HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly oil a brain-shaped gelatin mold. Stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. Allow to cool to room temperature, about 20 minutes. Mix in the evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours. To decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place. Mix blue and red food coloring in a small bowl with 2 teaspoons of water. Use a small clean paintbrush to paint the coloring into the grooves of the brain. Return the brain to the refrigerator until the food coloring sets. Serve cold.
In a large saucepan, combine sugar, cornstarch, salt, and water. Mix well, then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat. Stir butter or margarine, lemon juice, and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.
Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm. Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.
Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease-free. Combine milk and poppy seeds in small bowl. Let stand 2 hours. Bring the eggs to room temperature. Sift flour, sugar, baking powder and salt into medium mixing bowl. Make a well in center. Add the vegetable oil. Separate the eggs and add the yolks, vanilla and lemon flavoring. Add poppy seed mixture to well. Set aside. Don't beat yet. In large mixing bowl beat egg whites and cream of tartar until very stiff. Using same beaters beat egg yolk/flour mixture until smooth and light. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. Do not stir. Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean. Invert pan to cool. Ice with Vanilla Glaze, Caramel Icing or Seafoam Frosting.
In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife. In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat. Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Preheat oven to 450 degrees F (230 degrees C). Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet. Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste. While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender. Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth. Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture. Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds. Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter. Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills. Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish. Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish. Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.
Spread mustard on one half of tortilla. Layer with ham, caramelized onion, pickles and Gouda cheese; fold tortilla in half. Cook in a dry skillet over medium high heat until browned on both sides and cheese is melted. Cut into four pieces.
Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water to cool. Whisk sugar, salt, and hot water in a large salad bowl until sugar has dissolved. Stir vinegar, vegetable oil, and oregano into sugar mixture to make a dressing. Mix tomato, red bell pepper, and onion in the dressing. Gently fold rotini into dressing and vegetables, mix in Cheddar cheese, and season with black pepper.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes. Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Mix cake mix and pudding mix together in a bowl. Beat milk, vegetable oil, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake mix mixture just until batter is smooth. Beat eggs, 1 at a time, into batter, beating until each egg is incorporated before adding the next. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Cool cake to room temperature. Mix lemon frosting, white chocolate, 1 tablespoon Key lime zest, and 1 tablespoon Key lime juice together in a bowl. Spread frosting over cake.
Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet lightly with cooking spray. Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 7 minutes. Remove sausage, reserving some of the grease. Add flour to the skillet and mix well. Stir in milk; season gravy with salt and pepper. Remove from heat. Separate biscuits and arrange side-by-side onto the prepared sheet. Press down biscuits to seal them together into a crust that covers the whole sheet. Bake in the preheated oven until crust is very lightly browned, about 5 minutes. Remove crust from oven and keep oven on. Press crust to flatten. Heat butter in a large nonstick skillet over medium heat until the foam disappears, about 2 minutes. Pour in eggs; cook and stir with a spatula until eggs are set but still moist, 3 to 4 minutes. Arrange eggs on the crust. Top with the sausage and gravy. Spread Cheddar cheese and mozzarella cheese over the pizza. Season with salt and pepper. Bake on the top rack of the hot oven until cheeses are bubbling and top begins to brown, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet. Bake in the preheated oven until crisp, 10 to 12 minutes. Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.
Prepare an outdoor grill for medium heat. Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard. Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken. Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.
Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.
Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly. Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top. Bake in the preheated oven until the stuffing is browned, about 20 minutes.
Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.
Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps. Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese. Bake until tater tots are golden brown and hot, 30 to 45 minutes.
In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.
Rub chili peppers into pork chops; cover and refrigerate for 30 minutes. In a microwave safe casserole dish, arrange chops in a single layer. Microwave on High for 5 minutes. In a measuring cup, mix together peach juice, brown sugar, salt, and soy sauce; pour over chops. Microwave on Medium for 4 minutes. Transfer chops to another dish, and cover. Add sliced onions, peaches, and spring onions to the drippings left in the casserole dish. Stir in flour until smooth. Microwave on High for 30 seconds, and then stir well. Continue cooking in 30 second intervals for 2 minutes total cooking time, or until gravy has the desired consistency. Pour over chops, and serve. I
Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat. Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more. Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.
Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours. Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.
Whisk together the ketchup, Worcestershire sauce, and hot pepper sauce in a mixing bowl. Sprinkle in the chili powder, paprika, black pepper, salt, and mustard. Whisk until evenly blended. The barbeque sauce is ready to use immediately.
Melt butter in a large skillet over medium heat. Add onions, mushrooms, green peppers, and pinch of salt. Saute until vegetables begin to soften, 2 to 3 minutes; add minced garlic and cook another minute. Push vegetables to one side of skillet. Add the sliced meat to the open area and saute until no longer pink, 2 to 3 minutes. In a separate saucepan, heat Ragu(R) Old World Style(R) Traditional Sauce, Italian seasoning, and crushed red pepper over medium heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Slice rolls lengthwise and place, opened, on a baking sheet. Toast for 30 seconds under a broiler on low heat, watching them carefully so they don't burn; remove from oven. Rub toasted sides of rolls with cut side of whole garlic clove; brush lightly with olive oil. Fold cheese slices into meat and onion/pepper mix and stir until cheese begins to melt; distribute among the toasted roll bottoms. Top with a generous spoonful of Ragu(R) sauce; save the rest for dipping if desired. Sprinkle with fresh basil. Serve immediately.
Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.
Cook and drain spaghetti as directed on package. In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.
Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms. In a large skillet, melt butter over medium-high heat, until sizzling. Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes. Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat. Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top. Place the bun bottoms, with cut side up, in the casserole to form the top layer. Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns. In a bowl, stir together eggs and milk until blended. Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight. In the morning, let casserole sit at room temperature for about 30 minutes. Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan. Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side. Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock. Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
Cook pasta according to package directions. Drain. In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft. Serve sauce over pasta.
Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours. Preheat oven to 375 degrees F (190 degrees C). Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint. Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes. Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.
Preheat oven to 425 degrees F (220 degrees C). Spray a casserole dish with cooking spray. Combine chicken soup, milk, thawed vegetables, turkey, crescent roll dough, salt, and pepper in a bowl. Transfer mixture to the prepared casserole dish. Top with bread crumbs. Spray a layer of cooking spray on top. Bake in the preheated oven until casserole is heated through, about 30 minutes. Let cool slightly before serving, 5 to 10 minutes.
Place the lime wedges in the bottom of a mixing glass and muddle them well. Cover with ice, and pour in vodka, lime juice, and vanilla. Shake well, then strain into two stemmed cocktail glasses. Garnish each with a twist of lime.
Prepare gelatin according to directions on package. Allow to cool until the consistency of thick syrup. In a small mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar, then beat in whipped topping. Spread mixture into bottom of pastry shell. Stir cantaloupe into gelatin, then pour mixture over cream cheese layer in pastry shell. Chill until thoroughly set.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.