HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes. Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes. Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute. Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Mix ground sirloin, whiskey, Worcestershire sauce, cola, garlic powder, onion powder, salt, and pepper in a bowl until just combined. Shape meat mixture into 8 evenly sized, 1-inch thick patties. Make an indentation in the center of each patty with your thumb. Preheat an outdoor grill for high heat and lightly oil the grate. Arrange patties indented-side up on preheated grill. Cook burgers until hot and slightly pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Place a slice of Cheddar cheese on each burger for the last minute of cooking and top with 2 slices bacon. Place burgers on buns.
Heat oven to 325 degrees F. Mix all ingredients with large spoon until well blended. Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork. Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes; season with salt and pepper. Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes. Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice. Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.
Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.
Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper. Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.) Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.
Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan. To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well. In a large bowl, beat the egg whites until stiff, and set aside. In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream. In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
Whisk together vinegar, garlic, mustard powder, salt, pepper, oregano, and olive oil together until blended. Pour into a glass dressing container, and allow to stand at least 2 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture. Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish. Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.
Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours. Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet. Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Combine stem lettuce and pinch of salt in another bowl. Combine water and cornstarch in a small bowl; stir into a smooth paste. Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes. Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce. Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.
Combine chocolate chips and olive oil in a microwave-safe mug; heat in microwave until melted, 20 to 30 seconds. Stir coconut flour, water, and baking soda into chocolate mixture using a fork. Add egg and coffee extract to chocolate mixture; stir well. Heat in microwave until cake is cooked through, about 1 1/2 minutes. Cool cake for about 2 minutes before eating.
Mix butternut squash, brown sugar, and cinnamon together in a bowl. Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil. Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.
Mix fennel and avocado together in a bowl. Stir in oil, nutmeg, and salt; mix until well combined.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, baking soda, salt, cinnamon, and nutmeg in a small bowl. Beat sugar and vegan butter together in a bowl using an electric mixer until creamy. Add eggnog, vanilla extract, and egg substitute; mix well. Add the flour mixture; mix dough well. Form dough into balls using an ice cream scoop. Place 2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, about 12 minutes.
Preheat oven to 440 degrees F (227 degrees C). Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth. Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce. Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top. Bake in preheated oven for 45 minutes, or until crust is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray. Pat dry halibut fillets with paper towels. Season each side with salt and black pepper. Place fillets in prepared baking dish; top each fillet with sauerkraut. Spread tomatoes over fillets. Cover the dish loosely with foil. Bake in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. Sprinkle with malt vinegar before serving, if desired.
Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture. Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing. Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note). Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C). Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, beat butter, eggs, and vanilla until well blended. Beat in the brown sugar and confectioners' sugar. Combine the flour, baking soda, salt and cinnamon, stir into the sugar mixture. Finally, stir in the oats and chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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. In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.
Whisk together the milk, sweetened condensed milk, eggs, vanilla extract, and salt in a large pitcher until well blended. Cover and refrigerate until chilled, at least 1 hour.
In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside. Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once. Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat. Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.
Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute. Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher. Divide crushed ice evenly into six large wine glasses. Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut. Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan. Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done. Place cake on a plate, and allow to cool completely before frosting. To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda. Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean. For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
Preheat an oven to 325 degrees F (165 degrees C). Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots. Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper. Combine flour and baking powder in a small bowl. Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined. Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture. Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan. Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes. Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar. Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes. Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.
Rub the horseradish mustard all over the pork loin. Layer the onion and apple in the slow cooker, and set the pork loin on top. Pour in the sauerkraut, including the juice. Season with salt and black pepper, then add the chicken broth. Cover and cook on Low until very tender, 6 to 8 hours.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes. Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water. Remove greens from ice water and squeeze out as much water as possible. Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap. Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes. Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes. Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice. Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.
Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Heat oil in a large saucepan to 350 degrees F (175 degrees C). Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated. Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.
Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender. After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo. Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes. Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.