HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside. Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top. Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.
Preheat a waffle iron. Beat together eggs and sugar with an electric mixer until fluffy. Pour in shortening, milk, salt, and vanilla; mix until well blended. Sift together the flour and baking powder. Mix the flour into the liquid. Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan. Bake 20 minutes, or until golden brown. Cut into squares and serve.
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet. Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside. In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs. Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge. Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes. In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash. Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired. Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.
Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes. Whisk eggs and vinegar together in a small bowl. Place in the refrigerator. Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball. Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes. Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
Blend almond milk and kefir together in a blender; add kale, spinach, and Swiss chard. Blend until smooth and the mixture reaches the 4 cup mark. Add persimmons, bananas, avocado, chia seeds, and honey; puree until smooth.
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a large skillet over medium-high heat, stir in the chicken breast, and cook for a few minutes until the pieces begin to plump. Stir in the Italian seasoning, onion, garlic, and mushrooms; cook and stir until the mushrooms have softened and the onion has turned translucent, 5 to 10 minutes. Add the water and spinach, and cover; cook a few minutes until the spinach has wilted. Place the pizza crust on a pizza pan, and spread with sauce; top with the chicken and spinach mixture. Arrange the tomato slices over the pizza, then sprinkle with Gorgonzola and mozzarella cheeses. Bake in preheated oven until the cheese has melted and lightly toasted, 10 to 15 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Line a large baking sheet with waxed paper. Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl. Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated. Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets. In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well. Fold in chocolate chips. Drop large rounded spoonfuls of batter onto prepared baking sheets. Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.
Preheat oven to 400 degrees F (200 degrees C). Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Shake bread crumbs, Parmesan cheese, paprika, and parsley flakes together in a large resealable plastic bag. Beat eggs in a shallow bowl. Dip chicken breasts in beaten eggs; dredge in bread crumb mixture. Dip and dredge each chicken breast once more. Spray a microwave-safe dish large enough to hold chicken breasts in a single layer with cooking spray. Arrange breaded chicken breasts in the dish. Spray tops of the chicken breasts with cooking spray. Cook in the microwave at 50% power for 6 minutes. Pour marinara sauce over chicken breasts. Cover and cook at 100% power for 12 minutes. Sprinkle mozzarella cheese and oregano over sauce. Cover dish and let stand until mozzarella cheese melts, about 10 minutes.
Combine bread crumbs, VOSKOS(R) Nonfat Blueberry Greek Yogurt, mustard, salt, and pepper in a large bowl. Add ground beef, mix well. Shape mixture into twelve small patties. For charcoal grill, place patties on the grill rack directly over medium coals; cover and grill for 8 to 10 minutes or until done (160 degrees F), turning once halfway through grilling and topping each burger with cheese the last minute of grilling time. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Serve patties on buns with sliced onion.
Combine bread crumbs, Parmesan cheese, and green onion in a container. Beat egg in a bowl until fluffy; add milk and whisk together. Dip steaks in egg batter and then in bread crumb mixture until coated and place on a plate. Heat butter and olive oil in a saucepan over medium heat. Increase heat to medium-high and place steaks in the saucepan. Cook, without moving steaks, 2 minutes. Continue cooking until golden brown, about 2 minutes more. Transfer steaks to a serving plate and reduce heat to medium. Add onion and mushrooms to the saucepan and cook until soft, 3 to 5 minutes. Slowly add broth, flour, and cornstarch, stirring gravy while adding these ingredients. Reduce heat to low and cook without stirring for 1 minute. Stir again, remove from heat, and let sit 1 to 2 minutes more; gravy will thicken as it cools. Cover steaks with gravy.
Stir fudge brownie mix, chocolate chip cookie mix, eggs, and butter together in a slow cooker. Cook on Low for 3 hours.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add finely minced mushrooms and a pinch of salt. Cook and stir until mushrooms completely dry out and turn golden brown, 7 or 8 minutes, reducing heat slightly toward the end if needed. Break bread into large chunks and place in food processor. Pulse on and off until processed into fine crumbs. Add crumbs to mushroom mixture. Cook over medium heat until breadcrumbs are completely dried out, dark brown and toasted. Drizzle in more oil if needed. Stir in ground almonds. Continue cooking on medium until pieces of almond turn brown, 3 to 4 minutes. Remove from heat and allow "dirt" mixture to cool to room temperature. Scoop spoonfuls of burrata into serving bowls. Arrange tomato slices on top. Drizzle with white wine vinegar and a generous drizzle of olive oil. Season with kosher salt, black pepper, and basil. Sprinkle with "dirt" mixture.
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl. Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet. Return chicken thighs to the skillet. Spoon some of the liquid over the thighs. Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes. Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead. Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Combine 1 1/4 cups chicken broth and 2 tablespoons butter in a saucepan. (Set aside remaining chicken broth.) Bring to a boil over medium heat. Stir in couscous, cover, and remove from heat. Let stand until liquid is absorbed, about 10 minutes. Fluff couscous with a fork. In a frying pan over medium heat, melt the remaining 3 tablespoons butter. Cook onion and garlic in butter until tender, about 5 minutes. Remove pan from heat, and stir in currants, pine nuts, cooked couscous, and cinnamon. Season to taste with salt and pepper. Toss the mixture with as much of the reserved chicken stock as needed to hold together slightly. Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish. Reserve about 1/3 cup stuffing to sprinkle over the chops. Stuff each chop generously with stuffing, and insert toothpicks to keep the chops closed. Place the pork chops in an oiled roasting pan just large enough to hold them comfortably, and coat each generously with the marmalade. Sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that it will stick to the chops. Bake in the preheated oven until the chops are browned on the outside, but just slightly pink in the center, about 40 to 45 minutes. Transfer the pork chops to warmed individual plates, remove the toothpicks, and serve hot.
Bring a large pot of lightly salted water to boil. Place green beans in the water, and cook about 3 minutes. Remove from heat, and drain in a colander. Place under cold water until no longer hot. Drain, and pat dry. Melt 1 tablespoon butter in a medium skillet over medium heat. Stir in the onion and garlic, and saute until onion is tender. Melt remaining butter in the skillet, and mix in the green beans. Stir in the vinegar and broth. Season with salt and pepper. Mix in cilantro. Cover, reduce heat, and simmer 15 minutes, or until green beans are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan. Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate. Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting. To Make Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.
Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.
Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes. Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit. Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge. Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes. While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl. Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.
Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes. Blend the mixture in a blender until smooth; return to the bowl. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain. Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain. Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes. Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro. Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes. Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Preheat oven to 350 degrees F (175 degrees C). Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.
Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes. Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.
Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer. Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce. Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs. Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.
Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour. Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour. Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes
Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste. Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
Preheat an outdoor grill for high heat, and lightly oil grate. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper. Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.