HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices. Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more. Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet. Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top. Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay (Tm) seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again. Pour mixture into shot glasses. Refrigerate until set, about 5 hours.
Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C). Form latke dough into baseball-size balls and flatten into 1-inch thick rounds. Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Mix tuna, mushroom soup, milk, eggs, salt, and black pepper in a large mixing bowl. Stir stuffing mix into tuna mixture until thoroughly combined. Form mixture into patties. Refrigerate patties for 10 minutes to firm up. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties until heated through and the outsides show grill marks, about 7 minutes per side.
Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan. In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish. Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.
Place apples in a blender. Add milk, flour, eggs, shortening, baking powder, salt, and cinnamon and blend until well mixed, scraping down sides of blender several times. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.
Preheat oven to 425 degrees F (220 degrees C). Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes. Drain and move to a large bowl. Meanwhile, place the haddock in a large saucepan over medium heat. Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork. Transfer haddock to a plate. Remove the bones and skin and discard. Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish. Sprinkle the remaining Emmentaler cheese over the top Bake in preheated oven until the surface has turned golden brown, about 15 minutes. Serve immediately.
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic. Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover. Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C). Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.
Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes. Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes. Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.
Heat oil in a saucepan over medium heat. Add cherry tomatoes and garlic. Cook, covered, until tomatoes burst, about 5 minutes. Add chard; cook until wilted. Add water, lentils, and 1/2 teaspoon salt. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender yet firm to the bite, about 25 minutes. Stir in lemon zest and additional salt to taste.
Preheat oven broiler. Grease broiling pan or line with aluminum foil. Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.
Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool. In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes. Serve salmon surrounded by the salsa and lime wedges.
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving. In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Preheat oven to 325 degrees F (165 degrees C). Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
Prepare grill for high heat. With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside. Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper. Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
Preheat oven to 350 degrees F (175 degrees C). In a pot, boil the sugar, water, and cinnamon red hot candies 5 minutes or until sugar is dissolved and candies are melted. Place apples in the syrup, and continue cooking 5 minutes. Place the sausage links in a skillet over medium heat, and cook until evenly brown. Arrange apples on a baking sheet. Place three sausages in the center of each apple. Drizzle apples with remaining syrup. Bake 25 minutes in the preheated oven, or until apples are tender.
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Preheat the oven to 400 degrees F (200 degrees C). Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease. Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil. Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture. Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top. Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.
Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer. Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Refrigerate the jars of mustard for 2 weeks before using.
Preheat oven to 350 degrees F. Butter an 8-inch springform pan. In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan. Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous. Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more. Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24. Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil. Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning. Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
Chop 1 peach into 1/2 inch pieces; place in large bowl. Add chicken and onion; toss with enough dressing to coat. Add greens and walnuts to bowl and toss to coat. Mound salad on large plate. Cut remaining peach in thin wedges and place on top to garnish.
In a bowl, mix the frozen whipped toping and sweetened condensed milk. Gently fold in 1 3/4 cup blueberries, 1 3/4 cup strawberries, and 1 3/4 cup raspberries. Top with remaining blueberries, strawberries, and raspberries. Garnish with mint, and chill until ready to serve.
Melt butter in large oven proof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside. Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese. Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended. Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside. Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.
Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally. Stir baking soda into pizza sauce, mixing until thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, egg and whipped topping until a dough forms. In a small bowl, stir together the cinnamon and sugar. Roll the dough into walnut sized balls and roll the balls in the cinnamon sugar mixture. Place on an unprepared cookie sheet about 1 to 2 inches apart. Bake for 12 to 15 minutes in the preheated oven. Cookies will be golden brown. Allow cookies to cool on the baking sheets for a few minutes before removing to cool on wire racks.
Place potatoes in medium saucepan; add about 1 inch of water. Cover and cook 10-15 minutes or until tender. Drain very well. Heat oven to 350 degrees F. Spray 1 1/2-quart casserole with cooking spray. Mix apple butter, eggs, cream, honey, and 1/4 cup melted butter. Add potatoes and beat by hand or with electric mixer until mashed and well mixed. Spoon into casserole. Mix brown sugar, pecans, and remaining butter in small bowl. Sprinkle over potatoes. Bake 20-30 minutes or until hot and bubbly.
Stir 3/4 cup peanut butter, 2 tablespoons coconut oil, and 1 tablespoon honey together in a bowl. Mix chocolate-hazelnut spread, cocoa powder, 1/4 cup coconut oil, 1 tablespoon honey, 1 tablespoon peanut butter, and stevia powder together in a separate bowl. Ladle peanut butter mixture into muffin cups; top each with chocolate mixture. Refrigerate or freeze until set.
Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl. Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.
Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended. In another bowl, mash the avocado with the remaining lemon juice; set aside. Spread the shredded lettuce over a 12-inch serving platter. Layer the black beans evenly on top, followed by the Mexican-style corn. Spread the prepared sour cream mixture over the corn. Gently spread the avocado mixture on top of the sour cream. Pour the salsa evenly over the avocado mixture. Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.
Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature. Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans. Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.
Pour oil into a large skillet over medium heat. Place chicken pieces in the skillet, and cook until golden on all sides, about 10 minutes. Discard all but 2 tablespoons of oil. Stir in green peppers, garlic, and onions; cook until soft, about 10 minutes. Pour vermouth into skillet. Stir in cranberry sauce, salt, and pepper. Cover, and simmer 25 minutes.
Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour. Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin. Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter. Spoon batter into the muffin tin. Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. In small saucepan, saute garlic a small amount of oil. Combine garlic, olive oil, and pasta in a bowl. Mix in parmesan cheese.