HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles and the cereal and set aside. Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave). Remove from heat and pour over noodles and cereal. To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at room temperature until firm.
Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool. Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate. Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste. Bake in preheated oven until puffed and golden brown, about 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with empanada pastry discs. Brush the inside of each disc with Dijon mustard. Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups. Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full. Bake in the preheated oven until slightly browned and firm in the center, 25 to 30 minutes. Remove from the oven and serve warm, or allow to cool.
Arrange 24 paper candy cups on a tray. Place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. Stir. Stir crispy rice cereal and almonds into melted chocolate. Drop a spoonful of chocolate mixture into each candy cup. Refrigerate until set, 1 to 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing. To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte
Preheat oven to BROIL. Lightly grease a 1 to 1 1/2 quart baking dish. In a large skillet over medium heat, melt 3 tablespoons of margarine and saute the green onions. Toss in shrimp and saute until pink, about 5 minutes. Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in Swiss cheese, wine, cooked shrimp, and red pepper. Cook until all cheese is melted and shrimp are heated through. Pour mixture into prepared baking dish. Combine bread crumbs and 2 tablespoons of melted margarine, sprinkle over shrimp mixture. Broil for 1 to 2 minutes or until golden brown.
Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed. Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat. Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt(R)). Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan.
Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain. Heat butter in a large stockpot over high heat; cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture; cook and stir until heated through, about 7 minutes. Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.
Disjoint the chicken wings, discarding the tips. Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.
In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid. Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste. In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids. In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten. Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.
Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry. Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes. Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Whisk buttermilk and egg together in a shallow bowl. Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish. Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat. Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken. Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.
Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently. Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly. Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon. Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
Place cucumbers and bell peppers into a colander and allow liquid to drain for 4 hours. While vegetables are draining, place yogurt into a separate colander lined with paper towels and let stand for 4 hours to allow excess whey to drain from the yogurt. Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl; chill before serving.
Preheat the grill for high heat. Place the steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt, and pepper. Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes per side, or to desired doneness.
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper. Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan. Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes. Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking. Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste. Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C). Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs. Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add chopped onion to beef and cook and stir for 3 to 5 minutes. Stir in the cooked rice, beans, tomatoes, and Cajun seasoning. Pour into a casserole dish. Cover and bake in the preheated oven for 25 minutes until hot, stirring once.
Place soy milk, Carnation Breakfast Essentials Drink, banana and ice in blender; cover. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie. In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture. Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.
Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley and cook for about 2 minutes. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes. Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Heat oil in a saucepan over medium-high heat. Cook mustard seeds in hot oil until they begin to crackle. Stir in ginger and onion; cook for 5 minutes. Pour in water, and stir in tamarind paste. Bring to a boil, then season with coriander, chile powder, and salt. Reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally. Cook fish in sauce until fish is cooked through. Serve garnished with fresh curry leaves.
Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl. Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur. Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball. Chill dough in refrigerator at least 20 minutes or up to 1 hour. Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.) Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined. Preheat oven to 325 degrees F (165 degrees C). Grease the inside of a 9-inch springform pan with butter and sprinkle with flour. Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan. Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks. Cook on Low until the turkey pulls apart easily, 6 to 7 hours. Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks. Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.
Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish. Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish. Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.
Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam. Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar. Preheat a waffle iron according to manufacturer's instructions. Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth. Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight. Preheat an outdoor grill for high heat, and lightly oil the grill grate. Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment. Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet. Bake in the preheated oven for 5 minutes; shake pan to turn nut mixture and continue baking until lightly toasted, about 5 minutes more; allow to cool. Place nut mixture with salt into the bowl of a food processor; blend until coarsely ground, about 3 minutes. Drizzle peanut oil into nut mixture; continue to blend until a smooth butter forms, about 2 minutes more, scraping bowl with rubber spatula as needed to push nut butter down into the bowl. Store nut butter in the refrigerator.
Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
 Watch Now Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.
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Cook the artichoke hearts, fennel, and carrots in salted boiling water until tender but firm, about 8 minutes. Drain. When cool, cut the artichoke hearts and fennel into thin wedges. Cut the carrots on the diagonal into thin slices. Boil the potato in water to cover until tender but firm. Drain, and when cool enough to handle, peel and cut into medium dice. Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice. Trim the rind from the fontina, and cut cheese into small matchsticks. Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the fontina. In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on a plate lined with paper towels. Crumble bacon. Mix bacon, turkey, bread crumbs, Cheddar cheese, yellow onion, egg, jalapeno pepper, garlic, cumin, salt, and pepper together in a bowl; shape mixture into eight 1/4-pound patties. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature. In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate. Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.