HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C). Fill a bowl with enough ice water to cover eggs. Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking. Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.
Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.
In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low. Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined. Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.
Preheat oven to 450 degrees F (230 degrees C). Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet. Roast cauliflower in preheated oven until browned, about 25 minutes. Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more. Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker. Cover and cook on High for 1 hour. Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl. Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky. Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.) In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended. Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides. Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking. Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty. Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour. Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside. Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan. Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture. Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.
Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir rum into sugar mixture; add club soda and stir until sugar is dissolved.
Dip fillets in beaten egg, and then in bread crumbs. In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm. In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.
Cream brown sugar, white sugar, shortening, and salt. Stir in egg. Sift together 2 cups flour, baking soda and baking powder. Stir into sugar mixture and mix well. Add pineapple, chopped nuts (optional) and vanilla. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 8 - 10 minutes. Frost when cooled. To Make Frosting: Mix confectioners' sugar, orange juice, and grated orange rind. Mix together until smooth and drizzle on cooled cookies.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes. Preheat the oven to 350 degrees F (175 degrees C). While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix. Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well. Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese. Bake in the preheated oven until bubbly, 30 to 45 minutes.
Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.
Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey. Place crushed graham crackers in a large bowl or baking dish. Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter. Refrigerate until firm, at least 2 hours and up to overnight.
Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside. Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft. Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.
Stir mayonnaise, Cajun seasoning, ketchup, Dijon mustard, yellow mustard, relish, and Worcestershire sauce in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet. Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes. Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper. Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella. Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough. Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork. Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes. Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop. Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake tart until the center is set, about 50 minutes.
Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently. Add crawfish meat; cover and simmer for 20 minutes. Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x4 inch loaf pan. In a large bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into prepared pan. Bake in preheated oven for about 40 to 45 minutes, or until set and golden.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray. Place kabocha squash skin-side down on the baking sheet. Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin. Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray. Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract. Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate. Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spray a sheet of aluminum foil with cooking spray and place salmon in the middle of the foil. Whisk maple syrup, Creole seasoning, salt, and pepper together in a bowl; brush onto salmon. Sprinkle butter chunks over salmon. Fold aluminum foil over salmon, sealing the edges together. Cook on the preheated grill until salmon flakes easily with a fork, 15 to 20 minutes.
Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint.
In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.
In a small saucepan over medium heat, melt together the peanut butter and honey, stirring frequently until warm and creamy. Remove from heat and set aside to cool. In a large bowl, toss together the granola, rice cereal, pecans, chocolate and butterscotch chips and graham cracker crumbs. Stir in the peanut butter mixture. Shape into balls of desired size and refrigerate until serving.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets. Knead flour into sugar cookie dough until well blended. Roll out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using Valentine cookie cutters, cut out cookies; place on parchment-lined cookie sheets. Bake 7 to 12 minutes, depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire racks to cool completely. Icing and Decorating: Beat powdered sugar, meringue powder, water and extract in a large bowl, with an electric mixer, on high speed until smooth and thick, about 1 minute. Divide icing into 3 small bowls. Leave one bowl of icing white. Stir food coloring in remaining 2 bowls to make pink and red icing of desired color. Cover icing tightly when not in use, icing dries quickly. Pipe outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or, place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing.
Mix tuna, sauerkraut, apple, Dijon mustard, and red wine vinegar in a bowl. Serve on toasted wheat bread.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Spread tortilla wedges onto the prepared baking sheet. Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture. Bake in the preheated oven until chips are crisp, about 15 minutes. Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners. In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries. Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan. Whisk together the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Preheat oven to 350 degrees F (175 degrees C). Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender. Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat. Cover, and bake 20 minutes in the preheated oven.
Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain. Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.
Preheat the oven to 400 degrees F (200 degrees C). Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
Thread three each shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve. Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Preheat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque. Makes 4 servings.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool. In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
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. Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes. Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper. Drain fettucine and toss with shrimp mixture.