HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl. Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator. Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish. Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Grease a 9x13-inch baking dish. Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate. Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.
Peel the sweet potatoes and cut them into slices. Melt the butter in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Preheat a waffle iron according to manufacturer's instructions. Beat eggs in a large mixing bowl, then add yogurt, flour, baking powder, baking soda, kosher salt, and shortening, mixing until smooth. Pour batter onto hot waffle iron. Cook until no longer steaming, about 5 minutes.
Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray. In a large bowl, combine sausage, potatoes, cheese, red pepper, green onion, chopped oregano, salt, and black pepper. Divide mixture among the prepared muffin cups. In a medium bowl, whisk together eggs and milk to combine. Slowly pour egg mixture over sausage mixture in the muffin cups. Cups will be full. Bake in preheated oven for 20 to 25 minutes or until puffed and set. Remove and let cool in cups on a wire rack for 10 minutes. Loosen sides and remove from cups. Serve warm, garnished with additional oregano, if desired.
Combine hemp milk, almond milk, 1 tablespoon chocolate syrup, and white sugar in a small saucepan over medium heat. Stir cocoa until warm, 3 to 5 minutes. Whisk together coconut milk, whiskey, remaining 2/3 tablespoon chocolate syrup, brown sugar, and vanilla extract. Stir about 2 tablespoons of the coconut-whiskey mixture into the cocoa.
Heat oil in a large saucepan over medium heat. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. Stir in zucchini, and cook 3 to 5 minutes. Mix in garlic and tomatoes. Continue cooking, stirring occasionally, until the mixture comes to a boil. Stir corn and cream into the mixture. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray. Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan. Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour. Sprinkle with some turbinado sugar and nuts for garnish.
Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot(R)) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer. Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top. Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy. Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Cook onions in butter in large skillet on medium-high heat 15 to 20 minutes or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely. Heat oven to 450 degrees F (230 degrees C). Press Perfect Parmesan Pizza Dough onto bottom of 17x11-1/2x3/4-inch pan sprayed with cooking spray. Let stand 10 minutes. Top with onions. Bake on bottom oven rack 15 minutes or until crust is golden brown. Top with cheese; bake 2 to 3 minutes or until melted. Top with arugula and pine nuts.
Preheat oven to 375 degrees F (190 degrees C). Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer. Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.
Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes. Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning. Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top. Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots. Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool. Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly. Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique. Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.
Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.
Heat 1 tablespoon oil in a skillet over medium-high heat. Saute onion in hot oil until golden and soft, 7 to 12 minutes. Lightly oil a large skillet and place over medium heat. Place 1 tortilla in the skillet and top tortilla with 1/4 of the refried beans, leaving a space in the center of the tortilla. Crack 1 egg into the center of the tortilla. Sprinkle 1/4 of the onion, 1/4 of the Cheddar cheese, and 1/4 of the chopped green chilies over egg and beans. Place 1 tortilla over the top. Cook, turning once, until egg is set and each tortilla is browned and crispy, 3 to 6 minutes per side. Transferred finished "pizza" to a plate and repeat process with remaining tortillas, beans, eggs, onion, cheese, and chilies.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes. Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
Preheat oven to 400 degrees F (200 degrees C). Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper. Roast in the preheated oven until soft, about 20 minutes. Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.
Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.
Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Place bacon in the open pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove pressure cooker from heat, reserving the bacon grease in the pressure cooker to cool, about 10 minutes. Stir 4 cups water into cooled bacon grease; add beer and cumin. Drain and rinse the soaked beans and add to the water mixture in the pressure cooker. Place the lid on the pressure cooker and secure tightly. Cook beans according to manufacturers' instructions for 15 psi over medium-high heat, about 30 minutes; release the pressure. Stir jalapeno pepper and garlic into beans. Crumple bacon over beans. Close pressure cooker again and bring to 15 psi over medium heat and immediately turn off heat. Remove pressure cooker from heat and allow pressure naturally decrease to 0 psi.
Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast. Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes. Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast. Cook on High for 5 hours (or cook in Low for 8 to 9 hours).
Heat a skillet over medium heat; cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Heat olive oil in a large saucepan over medium-high heat; swirl to coat. Add shallots; saute until tender, about 1 minute. Add garlic; saute until fragrant, about 1 minute. Add quinoa; cook and stir until toasted, about 2 minutes. Mix vegetable stock, thyme, and salt into quinoa mixture; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed and quinoa is tender, about 12 minutes. Mix quinoa, walnuts, chives, walnut oil, and black pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x12-inch casserole dish with cooking spray. Heat oil in a skillet over medium heat. Cook ground beef and onion until meat is brown and onions begin to soften, approximately 10 minutes. Drain grease. Add minced garlic, canned tomatoes, Diamond Crystal(R) Fine Sea Salt, and Italian seasoning to the skillet. Simmer until thickened, about 30 minutes. Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish. Top with 1/3 of the sauce, half the cottage cheese, all the baby spinach, and 1/3 of the mozzarella. Make another layer of 1/3 of the sauce, the rest of the cottage cheese, 1/3 of the mozzarella. Top with the rest of the sauce, the rest of the mozzarella, and the Parmesan cheese. Bake until the cheese is slightly browned, about 30 minutes. Allow to cool for 15 minutes before serving.
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well. Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired. Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying." Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.
Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes. Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes. Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top. Bake in the preheated oven until tops begin to brown, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place a rack into a broiler pan. Mix together the ground turkey, bread crumbs, egg, 1 teaspoon of salt, and black pepper in a bowl; pat the mixture out onto the prepared baking sheet in a rectangle 10 by 14 inches. In a bowl, place the spinach, 3/4 cup of Italian cheese, 1 teaspoon Italian seasoning, garlic powder, and 1/4 teaspoon of salt. Lightly combine, and spread the spinach mixture over the meat, leaving a 3/4-inch margin. Pick up one edge of the parchment paper, and roll the edge over, starting with the short end. Continue to roll, pulling back the parchment paper as you go, until the meat is a firm roll. Press seam down, and lay the roll seam-side down into the rack over the roasting pan. Bake in the preheated oven until the roll is cooked through and the juices run clear, about 50 minutes. An instant-read thermometer, inserted into the center of the roll, should read 160 degrees F (70 degrees C). Pull the roasting pan from the oven, and spread roll with ketchup; sprinkle with 1/4 cup of Italian cheese blend and 1/2 teaspoon of Italian seasoning. Return to oven, and bake until the cheese has melted, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat combine the water and the white sugar, boil until mixture spins a thread approximately 225 degrees F (110 degrees C). Beat egg whites, salt and cream of tartar in the bowl of a stand mixer until light and fluffy but not stiff. Add hot syrup slowly to egg whites, beating until cool, about 15 minutes. Beat egg yolks until thick and lemon-colored. Fold 1/3 cup of the egg whites into the beaten egg yolks to lighten. Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring. Sift remaining flour over egg yolks and fold in orange flavoring. Spoon egg white batter and egg yolk batter alternately into one ungreased 9-inch tube pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.
Preheat oven to 450 degrees F (230 degrees C). Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove chorizo with a slotted spoon to a plate lined with paper towel to drain, retaining drippings in the skillet. Saute red bell pepper, red onion, and jalapeno pepper in reserved chorizo drippings until tender, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towel to drain. Flatten biscuit roll dough into 4 4x6-inch rectangles, pressing seams together where needed. Mix chorizo and vegetable mixture in a bowl; spoon into the center of each rectangle and top with cheese. Roll dough, taking care to seal contents inside the dough. Arrange 'blankets' on a baking sheet so the seams are down. Check for holes and seal as found. Bake in preheated oven until golden brown, 10 to 12 minutes; transfer to a serving platter and season with hot sauce.
Preheat oven to 425 degrees F (220 degrees C). On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.
Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal.
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat. Stir in chicken broth, Ragu(R) sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Place cream cheese, sour cream, brown sugar and coffee-flavored liqueur in a medium bowl. Blend together with an electric mixer until smooth. Fold in thawed frozen whipped topping. Chill in the refrigerator until serving.
Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate. Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced. Stir in butter and peas. Add red pepper flakes, if desired. Serve with sprinkled parsley on top.