HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven's broiler. Grease a 9 inch square baking dish. Brush the eggplant slices with oil, and place on a baking sheet. Broil until browned on one side, about 5 minutes. Set oven to 350 degrees F (175 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal, and cook until evenly browned. Season with salt and pepper, and stir in the tomato paste, parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside. Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth, then gradually stir in the milk so that no lumps form. Simmer, stirring constantly, until thickened. Remove from the heat and whisk in the egg yolk. Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture, and half of the feta cheese. Repeat the layers, then place remaining eggplant in a layer on top. Pour the sauce over all, and sprinkle with reserved bread crumbs. Bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.
Grease and flour one large baking sheet. Finely grind the almonds with the flour, ginger and baking powder in a food processor. Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan. Mix the cake mix, eggs, vegetable oil, and apricot nectar together. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined. Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart. Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.
Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour. Place corn flour in a shallow pan. Remove fillets, reserving marinade in the bag, and carefully dredge in the corn flour one at a time, coating completely and transferring to a plate. Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again. Repeat with remaining fillets. Heat butter and olive in a large nonstick skillet over medium-high heat until sizzling. Arrange fillets in the skillet so they are not touching and cook until golden brown, about 3 minutes. Flip fillets carefully with a wide, nonstick spatula and cook until second side is browned, about 3 minutes more. Serve with blue cheese dressing.
Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Place stew meat, flour, salt, and pepper in a large resealable plastic bag; shake until coated. Heat olive oil in a large 6- or 8-quart pot or Dutch oven over medium-high heat until it shimmers. Add 1/2 of the meat and cook until browned on all sides, turning as needed. Transfer to a bowl. Repeat with remaining meat. Return all browned meat to the pot and pour in vegetable juice. Add potatoes, carrots, onion, celery, bouillon cubes, rosemary, thyme, and bay leaves. Cover and bring to a boil, 10 to 15 minutes. Reduce heat and simmer, stirring occasionally, until meat is tender, about 45 minutes. Season with salt and pepper.
Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes. Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.
In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside. Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes. Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!
Combine onion, parsley root, carrot, rosemary, bay leaves, and white peppercorns in a bowl. Stir in white wine. Place duck in a large bowl and pour marinade over duck. Cover with foil and marinate in the fridge for at least 12 hours. Preheat oven to 425 degrees F (220 degrees C). Combine chestnuts, apple, bread, and egg in a bowl; season with tarragon, salt, and pepper. Remove duck from the marinade and strain marinade through a sieve. Dry duck inside and out with paper towels. Rub salt and pepper all over the skin. Fill cavity with stuffing, being careful not to overstuff. Secure opening with wooden skewers. Pour oil into a roasting dish. Add stuffed duck, breast-side up. Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes. Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes. Pour warm marinade into the roasting pan. Cover with a lid or aluminum foil and return to the oven. Reduce oven temperature to 350 degrees F (175 degrees C) and bake duck until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove duck from the roasting pan and transfer to a baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast duck until skin is golden-brown, 3 to 5 minutes. Remove duck from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Strain the stock, removing any burnt bits and skimming off fat. Heat stock in a saucepan over high heat and cook until gravy is reduced to 1/3, 5 to 10 minutes. Season with salt and pepper. Carve duck and serve with gravy.
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, stir together chopped orange, orange juice, dates, egg and sugar. In a separate bowl, mix together flour, baking powder, baking soda and salt. Stir flour mixture into orange mixture just until combined. Do not over mix. Fold in sour cream. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove from pan and let cool before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan. Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.
Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through. While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.
In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.
Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine. Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper. Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Blend avocados, red onion, habanero peppers, garlic, lime juice, cayenne pepper, and cilantro in a food processor until smooth; transfer to a bowl. Fold tomato into the avocado mixture.
Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes. Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes. Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil. Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm. In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall. Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream. Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve. Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Place carrots, celery, onion, garlic, Italian seasoning, and black pepper in a food processor; pulse until vegetables are minced. Transfer vegetable mixture to a large bowl. Process chicken tenderloins in the food processor until ground. Stir eggs into vegetable mixture using a fork until incorporated; add half the tomato sauce and mix. Fold chicken into vegetable-tomato sauce mixture; pour into prepared loaf pan. Bake in the preheated oven for 1 hour 30 minutes; spread remaining tomato sauce over meatloaf. Continue baking until meatloaf is cooked through, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool in pan for 20 minutes before slicing.
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes. Preheat grill for medium-high heat. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
In a nonreactive bowl, mix together the grapefruit juice, lime juice, wine vinegar, light soy sauce, ginger, basil, thyme, and dill. Use as marinade for fish, poultry, or meats; refrigerate while marinating.
Preheat oven to 350 degrees F (175 degrees C). Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish. Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut.
Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.
Place coleslaw mix in a large, microwave-safe bowl. Microwave on High until mix is wilted, 5 minutes. Let cool. Stir in the shrimp, garlic, pepper, Diamond Crystal(R) Fine Sea Salt, soy sauce, and onion powder into the coleslaw. Mix until well blended. Place one wrapper on a flat surface with a corner pointing toward you. Lightly brush the four corners with a little water. Place second wrapper, about one inch off center to the right, on top of the first wrapper. Place about 1/3 cup vegetable mixture in the center of the stacked wrappers. Bring up bottom corners to cover just over the mix but not all the way to the top corners. Dab wrapper with a little water. Pack filling inside well and fold in the 2 sides till just about touching. Wet the remaining top corners with a little water and roll the filled wrapper portion tightly toward it and press to seal. Heat oil in a large pot to about 375 degrees F (190 degrees C) or medium high heat. Fry egg rolls, turning occasionally, until golden brown 5 to 7 minutes. Drain on paper towels and cool slightly before eating. Serve with soy sauce and hot mustard for dipping, if desired.
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Preheat oven to 200 degrees F (95 degrees C). Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl. Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter. Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
Place the chopped chocolate in a large stainless steel bowl. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.