HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sixteen 4-ounce ramekins on a rimmed baking sheet. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Fill a large pot halfway with water and bring to a simmer over medium heat. Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes. Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water. Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes. Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight. Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes. Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Cook the bacon in a skillet over medium heat until brown. Drain on paper towels and set aside. Cook the ground chuck in the same skillet over medium heat until no longer pink. Drain and return the ground chuck to the skillet. Stir in bacon, cream of mushroom soup, and American cheese until cheese has melted; serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top. Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat and pour in oil. Saute onion in oil until browned, 5 to 10 minutes. Set aside. In the same skillet over medium heat, saute the ground beef for 5 to 10 minutes, or until browned. Place a layer of potatoes into a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste and then spread a layer of ground beef over the potatoes, followed by a layer of onions. Repeat layers, ending with potatoes. In a medium bowl, combine the soup with the water. Mix well and pour over the casserole mixture. Sprinkle with paprika to taste. Cover pan and bake in preheated oven for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat. Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl. Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined. Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs. Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.
Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.) In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish. Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture. Bake in preheated oven until golden brown, about 30 minutes.
Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Cream 1/3 cup butter or margarine and brown sugar together in a small bowl. In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to make a soft dough. Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface to a 9 or 10 inch square. Spread with brown sugar mixture. Sprinkle with nuts. Roll up as for jelly roll, and pinch edge to seal. Cut into 12 slices. Place into a greased 8 inch square pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes. Invert over tray while hot, and serve.
Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.
In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside. Heat oil in deep-fryer to 375 degrees F (190 degrees C). On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.
Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Preheat oven to 375 degrees F (190 degrees C). Coat an 8x12 inch glass baking dish with vegetable cooking spray. In a medium size frying pan saute onion in oil until tender. In a medium size mixing bowl combine onion, zucchini, oats, mozzarella cheese, egg, basil or oregano, and pepper. Mix well. Spread mixture into the greased 8x12 inch baking pan. Spread tomato sauce evenly over the top. Bake in the preheated oven for 30 minutes or until heated through.
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. Cut eggs into quarters, and set aside. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
Place flour in a very large mixing bowl. Add shortening and cut it into flour with a pastry blender until the crumbs are the size of peas. Dissolve salt in the water and add the water to the flour mixture a small amount at a time mixing it just until the water is absorbed and the dough holds together. Cover with plastic wrap and refrigerate for four hours. Use 14 oz of dough for a two crust 9 inch pie or 11oz of dough for an 8inch pie.
In medium bowl, combine bean puree, cream cheese, 1/2 cup green onions and cheese. Form into ball. Roll cheeseball in remaining green onions and walnuts until coated. Refrigerate or serve at room temperature.
Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot(R)). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.
Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding. Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter. Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.
Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients. Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside. Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening. Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie. Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl. Stir the remaining soup and the milk in a small bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish. Bake for 30 minutes or until the enchiladas are hot and bubbling.
Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon. Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs. Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.
Prepare rice according to package directions. Mix rice, shredded cheese, beans, corn, green onions, together in a bowl. Place a quarter of the mixture on one side of each tortilla. Top with about 2 tablespoons of mild salsa. Gently fold each tortilla in half. Spray a small saute pan with non-stick cooking spray; set over medium-high heat. Place one quesadilla in saute pan. Cook until lightly golden brown, 1 to 2 minutes on each side. Spray the pan with additional oil, as needed, to cook the next 3 quesadillas. Let quesadillas cool slightly and cut in half. Serve with additional mild salsa, if desired.
Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.
Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes. Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Lightly grease an 8-inch glass baking dish. Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture. Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan. Cool mixture completely before cutting into bars.
Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds. Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.
In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough. Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt. Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar. Bake for 15 to 20 minutes, or until golden.
Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C). Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes. Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool. Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk. Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add red bell peppers, onion, and jalapeno pepper; saute until onion is just translucent, about 5 minutes. Mix salsa, sour cream, and taco seasoning together in a large, oven-safe casserole dish. Add the turkey mixture and processed cheese. Mix well. Top with Cheddar cheese. Bake in the preheated oven until top is bubbling, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling. Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows. To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples. Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar. Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain. Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan. Add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.
Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Preheat oven to 400 degrees F (200 degrees C). Bring water and salt to a boil in a pot; add barley. Reduce heat to low and cover the pot; cook until water is absorbed and barley is softened, about 20 minutes. Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet. Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more. Combine black beans and coconut milk in a saucepan over medium heat; cook, stirring occasionally, until heated through and coconut milk thickens, 7 to 10 minutes. Heat canola oil in a skillet over medium-high heat; saute kale until slightly wilted, about 5 minutes. Divide kale between 2 plates. Spoon barley over kale; top with black bean mixture and sweet potatoes.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Blend pistachios with 1/2 cup sugar in a blender until finely ground. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next. Stir milk and vanilla extract together in a separate bowl. Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place the bacon, Cheddar cheese, onion, mayonnaise, and mustard into the bowl of a food processor; process until well blended. Scoop into a container, cover, and refrigerate several hours to overnight to allow the flavors to blend. Adjust oven rack to the topmost position, and set oven to Broil. Spread the bread rounds evenly with cheese mixture and place onto a cookie sheet. Toast under the broiler until browned and puffed, 5 to 8 minutes. Serve immediately.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.