HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid. Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes. Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods. When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.
Preheat oven to 350 degrees F (175 degrees C). Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes. Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly. Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
Combine sugar, milk, butter, and cocoa in a saucepan. Bring to a boil and cook until sugar dissolves, about 1 1/2 minutes. Remove from heat and stir in peanut butter, oats, coconut, and vanilla extract. Roll dough into walnut-sized balls and place on waxed paper. Let cool until hardened.
Preheat oven to 350 degrees F (175 degrees C). Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour. Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes. When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Place the orange juice, orange zest, lime juice, lime zest, garlic, cilantro, and olive oil in to a blender. Season to taste with kosher salt and pepper, then puree until smooth. Pour half of the vinaigrette into a resealable plastic bag. Refrigerate the remaining for use later as a sauce. Cut each pork chop from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Pound with a meat mallet to 1/4 inch thick, then place the pork chops into the bag with the marinade. Squeeze out any excess air, and refrigerate 4 to 6 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade. Open the pork chops onto your work surface. Sprinkle 1/4 cup of the Swiss cheese on the bottom half of each pork chop. Cover the cheese with the ham steaks, then fan the sliced pickles on top of the ham steaks. Sprinkle the remaining Swiss cheese over the pickles. Fold the top half of the pork chop over the filling, and secure with several toothpicks. Cook on the preheated grill until the pork is no longer pink in the center and the filling is hot, about 5 minutes per side. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Serve with the reserved citrus vinaigrette drizzled overtop.
Place the sugar and cornstarch into the work bowl of a food processor, and process until the mixture is fine and powdery, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray. Mix mashed bananas and brown sugar together in a large bowl. Add eggs, olive oil, and vanilla extract; mix well. Mix flour, cocoa powder, baking powder, and cinnamon in a separate bowl. Stir banana mixture into flour mixture. Fold chocolate chips and walnuts into batter. Distribute batter into the muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.
In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.
Preheat the oven to 350 degrees F (175 degrees C). Layer the green beans, corn and lima beans in a 9x13 inch baking dish. In a medium bowl, whisk together the cream and mayonnaise. When that is blended, stir in the shredded cheese. Spread evenly over the vegetables in the dish. Bake for 50 minutes in the preheated oven, or until the sauce is bubbling and the top is slightly browned.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes. Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each. Spoon shrimp mixture onto tortillas and serve with remaining cilantro.
Preheat oven to 275 degrees F (135 degrees C). Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil. Bake in the preheated oven until tender, about 2 hours.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Spread fries in a single layer over prepared baking sheet. Bake in the preheated oven until light brown, about 15 minutes. Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper. Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl. Rub spice mixture into each chicken breast to coat thoroughly. Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips. Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese. Bake for 20 minutes. Serve hot.
Preheat oven to 375 degrees F (190 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium. Drain excess fat. Stir in pepperoni, pizza sauce and feta cheese. Season with Worcestershire sauce, hot pepper sauce, salt and pepper. Continue cooking for 1 minute, stirring constantly. Lightly coat a cookie sheet with cooking spray. Separate biscuits and place on cookie sheet at least 3 inches apart. With bottom of a glass, press each biscuit to form a 4 inch round biscuit with 1/2 inch rim around the outside edge. Beat together egg yolk and 1/4 tsp water. Brush sides and edges of biscuits with egg mixture. Spoon about 1/4 cup beef mixture into each biscuit cup. Sprinkle with mozzarella cheese. Bake in preheated oven for 15 to 20 minutes, or until biscuits are golden brown, and cheese is bubbly. Allow to cool for 2 minutes before serving.
Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes. Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed. Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet. Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top. Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Preheat the oven to 375 degrees F (190 degrees C). Combine brown sugar and butter in a bowl; beat until creamy. Beat in egg. Mix in flour, 1/2 of the chopped chocolate, cocoa powder, and baking powder until dough comes together. Drop spoonfuls of the dough onto a cookie sheet, allowing enough room for the cookies to spread. Flatten slightly. Bake in the preheated oven until edges are done but tops are a bit gooey, about 5 minutes. Remove from the oven. Push remaining chocolate and mini marshmallows into the tops. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.
Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.
Combine panko bread crumbs, Parmesan cheese, garlic powder, and black pepper together in a bowl. Beat eggs in a separate bowl. Pour flour into a third bowl. Pour in enough vegetable oil to measure 1/2-inch in a large skillet; add olive oil. Heat oil mixture to 350 degrees F (175 degrees C). Dredge each tomato slice in egg; coat with flour. Dredge through egg again and press into panko mixture until evenly coated. Fry coated tomato slices in the hot oil until golden brown, 2 to 3 minutes per side. Remove fried green tomatoes with a slotted spoon and transfer to a paper plate or paper towel-lined plate. Sprinkle with salt.
Preheat oven to 350 degrees F (175 degrees C). Arrange aluminum foil on a work surface and lightly spray cooking spray onto 1 side of each. Place 1 swai fish fillet onto the middle of each piece of foil; season with salt and pepper. Layer lemon slices, mushroom slices, onion slices, and capers onto each swai fillet. Fold foil over each swai fillet creating a packet. Place packets on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day. On the fourth day, preheat oven to 200 degrees F (100 degrees C). Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.
Heat the coconut and jaggery together in a heavy-bottomed skillet over low heat, stirring frequently, until most of the moisture evaporates and the coconut and jaggery begin to bind together, about 10 minutes. Sprinkle the milk powder over the mixture and stir. The milk powder helps absorb moisture and bind the mixture. Coconuts vary in their water content. If the mixture is still too loose, add a bit more milk powder. Add cardamom powder and mix. Grease a rimmed plate (or a thali if you have one) with the ghee. Spread the coconut mixture evenly and press and flatten with your hands. Cool completely. Cut into desired shape and serve.
In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours. Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Mix together the flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl, and pour it into a 1-cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers, until it holds together. Divide the dough in half. Preheat oven to 350 degrees F (175 degrees C). Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth, and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved, and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 teaspoon of salt and lemon juice, if desired. Combine with the sliced peaches. Roll half the crust out on a floured surface in a rectangle shape about 12 by 20 inches, and fit the pastry into a 10x15-inch jelly roll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust, and place the top crust on the pie. Crimp and fold the edges to seal, and cut several slits into the top crust. Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.
Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes. Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth. Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture. Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder. Place in the refrigerator until chilled, 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan. Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving. While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Preheat oven to 400 degrees F (200 degrees C). Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.
Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet. Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes. Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter. Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.
Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute. Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm. Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.
Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside. Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.
Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C). In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat. Fry coated venison strips in the hot oil until golden brown. Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R) pan) with cooking spray. In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Mix flour, brown sugar, cocoa powder, and hot cocoa mix together in a large microwave-safe mug. Stir egg into flour mixture. Mix chocolate milk and vegetable oil into flour mixture until batter is smooth; stir in chocolate chips and vanilla extract. Cook in the microwave on high until cake rises slightly and a toothpick inserted in the middle comes out clean, about 3 minutes.
Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, and dried tarragon; mix together well and rub over the meat. In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker. Cook on low setting for 10 hours, or more, if desired.
Mix cream cheese and Gorgonzola cheese together in a bowl. Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.
Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour. Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container. Freeze according to manufacturer's directions for a soft-serve consistency.