HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour. In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon. In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a skillet over medium heat until crispy, 5 to 10 minutes. Transfer to a plate lined with a paper towel until cool; crumble bacon into a bowl. Melt butter in another skillet over medium heat. Add celery and bell pepper; cook until beginning to get soft, about 3 minutes. Add onion and cover the skillet. Cook over low heat until very soft, 5 to 10 minutes more. Combine mayonnaise and cream in a large bowl. Add salt, black pepper, and garlic powder and stir to mix. Add crumbled bacon, green beans, and Cheddar cheese and toss to distribute sauce. Pour mixture into a 2-quart casserole dish. Bake in the preheated oven until bubbly around the edges, about 30 minutes. Cover with a lid or aluminum foil if the top begins to get too brown.
Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.
Rinse fish with lemon juice; drain. Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more. Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Combine watermelon, olives, feta cheese, and red onion in a bowl. Combine lime juice, mint, salt, and pepper in a small bowl. Whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated. Chill until serving.
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended. Heat oven to 400 degrees F. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray. Bake 14 to 16 min. or until heated through. Serve with salsa.
Heat olive oil in a saucepan over medium heat. Cook and stir serrano peppers, garlic, and ginger in the hot oil until fragrant, 15 to 20 seconds. Add onion; cook and stir until softened and transparent, 10 to 15 minutes. Mix potatoes into onion mixture and cook for 2 minutes. Add cabbage and cook for 2 minutes more. Pour chicken stock over cabbage mixture; bring to a boil. Reduce heat and simmer until potatoes are softened, 10 to 15 minutes. Season soup with garam masala and salt. Pour soup 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. Return soup to saucepan and cook until warmed, 2 to 3 minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Preheat an oven to 450 degrees F (230 degrees C). Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the baking dish. Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl. Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl. Place bacon on top of the Brussels sprouts. Toss potatoes in the same lemon juice mixture used for the Brussels sprouts. Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish. Coat chicken breast halves thoroughly in the remaining lemon mixture. Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken. Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Heat olive oil in a skillet over medium heat; cook and stir green bell pepper, red bell pepper, onion, jalapeno pepper, mushrooms, and 1/2 teaspoon minced garlic until vegetables are tender, about 5 minutes. Season with 1 teaspoon paprika and 1/2 teaspoon chili powder. Transfer bell pepper mixture to a large saucepan. Add diced tomatoes, tomato paste, fresh tomato, water, 1 1/2 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon minced garlic, salt, oregano, and black pepper; bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Bring a small pot of water to boil, add potato and let it boil until tender (approximately 10 minutes). Drain well, then mash. Set aside 1 cup. Sift together the flour, baking powder and salt. Stir in the blueberries to coat them in the flour mixture. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Mix in the warm mashed potato. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture with the blueberries, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl. Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.
Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat. Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes. Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl. Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly. Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.
Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors. Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.
Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl. In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.
In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
Heat olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic. Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through. Remove from heat and pour into a serving dish. Sprinkle with grated Parmesan cheese.
In a glass baking pan, stir together the Worcestershire sauce, garlic, 2 tablespoons red pepper flakes, vinegar, oregano, basil, black pepper and olive oil. Place the meat into the sauce; cover and marinate overnight in the refrigerator. Preheat an outdoor grill for medium-high heat. Remove meat from the marinade, and discard marinade. Thread the marinated beef, chili peppers, and red bell pepper onto skewers. Grill the skewers about 4 to 6 minutes on each side, or until the meat is of the desired doneness. Place a large saucepan or Dutch oven over medium heat. Remove meat and peppers from skewers, and place them in the pan. Season with chili powder, and stir in tomatoes and pinto beans. Sprinkle in the remaining red pepper flakes.
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and garlic and saute for 5 minutes. Add the tomatoes, reduce heat to medium low and simmer for 15 minutes. Then add the ketchup, mustard, brown sugar, honey, cayenne pepper, chili powder and Worcestershire sauce. Simmer for 60 more minutes, then transfer mixture to a blender or food processor and puree until smooth.
Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets. Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough. Chill dough in refrigerator for at least 15 minutes. Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets. Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.
Sprinkle nuts in bottom of a greased Bundt pan. Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan. Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Turn out onto a platter, and serve.
Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.
Preheat oven to 350 degrees F (175 degrees C). Combine 1 1/2 cup white sugar, shortening, peanut butter, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix flour, baking soda, baking powder, and salt together in a bowl. Stir gradually into the creamed shortening mixture until dough is combined. Chill dough until firm, about 2 hours. Pour remaining white sugar into a shallow bowl. Scoop up a portion of dough with a tablespoon. Press a chocolate-covered caramel into the center; cover up with dough and roll into a ball. Roll dough balls in sugar. Arrange on ungreased baking sheets. Bake in the preheated oven until edges are firm and lightly golden, 9 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Muddle blackberries and mint in a shaker. Add bourbon, tequila, lime juice, and agave nectar. Fill shaker with ice. Shake and strain into two julep glasses filled with fresh ice.
Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C). Heat 2 tablespoons oil in a large heatproof nonstick skillet over medium-high heat. Saute gnocchi until lightly browned, about 4 minutes. Transfer to a plate. Heat the remaining oil in the same skillet. Add onion; cook and stir until onion is softened, about 3 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water; cook until slightly thickened, about 5 minutes. Place gnocchi back in the skillet; add basil. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle mozzarella cheese on top. Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange apples in an even layer in bottom of baking dish. Pour water over apples. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. Bake in preheated oven for 50 to 55 minutes.
In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill. Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended. Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes. Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife. Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the crabmeat, bell pepper, pimento, mayonnaise, egg, Worcestershire sauce, salt, mustard powder and red pepper sauce. Mix well and spoon into a shallow 1 1/2-quart baking dish. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 25 minutes or until the topping is golden brown.
Preheat oven to 375 degrees F (190 degrees C). Combine the potatoes and melted butter in a mixing bowl. Stir the eggs, sugar, milk, nutmeg, vanilla, lemon juice, and light whipping cream into the potato mixture. Beat until well blended and smooth; pour into the pie shell. Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.
Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg. Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries. Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples. Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter. Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey. Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness. Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds. In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic. Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through. Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Lightly season the venison steaks with 1/2 teaspoon of Papa's Seasoning Salt (see below). Cut the steaks into bite-sized pieces. Mix the flour with 1 teaspoon of Papa's salt; reserve 1 tablespoon of the flour mixture and set aside. Toss the cubed meat in the seasoned flour. Heat the oil in the pressure cooker or a skillet over medium-high heat. Add the meat cubes in batches and cook until richly browned on all sides. Remove the meat and set aside. Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes. Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes. Return the meat to the pan, along with the beef bouillon cubes, Mexican oregano, bay leaf, and chile peppers (remove the stems, but leave them whole). Pour in the water and seal the pressure cooker, turning the heat up to high. Bring the pressure up to high and reduce the heat to maintain the pressure. Cook at high pressure for 15 minutes. Turn off the heat and let the pressure drop naturally. Remove the lid. Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and adjust the seasonings.
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate. Press spinach in an even, compact layer into the bottom of the prepared pie plate. Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer. Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.
In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker. Cook on Low for 6 hours.
In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.