HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat. Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature. Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl. Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough. Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.
Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature. Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined. Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing. Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.
Preheat oven to 300 degrees F. Grease cookie sheets. Chop almonds into 5 or 6 pieces each and set aside. Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly. Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice. Garnish each with a cherry and 1/2 slice of orange.
Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.
Preheat oven to 350 degrees F (175 degrees C). Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Stir together the flour baking soda and salt, set aside. In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg whites and beat until light and fluffy. Add the flour mixture alternately with the milk (or yogurt) and vanilla, mixing after each addition. Pour batter into the prepared pans in equal amounts. Bake cakes for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Remove from pans to cool on wire racks. Place first layer onto a plate, cover with some of the caramel frosting, drizzle honey over the cake in a criss-cross pattern. Sprinkle with cashews, cover with the next layer and repeat with remaining ingredients. This cake is best when refrigerated for a day, because the honey is absorbed by the cake.
Blend almond milk, green apple, ice, vanilla protein powder, flax seed, almond butter, and cinnamon together in a blender until smooth, adding more almond milk for a thinner consistency.
Heat oven to 350 degrees F. Cook peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham. Whisk eggs and milk until blended; pour over ham. Top with VELVEETA. Bake 30 min. or until center is set. Sprinkle with cilantro.
Combine soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, pepper, yeast extract spread, sesame oil, garlic powder, onion powder, and ginger in a bowl. Mix well and pour sauce into a pot. Pour 1/4 cup sauce into a small bowl. Add cornstarch; mix and add back to the main sauce. Pour another 1/4 cup sauce into the bowl; add xanthan gum. Mix and pour through a strainer back in the main sauce. Heat the pot of sauce over medium heat. Cook, whisking briskly, until gooey and thickened, 6 to 10 minutes. Strain sauce into a container; cover with plastic wrap and let cool.
Mix flour, salt, pepper, and oregano together in a shallow dish or bowl. Coat chicken pieces in flour mixture, shaking off excess. Melt butter over medium heat in a large skillet; pan-fry chicken in butter until lightly brown, 3 to 4 minutes. Turn over chicken and add mushrooms. Pour Marsala wine, red wine, and sherry into the skillet. Cover skillet and simmer, turning once, until chicken is no longer pink and juices run clear, about 10 minutes.
Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides. Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan. Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.
Heat oil in a large skillet over medium high heat to 350 degrees F (175 degrees C). Chop and mash shrimp using a large knife. Mix in flour, egg yolks, salt and pepper. In a separate bowl, whisk the egg whites to stiff peaks and fold into the shrimp mixture. Slice bread into 4 pieces each. Put 2 teaspoons of the shrimp mixture onto each piece and sprinkle with sesame seeds. Starting with the shrimp side down, fry for 3 minutes. Turn, and fry for another 3 minutes or until golden brown. Remove from oil, drain on paper towels and serve warm.
In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving.
Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes. Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.
Combine apples and grapes in a medium bowl. Mix Greek yogurt and honey together in separate bowl. Pour mixture into the bowl with the apples and grapes; mix well. Cover and refrigerate for at least 2 hours. Stir salad before serving and sprinkle walnuts on top.
Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out. Preheat the oven to 325 degrees F (65 degrees C). Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.
Preheat oven to 425 degrees F (220 degrees C). Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. Bake at 425 degrees F (220 degrees C) for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.
Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Fill a glass with ice cubes. Pour in the orange juice, tonic water and lemon juice. Stir and serve.
Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.
Preheat oven to 350 degrees F (175 degrees C). Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet. Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate. Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions. Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan. Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin. Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight. Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.
Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes. Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.
Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well. Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions. Bake in the preheated oven until hot and bubbly, about 30 minutes.
Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes. Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish. Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel. Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough. Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough. Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds. Bake in the preheated oven until lightly golden brown, 35 to 45 minutes. Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.
Mix blue sports drink, sparkling water, wine, peach-flavored drink, energy drink, fruit candies, and vodka together in a punch bowl.
Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. While potatoes are boiling, place the cabbage into a pot with several tablespoons of water; cover, bring to a boil over medium heat, and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid, and set the cabbage aside. Place the sliced leeks, milk, caraway seeds, and anise seeds into a large saucepan over medium-low heat, and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter, and season with salt and pepper; let the mixture stand off the heat until the butter melts. Mash the potatoes with a masher in a large bowl, and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage, and serve.
Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat. Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl. Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess. Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Mix cottage cheese, lemon juice and milk in blender until smooth. Keeps in refrigerator for a week.
Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch. Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, white sugar, salt, baking powder, and baking soda in a large bowl. Stir in oats, cherries, walnuts, and pancake syrup. Make a well in the center; pour in applesauce, vegetable oil, and vanilla extract. Mix until dough comes together. Press dough into a 10x15-inch baking pan. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Cool before cutting into bars.
Place aquafaba in the bowl of a stand mixer; beat on high speed until foamy, about 1 minute. Add confectioners' sugar and vanilla extract; beat on medium speed until shiny and creamy, about 7 minutes.
Melt butter in a medium saucepan. Cook garlic until fragrant, about 2 minutes. Add heavy cream and cream cheese. Slowly add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in salt, nutmeg, and white pepper.
Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm. Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy. Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter. Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.
Place flour in a small bowl. Dredge chicken in the flour to lightly coat. Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash. Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.
Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively. Set machine to bake a large loaf with light crust and press Start.