HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Heat oil in a large heavy skillet over medium heat. Saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside. Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN. Stir in onion soup mix and water. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low. Heat a separate large heavy skillet over medium high heat. Saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
Mash hard-boiled eggs using a fork in a large bowl; add mayonnaise, celery, carrot, red onion, Dijon mustard, vinegar, salt, and hot pepper sauce. Mix well. Refrigerate until chilled, at least 30 minutes.
Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy. Add hazelnuts, eggs and melted semisweet and chocolate; mix well. Spread in partially baked crust. Bake 25 to 30 minutes or until filling is set. Cool 1 hour. Mix melted white chocolate baking bar with oil. With fork, drizzle over surface of tart. Let stand until set, about 1 hour. Or place in refrigerator 15 minutes to set quickly. Cut in wedges to serve. Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves.
Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Dredge chicken in flour; heat oil in a large skillet and brown, about 5 to 7 minutes. Remove from heat and set aside. In a large saucepan combine the tomato sauce, corn and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes and salt. Add chicken and reduce heat to low. Simmer for 60 minutes, to allow flavors to blend and penetrate the chicken.
Combine the vodka, creme de cacao, banana liqueur in a shaker with ice. Shake, and strain into a martini glass.
Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until your desired consistency is reached.
In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen). Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.
Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes. Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes. Preheat grill for medium heat and lightly oil the grate. Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush glaze over meatballs before serving.
Cut the skinless, boneless chicken breast halves into 1 inch cubes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce. Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet. Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.
Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray. Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl. Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.
Heat oil in a skillet over medium heat; cook and stir cumin seeds until fragrant, about 1 minute. Add onion, carrot, and green chile peppers; cook and stir until slightly tender, about 5 minutes. Add ginger-garlic powder and cook for about 5 minutes. Pulse spinach leaves in a blender until a paste forms. Add spinach paste to onion mixture; cook and stir until all the water has evaporated from the spinach, 2 to 3 minutes. Mix rice, coriander powder, and salt into spinach mixture until evenly combined. Transfer rice mixture to a rice cooker and add water. Cook spinach rice in the rice cooker according to manufacturer's instructions, about 20 minutes.
Place first eight ingredients in Oster(R) Versa(R) Performance Blender in order listed. Add remaining can of tomatoes. Select programmed DIP/SALSA setting.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans. In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans. Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.
Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.
Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat. Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly. To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.
Use a melon baller to hollow out watermelon and cantaloupe into a large bowl. Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.
Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half. Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees F (70 degrees C). Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.
Pour rye whiskey, carrot juice, simple syrup, and quinquina wine into a cocktail shaker; cover and shake twice to mix. Strain into a glass filled with ice. Garnish with tarragon.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon. Reduce temperature setting on oven to 375 degrees F (190 degrees C). Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
In a large skillet, heat butter over medium heat. Add onion, red pepper, and garlic. Cook and stir 6 to 8 minutes or until just browned. In a very large bowl, combine onion mixture, bread cubes, sausage, 2 1/2 cups cheese, and parsley. Transfer mixture to a greased 3-quart rectangular baking dish. In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper. Pour evenly over the bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil. Chill 4 to 24 hours. Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake 30 to 35 minutes more. Remove from oven. Sprinkle with remaining 1/2 cup cheese. Let stand 15 minutes; serve warm. Garnish with chives, if desired.
In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, green onions, bean sprouts, egg, bok choy and sherry. Place 1 teaspoon of the pork mixture in the center of each wonton wrapper. Fold the wrappers to the center forming a triangle. Gently press together the edges with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together. In a heavy skillet or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.
In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes. Add soy sauce, sherry, honey, and vegetable broth to the wok. Cover and steam for 2 minutes. Garnish with green onions.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred. In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
Preheat an oven to 375 degrees F (190 degrees C). Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen.
Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
 Watch Now Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels; crumble into smaller pieces. Reserve drippings in the skillet. Cook onions and apples in the same skillet until tender, about 5 minutes. Stir in chicken strips, jalapeno jelly, thyme, and salt. Unfold puff pastry sheet on a lightly floured surface. Roll into a 9x10-inch rectangle. Transfer to the prepared baking sheet. Spread chicken mixture over the pastry, leaving 1 inch around the edges. Sprinkle with Cheddar cheese and black pepper. Press edges with a fork, forming a decorative border. Bake in the preheated oven for 10 minutes. Remove and sprinkle with bacon. Continue baking until pastry is golden brown, 5 to 10 minutes more. Sprinkle with parsley.
Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour. While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside. Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water. Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.
Preheat the oven to 350 degrees F (175 degrees C). Combine biscuit crumbs, butter, and sugar in a bowl using fingers until well combined. Press mixture into bottom and sides of a tart pan and flatten evenly using a spoon. Bake in the preheated oven until golden, 7 to 8 minutes. Remove from oven and leave oven on. Allow shell to rest while preparing filling. Whisk egg yolks and calamansi peel in a bowl on high speed until light and fluffy. Reduce speed to medium and gradually add condensed milk until smooth and thickened. Stir in calamansi juice and mix just until well combined. Pour mixture into tart shell. Bake in the hot oven until set and not browned, about 10 minutes. Cool on a wire rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about 30 minutes more, before serving. Meanwhile, whip heavy cream and sugar together in a bowl until stiff peaks form. Slice tart into 6 equal pieces and top with a generous amount of whipped cream.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside. Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely. Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.
Heat soybean oil in large skillet over medium high heat. Add garlic and cook for 2 minutes, stirring occasionally. Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through. Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender. Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated. Top with Parmesan cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). Arrange peaches evenly in an 8x8-inch baking dish. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Heat oven to 425 degrees F (220 degrees C). Cook and stir cream cheese product and milk in large nonstick skillet on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended. (Do not let mixture come to boil.) Gradually stir in spinach; cover. Cook 2 to 3 minutes or until spinach is wilted. Stir in half the shredded cheese. Pour into 8-inch square baking dish sprayed with cooking spray. Combine cracker crumbs and remaining shredded cheese; sprinkle over spinach mixture. Bake 10 minutes or until spinach mixture is heated through and sauce is hot and bubbly. Let stand 5 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl. Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter. Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top. Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes. In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying. In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C). Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.
Dredge beef cubes in flour until evenly coated. Melt butter in a skillet, and cook coated beef cubes until evenly browned. Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!
Preheat a gas or charcoal grill over high heat. Whisk together butter, Parmesan, basil and oregano; season with salt and pepper to taste. Divide zucchini among 3 or 4 sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes. Serve immediately, garnished with parsley, if desired.
Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside. In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent. Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Mix melted ice cream, flour, and baking powder together in a microwave-safe mug. Stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with vanilla ice cream.
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a small saucepan over medium-low heat. Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth. Stir in 1 egg, vanilla, and salt. Mix in second egg. Fold in flour and transfer to ungreased 8x8-inch square baking dish. Bake in the preheated oven for about 35 minutes. Remove from oven and cool in the baking dish for 10 minutes before removing to cool completely on a wire rack. Mix powdered sugar, milk, and mint extract in a bowl until smooth. Pour icing over cooled brownies. Spread evenly and allow to set, about 30 minutes. Slice into 16 brownies.