HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing. Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.
In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
In a medium bowl, mix together raspberry preserves and picante sauce. Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.
Preheat oven to 400 degrees F (200 degrees C). Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Melt 1 tablespoon coconut oil in a large skillet over medium-high heat. Cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. Add onion; cook and stir until slightly softened, about 2 minutes. Reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. Transfer to plates and top with goat cheese and sea salt.
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended. Shape one level teaspoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. Bake 6 minutes. Bonbons will be soft and shiny, but will firm up as they cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Mix the diced bread, onion, salt and herbs together. Combine the soup with milk, stirring until creamy. In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter. Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.
Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture over sliced beets, and stir to coat. Cover and refrigerate at least 8 hours before serving.
Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes. Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature. Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish. Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight. Bring vegetable mixture to room temperature, about 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish. Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour. Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers. Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.
Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping. Spread cream cheese mixture over cherry filling in crust. Spread remaining whipped topping over the cream cheese mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.
Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract. Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top. In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool. Cover the apricots with the glaze. Chill two hours, and serve.
Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes. Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
Preheat oven to 350 degrees F (175 degrees C). Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas. Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Preheat the oven to 450 degrees F (220 degrees C). Place a small piece of cheese into the butterflied opening of each shrimp. Wrap half of a slice of bacon around each one to conceal the cheese, securing with toothpicks. Place on a cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until bacon is browned.
Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in the bottom of a 2-quart casserole dish. Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken. Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish. Bake in the preheated oven until bubbly, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Reserve 3 strips whole, crumble remainder and set aside. Add the mushrooms and onions; cook until tender. In a large bowl, combine the crumbled bacon, mushrooms, onion, pork and beans, kidney beans, butter beans, ketchup, brown sugar, dry mustard, cider vinegar, Worcestershire sauce, and salt and pepper. Scoop bean mixture into prepared casserole dish. Place 2 or 3 strips of bacon on top of the bean mixture, if desired. Bake uncovered in a 350 degree oven until thick and bubbly, about 2 hours.
In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.
Preheat oven to 350 degrees F (175 degrees C). Coat one side of pork chops with mayonnaise. Lay mayo-side down in 9x13 inch baking pan. Spread mustard on top of chops. Pour enough milk into pan to reach, but not cover, top of chops. Sprinkle with brown sugar. Bake in a preheated oven for 1 hour.
Combine feta cheese, cream cheese, and milk in a bowl and stir to combine. Press through a fine-mesh sieve, so cheese mixture is very fine. Spoon cheese mixture into a piping back with a round tip. Pipe a semi-circle of cheese mixture over the top third of each cracker. Cut red peppers into triangles and place into the semi-circle for Santa's hat. Pipe 2 small dots for the eyes and 1 for the nose. Place 1 peppercorn into each 'eye dot' for the pupils and 1 caper into the 'nose dot'. Pipe a beard on the bottom of the cracker and place 2 celery slices, curved side facing down, on top of the beard.
Combine prunes, apricots, apple juice, cinnamon stick, and cloves in saucepan. Bring to a boil, remove from heat and let soak overnight in refrigerator. Remove the dried fruit and divide the prunes, apricots, banana, orange and apple among 4 dishes. Strain apple juice and add orange juice and orange marmalade. Mix together and pour over fruit. Top with chopped pecans.
Place the zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2 tablespoons butter, horseradish, salt, and pepper. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish. Melt remaining 3 tablespoons butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown. Mix the egg into the mashed zucchini mixture. Scoop the into the prepared baking dish, and top with the cracker crumbs mixture. Bake 30 minutes in the preheated oven, until topping is crisp.
Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel. Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C). Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes. Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon. Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
Preheat oven to 350 degrees F (175 degrees C). Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish. Bake scallops in preheated oven for 5 minutes. In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper. Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.
Mix sugar and flour, add vinegar and beaten egg yolks. Mix well. Add 1 cup hot water. Heat remaining 1 1/2 cups water to boiling and stir in egg yolk mixture. Boil mixture until thick. Remove from heat. Add lemon extract and butter. Cool. Pour into a baked pie shell. Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until stiff; add 6 Tablespoons sugar and 1/4 teaspoon cream of tartar and continue beating until it holds a peak. Pile meringue onto filling. Bake until meringue is lightly browned, 10 - 15 minutes.
Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes. Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side. Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.
Layer chicken, great Northern beans, and corn into a slow cooker. Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth. Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese. Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop. Distribute salad among serving bowls and top with toasted pecans and cilantro.
Stir yogurt, mayonnaise, vinegar, and honey together in a large bowl. Gradually beat milk into the yogurt mixture until you reach your desired consistency; season with salt and pepper. Add coleslaw mix and toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
Heat a skillet over medium heat. Add the Spam(tm) and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato (if using). Season to taste with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil. Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat. Stir goat cheese and sausage mixture in a bowl until well combined. Set aside. Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil. Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides. Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender. Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.
In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture. Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours. Before serving, remove neck bones and discard.
In a medium bowl, dredge candied fruit and raisins in 1 cup flour. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet. Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs. If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes. Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one. Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired. Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine. Bake in the preheated oven until golden brown and heated through, about 30 minutes.
In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil. Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.
Sear halloumi cheese in a griddle pan or electric grill over medium heat until golden brown, 3 to 4 minutes per side. Combine tomato, onion, and watercress in a bowl and season with salt and pepper. Add vinegar and mint; toss well until vegetables are well covered. Align the halloumi cheese slices on top of the salad. Serve while cheese is still warm and gooey.