HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, Diamond Crystal(R) Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined. Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour. Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets. Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets. Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal(R) Coarse Sea Salt. Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes. In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes. Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours. Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.
Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate. Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.
Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper. Let the salad marinate overnight in the refrigerator; stir again before serving.
Preheat oven to 375 degrees F (190 degrees C). Cream the butter or margarine with the brown sugar until light. Add the egg and mix well. Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze. To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.
Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes. Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper. Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.
Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.
In a medium saucepan, combine mango slices and juice, mixed fruit and rum. Add cinnamon and nutmeg. Stir gently on medium-low heat for 10 to 15 minutes. Remove from heat and let stand until completely cool. Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x4 inch loaf pan. Mix together the flour and baking powder; set aside. In a large bowl, combine fruit mixture with egg and vanilla. Stir in flour mixture. Pour into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a medium saucepan over medium heat, blend the Dijon mustard, honey, orange juice, milk, butter, and lemon juice. Season with ground mustard, salt, and pepper. Stir in the pecans. Arrange chicken in the prepared baking dish, and cook in the preheated oven about 10 minutes. Cover with the Dijon mustard mixture, and continue cooking 20 minutes, or until chicken is no longer pink and juices run clear.
Preheat oven to 425 degrees F (220 degrees C). Coat a large baking dish with 1 tablespoon of butter. In a large bowl, mix together the hash browns, Colby cheese and onion. Transfer to the baking dish. In a medium bowl, mix together the remaining butter, milk, beef broth, pepper, salt and garlic powder. Pour over the hash brown mixture. Microwave the casserole in 5 minute increments, stirring before restarting, until the cheese has melted. Bake in the preheated oven 20 minutes, or until the surface begins to brown.
In a large stock pot, heat oil over medium heat; add meat and brown lightly. Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently. Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.
Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces. In a large bowl, mix together ketchup, water, cornstarch, and soy sauce. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes. Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red. Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
Combine potatoes and onion in a microwave-safe bowl. Sprinkle garlic powder over mixture and add water. Cover bowl and heat in microwave on high until potatoes are tender, 8 to 10 minutes. Combine butter and flour in a saucepan over medium heat; cook, stirring constantly, until butter is melted, 2 to 3 minutes. Slowly add milk and cook, stirring constantly, until mixture is the consistency of gravy, 2 to 3 minutes. Reduce heat; stir in Dijon-mayonnaise blend and mix well. Remove from heat and cover. Drain water from potatoes and pour gravy mixture over potatoes; stir to coat. Cover bowl and microwave on medium until flavors combine, 3 to 5 minutes. Let stand for 5 minutes before serving.
In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
In a large bowl, stir together the all-purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center, and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended. Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar and salt. In a separate bowl, dissolve baking soda in buttermilk. Stir buttermilk into flour mixture. Beat well. Pour batter into prepared pans. Bake in preheated oven for one hour.
Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins. Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.
In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes. Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more. Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes. Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble. Arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, Cheddar cheese, salt, and black pepper. Repeat layering with remaining ingredients. Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs. Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust. Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool. Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top. Refrigerate cheesecake until set, at least 4 hours but preferably overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside. Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and 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 milk, mixing just until incorporated. Fold in the chocolate and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.
Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in. Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired. Transfer to a serving bowl.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Whisk flour, cocoa powder, and baking soda together in a bowl. Blend applesauce and kale together in a blender until smooth, about 30 seconds. Beat sugar, butter, egg white, and vanilla together in a bowl using an electric mixer until smooth and creamy. Stir kale mixture, canola oil, and honey into creamed butter mixture. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet. Bake in the preheated until edges are slightly hardened, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter. Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving.
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Preheat oven to 425 degrees F (220 degrees C). Pour melted butter into the bottom of a 9-inch pie dish; swirl dish to evenly coat. Mix dill, celery seed, onion, and 1 tablespoon Parmesan cheese in a small bowl; sprinkle into the pie dish. Place 1 biscuit half in the center of the pie dish; place remaining biscuit halves around the center biscuit in a clockwise arrangement. Sprinkle biscuits with 1 tablespoon Parmesan cheese. Bake in the preheated oven until biscuits are golden brown, 15 to 18 minutes. Flip dish upside-down onto a plate and pull apart to serve.
Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish. Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet. Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
Place eggs in a large 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. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper. Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.
Preheat oven to 350 degrees F. Lightly grease two baking sheets. In a large bowl beat the butter and sugar with an electric mixer until mixture is creamy and light. Add the egg, a little at a time, beating well between each addition. Add the lemon zest. Add the sifted flour and spices and, using a wooden spoon, stir well until the mixture forms a stiff dough. Knead dough lightly in the bowl and, using your hands, shape the dough into 25 small balls. Place the balls on the greased baking sheets, leaving room between each to spread during baking. Flatten each cookie slightly with the prongs of a fork dipped in flour. Press the fork in two directions to make a crisscross pattern. Bake for 10 minutes until golden. Remove from oven and let cool on a heatproof surface for five minutes. Then, with a spatula, transfer cookies to a cooling rack until cold.
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, stir together baking mix, cheese, and rosemary. In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg. Bake in preheated oven 12 to 15 minutes. Serve warm.
Mash avocado, mayonnaise, sour cream, garlic powder, lemon juice, and honey together in a bowl until smooth and creamy; season with salt and pepper. Fold chicken, onion, and celery into avocado mixture until coated.
Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Unroll and separate dough into 8 triangles; place on a lightly floured surface. Using 1 tablespoon of olive oil, lightly brush the top of each dough triangle. Place one piece of provolone cheese, Swiss cheese and mozzarella cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart. Bake in preheated oven until lightly brown, 13 to 18 minutes. Remove from the baking sheet to cool on wire racks. If desired, drizzle with 2 tablespoons olive oil and sprinkle with Italian seasoning.
Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces. Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.
Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined. Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight. Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch baking pan. In a medium size mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Combine raisins and water (or juice) in saucepan and bring to a boil. Remove the pan from the heat and stir in shortening. When the mixture has cooled to lukewarm beat in egg and vanilla. Mix in sugar; stir to blend. Beat flour mixture into the shortening mixture. Stir in the walnuts. Pour into prepared baking pan. Bake for 12 minutes. When they have cooled cut them into bars; sprinkle lightly with powdered sugar.
Place the green garlic, cilantro, olive oil, sherry, lemon juice, and jalapeno pepper into a blender or food processor. Blend until pureed. Scrape into a bowl, and mix in the sour cream until evenly blended. Season to taste with salt and black pepper. Refrigerate before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.
Preheat oven to 350 degrees F (175 degrees C). Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes. Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top. Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.
Mix whipped topping, pineapple with juice, pudding mix, marshmallows, and coconut together in a bowl. Refrigerate for flavors to blend and mixture to set, 1 hour. Fold mandarin oranges and fruit cocktail into the whipped topping mixture. Garnish with cherries. Serve immediately or set longer in refrigerator until ready to serve.