HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season each tomato slice with sugar, salt, and pepper. Beat milk and eggs together in a bowl. Pour flour into another bowl. Gently press each tomato slice into flour to coat; shake off the excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack. Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.
In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.
Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix. Select Whole Wheat cycle; press Start. Remove loaf from pan to a wire rack to cool.
Combine flour, cream of tartar, baking soda and nutmeg in a bowl and set aside. Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients. Shape dough into a log measuring 1-1/2 inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight. Preheat oven to 375 degrees F (180 degrees C). Lightly grease 2 baking sheets. Slice log into slices 1/4 inch thick. Place slices 1 inch apart on the baking sheets. Bake for 8-10 minutes until lightly colored. Cool on wire racks.
Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
In a large stock pot boil potatoes in water until tender. Drain all water, reserving 2 cups. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy. Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper. Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour. Periodically add milk if too soup is becoming to thick. Once heated through and vegetables are tender, serve.
In a large bowl, combine the ground beef, water chestnuts, cheese, onion, chile sauce, mustard and soy sauce. Mix together well and form into 6 patties. Using a griddle or skillet, cook the patties over medium heat for about 5 minutes per side, or to desired doneness.
Preheat grill for medium heat. Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper. Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets. Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes. Melt remaining butter in a small saucepan over low heat; serve with crab.
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. Prepare a grill for indirect heat. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Mix peanut butter and vanilla yogurt in a small bowl until smooth. Serve with the sliced apple.
Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top. Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full. Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes. Place black beans into a saucepan and bring to a simmer over medium heat. Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan. Cream butter, sugar, eggs and vanilla; beat well. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well. Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. 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. To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
Combine the peaches and orange juice in a food processor; puree until smooth. Add the pineapple; puree again until smooth. Pour the simple syrup into the peach mixture; blend to combine. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid. Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer. Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.
Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap. Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top. Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt. Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side. Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain. Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour. Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling. Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick. Arrange pastries on the lined baking sheets. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
Cook macaroni according to package directions. Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine. When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.
Microwave potatoes until done. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside. Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets. Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature. Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside. Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature. When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate. Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake. Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake. Cool cake in refrigerator for 2 hours before serving.
Measure flour, sugar, soda, cinnamon, and salt, and sift together. Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough. Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours. Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature. Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through. Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it. Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake. Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.
Generously season beef chuck roast with salt and pepper. Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat. Spread chopped onions in slow cooker; place browned roast on top of onions. Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat. Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil. Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker. Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours. Remove meat from the broth. If desired, skim some fat from the surface of the broth. Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes. Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture. Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes. Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste. Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls. Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.
In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with guacamole mixture.
Combine cottage cheese, buttermilk, chives, Parmesan cheese, and garlic in the bowl of a food processor fitted with the steel blade; process until smooth. Season the dressing with pepper and salt.
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish. To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish. Place dish in preheated oven. Heat for 30 minutes, stirring occasionally. Sterilize enough canning jars and lids to fit all mincemeat. Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil. Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes. Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.
In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch. Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C). Fry balls in oil until golden. Drain on paper towels. Serve.
Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray. Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer. Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples. Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes. Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil. Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round layer cake pans. Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder, and 1 teaspoon vanilla. Beat for about 1 to 1 1/2 minutes. Pour batter into pans and bake for about 30 to 35 minutes or until cake tests done. Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before frosting. Using a cake slicer or a serrated knife cut each layer in half lengthwise. Arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top and set cake aside. To Make Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, confectioners' sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.
In a 4 quart pot, saute garlic in oil. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).
Season chicken breasts with chili powder, garlic, cinnamon, and cumin. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill chicken breasts until no longer pink in the center, about 5 minutes per side. Cut grilled chicken into chunks or strips. Mix avocados, cucumber, red onion, and lime juice together in a bowl. Divide grilled chicken, avocado mixture, salsa, cabbage, cheese, and cilantro among warmed tortillas.
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned. Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.