HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.
To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat. Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside. To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter. Preheat oven to 400 degrees F (200 degrees C). Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork. Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.
Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes. Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture. Garnish with chopped cilantro and chili powder. Serve immediately.
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside. In a large saucepan, melt butter over medium heat. Cook onion and mushrooms in butter until soft. Stir in soup, cream, sherry, and salt; cook until hot. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x13 inch baking dish. In a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. Spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. Top with Parmesan cheese. Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake for an additional 30 minutes.
Cut heads off each snapper and score skin on each side; sprinkle with sea salt. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top. Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar; simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch; simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat. Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often. Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips. Pour batter into the center of the prepared pan; spread out evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.
In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes. Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm. Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon. Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp. Serve over cooked pasta and garnish with additional chopped fresh basil
Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Preheat the oven to 400 degrees F (200 degrees C). Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust. Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds. Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese. Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.
In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Spoon butterscotch topping into a tall glass. Whisk 1 to 2 fluid ounces seltzer water into butterscotch topping until topping is slightly thinned. Add the remaining seltzer water until glass is 3/4 full. Gently scoop ice cream into glass.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Stir sour cream, vanilla yogurt, sugar, and vanilla extract in a bowl until uniformly mixed. Mix in nutmeg and cinnamon.
Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.
Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar. Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting. Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce. Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate. Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended. In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray. Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil. Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic. Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Preheat grill to 400 degrees F. In a bowl, whisk beef base, olive oil, garlic and black pepper. Add steaks to mixture and coat. Marinate in refrigerator for 30 minutes or up to 6 hours. When ready to cook, place steaks directly on grill and allow grill to flame-up while turning to char outer surface. Cook to desired temperature (approximately 5 to 6 minutes).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pizza sauce, salt, and oregano into ground beef mixture. Spread meat mixture into the prepared baking dish; top with mozzarella cheese. Whisk flour, milk, and eggs together in a bowl until well mixed; spread mixture over mozzarella cheese layer. Sprinkle 3-cheese blend over flour mixture. Bake in the preheated oven until cheese is bubbling and melted, about 35 minutes.
Measure butter & shortening onto a plate, put into freezer for about 20 minutes. Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix. Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this. Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage! In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes. Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix. Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use). Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
Chill the absinthe glass, a spoon and the absinthe in the freezer for at least four hours. Chill water in refrigerator. Set the spoon upon the chilled absinthe glass. Place the sugar cubes on the spoon. Pour absinthe over the sugar cubes. Pour chilled water over sugar cubes. Pour sour mix over remainder of sugar cubes. If any sugar is left on spoon, dump it into the glass and stir.
Preheat oven to 400 degrees F (200 degrees C). Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil. Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside. While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside. Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.
Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to combine. Sift flour and salt into the mixture; stir to combine into a batter. Stir vanilla extract into the batter. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes. Preheat an oven to 425 degrees F (220 degrees C). Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins. Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain. Melt butter in a skillet over medium heat. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes. Stir the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, 5 to 7 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a springform pan with parchment paper. Roll out puff pastry on a lightly floured surface. Line the prepared springform pan with puff pastry and pierce all over with a fork. Add another piece of parchment paper and cover with a layer of dried beans to keep pastry flat while baking. Prebake pastry in the preheated oven for 10 minutes. Remove from oven. Spread puff pastry with a thin layer of mustard. Place tuna into a bowl and mix with mayonnaise. Season with salt and pepper. Spread mixture onto puff pastry crust. Combine creme fraiche and eggs in a separate bowl. Stir in Swiss cheese and season with salt and pepper. Pour over tuna mixture and cover with tomato slices. Bake in the preheated oven until filling has set and pastry is golden brown, 20 to 30 minutes. Sprinkle with dill before serving.
In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes. Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours. Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour. Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Butter a 9x13 inch pan and set aside. Place the 2 cups sugar in a heavy bottomed saucepan. Stir over low heat until sugar has completely melted. Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream. Stir and heat over low. Once the 2 cups of sugar has completely melted, pour it in a fine stream into the sugar/cream mixture while stirring vigorously. Raise heat to medium low and cook, stirring frequently, until it reaches 244 to 248 degrees F (118 to 120 degrees C) on a candy thermometer. Remove from heat and vigorously stir in the baking soda. Stir in the butter until melted. Set aside to cool for 20 minutes. Stir in the vanilla and beat with a wooden spoon until non-glossy and it starts to set up. Stir in the nuts and spread into the prepared pan. Cool and cut into bite-size pieces.
Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.
Place shrimp in a colander and squeeze out all excess water. Transfer shrimp to a food processor and grind. Transfer to a large bowl. Chop celery, onion, garlic, and parsley in the food processor; add to the bowl with the shrimp. Add egg, seafood seasoning, and cayenne pepper to the bowl and mix well. Form 6 patties using your hands. Heat oil in a frying pan over medium-high heat. Cook patties until browned, 3 to 5 minutes. Turn over and cook until browned, 3 to 5 minutes more. While shrimp burgers are cooking, toast English muffins. Place each burger on a toasted English muffin.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish or larger with sesame oil. Place the beef, cream of mushroom soup, soup mix and onion into the prepared baking dish and stir to blend. Cover and cook for 1 hour, or until meat is tender.
Pre-heat the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water. Bring a large pot of water to a boil; add salt. Toss green onions with 1 tablespoon of olive oil in a large skillet over medium heat, season with salt and black pepper. Place green onions on a sheet tray and roast in the oven until lightly charred, about 10 minutes. Remove green onions from the oven and let them cool down. Combine green onions, cashews and Parmigiano-Reggiano cheese in a blender, pulse for 5 seconds. Drizzle in the remaining olive oil and season with salt and black pepper to taste. Add ice cubes and puree to make pesto. Remove pesto from the blender and place it in a large bowl. Cook pasta according to the package directions. Drain pasta and reserve 1/2 cup pasta cooking liquid. Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to combine before serving.
In a large pot, combine all ingredients. Bring to a boil. Cook over medium heat, covered, 15 minutes. Lower heat; simmer until apples are very soft, about 20 minutes. Cool slightly. Transfer to a food processor with the knife blade; process until smooth. Serve warm, chilled or at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Place ground beef, bacon and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a large saucepan along with tomatoes, soup, milk and 1/2 cup cheese. Cook, stirring, until it comes to a low boil. Stir in pasta, reduce heat to medium-low and cook until pasta is tender, stirring often to prevent sticking. Transfer to a 9x9 inch baking dish and sprinkle remaining cheese on top. Bake in preheated oven for 10 minutes or until cheese is melted.
Blend grapes, peaches, cabbage, carrot, ice cubes, and water in a high-powered blender (such as a Vitamix(R)) until desired consistency is reached.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add past and olive oil and cook at a boil, stirring occasionally until cooked through but firm to the bite, 6 to 9 minutes; drain. Return pasta to the pot; add chili and tomato sauce and stir. Pour the pasta mixture into the prepared baking dish; top with layers of mozzarella cheese and Cheddar cheese, respectively. Cook in preheated oven until cheese is completely melted, about 15 minutes.