HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions. Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours. Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides. Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain. Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl. Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes. Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more. Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 1/2-quart casserole dish. Heat a skillet over medium heat; cook sausage until heated through, 5 to 7 minutes. Cut sausage into small cubes. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. 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 cauliflower, cover, and steam until tender, 5 to 6 minutes. Melt butter in a saucepan over medium heat; add flour and cook until a thick paste forms, 1 to 2 minutes. Slowly mix milk into butter-flour mixture until sauce is smooth and thickened, 2 to 4 minutes. Stir 1 cup Cheddar cheese into sauce until melted and smooth. Spread cauliflower into the prepared casserole dish; top with macaroni, covering the entire surface. Stir cheese sauce into cauliflower and macaroni until well coated. Sprinkle 1 cup Cheddar cheese over the top. Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers. To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool. To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy. Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas. Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.
Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth. Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture. Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet. Bake in the preheated oven until cookies are golden, 13 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a heavy casserole dish, layer the following order: lamb, onion, potatoes, eggplants, garlic, tomato paste, tomatoes, red bell pepper, parsley, and dill, seasoning each layer with salt and pepper. Pour a few spoonfuls of water on top. Cover with a lid. Bake in the preheated oven until lamb is tender, about 2 hours.
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain. Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
Preheat the oven to 425 degrees F (220 degrees C). Press sweet potatoes into the bottom of a 9-inch pie dish. Pour melted butter over potatoes. Bake in the preheated oven until golden and firm, about 20 minutes. Whisk, eggs, milk, salt, and pepper together in a small bowl. Spread turkey, Cheddar cheese, and onion over the sweet potato crust. Cover with the whisked egg mixture. Place quiche in the oven and reduce temperature to 350 degrees F (175 degrees C). Bake until top is beginning to brown, 20 to 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Beat eggs and milk together in a shallow bowl. Stir bread crumbs and Parmesan cheese together in another shallow bowl. Dip meatloaf slices, one at a time, into the egg mixture and bread crumb mixture to coat all sides. Heat oil in a large oven-safe skillet over medium-high heat. Cook the coated meatloaf slices until browned, turning once halfway, about 5 minutes. Drain off oil. Pour spaghetti sauce evenly over the browned meatloaf slices. Sprinkle with mozzarella cheese. Bake in the preheated oven until sauce is heated through and cheese is melted, 8 to 10 minutes.
Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour. Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
Preheat oven to 350 degrees F (175 degrees C). Mix green chiles, onion, mustard, butter, and poppy seeds together in a bowl; spread about 1 tablespoon onto each cut side of each hamburger bun. Layer two pieces of ham around each slice of Swiss cheese and place onto the bottom halves of the buns, sandwiching the meat and cheese with the top halves. Wrap each sandwich in aluminum foil. Bake sandwiches until the cheese is melted, 6 to 10 minutes.
Place egg 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 and peel. For faster cooling, place the eggs in an ice bath before peeling. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper. Pour oil over entire dish until all ingredients are well coated. Cover or place foil over dish and bake for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Mix white sugar and cinnamon together in a large resealable bag; add biscuits and seal. Shake bag until biscuits are coated in cinnamon-sugar. Arrange half the apples and half the pecans in a round formation in an 8x8-inch pan; top with half the coated biscuits. Arrange half the remaining apples and pecans in a second layer and top with coated biscuits. Melt butter in a saucepan over medium heat; dissolve brown sugar and vanilla extract in the melted butter. Pour butter-sugar mixture over biscuit mixture. Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Cool fritters in pan for 10 minutes before serving.
Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes. Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low. Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour. Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.
Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended. Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika. Add, if desired, your choice of Toppings (see Tips) just before serving.
Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.
Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl. Rub pork roast liberally with brown sugar mixture. Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side. Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers. Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish. Place the cauliflower into a microwaveable dish, and microwave on High 3 to 4 minutes, until tender. Place the cooked cauliflower into the baking dish, sprinkle with Cheddar cheese and couscous, and dust the top with nutmeg. Bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. Stir in butter to taste.
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. Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute. Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes. Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.
Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.) Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.) When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic. Generously season each steak with salt and ground black pepper. Set aside. Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir. Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest. Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes. Spoon broth and butter mixture over steak and serve.
In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Place berries, chia seeds, cinnamon, and ginger into blender or food processor container. Process until fruits are pureed. If mixture seems too thick, add water 1 tablespoon at a time to reach desired consistency. Swirl into bowl of cooked oats. Serve topped with yogurt, coconut, and honey.
In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend. Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties. Grill the patties for 6 to 8 minutes per side, or until well done.
Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice, cover the shaker, and shake until chilled, about 15 seconds. Strain into a chilled martini glass. Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into cocktail.
Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.
In a highball glass with ice, pour vodka, followed by cranberry juice and white Zinfandel. Squeeze the lime wedge over and drop in for garnish. Stir.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs. Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork. Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a 10x16-inch baking pan with aluminum foil. Combine 1 cup white sugar, eggs, oil, and vanilla sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy. Combine remaining 2 cups white sugar, boiling water, and cocoa powder in a separate bowl; stir until sugar is dissolved. Stir cocoa mixture into beaten eggs. Add flour, baking powder, and rum extract gradually, beating until fully blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.
In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes. Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
Beat salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, pepper, salt, basil, oregano, thyme, and parsley together in a bowl with a whisk until smooth; add pickle juice and stir to thin the dressing to your desired consistency.
Preheat grill for medium heat and lightly oil the grate. Slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction. Drizzle flesh-side of each peach half with barbeque sauce; brush sauce for an even coat. Place peaches, flesh-side up, on the grill. Cook until barbeque sauce bubbles slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.
Melt the butter or margarine in a 3 quart saucepan over medium high heat. Saute the bell pepper and mushrooms, stirring occasionally, until the bell pepper is crisp yet tender. Stir in the flour, salt and pepper and saute over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and pimentos and cook until hot. Serve over the rice.
Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb into the bottom of a 9x13-inch baking dish. Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.
Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
In a ceramic or glass mug, combine the milk, honey and vanilla. Microwave on HIGH for about 1 1/2 minutes. Stir.
In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth. Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter. Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Blend almond milk, banana, rum, honey, raisins, and nutmeg in a blender until smooth, about 30 seconds.
Heat oven to 350 degrees F. Lightly grease 10-inch cast iron skillet with shortening. Scoop ice cream into balls and place on cookie sheet with sides. Freeze until serving time. In large bowl, combine 2/3 cup of the Sugar In The Raw, butter, molasses and egg. Beat with electric mixer on medium speed 5 minutes or until very light and creamy. Add flour, baking soda and salt. Beat on low speed until well mixed. By hand, stir in chocolate chips. Spread dough in skillet. Bake 18 to 20 minutes or until deep golden brown. Remove from oven; set skillet on cooling rack. Cool 15 minutes. In small bowl, beat whipping cream with remaining 1 tablespoon Sugar In The Raw until stiff peaks form. To serve, pile ice cream balls on warm cookie in skillet. Drizzle with some of the hot fudge sauce and sprinkle with nuts. Top with whipped cream and some of the cherries. Scoop cookie, ice cream and toppings into individual dessert bowls. Top with remaining hot fudge sauce and cherries.
Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.
Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan. Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses. Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.