HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle. Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up. Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
Preheat the oven to 280 degrees F (140 degrees C). Combine cashew nuts, chia seeds, olive oil, rosemary, chile flakes, turmeric, and salt in a large bowl; mix well. Spread nuts out on a baking sheet in 1 layer. Bake in the preheated oven for about 10 minutes. Remove from oven, toss, and spread out in 1 layer again. Return to the oven and continue baking until cashews are lightly browned, another 10 minutes.
In a medium bowl, stir together the flour, salt and basil leaves. Mix in the butter, olive oil and water until it becomes a smooth dough. Cover and refrigerate for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter an 8 inch pie plate. Press the dough into the bottom and up the sides of the dish until it is about 1/4 inch or 1/2 centimeter thick. Bake for about 8 minutes in the preheated oven, until just starting to brown. Make a layer of mushrooms and onion in the bottom of the pie crust. Top with a layer of tomatoes, olives and anchovies. Dot with goat cheese. Return to the preheated oven, and bake for 10 minutes, or until golden brown.
Preheat the oven to 400 degrees F (200 degrees C). Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan. Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside. Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife. Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight. Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate. To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans. To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.
In a cocktail mixer full of ice, combine vodka, triple sec, sweet and sour and grenadine. Shake vigorously and strain into cocktail glass. Garnish with maraschino cherry.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender yet still have a snap, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container. Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and black pepper together in a bowl; pour over carrots. Cover container and refrigerate, at least 3 hours. The longer they marinate, the more intense to flavor. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and place on the grill; cook until desired doneness is reached, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil. Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside. Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque. To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
Preheat oven to 350 degrees F (175 degrees C). Cut the tops off each tomato and scoop out a small amount of the insides. Discard tops and insides. Heat olive oil in a skillet over medium heat; cook and stir zucchini, green bell pepper, garlic, and salt until tender, about 10 minutes. Add ground turkey; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir quinoa and 1/2 of the tomato sauce into the ground turkey mixture. Arrange tomatoes in a baking dish. Fill each tomato with turkey-quinoa mixture. Pour remaining tomato sauce over each stuffed tomato. Pour a 1/2 inch of water into the bottom of the baking dish. Bake in the preheated oven until tomatoes are tender, about 15 minutes.
Stir the seasoning salt, garlic powder, Greek seasoning, and bouillon cube into the melted butter. Mix until the bouillon cube dissolves. Pour the marinade into a wide and shallow dish and place a steak of your choice into the marinade, turning to coat both sides. Cook or grill as desired.
Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.
Heat vegetable oil in a skillet over medium heat; place the strips of steak into the hot oil. Sprinkle with garlic powder, salt, and black pepper to taste. Cook, stirring frequently, until the steak pieces are browned, 10 to 15 minutes. Pour in the beef broth, and use a spoon to scrape up and dissolve any browned flavor bits from the bottom of the skillet. Stir in onion and carrot; drop in the beef bouillon cubes. Bring the mixture to a simmer, and reduce heat to medium-low. Simmer until steak strips are tender, at least 1 1/2 hours. Stir occasionally. About 10 minutes before serving time, bring a large pot of lightly salted water to a boil over medium heat. Mix together the flour, 1 teaspoon of salt, and baking powder in a bowl; stir in eggs and water, 1 tablespoon at a time, to make a thick batter. Drop tablespoon-sized blobs of batter into the boiling water, and stir; dumplings will sink at first, but then rise to the top. Let the dumplings simmer for about 4 minutes after they float to the surface of the water. With a slotted spoon, scoop out the dumplings into a serving bowl. Serve topped with the steak strips and gravy.
Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined. Pour canola oil into a separate bowl. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets. Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.
Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan. In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated. Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.
In a large bowl, stir together the flour, chocolate, salt and confectioners' sugar. Mix in butter until the mixture appears crumbly. Add rum and egg, and mix until a smooth dough forms. Wrap in plastic, and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Roll dough out into thin 6 inch long ropes. Twist two ropes together, and put the ends together to form a crown. Mix together the egg yolk and water, brush over each crown, and sprinkle with chopped pistachios. Bake for 15 minutes in the preheated oven, or until firm. Cool cookies on wire racks.
Combine 2 1/2 cups water and salt in a small saucepan. Bring to a boil, stirring constantly, until salt is dissolved, about 3 minutes. Pour water and salt mixture into a 5-gallon bucket. Add 1 gallon of water. Combine 2 1/2 cups water and brown sugar in a small saucepan. Bring to a boil, stirring constantly, until sugar is dissolved, about 3 minutes. Pour into the bucket. Stir apple juice, whiskey, and lemon juice into the bucket. Add chopped apple. Squeeze in orange juice and add in rinds.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan. Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets . Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets. Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more. Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.
Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes. Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.
Peel, seed, and chop 2 cucumbers. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft. Put the soup into a blender, and puree it. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough. Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet. Bake in the preheated oven until browned, about 30 minutes. Remove logs from oven and cut into slices. Arrange the slices on the baking sheet; sprinkle with cinnamon sugar. Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.
Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels. Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes. Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.
Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl. Scatter basil and parsley atop fennel salad. Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl. Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing. Pour dressing over salad; toss to combine.
Place papaya, milk, sugar, condensed milk, yogurt, cream cheese, and ice in a blender. Blend until smooth. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups. Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl. Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.
Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic. Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons. Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls. Meanwhile, bring the chicken broth to a simmer over medium-low heat. Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls. Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.
Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry. Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat. Preheat oven to 375 degrees F (190 degrees C). Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water. Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills. Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
Beat eggs until fluffy; beat in sugar and salt. In a separate bowl, stir flour and baking powder together. Stir milk and flour mixture alternately into eggs, starting and ending with milk. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. Brown on both sides and serve hot.
In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper. Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear. Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl. Toast almonds in a skillet over medium heat. Then combine with peas. Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Whisk cream of chicken soup, milk, rice, and seasoned salt together in a bowl. Pour into prepared baking dish; add chicken pieces. Cover dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes, stir, and continue baking until rice is nearly tender, about 60 minutes. Mix peas and carrots into dish and continue baking until rice begins to brown and chicken is cooked through, 15 to 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray. In prepared pan combine potatoes, carrots, onions and bell pepper. In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables. Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows. Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Prepare the grill for indirect heat. In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast. Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine. Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees F (63 degrees C).
Puree the chipotle peppers with the adobo sauce in a blender until smooth. Add the mayonnaise, milk, and dressing; blend again until thoroughly mixed.
Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil. Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency. Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours. To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.