HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside. While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery. Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers. Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well. Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries. Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.
Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan. Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting. To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter. Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce. To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
Preheat oven to 400 degrees F (200 degrees C). To Make Pineapple Layer: In a medium saucepan combine 1/3 cup sugar, cornstarch, and pineapple with juice. Cook over low heat, stirring occasionally, until mixture is the consistency of jelly. To Make Cream Cheese Layer: In a medium mixing bowl, whip cream cheese until fluffy. Whip in sugar and salt until mixture is smooth. Add eggs, vanilla, and milk. Beat mixture until all ingredients are thoroughly combined. Mixture will be liquidy. Pour half of pineapple mixture into each pastry shell. Pour half of cream cheese mixture over each pineapple layer. Sprinkle with chopped walnuts if desired. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 50 minutes, until tops of pies begin to brown. Chill before serving. Top with whipped cream if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners. Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth. Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter. Divide batter among prepared muffin cups, filling each almost full. Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes. Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.
Microwave 1 cup chocolate chips in a microwave-safe bowl on low in 30-second intervals, stirring after each melting, until chocolate is smooth and warm, 1 to 3 minutes. Do not overheat or chocolate will scorch. Beat cream cheese into melted chocolate until smooth; stir in wafer crumbs and raspberry jam. Cover and refrigerate until mixture is semi-firm, about 4 hours. Roll chocolate-cream cheese mixture into 1-inch balls and place on a baking sheet or platter. Freeze until firm, about 1 hour. Melt remaining 1 cup chocolate chips in the microwave, 1 to 3 minutes, stirring every 30 seconds. Dip frozen chocolate balls into melted chocolate; allow chocolate to set before serving.
Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack. To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish. In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut. Bake in preheated oven until bubbly and heated through, 10 minutes.
Combine Greek yogurt, buttermilk, parsley, dill, chives, garlic powder, ground mustard, tarragon, salt, and pepper in a small bowl. Cover and refrigerate for 1 hour or overnight for best results.
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C). Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well. Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.
Toast bread and spread goat cheese on half the bread slices. Arrange cucumber and tomato slices on top of goat cheese. Sprinkle with chopped red bell pepper and basil. Distribute small amounts of fig spread atop red bell pepper layer; top with remaining 2 slices bread.
Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl. Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.
Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes. Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Whisk the mustard, honey, cider vinegar, black pepper, and cayenne pepper together in a small bowl. Slowly pour the oil in a steady stream into the mustard mixture while whisking vigorously until the oil is completely incorporated.
Preheat oven to 350 degrees F. Combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. Beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. Beat in brown sugar and sugar until blended, then eggs and vanilla. Stir in flour mixture and chocolate chips, if desired. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to cool completely on wire rack. Store in tightly-covered container.
Combine gelatin, whipped topping, cottage cheese, and pineapple in a large bowl. Mix until evenly pink. Refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Arrange pumpkin halves on a baking sheet, cut sides down. Roast in preheated oven until tender, about 1 hour. Set aside until cool enough to handle, though still warm. Adjust oven heat to 375 degrees F (190 degrees C). Scoop flesh from pumpkin halves into a bowl; mash with potato masher. Measure 2 cups mashed pumpkin into a large mixing bowl; add sugar, amber rum, egg yolk, pumpkin pie spice, butter, dark molasses, and vanilla extract. Puree the mixture with an immersion blender or electric hand mixer until smooth and thick. Pour the puree into the pie crust. Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat. Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool. Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool. Whisk 1 tablespoon olive oil and vinegar together in a bowl. Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up. Cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven. Turn oven heat to 350 degrees F (175 degrees C). Turn slices and brush other side with olive oil. Sprinkle feta cheese over eggplant. Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.
Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight. Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined. Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour. Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch. Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch casserole dish combine potatoes, butter, garlic salt and pepper. Bake in preheated oven for 45 minutes, stirring occasionally. Stir in processed cheese and stir to melt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside. In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.
Spread 2 slices of bread with the mustard. Layer each with 3 slices of ham, half of the pear slices, a dash of pepper, and 1/2 cup mozzarella cheese. Top with remaining bread. Lightly spread margarine on the outer sides of each sandwich. Heat a skillet or griddle over medium heat. Grill the sandwiches until the cheese is melted and the bread is golden brown, about 3 minutes per side. Cut each sandwich in half to serve.
Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl. Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours. Ladle the soup into bowls. Garnish each serving with a single shrimp.
Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil. Arrange the mahi mahi fillets in the prepared baking pan. Pour lemon juice over the fillets, and sprinkle with thyme and basil. Top each fillet with pineapple. Pour milk into the pan, not directly on the fish. Bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.
Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot. Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.
Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon. Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish. Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well. Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish. Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish. Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan. Bake in preheated oven 12 to 15 minutes, until light brown. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. Bake 25 minutes, until center is set. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.
In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks. Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut. Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat. Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.
Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch square pan. Stir sugar, 3/4 cup plus 2 tablespoons flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Add milk, vegetable oil, egg, and vanilla extract; beat with an electric mixer on medium speed until batter is smooth. Beat in 1/2 cup boiling water. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes. Invert onto a wire rack to cool completely, about 30 minutes. Cut marzipan into 3 equal pieces. Add varying amounts of green food coloring to each piece to get different shades of green. Knead each piece separately to incorporate food coloring evenly. Dust a flat work surface with 1 tablespoon confectioners' sugar. Roll out each piece of marzipan into a thin rectangle. Cut into equal-sized squares. Combine 1/3 cup confectioners' sugar and 1 tablespoon water in a shallow dish; stir, adding more water if needed, until mixture is the consistency of cream. Dip the back of a marzipan square in the confectioners' sugar mixture and place on the outer edge of the cake. Arrange remaining squares, alternating the 3 shades of green, randomly over the cake from the outer edges to the center. Leave 3 squares of chocolate cake exposed in the center for the Creeper's eyes and mouth. Cut into marzipan on either side of the mouth to create its characteristic shape.