HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large nonstick skillet over medium-high heat. Cook bananas in butter until they are browned and begin to soften, about 1 minute. Remove pan from heat; stir in rum, nutmeg and cinnamon. Use a long match or lighter to carefully ignite the liquid in the pan. Allow to burn for 15 to 30 seconds; if necessary, extinguish by placing lid on pan. Continue to cook until sauce has reduced by half, 2 to 3 minutes. Stir in lime juice; cook for 1 additional minute. Divide ice cream between 4 serving bowls. Top each with the warm bananas and rum sauce mixture. Drizzle each sundae with chocolate sauce, and top with whipped cream.
Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate. Preheat the oven to 200 degrees F (93 degrees C). Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours. Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour. Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds. Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.
Place the ground beef into a skillet over medium heat, and cook until the beef is browned, breaking it up into crumbles as it cooks, about 10 minutes. Pour off the grease, and stir in green beans, tomato sauce, tomato soup, and sugar until the sugar has dissolved. Reduce heat to medium-low, and simmer for 30 minutes; season to taste with salt and black pepper.
Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes. Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon. Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm. Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
Preheat the oven broiler. Line a cookie sheet with aluminum foil. In a small bowl, make a paste with the butter, mayonnaise, garlic paste, basil, 2 tablespoons Parmesan, and pepper. Spread equal amounts of the paste on each roll half. Arrange roll halves on the cookie sheet, topping side up, and sprinkle with remaining Parmesan cheese. Broil on the top rack in the preheated oven 1 to 2 minutes, or until lightly toasted. Watch them very carefully! They can burn very quickly. Basically do these at the last minute before serving and check them closely as they broil.
Whisk together the garlic, ginger, sage, and salt in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least two hours. Heat olive oil in a skillet on medium-high or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade. Cook until the pork is no longer pink in the center, about 7 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a very large mixing bowl, cream together the shortening, the butter or margarine, the sugars, the eggs, and the vanilla. Add to the mixing bowl the flour, the leavenings, the oats, the nuts, the coconut, the chocolate chips, and the M & M candies. Drop dough by spoonfuls onto ungreased cookie sheets. To make extra large cookies, drop by ice cream scoopfuls. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, longer for large cookies. Remove, and cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, beat together the mascarpone cheese, HERSHEY'S (R) Cocoa Powder, vanilla extract and honey. Mix in pecans. Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets. Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
Preheat the oven to 375 degrees F (190 degrees C). Season pork chops on all sides with salt and pepper. Heat oil in a large, ovenproof skillet over medium-high heat and cook pork chops until browned, about 5 minutes per side. Transfer chops to a plate and set aside. Pour broth into the same skillet over medium heat and loosen brown bits that have stuck to the bottom. Add sweet potatoes to skillet. Layer apple slices on top. Place pork chops on top of apples and cover skillet. Remove from heat. Place covered skillet in the preheated oven and bake for 20 minutes. Remove lid and cook until pork is no longer pink in the center and sweet potatoes and apples are soft, about 10 minutes more.
Heat a small skillet over medium heat; add ghee. Place prawns in the melted ghee and season with turmeric and pepper; cook for 30 seconds. Flip prawns and cook other side until pink and cooked through, 30 to 60 seconds. Remove skillet from heat. Place spinach in a bowl and top with avocado, apple slices, and shrimp. Sprinkle feta cheese and almonds over salad. Drizzle olive oil over salad and top with salt.
In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper. Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares. Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages. Prepare a charcoal grill for high heat. Place sausages onto skewers. Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano. Bake in the preheated oven until completely wilted, about 1 hour. Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp. Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water. Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes. Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.
Line a 9 x 13 inch baking pan with aluminum foil and set aside. Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes. Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy. Quickly pour into prepared pan. Cool at room temperature. Remove from pan, remove foil and cut into squares.
Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Rinse rice in a strainer until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry. Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture. Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks. Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and allspice. Set aside. In a large mixing bowl, combine oil and baby food, then add eggs. Add sugar and mix well. Add the flour mixture and mix until well combined. Pour batter into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, or until toothpick inserted into the middle of the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
In large bowl combine oats, vanilla and salt. Stir in pecans. In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture. Drop mixture by teaspoonfuls onto waxed paper. Let cool.
Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste. Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes. Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
Combine yogurt, honey, cinnamon, nutmeg, and cloves in a bowl. Stir dip until mixed. Serve with fruit.
Spoon rice, beans and salsa into bowl. Sprinkle with cheese. Top with avocado slices. Garnish with lime, cilantro and hot sauce, if desired.
Preheat oven to 350 degrees F (175 degrees C). In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur. Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.
Stir olive oil and garlic into the bowl of a slow cooker. Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker. Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover. Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside. Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through. In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste. To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese. Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl. Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn. Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes. Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Pour the cake mix into a large bowl. add the eggs. Drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. Fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan. Bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Grate 1 half of the onion. Combine grated onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper in a bowl. Mix together; form into meatballs. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Coat bottom of the pot with 1 tablespoon oil. Cook meatballs until browned, 5 to 7 minutes. Turn and cook until browned on the other side, 5 to 7 minutes more. Place the remaining onion half, tomato puree, butter, and 1 teaspoon salt in the pot. Close and lock the lid. Select the Meat or Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; add 1 1/2 teaspoons olive oil to keep spaghetti from sticking. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove onion and discard. Serve meatball sauce over the spaghetti.
Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Preheat oven to 400 degrees F (200 degrees C). Scoop flesh out of zucchini using a spoon, creating boats. Mix turkey, green bell pepper, onion, egg, bread crumbs, jalapeno pepper, cilantro, garlic, steak seasoning, cumin, and thyme together in a large bowl. Fill zucchini boats with turkey mixture. Cover with salsa and Cheddar cheese. Bake in the preheated oven until turkey is no longer pink in the center and zucchini is very tender, about 45 minutes.
Bring a large pot of lightly salted water to boil. Add pappardelle, and cook until al dente, 8 to 10 minutes. Drain, reserving some pasta water. Coat with 1 tablespoon olive oil; set aside. Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges. Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.
Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot(R) off, as overcooking the cranberries will cause the skins to break. Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid. Turn Instant Pot(R) back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot(R) to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce. Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour. Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries. Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside. Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.