HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 450 degrees F (230 degrees C). Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until golden brown, 17 to 19 minutes. Meanwhile, combine green onions and butter in a cold saucepan. Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds. Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper. Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans. Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.
Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.
In a large mixing bowl, cream the butter and brown sugar. Beat in egg, heavy cream, and vanilla. Slowly add in flour, baking powder and salt. Mix until well blended. If dough seems too dry, add in water, 1/2 teaspoon at a time. Cover and refrigerate for 4 hours. Preheat oven to 375 degrees F. Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut with cookie cutters and place 1 1/2 inches apart on cookie sheets. Bake 8 to 10 minutes, until lightly colored.
Preheat oven to 350 degrees F (175 degrees C). Lay prosciutto onto a work surface. Place 1 fig on the end of each prosciutto slice. Spread a thin layer goat cheese onto each fig. Roll prosciutto around each fig; arrange on a baking sheet. Bake in the preheated oven until prosciutto is crisp, 3 to 4 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish. Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices. Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.
In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool. Preheat grill for medium heat. Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs. Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together. Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups. Mix 1 cup and 2 tablespoons flour, margarine, and cream cheese in a bowl using a fork. Form dough into 24 small balls. Press and shape each ball to form a shell in the prepared muffin cups. Mix brown sugar, nuts, butter, egg, vanilla extract, and salt in a bowl. Spoon mixture into the prepared dough. Bake in the preheated oven until keufels are lightly browned and filling is bubbling, about 20 minutes.
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm. Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top. Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce. Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours. Transfer ribs to a serving dish. Brush remaining sauce on top.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl combine the caraway seeds, black pepper, salt and sage. Rub mixture all over the pork. Place pork into a shallow roasting pan and bake, uncovered until and internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove roast from pan, set aside and cover. Pour pan drippings into a measuring cup and add enough water to equal 2 cups. Pour into a small saucepan and stir in the browning sauce and cornstarch. Cook over low heat, stirring constantly, until mixture is smooth. Raise heat and bring to a boil. Cook until thickened. Serve alongside the pork roast.
Combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, and hot pepper sauce in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Add cauliflower, bring back to a boil, and cook over medium heat until tender, 10 to 12 minutes. Drain and transfer to a bowl. Line a microwave-safe plate with paper towels; arrange turkey bacon on the paper towels. Top with more paper towels. Microwave on high until bacon is crisp, 1 to 2 minutes. Cool and crumble. Mix cauliflower with crumbled bacon, cream cheese, sour cream, cottage cheese, and 1/2 cup Cheddar cheese using an electric mixer until evenly combined. Transfer to a 9x13-inch baking dish; top with remaining 1 cup Cheddar cheese. Bake in the preheated oven until cheese is melted on top, 15 to 20 minutes.
RInse oysters and soak in fresh water. Heat deep-fryer to 375 degrees F (190 degrees C). Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag. Place oysters in bag and shake until well coated. Cook oysters 3 or 4 at a time in hot oil. Oysters will float and be golden brown when done. Drain briefly and serve warm.
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start. After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7x3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine. When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture. Bake in preheated oven for 20 minutes, or until golden brown.
Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes. Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste. Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops. Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking. Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely. Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in the bottom of an 8x4 inch loaf pan. Sprinkle brown sugar over the butter. Slice pineapple rings in half, and arrange them over the sugar. In a large bowl, mix together the ham, onion, bread crumbs, eggs, and 1/4 cup of juice from the pineapple. Blend in the mustard powder and cayenne pepper. Pack half of the mixture into the pan on top of the pineapple slices. Sprinkle the Swiss cheese over it, then pack the remaining ham mixture on top. Cover with aluminum foil. Bake for 45 to 50 minutes in the preheated oven. Let cool in the pan for 5 minutes, then turn upside down onto a serving plate. Slice as you would a meatloaf, and serve.
Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes. Preheat broiler. Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish. Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.
Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
Preheat oven to 400 degrees F (200 degrees C). Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce. Place pork ribs on a baking sheet. Drizzle blended kiwi sauce over ribs. Loosely cover ribs with a sheet of aluminum foil. Cook in preheated oven until tender, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute. Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.
In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.
Soak noodles in a bowl of warm water for 5 minutes. Bring a large pot of water to a rolling boil. Stir in noodles and bring back to a boil. Cook until tender, 4 to 5 minutes. Drain. Bring a saucepan of water to a boil. Add shrimp and boil until just opaque, 2 to 3 minutes. Drain. Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer half the mixture to a bowl and set aside. Stir achiote powder into the skillet with the remaining onion and garlic mixture. Add prawns; reduce heat and let simmer until well coated, about 2 minutes. Heat a large pot over medium-high heat. Saute pork until browned, crumbly, and no longer pink, 5 to 7 minutes. Add the remaining 1/2 of the onion-garlic mixture; season with salt and pepper. Add cream of chicken soup; stir until well mixed. Add chicken broth; stir until it becomes a thick sauce, about 5 minutes. Place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the shrimp mixture. Garnish with hard-boiled eggs and green onions.
Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir. Put chicken in the bag with the remaining seasoning; shake to coat. Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes. Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir. Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.
Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.
Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms. Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender; set aside to cool. Heat oven to 375 degrees F. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped pepper tops; saute 2 minutes. Add rice; saute 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes. Stir pepperoni into rice. Cover; simmer 2 minutes or until rice is tender and liquid is absorbed. Stir in spinach until wilted. Stir in 1/2 cup of the cheese. Drain peppers; stand upright in same baking dish. Spoon rice mixture into peppers; top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until heated through.
Preheat the oven to 350 degrees F (175 degrees C). Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture. Cover, and return to the oven for 2 hours, or until fork-tender.
Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar. In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat. Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans. Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form. Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth. Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done. To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar. In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size. Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours. Bake at 375 degrees F (190 degrees C) for 8 minutes.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings. Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes. Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor. Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes. Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.
In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours. Preheat grill for medium heat, and lightly oil grate. Cook chicken breasts on grill until meat is no longer pink, and juices run clear.
Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar. Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil. Mix bread crumbs, capers, parsley, and garlic together in a bowl. Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture. Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.
Mix heavy cream and sweetened condensed milk together in a bowl until combined. Place 2 chocolate chip cookies in each ice pop mold. Fill with cream mixture and insert sticks. Freeze ice pops until solid, at least 4 hours.
Stir shredded cheese, mayonnaise, pimentos, and sugar together in a bowl.
Toss beef cubes with 2 tablespoons vegetable oil in a bowl. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.