HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides. Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan. Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight. Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens. Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute. Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.
Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs. Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish. Bake uncovered in the preheated oven 45 minutes.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in rice; cook and stir until rice becomes soft and slightly transparent, about 5 minutes. Stir 1 cup of chicken stock and white wine into the rice mixture. Cook and stir, adding more chicken stock as it is absorbed, until rice is fluffy and soft, 10 to 12 minutes. Remove from heat. Mix strawberries and chicken breast into the rice mixture. Stir in Parmesan cheese, heavy cream, salt, and pepper until well mixed. Transfer to a serving dish.
Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours. Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill apples and peaches until browned, about 3 minutes per side. Cut into bite-size pieces. Spread in a 9-inch oven-safe baking dish. Mix 6 tablespoons butter, brown sugar, and cinnamon into the peaches. Place apple crisp and cinnamon granola bars in a resealable plastic bag; crush with a heavy object. Sprinkle over mixture in the dish. Drizzle remaining 2 tablespoons butter over granola. Transfer baking dish to the grill; cover and cook until flavors combine, 10 to 12 minutes. Allow to cool slightly before serving, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch deep dish pie pan. Sprinkle the bacon, cheese, onion and asparagus into pie pan. In a medium bowl, beat together the milk, baking mix, egg substitute, salt, pepper and parsley; beat until smooth. Pour mixture into pie pan. Bake in preheated oven until a knife inserted into center of quiche comes out clean, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with vegetable oil. Whisk flour, baking powder, salt, cayenne pepper, and black pepper together in a bowl. Stir cheese cubes into flour mixture until coated. Whisk milk, sour cream, melted butter, and egg in a separate bowl. Stir moist ingredients into flour and cheese mixture until just combined. Spread batter into prepared loaf pan. Bake in the preheated oven until the top of the loaf is golden and a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour. Let cool in pan 10 minutes before removing to finish cooling on a wire rack. Let cool 1 hour before serving.
Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray. Bake in the preheated oven until golden brown, 12 to 15 minutes.
Break the tuna apart in a bowl. Add the carrot, celery, onion, and mayonnaise; stir to mix. Fold in the shoestring potatoes just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray. Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid. Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom. Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil. Bake in the preheated oven until enchiladas are heated through, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Hollow out each mushroom cap, reserving scrapings. Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes. Stuff each mushroom cap with sausage mixture and place on a baking sheet. Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool. While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth. In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water. Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil. In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour. Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly. Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer. Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.
In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Stir together the flour, baking soda, baking powder, cinnamon and cloves; set aside. In a large bowl, cream together the butter, sugar and egg until smooth. Stir in the pumpkin and cream. Gradually mix in the dry ingredients until well blended and then stir in the oats, pineapple and pecans. Drop dough by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until bottoms begin to brown. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish. Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish. Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.
Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker. Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
Heat oven to 350 degrees F. Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish. Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.
Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs. Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.
Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice. Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes. Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper. Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker. Cook on High for 1 hour.
Combine milk, berries, brown sugar, grape juice, vanilla extract, and ice cube in a blender; blend until smooth.
Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned. Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain. Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.
Blend milk, blueberries, Greek yogurt, oats, and flax seed in a blender until smooth.
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.
In the container of a blender, combine the lemon juice, lime juice, banana liqueur, tequila, triple sec, and bananas. Add ice cubes until the mixture reaches the 6 cup line. Cover and blend until smooth. Pour into margarita glasses to serve.
Fill a glass with ice cubes. Pour in vodka, then orange juice, apple juice and pineapple juice. Stir and serve.
Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes. When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl. Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again. Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper. Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes. Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Season both sides of skirt steak with carne asada seasoning. Refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak until each side is seared, 6 to 8 minutes per side or to desired doneness. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Transfer to a plate and let rest 10 minutes before slicing into thin slices and then into small chunks. Keep warm. Bake steak fries according to package directions. Combine tomatoes, onions, cilantro, and red pepper flakes in a mixing bowl. Melt butter in a skillet over medium heat. Crack eggs into skillet and cook to desired doneness. Divide fries among 4 serving places. Top with carne asada, some of the tomato-onion mixture, shredded cheese, egg, and guacamole.
In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.
Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes. Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water. Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high. Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes. Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.
Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken. Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.
Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper. Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture. Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon. Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate. Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely. Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes. Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes. Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board. Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board. Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges. Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.
Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain. Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes. Ladle cream sauce into the bottom of a serving dish; top with ravioli.