HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour tomato sauce into the pot; stir. Add cannelini beans, basil, oregano, salt, and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.
Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo. Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce. Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.
Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust. Add half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust. Top with remaining COOL WHIP and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.
Preheat oven to 350 degrees F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon, reserving drippings in pan. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Gravy Mix, milk and 1/2 cup of the shredded cheese. Bring to boil. Reduce heat and simmer 2 minutes or until gravy starts to thicken. Remove from heat. Stir in clams. Pour into 9-inch glass pie plate. Sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until cheese is melted. Sprinkle with bacon and parsley. Serve with toasted baguette slices or crackers.
Place eggs in a medium 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. In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.
Combine salmon, flour, bread crumbs, onion, egg, seafood seasoning, Worcestershire sauce, mayonnaise, salt, and pepper and mix very well. Shape mixture into 6 even-sized patties. Heat oil in a deep skillet over medium-low heat. Cook patties until nicely browned, about 5 minutes per side.
Heat the oil in a deep fryer to 350 degrees F (175 degrees C). Mix the flour, salt, and pepper in a large resealable plastic bag. Place cod in the bag, and gently shake to coat. Place eggs and crushed pretzels in two separate shallow dishes. Dip coated cod in the eggs, then in the crushed pretzels. Fry coated fish 10 minutes in the preheated oil, turning once, until golden brown and easily flaked with a fork.
Combine the tomato paste, tomato sauce, and tomato puree. Simmer and add the dried herbs. Stir in the heavy cream and liquid smoke and season to taste with salt and pepper. Gently heat but do not boil.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm. Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes. Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C). Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
Preheat the oven to 350 degrees F (175 degrees C). Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish. Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned. Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.
Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour. Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour. Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.
Heat olive oil in a skillet over medium-high heat; saute onion and bell pepper until softened, 5 to 10 minutes. Add zucchini, water, tomato paste, garlic, and oregano; cover skillet and simmer over medium-low heat, stirring frequently, until zucchini is softened and transparent, about 20 minutes.
Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer. Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.
Heat a large skillet over medium-high heat. Brown the pork chops in the hot pan, about 4 to 5 minutes per side. Pour in the apple juice and maple syrup; reduce heat and simmer until the juice has reduced and thickened slightly. Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 450 degrees F (230 degrees C.) In a large bowl, cream the butter and brown sugar. Beat in the corn syrup, eggs, salt and vanilla. Stir in the chopped pecans. Pour filling into pie shell. Bake in the preheated oven for 10 minutes. Reduce temperature to 325 degrees F (165 degrees C) and bake for 30 to 40 minutes, or until golden brown.
Place cashews in a bowl of boiling water; soak for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper. Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan. Bake in the preheated oven until slightly golden, 15 to 20 minutes. Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base. Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.
Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish. In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish. In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet. Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes. Grease a casserole dish. Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish. Bake in the preheated oven until heated through, about 45 minutes. Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.
Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup. Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate. Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture. Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.
Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise. Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place 1 inch from the near corner of the wrapper. Fold corner over the plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.
Place salmon fillets on a baking sheet and season with salt and black pepper. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours. Preheat oven to 425 degrees F (220 degrees C). Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy. Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart. Bake in the preheated oven until tops are golden brown, about 10 minutes.
Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot(R)). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, pecans, and butter in a bowl; press into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely. Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl; spread over cooled crust. Layer pineapple over cream cheese mixture layer. Beat milk and pudding mixes together in a bowl until thickened and creamy; fold in bananas and spread over pineapple. Layer strawberries over pudding mixture; top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours. Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry.
In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
Cover beans with ample hot water and allow to stand overnight. Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water. Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top. Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.
Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out. Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes. Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.
Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon. In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
Drizzle chuck roast with olive oil and rub adobo on top. Pour beef broth into a slow cooker; add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more. Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter. Combine arepa flour, salt, and black pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter; flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick. Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside. In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight. Preheat oven to 350 degrees F (180 degrees C). On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet. Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool. Melt chocolate over low heat and drizzle over cooled cookies.
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Preheat an oven to 350 degrees F (175 degrees C). Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish. With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool. Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue. Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.