HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling. Preheat oven to 300 degrees F (150 degrees C). In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all. Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Preheat grill for medium heat and lightly oil the grate. Whisk lime juice, olive oil, garlic, soy sauce, mustard, salt, and pepper together in a bowl; brush over mahi mahi to coat. Bake on the preheated grill for 5 minutes, flip, brush again with the lime juice mixture, and continue grilling until the fish flakes easily with a fork, about 5 minutes more.
Preheat oven to 250 degrees F ( 120 degrees C). Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly. Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly. Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.
Beat egg in a microwave-safe bowl; add 1 cup plus 3 tablespoons milk, oats, raisins, brown sugar, vanilla extract, butter, cinnamon, and salt and mix well. Microwave on high for 1 minute; stir and microwave for 1 minute more. Stir oatmeal and microwave until cooked, about 1 minute more.
Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes. Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.
Place lamb in a large pot, cover with water, and add salt. Bring liquid to a boil and skim off any fat that comes to the surface. Reduce heat and simmer on low heat, about 30 minutes. Mix onion and half of the potatoes into lamb mixture; cook until potatoes are soft, about 30 minutes. Break up potatoes using a wooden spoon to thicken the stew. Stir remaining potatoes and carrots into the stew; simmer until potatoes are soft, 20 to 30 minutes. Season stew with salt and pepper; stir in parsley.
Preheat grill for medium heat. Wrap shrimp in bacon, and secure with toothpicks. Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Preheat oven to 250 degrees F (120 degrees C). In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet. Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough. Divide dough into 6 portions. Let dough rest for 5 minutes. Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough. Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes. Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour. Preheat grill for medium heat and lightly oil the grate. Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade. Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.
Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade. Preheat an outdoor grill for high heat and lightly oil grate. Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate. Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.
Place the ground beef into a large pot over medium-high heat. Cook, stirring to crumble, until beef is no longer pink. Drain off excess grease, leaving just enough to coat the bottom of the pot. Add the polish sausage, onion and garlic to the pot; cook and stir until onion is tender. Mix in the Anaheim, yellow and jalapeno peppers, tomatoes and tomatillos. Simmer over medium heat for about 20 minutes. Pour in the vinegar, tomato sauce and pimentos and then mix in the pinto beans and kidney beans; cover and simmer over medium heat for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny. Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top. Lightly beat egg with 1 teaspoon milk in a small bowl. Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Remove oyster meat from shells and rinse in cold water, being sure to remove any shell fragments or the beginnings of a pearl. Pat dry with paper towels. Cut each piece into 5 smaller pieces. Rinse lower shell halves well. Discard flat tops. Melt butter in a small skillet over medium heat. Add mushrooms and green onion; cook and stir until softened, about 5 minutes. Whisk mayonnaise, red miso, cayenne, and black pepper together in a small bowl. Spread a thin layer in the bottom of each shell. Divide oyster meat among shells. Top with mushroom mixture. Cover thickly with remaining mayonnaise mixture. Arrange shells on a baking sheet. Bake on the top rack of the preheated oven until tops are dark brown, 20 to 25 minutes. Garnish baked oysters with roe and serve with lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place 1 cup butter, 2 cups brown sugar, condensed milk, corn syrup, and vanilla extract in a pan over medium-high heat. Stirring constantly, bring mixture to a boil. Lower heat to medium, and continue to stir while mixture simmers for about 12 minutes. Remove from heat, and stir in 1/2 cup peanuts. Place apples in a mixing bowl. Pour in the caramel sauce, and toss gently to coat apples. Pour into the prepared pan. To make the crumb topping, use a pastry blender or two forks to mix 1/2 cup butter with 3/4 cup brown sugar, white sugar, flour, cinnamon, and nutmeg in a mixing bowl until crumbly. Stir in 1/4 cup peanuts. Sprinkle over the top of the apples. Place baking dish on a cookie sheet to prevent spills while baking. Bake in preheated oven until top is crisped and apples can be pierced with a fork, about 45 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly, 30 to 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs. Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest." Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.
Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot; cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms; cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes. Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper. Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot. Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce; allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream of chicken soup, Cheddar cheese, mayonnaise, green onions and ham. Spread onto the cut sides of the bagels. Place on a baking sheet. Bake for 10 minutes, or until toasted.
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible. Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill. Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon. Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.
Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
Grease an 8 x 8 inch square pan. In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly. Carefully add boiling water. Stir in remaining 2 cups of sugar, non-dairy creamer and salt. Stirring constantly, bring mixture to a boil. Without stirring, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and cool to room temperature. Beat mixture until it loses gloss. Immediately fold in grated orange peel and nuts and transfer to prepared pan. Chill for 2 hours, or until firm, before cutting.
Cut the chicken breast in half, and pound until flat. Coat with flour. In a small skillet melt butter/margarine over medium low heat and saute the floured chicken breast on one side for 4 to 5 minutes. Flip chicken breast. Add mushrooms, scallions and salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.
Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up! Preheat oven to 350 degrees F. In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined. Place the bread cubes in a baking pan and pour the milk and egg mixture over them. Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans. Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding. Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly. Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.
Slice the fennel into medium-size pieces. Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent. Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.
Preheat a grill for high heat. Divide the ground beef into four portions, and form patties around pineapple rings so that none of the pineapple is showing. In a small saucepan, mix together the ketchup, brown sugar, and mustard. Heat until sugar is dissolved. Set aside. Place burgers on the grill, and cook for about 5 minutes per side, or until well done. Spoon some of the brown sugar sauce over the burgers before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat. Gently mix in flaked chicken; refrigerate for a few hours or serve.
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Brew tea for 3 minutes. Stir in sugar; set aside to cool. When tea is cool, stir in orange juice, grapefruit juice, lemon juice and lime juice. Just before serving, stir in chilled ginger ale.