HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven until butter is melted, about 5 minutes. Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top. Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod. Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.
Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot. Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese. Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.
Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan. Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan. Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper. Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside. In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan. Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.
Preheat oven to 400 degrees F (200 degrees C.) Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners. Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries. Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter. Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.
Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray. Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork. Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Trim dark parts from the fish and discard. Bring a large pot of water to a boil; drop fillets in and cook until white and flaky, 5 to 7 minutes. Drain. Transfer to a bowl and allow to cool, about 5 minutes. Flake with a fork. Mix panko, eggs, red bell pepper, onion, celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into the bowl with the flaked fish. Stir in 1/4 cup mayonnaise 1 tablespoon at a time, just until mixture holds together. Form into 6 equal-size patties. Heat oil in a skillet over medium-high heat. Transfer patties carefully to the skillet. Fry, turning once, until golden brown, 5 to 7 minutes per side. Whisk together 1/2 cup mayonnaise, minced garlic, lemon juice and 1/2 teaspoon seafood seasoning. Serve aioli sauce alongside patties.
Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture. Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Combine brandy and creme de menthe in a cocktail shaker. Add ice; cover and shake until chilled. Strain into a chilled cocktail glass.
Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside. Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour. Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and set aside. Place the crushed crackers in a bowl, pour the melted butter over them, and stir gently to coat the cracker pieces with butter. Spread the crackers out on the foil-lined baking sheet, and bake for about 10 minutes, until the crackers have started to brown. Remove the sheet from the oven, and sprinkle the chocolate chips in an even layer over the hot crackers. Let the chips melt for about 1 minute, then spread the chocolate evenly over the crackers with a spatula. Sprinkle the walnuts on top. Let the candy cool and harden for about 30 minutes, until the chocolate is set. Break the candy into pieces to serve.
Submerge chicken in salted water; drain and rinse. Combine chicken, onion, ginger, and salt in a large skillet; pour in 2 cups water. Bring liquid to a boil; reduce heat to medium and simmer for 15 minutes. Whisk peanut butter and 1/2 cup liquid from skillet together in a bowl; stir into liquid mixture in skillet. Stir tomato sauce into peanut butter mixture in skillet. Add broth, okra, tomatoes, sweet potato, red pepper flakes, and thyme; bring to a boil. Reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, 25 to 30 minutes.
In a bowl, soak the rice and lentils in the water for 4 to 5 hours. Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed. Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through.
In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer. Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter. Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes. Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat. Serve soup garnished with bacon gremolata over the top.
Spread 1 tablespoon whipped cream over each graham cracker. Top with a slice of banana.
Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.
Combine lobster meat, mayonnaise, celery, lemon juice, mustard, salt, and black pepper in a bowl. Refrigerate until needed. Preheat the oven to 250 degrees F (120 degrees C). Butter hot dog buns evenly and toast in the preheated oven until lightly golden, 3 to 5 minutes. Fill toasted buns evenly with lobster mixture. Garnish with potato chips, pickles, chives, and parsley.
In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water. In large pot of boiling salted water cook the ravioli until done. Drain. In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese. In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.
Place chicken pieces in a shallow casserole dish. Mix together oil, ketchup, chutney, garlic, salt, black pepper, pepper sauce, and lemon juice. Pour over chicken pieces. Bake at 400 degrees F (205 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake a further 30 minutes, or until pieces are tender and cooked through.
Combine lime juice and rum in a highball glass. Add ice and club soda and stir well. Garnish with a lime wedge.
Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days. Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving. Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates. Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes. Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan. Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon. Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside. Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside. Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter. Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes. Invert cake onto a serving plate and allow it to cool completely before glazing. For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.
Preheat oven to 425 degrees F (220 degrees C). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl. With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, just until the dough holds together. Divide dough in half; roll out each half with a rolling pin on a floured surface to make an 11-inch circle. Fit one crust into a 10-inch pie dish; place the other crust on a baking sheet or piece of parchment paper, and set aside. Melt butter in a large pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl until thoroughly mixed; stir the flour mixture into the melted butter until the mixture forms a smooth paste. Allow the mixture to bubble for about 1 minute, then stir in the chicken broth and evaporated milk. Bring the mixture to a boil, and whisk until thick, about 2 minutes. Remove the sauce from the heat; stir in the cooked turkey meat and mixed vegetables. Spoon the filling into the prepared pie dish. Top the pie with the remaining crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the center of the top crust with a sharp knife. Bake in the preheated oven until the crust is browned and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Melt butter in a skillet over medium-high heat. Add bacon; cook, stirring, until almost crisp, 3 to 4 minutes. Stir in onions. Cook, stirring, until bacon is crisp and onions are soft and translucent, 8 to 10 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets. In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto 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.
Pour margarita mix, sake, and cranberry juice into a cocktail shaker. Shake until well-combined; pour into a martini glass.
Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken. Cover dish with sheet of foil; fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.
Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract. Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.
Combine flour, baking powder, and salt in a bowl. Add oil, egg, and yogurt. Add milk gradually until a smooth, pliable dough forms that does not stick. Form into a ball, cover in plastic wrap, and place dough in the refrigerator to rest for about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Oil a glass baking dish. Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Drain and let cool. Heat oil in a large skillet over medium heat. Add onion and cook until transparent, 3 to 5 minutes. Remove from heat and let cool. Chop cooled spinach and combine with onion in a bowl. Add feta cheese, Cheddar cheese, then halloumi cheese. Season with salt and pepper. Add eggs. Take dough from refrigerator and knead on a clean surface. Divide into 2 pieces, 1 slightly larger than the other. Roll out larger piece of dough to cover bottom and sides of the prepared baking dish, using your hands to stretch the dough. Spread filling into dough-lined baking dish. Roll out remaining dough to fit and place on top of filling. Pinch sides to enclose filling. Cut a cross on top and brush lightly with milk. Bake in the preheated oven until golden on top and risen, about 45 minutes.
In a small bowl, combine butter with sugar and cocoa. Add vanilla. Add milk gradually until smooth. Drizzle over cake.