corn and zucchini from the grill, slice the corn kernels off of each cob and cut the zucchini slices into smaller bite-sized pieces. In a medium-sized bowl, mix the corn, zucchini, tomatoes, red onion, shrimp, and feta together. Garnish with basil. Drizzle a generous amount of Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over the salad and toss together. Serve and enjoy!
Preheat an oven to 425 degrees F (220 degrees C). Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells. Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.
Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.
Pour the espresso into your favorite mug, add Irish whiskey, sugar, tablespoon cream and hot water. Garnish with a dollop of whipped cream.
Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Combine light rum, lime juice, and simple syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
In a large bowl, combine pudding mix and milk. Beat until smooth. Blend in cream cheese. Fold in the whipped topping, then fold in the crushed pineapple.
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice! Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours. While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice. Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar. Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.
Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos. Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes. Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.
Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered. Toss chicken breast pieces with garlic salt and black pepper in a bowl. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot(R), nestling the chicken between them. Place elevated trivet into the Instant Pot(R). Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken. Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.
In a large mixing bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. Stir together flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until well mixed. Divide the dough in half and stir food coloring into one half. Cover and chill at least 30 minutes. Preheat oven to 375 degrees F. On a lightly floured surface, roll about 1/2 tablespoon of plain dough into a 6-inch rope. Repeat with green dough. Place ropes side by side and twist together about 6 times. Form twisted ropes into a circle and gently pinch ends together. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Place small amount of chopped pistachios onto each wreath where ends are pinched together. Bake for about 10 minutes. Cool on cookie sheet for about 1 minute. Remove and cool thoroughly on rack.
In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour. Preheat oven to 375 degrees F ( 190 degrees C ). Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown.
Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up. Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.