HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly. In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm. Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Mix together the cream of chicken soup and beef gravy in a slow cooker, cover, and set the cooker to Low. With a meat tenderizing mallet or the edge of a small, sturdy plate, pound the beef round steaks on a work surface across the grain of the meat to make many small cuts across the meat fibers. Sprinkle Greek seasoning on both sides of the steaks, and sprinkle dry chicken gravy mix over the steaks to make a dry coating. Stir any excess dry gravy mix into the slow cooker. Heat olive oil in a heavy skillet over medium heat. Pan-fry the steaks in the hot oil until browned on both sides, about 8 minutes. Place the steaks into the gravy mix in the slow cooker, spooning gravy over the steaks to moisten. Cook the onion rings in the hot skillet until browned, about 10 minutes, stirring often, and spread the onions over the steaks in the cooker. Recover the cooker, and cook until meat is very tender and the gravy is thick, about 5 hours.
Preheat oven to 325 degrees F (165 degrees C). Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated. Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish. Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish. Cover tomato sauce with pepperoni and mozzarella cheese. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate. Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes. Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker. Cook on Low until eggplant is tender, about 8 hours.
Preheat oven to 375 degrees F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries and 2 cups applesauce. In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar. Bake 35-45 minutes or until the top is brown and sides are bubbling.
Place the beans in a large container and cover with several inches of cool water; let stand for 8 hours or overnight. Drain. Transfer the beans o a saucepan, cover with cold water, and bring the water just to boiling over high heat. Pour the olive oil into a large pot. Add the garlic clove, bay leaf, whole peeled onion, and parsley sprigs. (If you have kitchen twine, tie the parsley sprigs together so they'll be easier to remove.) When the water and beans are boiling, drain the beans and pour them into the pot with the olive oil and seasonings. Add fresh cold water to cover. Cover the pan and cook the beans over very low heat until just tender, about 1 1/2 hours. Remove the onion and parsley sprigs. Crush the saffron threads in a mortar and pestle, place into a small bowl, and add a little of the bean-cooking water to soften the threads. Pour the saffron into the beans and mix well. Sprinkle the bread crumbs over the beans, cover the pan, and cook for another 30 minutes or until the beans are very tender. Scrub the clams in cold water with a pinch of salt and a few drops of vinegar. While the beans are simmering, transfer the clams to a skillet with 3/4 cup of water or wine (see Cook's Note). Cover the pan and bring the water to a boil, stirring occasionally, until all of the clams have opened. Discard any clams that don't open. Remove the clams from the cooking liquid with a slotted spoon and set aside. Strain the cooking liquid through a cheesecloth-lined strainer to remove any sand and add the liquid to the beans. When the beans are tender, add salt to taste and stir in the reserved clams. Ladle the beans and clams into bowls and serve.
Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain. Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl. Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours. Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil. Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm. Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled. Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat. Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain. Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass. Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.
Blend bananas and mango in a blender until smooth, about 2 minutes; add 3 ice cubes and blend until smooth, about 2 minutes. Fill a cocktail shaker with remaining 3 ice cubes; add blended banana mixture. Cover and shake until the outside of shaker has frosted. Strain into 2 chilled glasses and garnish with whipped cream.
Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for an additional 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro. Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes. While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.
Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour. Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes. Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.
Rinse and drain split peas and lentils. Place them in a large soup pot with 2 cups water. Bring to a boil; reduce heat to medium-low. Add garlic, ginger, salt, turmeric, pepper, chile powder, cinnamon, cumin, crushed red chile, and bay leaves. Stir and let simmer until peas and lentils are soft, about 20 minutes. Stir the remaining 1 1/2 cups water, squash, yam, tomatoes, and onion into the pot. Bring to a boil. Reduce heat to a simmer, cover, and cook until squash and yam are tender, about 15 minutes.
In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes. Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs. Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.
Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.
Preheat oven to 400 degrees F (200 degrees C). Place the flour in a large resealable plastic bag. Pour in the meat, seal the bag and shake well to coat. Spread the oil in the bottom of a 10x15 inch roasting pan, then arrange the meat in a single layer in the pan. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove from oven and add the tomatoes, carrots, potatoes, peas, water, onion soup mix, salt and ground black pepper. Stir with a wooden spoon, cover and return to the oven. Reduce oven temperature to 375 degrees F (190 degrees C) for 1 1/2 to 2 hours, or to desired tenderness.
Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm. Punch dough down with a spatula and fold it over a few times. Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal. Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours. Preheat oven to 425 degrees F (220 degrees C). Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled. Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night. Drain as much excess liquid from the cucumber and garlic as possible. In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.
Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble. Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan. Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x16-inch baking pan. Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl; beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan. Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes; pudding will sink in the center. Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding; let stand until set, about 10 minutes.
Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust. Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C). While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie. Bake for another 25 minutes until set.
Beat together sugar, coconut oil, and butter in a large bowl with an electric mixer until fully combined. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and salt in a bowl. Working in batches, stir flour mixture into butter mixture alternately with coconut milk until just combined. Generously coat a 6-quart oval slow cooker with cooking spray and line bottom with parchment paper. Spread batter evenly in slow cooker. Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 1 to 1 1/2 hours. Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Carefully turn cake out onto a serving platter and let cool completely, about 1 hour. For the frosting, beat together cream cheese and butter in a bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in powdered sugar, a little at a time, until fully combined. Beat in salt and vanilla. Frost top of cake and top with coconut flakes to serve.
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside. Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess. Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side. Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference. Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.
In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
Bring a large pot of lightly salted water to a boil over high heat. Add edamame and simmer until tender about 5 minutes; drain. Let stand for 5 minutes. Whisk together orange juice, lime juice, olive oil, raspberry vinaigrette, salt, and pepper in a bowl. Place coleslaw mix, green onion, cashews, and edamame in a large bowl. Toss lightly with the orange juice mixture to serve.
Cook spaghetti in a large pot of boiling, salted water until al dente. In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, broccoli and carrots, and diced tomatoes. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish. Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine cottage cheese, oatmeal, salted crackers, buttery round crackers, eggs, sage, oregano, garlic powder, mushroom soup, milk, and mushrooms. Mix well and spoon into the prepared baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes, covered.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam. Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour. Line a baking sheet with parchment paper. Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet. Preheat an oven to 475 degrees F (245 degrees C). Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt. Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten. Preheat oven to 375 degrees F (190 degrees C). Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat shortening, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Sift flour and salt into creamed butter mixture and stir just until dough is combined; fold in pecans. Shape dough into 1-inch balls and arrange on a baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Cool cookies slightly and roll in confectioners' sugar. Cool cookies completely and roll again in confectioners' sugar.