HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, eggs, and salt together in a bowl until smooth and creamy. Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate. Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito. Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.
Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces. Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings. Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate. Preheat oven to 400 degrees F (200 degrees C). Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes. Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm. Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides. Bake in the preheated oven until croutons are browned, 8 to 10 minutes. Dip the tip of each crouton into the sauce; press into parsley until coated. Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes. Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels. Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl. Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.
Preheat the oven to 375 degrees F (190 degrees C). Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish. Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear. Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often. Add cream of chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes. Add tomatoes and mixed vegetables. Cook for 30 minutes and then serve.
Cut top off kabocha squash like a lid; reserve. Scoop out seeds and discard. Carve all but 1 inch of the flesh out of the squash. Microwave hollowed kabocha on medium power in 5-minute intervals until tender but not too soft, about 15 minutes. Heat 1 tablespoon oil in a saucepan. Add squash flesh; season with salt and pepper. Pour in enough water to cover and cook, uncovered, until squash is soft, about 15 minutes. Drain off most of the water. Puree with an immersion blender until creamy. Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking pan with aluminum foil. Heat remaining 1 tablespoon oil in a skillet. Add onion and garlic; cook and stir until softened, about 5 minutes. Add shrimp; season with salt and cayenne pepper; cook until shrimp turns pink, 5 to 6 minutes. Fold in pureed squash. Spread most of the cream cheese inside the hollowed squash with a spoon. Ladle shrimp mixture in carefully. Top with remaining cream cheese. Cover with reserved top. Bake in the preheated oven until heated through, 20 to 25 minutes.
Whisk together milk and pudding mix in large bowl, 2 to 3 minutes. Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.
Prepare noodles according to package directions. Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt. Serve over noodles.
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes. Preheat the broiler. Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week. After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle. In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool. Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.
Preheat oven to 350 degrees F (175 degrees C). Melt butter or margarine in a large skillet over medium high heat. Add chicken breasts and saute until just cooked; don't brown. Place chicken on a lined cookie sheet. Spread a little barbecue sauce, then a little mustard, evenly on top of each breast. Arrange a bacon slice on each breast, then cover all with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers. Bake in preheated oven for 20 minutes, or until cheese is melted.
Preheat oven to 425 degrees F (220 degrees C). Separate the eggs. Beat the egg yolks and set the whites aside. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes. Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Mix flour, bread crumbs, cornmeal mix, Italian seasoning, salt, and black pepper together in a resealable plastic bag. Beat eggs together in a bowl. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain. Stir alfredo sauce, cream, and wine together in a saucepan over low heat until white sauce is slightly reduced, 5 to 7 minutes. Place chicken in the resealable bag with flour mixture; seal and shake until chicken is evenly coated. Remove chicken from bag, shaking off any excess coating and dip in the egg. Return chicken to flour mixture, seal bag, and shake to coat. Remove chicken from bag and discard extra flour mixture. Fry chicken in the hot oil until golden brown and no longer pink in the center, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a paper towel-lined plate to drain. Place pasta on a serving platter and top with white sauce. Sprinkle Parmesan cheese over white sauce and place chicken on top. Spoon marinara over chicken.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Chop potatoes and transfer into a large salad bowl. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool. Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top. Bake for about 20 minutes in the preheated oven, or until the top is crispy.
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray. Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended. Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
In an electric mixer, beat the eggs until mixed well. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours. Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt. Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side. To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. Dump the flour, white sugar, eggs, 1/2 cup butter or margarine, salt, baking soda, cinnamon, 1 teaspoon vanilla, chopped nuts, and fruit pie filling into a bowl and stir. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. To Make Icing: Mix together until fluffy the confectioner's sugar, 1/2 cup butter or margarine, 1 teaspoon vanilla, and the cream cheese. Spread icing on top of cooled cake.
Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day. Preheat the oven to 250 degrees F (120 degrees C). Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined. Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets. Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.
Pour oregano into a shallow bowl. Roll each feta cheese cube in oregano to coat. Thread 1 cucumber, 1 tomato, 1 olive, and 1 feta cube onto a toothpick. Repeat with remaining toothpicks.
Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together. Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar. Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
Preheat oven to 400 degrees F. Brush the cracker bread with a small amount of olive oil and place on cookie sheet. Spread 11/2 cups Borden(R) Cheese Mild Cheddar Shreds evenly around the cracker bread. Top evenly with bacon pieces pizza. Heat remaining 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and saute until slightly browned. Sprinkle over onto the pizza. Arrange sliced tomatoes and red onions around the pizza. Add parsley to the remaining 1/2 cup cheese and spread over other ingredients. Bake 10 minutes or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside. Melt butter and let cool to room temperature. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Spray the inside of a slow cooker with coconut oil cooking spray. Place pork inside cooker and slather all sides with barbeque sauce. Top with sweet onion. Cover and cook on High for 3 hours. Mix gochujang into the resulting sauce in the slow cooker. Continue cooking on High until pork is fork-tender, about 1 hour more.
Combine yogurt, olive oil, mustard, lemon juice, garlic, lemon zest, paprika, and salt together in a large resealable plastic bag. Stir to combine and add chicken strips. Seal bag and marinate in the refrigerator at least 1 hour or up to 24 hours. Pour bran cereal into the bowl of a food processor fitted with a steel blade; process until cereal resembles powder. Pour into a shallow dish and add Parmesan cheese and parsley; stir breading mixture to combine. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper and spray with cooking spray. Remove chicken strips from marinade one at at time and place into the bowl with the breading mixture. Gently spoon breading over chicken to coat all sides. Place breaded chicken on the prepared baking sheet and spray with cooking spray. Bake in the preheated oven until golden and crispy, 20 to 25 minutes. While chicken bakes, combine yogurt, mustard, honey, and poppy seeds in a small bowl. Serve dipping sauce alongside baked chicken.