HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.
Line a baking sheet with parchment paper. Beat egg white lightly in a small bowl. Place sugar in another small bowl. Dip 1 rose petal in egg white. Sprinkle on both sides with sugar. Set on prepared baking sheet. Repeat with remaining petals. Let stand until crystallized, 8 hours to overnight.
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough. Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
Place pancakes on plate; fold up sides of each like a taco. Spoon about 2 tablespoons yogurt into each pancake taco. Top with fruit. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C) Rinse the turkey inside and out and pat dry with paper towels. Rub olive oil and salt all over the bird. Place the apple pieces inside of the cavity. Place the turkey breast side down in a large roasting pan. Roast for 3 hours in the preheated oven. Remove from the oven and carefully turn the bird so the breast side is facing up. Return to the oven and cook until the internal temperature of the thickest part of the thigh has reached 180 degrees F (82 degrees C). Allow the turkey to rest for about 30 minutes before carving.
Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature. Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
Heat oven to 400 degrees F. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust. Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent. Bake 35 to 40 min. or until golden brown. Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.
Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top. Bake in preheated oven 25 to 30 minutes, until crust is golden.
Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl. Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat. Chill completely in refrigerator to serve.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together chicken, cheese, onion, flour, and 1/4 cup pecans; spoon into pie crust. In another bowl, beat eggs with milk and mustard; pour over chicken. Top with remaining pecans. Bake in preheated oven for 50 minutes, or until done.
Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray. Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart. Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.
Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork. Toss ginger with sugar in a bowl. Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat. Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
In a medium bowl, thoroughly mix cream cheese, blue cheese, black olives, butter and chives. Form into a ball shape. On a piece of plastic wrap large enough to wrap the ball, pour the chopped pecans. Roll the ball in the pecans to cover. Wrap with the plastic. Chill in the refrigerator at least 1 hour before serving.
Bring the water and salt to a boil in a large pot. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes. Remove the prawns with a strainer and set aside. Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. Drain and reserve the liquid. Set the vegetables aside. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth. Add all the other ingredients. Stir well. Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars.
Place dates in a bowl and cover with several inches of cool water until soft, 30 to 60 minutes. Drain, squeeze out extra liquid, and reserve. Chop dates into a thick paste. Combine dates with cashews, vanilla extract, and salt in a bowl. Fold in chocolate chips. Press mixture firmly into a parchment paper-lined 8-inch baking pan until compact. Refrigerate until set, 1 hour to overnight. Cut into bars.
In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. Preheat an outdoor grill for high heat. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Spray a 9x13-inch baking pan with cooking spray. Soak cherries in a pot of boiling water for about 10 minutes. Drain and pat dry with a paper towel. Combine oats and shredded coconut in a food processor; grind until fine. Blend in peanut butter, honey, and coconut oil. Add cherries and chocolate chips to the cookie dough; pulse until well-broken. Pour dough into the prepared pan. Press to evenly cover the bottom of the pan. Cool for at least 3 hours. Cut the cooled dough into 40 bars.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.) Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate. Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan. Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes. Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired. Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.
Place zucchini slices in a bowl; sprinkle salt on top. Let stand for 10 minutes. Drain off excess moisture. Heat olive oil in a skillet over medium heat. Add zucchini, garlic, and salted shrimp; cook and stir until zucchini softens, about 5 minutes. Add onion, sesame seeds, and black pepper; cook and stir until onion is translucent, about 5 minutes more.
Heat butter and sugar together in a heavy saucepan over low heat until mixture turns light brown, about 5 minutes. Add nectarine quarters and cardamom pods; cook and stir over medium heat until nectarines are soft, about 18 minutes. Remove and discard cardamom. Remove saucepan from heat and allow nectarine mixture to cool slightly. Transfer mixture to a blender or food processor and blend until smooth; place in the refrigerator until completely cooled, about 30 minutes. Beat double cream in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Spoon cream over chilled compote.
In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside. Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well. Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes. Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Mash together the avocado, garlic, and lime juice in a bowl until nearly smooth. Fold in the diced tomato and feta cheese.
Preheat oven to 400 degrees F (200 degrees C). Beat marshmallow fluff and strawberry jelly together in a bowl until well-mixed. Cut puff pastry dough into 3-inch pieces. Drop marshmallow fluff mixture by the spoonful onto the center of half of the puff pastry pieces; top each with another puff pastry piece and pinch edges to seal. Place sealed pieces onto a baking sheet. Bake in the preheated oven until puffed and golden brown, 10 to 15 minutes.
Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined. In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell. Bake in preheated oven for 25 to 30 minutes, until golden brown on top.
Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
(Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades. You can also let a bread machine knead the ingredients for about 5 minutes. (I've never tried this, but have heard it works well.) Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e., higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.
Heat the vegetable oil in a saucepan over medium-high heat. Stir in the onions, and cook for 2 minutes, stirring constantly. Add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. Stir in the tomato paste, water, and garlic. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes. Once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.
Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside. Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet. Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers. Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more. Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess. n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well. In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts. Spoon batter into a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string. Place a rack in la large kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for hour and 25 minutes or until cake tester inserted in center comes out clean. (Add water, as needed, during steaming to keep water at rack level.) Remove mold from kettle; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.
Butter one 9x11 inch baking dish. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour. Firmly press mixture into baking dish; tightly cover with aluminum foil. Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Preheat oven to 425 degrees F. Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes. Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant(R) Cauliflower Veggie TotsTM over mixture. Bake 20 minutes or until bubbling and tots are golden brown. Garnish with additional tomato, olives, cheese and green onion if desired.
Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain. Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes. Stir rotisserie chicken into soup and simmer 5 minutes more.
In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!
Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
Preheat oven to 350 degrees F (180 degrees C). With your hands, mix together 1 cup flour, butter and confectioners sugar until smooth. Spread thinly (with fingers) on bottom of 8 x 8 x 2 inch square pan. Bake about 25 minutes. Meanwhile, lightly beat eggs and stir all remaining ingredients into the eggs. Spread over cooked base and bake about 25 minutes more. Cool.
Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins. Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form. Cream the sugar with the butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites. Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin. Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish. Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft. In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste. Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips. While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork. Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined. Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with olive oil cooking spray. Stir quinoa, spinach, bread crumbs, eggs, and Colby cheese together in a bowl. Drop spoonfuls of the quinoa mixture onto the prepared baking sheets and press to desired thickness. Bake in the preheated oven until the bottoms of the patties are golden, about 15 minutes. Flip patties and bake until golden, about 5 minutes more.