HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven's broiler. Season the snapper fillets with sea salt and pepper. Place two grape leaves on a clean surface so that they overlap slightly. Place a fillet in the center. Fold the leaves over the center of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan. Repeat with the remaining fillets and leaves. Place the fish under the preheated broiler about 6 inches from the heat source. Broil for 4 minutes per side, turning once, or until fish is opaque. While the fish is broiling, melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon zest, capers, sherry and parsley. Season with salt and pepper. To serve, remove the fish packets to a platter, and spoon the sauce over the top.
Mix paprika, salt, onion powder, black pepper, cayenne pepper, and dry mustard together in a bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency. Dip potato slices in batter until well-coated. Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.
Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties. Preheat a grill for medium heat. Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.
Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool. Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well. Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries. In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer. Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.
Combine 1/2 cup milk, almond bark, sugar, 2 marshmallows, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce heat; add remaining 3 1/2 cups milk and stir until heated through, about 5 minutes. Add remaining 4 marshmallows. Divide hot chocolate among four 6-ounce mugs, placing 1 marshmallow in each. Garnish with red and green sprinkles.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.
Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole. Bake at 350 degrees F. for 25 min. or until hot. Stir. Top with remaining onions. Bake for 5 min. more.
Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.
In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated. Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes. Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish. Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve. Preheat an outdoor grill for high heat and lightly oil grate. Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray; dust with flour. Mash bananas in a large bowl with a fork. Add sugar and mix until smooth. Add eggs, milk, and strawberry gelatin; mix well. Combine whole wheat flour, baking powder, and salt in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix until moist. Add remaining flour mixture and mix until batter is just moistened. Spread batter in the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool. Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.
In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn. In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil. Pour over vegetables.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, break up crackers with a spoon. Add onions, celery, sweet pickles, dill pickles, green olives, black olives and green onions and stir all together. If desired, stir in a small amount of the salad dressing of your choice. Serve chilled.
Place all ingredients, except Reddi-wip, in blender container; blend until smooth. Divide evenly among 4 glasses; top each with 1 serving Reddi-wip. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the butter, brown sugar and white sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well. In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.
Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature. Pour cold water into molasses mixture; stir to combine. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.
Preheat oven to 400 degrees F (200 degrees C). Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture. Bake in the preheated oven until cooked through and bubbling, about 30 minutes.
In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight. Preheat oven to 350 degrees F (175 degrees C). Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.
Place sweet potato and potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer to a large bowl to cool. Place salmon into a skillet and pour in milk. Bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. Remove salmon from the skillet; reserve milk in a bowl. Heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined. Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands. Heat vegetable oil large saucepan or skillet over medium-high heat. Pour bread crumbs into a large bowl. Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides. Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.
Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise. Cover and refrigerate for at least 1 hour, preferably overnight. Toss cabbage into black-eyed pea mixture just before serving.
In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Line a 9x13-inch baking pan with parchment paper. Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl. Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan. Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.
To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl. Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet. Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce. Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Combine flour, sugar, and salt in a large bowl. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1 egg until mixture is evenly combined but still crumbly. Firmly press 1/2 of the mixture into the bottom of the prepared pan to form an even crust. Beat cream cheese, sugar, egg, maple syrup, and vanilla extract in a bowl until creamy. Spread mixture evenly over the crust. Drop spoonfuls of cranberry sauce on top until evenly distributed. Crumble the remaining crust mixture on top. Bake in the preheated oven until top is lightly browned and cream cheese is set, 45 to 60 minutes. Let cool before cutting into bars, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla. Combine flour and baking soda; blend into creamed mixture. Stir in the rolled oats, coconut, and white chocolate chips. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until lightly browned. Cool on wire racks.
Whisk dressing, ketchup, balsamic vinegar, mustard, and hot pepper sauce together in a small saucepan. Cook over medium-low heat until warmed through, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets. In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Beat butter and sugar together in a large bowl until creamy and smooth; scoop by teaspoonful onto the prepared baking sheet. Make an indentation in the center of each portion and insert a cherry half. Bake in the preheated oven until cookies are light brown, about 12 minutes.
Cream together butter or margarine, sugar, and vanilla. Mix together flour and baking soda; add to creamed mixture. Mix well. Stir in chocolate candy and nuts. Form dough into 1 to 1 1/2 inch balls. Roll in puffed rice cereal, and place on lightly buttered cookie sheet. Flatten. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Cool on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Preheat oven to 250 degrees F (120 degrees C). Pour cereal into a large roasting pan. Melt butter in a microwave-safe bowl, about 90 seconds. Mix in Worcestershire sauce, hot pepper sauce, Cajun seasoning, onion powder, seasoned salt, and garlic powder. Pour mixture over cereal, coating evenly. Bake in the preheated oven, tossing every 15 minutes, until crispy, about 1 hour. Let cool.
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl. Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.
Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews. Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.
Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes. Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice. In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan. Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.
Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres. Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished. Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.