HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting. Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use. Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak. Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking. Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside. Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually. Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.
Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips. Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.
Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water. Peel eggs and place in a quart-size Mason jar. Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar. Refrigerate eggs until flavors are absorbed, at least 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray. Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl. Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes. Season chicken with garlic powder, salt, and pepper; add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; return to pot. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic; stir until starting to brown, about 3 minutes. Whisk in flour; stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low; stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese; stir until melted. Stir peppers and onions into sauce; season with salt and pepper. Pour sauce over pasta; stir to coat. Mix in chicken.
Place cauliflower in a pot of boiling water; simmer over medium heat until softened, about 15 minutes. Drain and place in the bowl of a food processor. Add almond milk, kale, and nutmeg; pulse until smooth. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine ground beef, mushrooms, leeks, carrots, red onion, and garlic in a skillet over medium-high heat; cook until ground beef is brown and crumbly and vegetables are softened, 5 to 7 minutes. Spread in the bottom of an 8-inch baking dish. Top with pureed cauliflower mixture. Broil in the preheated until golden, about 10 minutes. Garnish with fresh cilantro.
Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely. Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff. Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour. Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.
Preheat oven to 325 degrees F (165 degrees C). Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours. Bake for 15 minutes, or until lightly brown around the edges.
Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.
Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Bake in the preheated oven until almonds are lightly toasted, 8 to 10 minutes. Remove from oven and cool. Pulse almonds with 1/4 cup white sugar in a food processor until finely ground. Whisk flour, lemon zest, cinnamon, and salt together in a bowl. Beat butter and remaining 1/2 cup white sugar together in a separate bowl until light and fluffy; beat in egg yolks, vanilla extract, ground almond mixture, and flour mixture until just combined. Cover bowl with plastic wrap and refrigerate until firm, 3 to 12 hours. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Roll dough into a rectangle about 1/4-inch thick on a lightly floured surface; cut into cookies using a 3-inch cookie cutter. Place cookies about 1-inch apart on the prepared baking sheets. Cut the centers out of half the cookies using a smaller cookie cutter. Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Cool completely on a wire rack. Place the cut-out cookies on a baking sheet and lightly dust with confectioners' sugar. Spread a thin layer of jam onto the full cookies. Place the cut-out cookies on top of the full cookies; gently sandwich them together. Spoon more jam into the cut-out area.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper. Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.
Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well. Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the apples in the casserole dish in an even layer. Reserve a tablespoon of walnuts for garnish, and mix the rest with the cinnamon; sprinkle them over the apples. Drizzle half of the honey over the apples. In a medium bowl, mix the butter, remaining honey and egg until smooth. Combine the flour, baking powder and salt; stir into the batter, alternating with evaporated milk until just blended. Pour this mixture over the apples. Sprinkle the reserved walnuts over the top. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the top comes out clean and apples are tender. To serve, scoop portions into dessert bowls and top with ice cream while still warm.
Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly. Spread half of the cookies with jam, and top with remaining cookies. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Combine biscuit dough quarters and pizza sauce in a large bowl; gently toss to evenly coat the dough in sauce. Turn dough out onto the prepared sheet, leaving in a pile roughly the shape of an inverted bowl. Bake in preheated oven until dough is nearly golden brown, about 15 minutes; sprinkle mozzarella cheese evenly over the dough and continue baking until cheese melts, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix. Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.
Preheat oven to 375 degrees F and grease a 3-quart rectangular baking dish; set aside. In a medium pot warm the Traditional sauce, Italian seasoning, and vegetable toppings. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Elbows; stir gently. Cook pasta according to package directions; remove from heat, drain well, and return to pot. Add Traditional sauce to the pasta in the pot; stir to combine. Stir in half of the mozzarella; spread evenly into prepared baking dish. Layer on additional toppings and sprinkle with remaining cheeses. Bake for 15 minutes or until cheeses are melted and lightly golden brown.
Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr(R) Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes. Serve in bowls topped with crushed tortilla chips.
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Fill a tall glass with ice. Pour in rum liqueur and vodka. Fill with lemon-lime soda.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth. Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Stir together flour, baking powder, salt, and sugar in a bowl. Mix Irish cream liqueur and Irish whiskey in a 1-cup measure. Pour milk into same measuring cup for a total of 8 fluid ounces. Whisk together egg, milk mixture, and butter in a bowl. Gently stir liquid ingredients into dry ingredients until just moistened. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Whisk 1/4 cup butter, lime juice, olive oil, spring onion, garlic, salt, and pepper in a bowl. Add prawns and toss to coat well with marinade. Melt remaining 1/4 cup butter in a saucepan over medium heat. Add prawns with marinade; cook until pink, 3 to 5 minutes. Combine ketchup, chipotle peppers, liquid seasoning, and salt in a blender; blend until smooth. Pour ketchup mixture over prawns and cook, stirring constantly, until sauce comes to a boil. Reduce heat to low and simmer until sauce thickens, 3 to 5 minutes.
Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil. In a small bowl, whisk together the egg yolks and cream. Whisk in a little bit of the hot beer so the mixture warms without scrambling the yolks. Stir into the beer while whisking constantly over low heat to avoid curdling. Refrigerate until cold. Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.
Whisk milk, cinnamon, and vanilla extract together in a shallow bowl. Press each slice of bread lightly into the milk mixture to coat both sides, removing it before it gets soaked. Melt butter in a skillet over medium heat. Cook coated slices in batches until golden brown and somewhat firm, 5 to 8 minutes per side.
In a medium bowl, mix the strawberry-flavored cream cheese and marshmallow creme until well blended. Chill in the refrigerator approximately 1 hour before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides. Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Place waffle bowls on serving platter. Spoon 1/2 container yogurt in each waffle bowl. Top with banana slices and chocolate chips. Serve immediately.
Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken. Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken. Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside. Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch. Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.
Preheat oven to 275 degrees F (135 degrees C). In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt. Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well. Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.
Heat oil in skillet. Add chicken and cook until browned, stirring often. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until. Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers. Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week. After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute. Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan. Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-low heat. Cook chicken in skillet Cook the chicken longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer cooked chicken to a 13x9-inch baking dish; top each with a slice of provolone cheese. Pour soup over the chicken and cheese. Bake in preheated oven until the cheese is melted and the soup hot, about 20 minutes.
Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce. Preheat a grill for medium-high heat. While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare. To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.