HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Preheat an outdoor grill for high heat and lightly oil the grate. Mix mango, avocado, onion, tomatoes, jalapeno pepper, parsley, 2 teaspoons olive oil, lemon juice, and honey in a small bowl. Brush halibut steaks with 1 teaspoon olive oil; season with salt, black pepper, and garlic salt. Place halibut on grill and close lid; cook until fish flakes easily with a fork, 3 to 5 minutes per side. Place a Bibb lettuce leave atop each tortilla. Divide halibut into 4 portions and nestle into the lettuce leaves. Top with mango mixture and drizzle with taco sauce to serve.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Whisk eggs, 1/4 cup Cheddar cheese, milk, salt, and pepper together in a bowl. Melt butter in a small nonstick skillet over low heat. Add ham; pour eggs on top. Cook until mostly set but top is still runny, 6 to 8 minutes. Top the frittata with the remaining cheese. Transfer skillet to the broiler. Broil until the top is golden brown and center is set, about 1 to 2 minutes. Cool briefly and slice into 4 portions. Place in center of tortillas and wrap tightly.
Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves. Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour. Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture. Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil. Bake in the preheated oven until sauce is bubbling, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Mix the turkey, bread crumbs, onion, eggs, applesauce, chili powder, paprika, and kosher salt in a large bowl until thoroughly combined. Divide mixture into 8 equal portions, then shape into patties. Heat olive oil in a large skillet over medium-high heat. Arrange the patties in the skillet and cook until browned, 3 to 5 minutes on each side. Place the browned patties on a paper towel-lined plate to drain. Transfer the patties to a 9x13-inch baking dish. Bake the turkey burgers in the preheated oven until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the turkey burgers on the hamburger buns.
Cut 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting 1/2 inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers. Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl. Whisk flour, ranch dressing mix, cayenne pepper, and 1 teaspoon salt together in a separate bowl. Preheat oven to 450 degrees F (230 degrees C). Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C). Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals". Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture. Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour. Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt. Place onion on a baking sheet and top with 1/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of the Cheddar cheese. Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.
Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry. Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool. Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.
Preheat grill for medium heat and lightly oil the grate. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt. Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side. Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl. Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
Season pork with kosher salt and pepper. Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking, turning often with tongs, until pork is evenly browned, 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic, Italian seasoning, and bay leaves. Mix tomatoes and tomato paste into pork mixture, stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir, cover, and cook for 2 1/2 hours. Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.
Butter a 9-inch tube pan. Break angel food cake into chunks; set aside. Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture. Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours. To remove from pan, center a serving plate over tube pan; invert.
Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool. At the same time, Place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to a boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop. Fry bacon in a skillet over medium heat or cook in the microwave on a paper towel lined plate until crisp. Drain, crumble and set aside. In a large bowl, combine the lettuce and macaroni. Stir in the eggs, bacon, Caesar dressing and croutons. Refrigerate for about 30 minutes before serving.
Cream sugar and butter or margarine. Add eggs one at a time, and mix well. Add cream and vanilla to this mixture, and blend well. Pour mixture into 9 inch pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until set and brown on top.
To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes. Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside. Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat. Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan. Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour. Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.
Stir sour cream, mayonnaise, lemon juice, and seasoning mix in medium bowl until well blended. Add lobster meat; gently stir to blend. Cover. Refrigerate at least 1 hour to blend flavors. Stir dip and sprinkle with green onions before serving. Serve with water crackers.
In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
Heat olive oil in a saucepan over medium heat. Saute garlic until fragrant, about 30 seconds. Add tempeh, zucchini, red pepper, and carrot. Cook and stir until tender, 5 to 8 minutes. Add milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti and add to the sauce. Mix in pesto. Cook until flavors combine, about 5 minutes. Top with Parmesan cheese and red pepper flakes.
Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish. Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours. Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil. Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through. Preheat grill for medium heat and lightly oil the grate. Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs. Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant read thermometer. Remove from heat. Stir in nutmeg and whiskey. Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours. Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes. Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet. Bake in the preheated oven until scones are risen, about 15 minutes.
Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes. Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.
Wash mint leaves and thoroughly pat dry. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip each mint leaf halfway into the melted chocolate, dragging it in one direction, then flipping it and dragging it back the other way. Place on a sheet of parchment paper and let stand at room temperature or in the refrigerator until set.
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth. Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish. Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Combine cream, 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons white sugar in a small, heavy saucepan over medium-low heat. Cook, stirring constantly, until sugars dissolve, 2 to 3 minutes. Bring sauce to a simmer, stirring frequently. Cook until slightly thickened, about 7 minutes. Remove from heat and stir in whiskey. Combine 1 3/4 cups flour, 1/3 cup white sugar, 2 teaspoons orange zest, and salt in a food processor; pulse to briefly combine. Scatter 3/4 cup butter pieces over the flour mixture and process until dough starts clumping together. Press dough over the bottom of a 9x13-inch baking pan. Brush egg white over dough. Bake in the preheated oven until lightly golden, about 18 minutes. Cool on a wire rack. Combine apples, apple juice, 1/4 cup brown sugar, 1/4 cup white sugar, lemon juice, and apple pie spice in a large skillet. Bring to a boil; cook, stirring frequently, until mixture thickens and looks dry, 18 to 20 minutes. Remove from heat and let cool. Stir in 1 tablespoon orange zest. Place 1 1/4 cups flour and 1/3 cup white sugar in a food processor; pulse briefly to combine. Scatter 1/2 cup butter pieces and walnuts over flour mixture. Process until topping mixture starts to clump together. Pour into a bowl. Squeeze topping mixture with your fingertips to form clumps the size of peas. Spread cooled filling evenly over dough. Drizzle 1/2 the caramel sauce on top. Sprinkle topping evenly over caramel. Bake in the preheated oven until edges are light golden, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Drizzle remaining caramel sauce on top. Let cool completely, about 15 minutes. Cover with aluminum foil and refrigerate until firm, about 1 hour. Cut into bars.
Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl. Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.
Preheat oven to 325 degrees F (165 degrees C). Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet. Bake in the preheated oven until edges are lightly browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan. Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze. Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.
Combine milk, flour, eggs, sugar, cinnamon, baking soda, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Mix in apples. Heat 1 tablespoon oil in a skillet over medium-high heat. Drop batter by large spoonfuls into the pan and cook until the edges are dry and the bottom is browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Dust pancakes with confections' sugar.
Mix cream cheese, sour cream and mayonnaise together. Spread the mixture onto the bottom of a 12-inch round pizza pan. Sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp. Sprinkle cheese, chopped pepper, green onions and tomatoes to finish. Refrigerate until you are ready to serve.
Fill a tall glass with ice cubes and pour in the whiskey, sweet and sour mix, triple sec and lemon-lime soda. Stir with a straw and enjoy!
Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate. Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.
Cook the ground beef, onion, and celery in a large skillet over medium-high until the meat is fully cooked; drain off the excess liquid. Mix in the garlic, salt, pepper, grill seasoning, cumin, paprika, chili powder, Worcestershire sauce, ketchup, brown sugar, and water. Reduce the heat to low and simmer uncovered for 30 minutes. Serve on toast or hamburger buns.
Mix flour, eggs and milk in a blender until smooth. Let sit for 1 hour, then put butter in a casserole dish and melt. Add batter. Preheat oven to 375 degrees F (190 degrees C). Bake pudding for 20 minutes in preheated oven, then lower temperature to 350 degrees F (175 degrees C) and bake for another 15 minutes. When golden, cut up and serve.