HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate. Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square. Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg. Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes. Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes. Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes. Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds. Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape. Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg. Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C). Bake crescents until golden brown, about 25 minutes.
Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.
Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight. Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more. Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow. Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear. When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.
Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot. Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes. Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Cream together shortening, white sugar, brown sugar. Then add 1 beaten egg. Sift together flour, baking soda, and ground cinnamon and add to first mixture. Then add quick rolled oats, finely crushed walnuts or pecans and vanilla. Cover and chill for an hour. Preheat oven to 350 degrees F (175 degrees C). Place walnut sized pieces of dough on a greased cookie sheet. Butter the bottom of a small glass, dip in sugar and flatten out the little pieces. You need not rebutter each time. Bake for 10 minutes.
Combine arugula, olive oil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and black pepper in the bowl of a food processor; pulse until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold. Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.
Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth. Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges. Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around. Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.
Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together. Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes. Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl. Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife. Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion. Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Stir together ricotta cheese, confectioners' sugar, and vanilla and almond extracts in a bowl until smooth. Mix graham cracker crumbs and melted butter together in a separate bowl. Spoon about 1/4 of the graham cracker mixture into 2 wine glasses. Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese. Top with chopped peaches and grated chocolate. Chill until ready to serve.
Add nectarines to a blender; blend until smooth. Measure out 1 1/2 cups nectarine puree into a bowl. Immediately stir in lemon juice and refrigerate. Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature, about 10 minutes. Refrigerate simple syrup until chilled, about 1 hour. Pour chilled nectarine puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well. Chill at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.
Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil. Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
Whisk together the salad dressing, garlic, basil, oregano and sugar. Refrigerate for 24 hours and serve chilled.
Melt butter in a skillet over medium heat and cook mushroom until browned, about 5 minutes. Add cream, salt, and pepper and simmer until sauce thickens, about 5 minutes. Cut tilapia into large pieces and season with salt and pepper. Dredge in flour. Heat oil in a skillet over medium heat and cook tilapia until cooked through and browned, about 3 minutes on each side. Arrange on a plate and cover with mushroom-cream sauce.
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Spread 1/2 teaspoon mayonnaise onto 1 side of each slice of bread. Sprinkle 1 tablespoon Parmesan cheese over mayonnaise layer, pressing cheese firmly into the bread. Combine remaining mayonnaise, Cheddar cheese, Jack cheese, green onion, garlic, and cayenne pepper in a bowl. Flip 1 bread slice over so the Parmesan layer is facing down, and spread Cheddar cheese mixture onto the bread. Top the Cheddar cheese mixture layer with the other slice of bread, so the Parmesan is on the outside of the sandwich. Cut sandwich into 4 equal slices. Heat a nonstick pan over medium heat; turn heat down to medium-low. Place sandwich sticks in the skillet and cook until golden brown and cheese is softly melted, 2 to 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Spread pecans onto a baking sheet and sprinkle sea salt and blackening seasoning over pecans. Bake in the preheated oven until pecans are toasted and fragrant, 5 to 6 minutes. Remove from oven and cool pecans. Place chocolate chips in the top of a double boiler over simmering water; gradually add unsweetened baking chocolate and stir. Add vanilla extract and heat until chocolate is melted and smooth, 5 to 10 minutes. Mix 1/2 of the pecans into the melted chocolate. Pour chocolate mixture onto the prepared baking sheet and sprinkle remaining pecans over chocolate mixture. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until set, at least 1 hour. Break into pieces.
In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange rind. Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9 x 5 x 3 inch loaf pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Sift flour, salt, and soda together into a large bowl. Mix starter with oil, and stir into the sifted ingredients. Drop dough by tablespoons onto an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Serve warm.
Squeeze lemon juice over tilapia; season lightly with salt and black pepper. Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes. Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more. Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.
Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat. Grease a 9-inch pie pan or casserole dish. Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips. Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.
Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot(R)) and add 1 inch of water. Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat. Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan. Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight. Dice strawberries and sprinkle over cheesecake just before serving.
In a small bowl, soak the oats in hot water for 2 minutes. Stir in the molasses and butter. Add oat mixture along with salt, bread flour, and yeast to the pan of the bread machine in the order suggested by the manufacturer. Select the cycle for White Bread, and the Light crust setting. Start.
Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined. Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.
Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley. Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
Toss together the mango, avocado, onion, lime juice, and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving.
Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes. Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender. Cut asparagus into 3 parts: woody ends, tips, and center pieces. Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard. Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes. Chop the middle segments of the asparagus. Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet. Blend the mixture in the blender on high until smooth and creamy; return to the stockpot. Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup. Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup. Season the soup with cayenne pepper, salt, and black pepper.
Preheat oven to 400 degrees F (200 degrees C). Dissolve sugar in water. Beat in eggs. Divide into tartlet shells and bake at 400 degrees F (200 degrees C) for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
In a 4 quart saucepan, bring to a boil the water, instant coffee and sugar. Simmer for 2 hours, then allow to cool. When cool, add vanilla and vodka.