HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl. Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.
Mix soy sauce, 1/4 cup vegetable oil, miso paste, brown sugar, white wine, and red pepper flakes together in a bowl to make marinade. Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate in the refrigerator, about 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Lightly oil a cast iron skillet or grill pan and place in the oven while it preheats. (A countertop induction oven can be used in place of the oven. Preheat on the medium-high grill setting.) Remove salmon from marinade, reserving the marinade, and place skin-side up on the hot cast iron skillet; cook until bottom of salmon is lightly browned, 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 8 to 10 minutes more. (For the countertop induction oven, add salmon to grill pan, reserving marinade, and cook, skin-side down, for 1 1/2 minutes. Flip salmon and cook until fish flakes easily with a fork, 2 1/2 to 3 minutes.) Pour reserved marinade into a saucepan and heat until boiling; remove from heat. Place potatoes in a large pot and cover with salted cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot. Heat milk and 2 tablespoons butter together in a saucepan; bring to a simmer. Pour milk mixture over potatoes, a few tablespoons at a time, and mash using a potato masher until potatoes are desired chunkiness. Heat olive oil in a large skillet over medium heat. Add green beans and garlic; cook and stir until beans turn bright green and are lightly browned in places, about 5 minutes; stir in 1 teaspoon butter, salt, and pepper. Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.
Preheat oven to 400 degrees F (200 degrees C). Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture. Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.
Cut the bottoms of each strawberry so they can stand upright on a plate; hollow out the top of each strawberry. Spoon whipped cream and chocolate-hazelnut spread into the hollow part of each strawberry; top with 1 blueberry. Cover each filled strawberry with a mini graham cracker.
Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain. Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.
In a saucepan, combine the tomato sauce, barbeque sauce, cream, Worcestershire sauce and garlic. Heat over medium-low setting, stirring, until it comes to a simmer. Allow to simmer for 10 minutes but do not let it boil.
Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate to chill for 30 minutes. Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet. Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish. In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Preheat oven to 450 degrees F. In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan. Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely. In a food processor blend remaining chickpeas until finely processed; set aside. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently. Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid. Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside. In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer. While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta. Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.
Fill a tall glass with ice cubes. Pour in vodka, coconut rum, grenadine and juice. Stir.
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight. Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish. Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets. In large bowl mix all ingredients at medium speed, except walnuts and confectioners' sugar, occasionally scraping bowl with rubber spatula. Stir in walnuts. Drop mixture by rounded teaspoonfuls, 1/2 inch apart, onto cookie sheets. Bake 10 minutes. Remove cookies to wire racks; cool. Sprinkle with confectioners' sugar.
Beat white sugar, confectioners' sugar, and butter together in a stand mixer until smooth and creamy. Add eggs and vanilla extract; beat until fully incorporated. Pour oil into sugar-butter mixture; beat until smooth. Slowly add flour to sugar-butter mixture, 1 cup at a time, mixing well after each addition until dough is stiff. Refrigerate dough, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Drop dough by the spoonful onto baking sheets. Bake in the preheated oven until lightly browned, 5 to 10 minutes. Work in batches if needed.
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place salmon into the prepared baking dish. Stir barbeque sauce, mustard, white wine, soy sauce, and maple syrup together in a small bowl; pour mixture over salmon. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
Stir together peanut butter, garlic, salt, rice vinegar, soy sauce, and hot pepper sauce until smooth. Fold in cilantro, chives, and red pepper. Add shredded cabbage, and toss until well coated. Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds before serving.
Preheat an oven to 400 degrees F (200 degrees C). Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish. Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture. Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray. Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal. Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine. Bake in the preheated oven until top is golden, about 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a tube pan. In a large bowl, mix dry cake mix and gelatin. Add apricot nectar and oil, mixing well. Beat in eggs, one at a time. Stir in vanilla and lemon flavoring. Pour batter into greased tube pan. Bake for 55 minutes. Cool. Mix lemon juice and confectioners' sugar. Pour glaze over cooled cake. Dust with powered sugar.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Boil water with butter in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let stand for 5 minutes. Fluff with a fork. Lay out halved bacon strips. Place about 1 teaspoon stuffing on end of each strip, top with a shrimp, and roll up. Secure with a toothpick. Place bacon wraps on prepared baking sheet. Bake in the preheated oven until bacon is crisp, about 30 minutes. Remove with tongs to a paper towel-lined plate to cool slightly before serving, about 2 minutes.
Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan. Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla. Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan. Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano. On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes. Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain. Whisk cornstarch and 1/2 cup water together in bowl. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes. Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more. Sprinkle sesame and peanuts over chicken and vegetables before serving.
Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add brown sugar, Italian seasoning, salt, oregano, basil, black pepper, and red pepper flakes; cook and stir until brown sugar dissolves and seasoning is fragrant, 1 to 2 minutes. Stir tomatoes, tomato sauce, tomato paste, and white wine into the seasoned onion mixture; bring to a boil for 10 minutes. Reduce heat and simmer, stirring occasionally, until flavors have blended, at least 30 minutes.
Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth. Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray. Pour 1/4 cup sugar into a shallow bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass. Bake cookies in the preheated oven until set, 5 to 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper. In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon. Bake at 350 degrees F for 25 minutes or until edges brown.
Preheat oven to 350 degrees F (175 degrees C). Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.
Cook Italian sausage links in a wok over medium-high heat until browned, 5 to 10 minutes. Add ground pork and break up into bite-sized chunks. Stir in garlic until almost browned; lower heat to medium-low. Mix in tomato sauce and banana ketchup. 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. Stir summer squash, carrot, and celery into pork mixture; cook until ground pork is cooked through, 15 to 20 minutes. Top spaghetti with the pork mixture and sprinkle with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture. Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.
Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours. For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use. When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C). Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).
Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Put coconut, almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt in a food processor or blender; pulse, scraping down sides as needed, until thoroughly combined but not liquefied. Scoop mixture using a cookie scoop or spoon and form into mounds on the prepared baking sheet. Bake in the preheated oven for 20 minutes. Turn off heat, keeping cookies in the oven until it is completely cooled and cookies are dried out, 8 hours to overnight.
Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins. Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat. Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of green chilies. Plop the other halves of the English muffins on top. Serve and enjoy!
Rub about 1 teaspoon salt all over chicken. Fill a large pot with water; add garlic, 15 ginger slices, spring onions, and 1 tablespoon sesame oil. Bring liquid to a boil. Carefully lower chicken into pot. Return liquid to a boil, reduce heat, and simmer over low heat until chicken is fully cooked, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and transfer to a bowl of ice water, reserving chicken broth. Combine 3 cups chicken broth, rice, 2 tablespoons sesame oil, pandan leaves, and 1 teaspoon salt in a rice cooker; cook according to manufacturer's instructions until rice is tender. Serve rice alongside chicken.
In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.
Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool. Preheat oven to 400 degrees F (200 degrees C). Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust. Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.
Pour the chocolate liqueur, creme de cacao, vodka, and creamer into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in chocolate syrup. Strain the cocktail into the glass to serve.
In a medium size mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Mix well. Spread the mixture into an 8 inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until you are ready to serve.
Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add roast beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips. Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
In 9 x 13 inch pan, mix together flour, 2 cups white sugar, baking soda, 1/3 cup cocoa, and salt. Add vegetable oil, vinegar, and vanilla. Pour water over all. Stir and mix the batter. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-35 minutes. To Make Frosting: Mix together 2 cups sugar, 1/3 cup cocoa,1/2 cup milk, and 1/2 cup butter. Boil in saucepan for 2 or 3 minutes. Set aside to cool. Ice cake...be sure icing is quite cool before pouring onto cake.
Preheat oven to 350 degrees F (175 degrees C). Cream together sugars, shortening and butter. Mix in the eggs and mix well. Stir in flour, cream of tartar and baking soda. Stir in vanilla and salt and stir until well blended. Roll dough into walnut sized balls. Flatten with glass bottom dipped in sugar. Bake for 10 minutes.
Spoon the sorbet into the bottom of a punch bowl. Slowly pour the soda over the sorbet. Use the back of a spoon to soften the sorbet until combined.