HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan. Arrange graham crackers side by side on the entire bottom of the jelly roll pan. In a small saucepan, cook the butter and brown sugar, stirring constantly until the sugar is dissolved. Bring to a boil and simmer for one minute. Remove from heat, stir in the vanilla, and pour the entire mixture evenly over the graham crackers. Sprinkle the pecans all over. Bake in the preheated oven for 10 minutes. After removing cookies from the oven, sprinkle with the chocolate chips. Let stand until completely cool before cutting into bars. For best results, try to cut along the perforations of the graham crackers.
Place potato in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cool potato until easily handled, about 5 minutes. Peel potato and mash into a bowl. Stir in vanilla extract. Stir in confectioners' sugar until mixture is smooth and firm. Fold in coconut. Grease a 9-inch cake pan with cooking spray. Spread potato mixture in the pan. Refrigerate until set, about 1 hour. Cut into squares.
Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.
Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve. Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.
Place egg in a 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 chop. Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil. Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander. Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper. Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl. Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken. Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack. Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.
Mix yogurt, 1 tablespoon reserved peach juice, and curry powder together in a bowl. Combine peaches, ham, and grapes in a separate bowl; add yogurt mixture and toss gently. Line a serving platter with lettuce leaves. Scoop peach mixture into each leaf; sprinkle with almonds.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl. Pour melted butter into a shallow bowl. Combine sugar and cinnamon in a separate shallow bowl. Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish. Bake in the preheated oven until lightly golden, 15 to 20 minutes.
Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer. Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring. Process juice in a pressure canner at 10 pounds of pressure for 35 minutes. Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper. Arrange in a medium baking dish. Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.
Preheat oven to 450 degrees F or grill to medium-high. Center one pork chop on each sheet of Reynolds Wrap(R) Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven. OR grill 14 to 16 minutes in covered grill. Serve with rice, if desired.
Combine avocado, spinach, heavy cream, water, sweetener, coconut oil, vanilla extract, and ice in a blender; blend until smooth.
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
In a blender combine pineapple juice, grapefruit juice, honey and gin. Blend until frothy. Pour into a pitcher and serve.
Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
In the microwave, or in the top of a double boiler, melt candy bars and 1/2 cup of butter, stirring occasionally until smooth. Stir in cereal until well blended. Press into a greased 11x7 inch pan. Melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. Remove from heat, and spread over the top of bars. Refrigerate for 1 hour, or until firm; cut into squares.
Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated. Roll teaspoonful of dough into ball, drop into sugar to coat. Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish. Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain. Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes. Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl. Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top. Bake in the preheated oven until lasagna begins to bubble, about 30 minutes. Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.
Slice eggplant lengthwise into 1/2 inch slices. Place slices into a colander and sprinkle with salt. Set the colander in the sink to drain off liquid. Cook bacon in a skillet over medium heat until evenly browned. Drain off excess grease. Add onion and green pepper to the skillet, and cook until tender. Stir in the tomatoes, and season with salt, pepper, thyme, marjoram, garlic powder and sage. Reduce heat to medium-low and let simmer for about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Squeeze excess moisture from the eggplant. Fry the eggplant slices in the hot oil until browned on both sides. Arrange half of the eggplant slices in the bottom of a 1 1/2 quart baking dish. Top with half of the bacon and tomato mixture. Sprinkle with half of the Swiss cheese. Repeat layers ending with cheese on top. Bake, uncovered, for 35 to 45 minutes in the preheated oven. Let stand for 15 minutes before serving. Top with grated Parmesan cheese.
Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes. Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth. Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.
Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth. While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain. Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator. Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper. Roast cauliflower in the preheated oven until evenly browned, about 30 minutes. Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth. Heat black beans in a small saucepan until heated through, about 5 minutes. Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain. Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes. Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.
Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture. Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Squeeze ketchup into a bowl. Pour in steak sauce, Worcestershire sauce, and lemon juice. Stir in horseradish, hot pepper sauce, and salt, and mix well.
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish. Bring Alfredo sauce to a simmer in a saucepan over medium-low heat, about 5 minutes; add garlic, salt, and pepper. Reduce heat to low and keep sauce warm. Mix Parmigiano-Reggiano cheese and Pecorino cheese together in a bowl. Arrange 1/4 the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup cheese mixture, 1 tablespoon parsley, and 1/3 the ham over potato layer. Repeat layering 2 more times, ending with a final layer of potatoes and 1/4 cup cheese mixture. Pour Alfredo sauce mixture over and around the potatoes. Bake in the preheated oven until potatoes are tender, sauce is bubbling, and top is golden brown, 25 to 30 minutes. Let potatoes cool for 15 minutes. Sprinkle remaining 1 tablespoon parsley over potatoes before serving.
Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well. Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes. Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.
Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce. Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce. Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat. Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.
In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges. Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.
In a skillet over medium heat, brown the ground beef and cook the onion until tender. Drain grease. In a pot, mix the beef and onion, beans, vegetable juice, tomato sauce, tomato paste, and tomatoes. Season with salt, garlic powder, and pepper. Bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring occasionally.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish. Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.
Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours. Preheat grill for medium heat. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.
Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners. Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely. Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.
Preheat the oven to 425 degrees F (220 degrees C). Stir the cottage cheese with the breadcrumbs, Parmesan cheese, 1 clove garlic, eggs and half each of the salt and pepper until well combined. Crumble in the ground beef and sausage meat; gently mix until well combined. Shape the mixture into 24 equal-sized meatballs; arrange, in a single layer, in a 9 x 13-inch (3 L) baking dish. Bake for 15 minutes or until lightly browned and set. Meanwhile, stir the passata with the grated onion, hot pepper flakes, remaining garlic, salt and pepper. Pour the tomato mixture evenly over the meatballs and cook for 30 minutes or until meatballs are cooked through and sauce is slightly thickened; gently stir in basil. Serve with additional Parmesan cheese to taste. Serve meatballs over hot cooked pasta or rice.
Cook the sausage in a large skillet over medium heat until completely browned; drain. Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.
In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours. Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets. Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack. Spread or pipe 1 tsp Nutella(R) hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.
Heat oven to 425 degrees F. Place tenderloin on rack in shallow roasting pan. Roast about 30 minutes until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing very thin. Meanwhile, mix together salad dressing and barbecue sauce; set aside. Saute onion slices in oil over medium heat until very tender and dark golden brown. Place bottom half of each toasted roll on baking sheet; spread with barbecue ranch dressing. Top with ham, pork tenderloin, caramelized onions, shredded cheese and bacon. Place under broil until cheese is melted, 1 to 2 minutes. Remove from oven, top with arugula and crowns of rolls to serve.