HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse mahi mahi fillets and pat dry with paper towels. Prepare a marinade by stirring lemon juice, olive oil, oregano, spearmint, lemon zest, garlic, and salt together in a baking dish just big enough to accommodate the fillets without overlapping. Lay the mahi mahi fillets into the marinade. Marinate fish in the refrigerator for 30 minutes, turn, and continue marinating another 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Remove fillets from marinade and shake to remove excess. Discard remaining marinade. Cook fillets on hot grill, but not directly over flame, to seal in moisture, about 15 seconds per side. Reduce heat to medium and continue cooking fish away from flame until the flesh flakes easily with a fork, 12 to 15 minutes.
In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white. Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes. To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.
Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Drain pineapple; reserve 1/4 cup juice. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl. Stir together reserved pineapple juice, lime peel, lime juice and honey in small bowl. Pour over salad; toss to coat.
Preheat the oven broiler. Lay out the bread on a baking sheet. Broil the bread until lightly toasted, 2 to 4 minutes. Carefully turn the bread over on the baking sheet and place back under the broiler to lightly toast the other side, 2 to 4 minutes. Take the bread from the oven and spread 2 tablespoons of hummus on each piece. Lay the apple slices on top of the hummus and sprinkle the cheese over the apples. Broil the sandwiches open-faced until the cheese is melted and bubbly, 3 to 4 minutes. Sandwich two slices of bread together, to make four sandwiches.
Preheat an oven to 450 degrees F (230 degrees C). Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil. Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes. Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan. Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Melt butter in a saucepan over medium-low heat; cook apples and parsnip in the melted butter until slightly softened, about 5 minutes. Stir water, brown sugar, and cinnamon into apple-parsnip mixture; cook until sugar dissolves and apple-parsnip mixture has softened, about 5 minutes. Serve warm or cold.
Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet. Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork. Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate. Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch. Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan. Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan. Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.
Prepare tortellini according to package directions. Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through. Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.
Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper. Preheat the oven to 400 degrees F (200 degrees C). Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top. Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
Line a 9x13-inch baking dish with parchment paper. Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes. Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.
Heat oil in a large skillet or wok over medium-high heat. Stir in mustard seeds. When mustard seeds begin to crack, stir in onion. Cook 1 minute, then stir in green peppers, turmeric, salt, and chili powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in chickpea flour, mixing well; cover, and cook 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside. Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 4 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan. Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 4 sheets of phyllo. Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape. Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn't get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any ...
Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain. Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Stir cream cheese, cream of mushroom soup, sour cream, and Italian seasoning in the crock of a slow cooker until mixture is thoroughly combined. Stir in chicken cubes. Set cooker to Low and cook for 6 hours.
Combine brown rice syrup and coconut oil together in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove saucepan from heat. Mix peanut butter and vanilla extract into syrup mixture until smooth. Add oats, raisins, and coconut to peanut butter mixture and mix well. Refrigerate mixture until cool, at least 30 minutes. Form mixture into balls and freeze until set, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix oats, pumpkin puree, sugar, egg white, baking powder, baking soda, and cinnamon together in a bowl. Divide into 2 portions on the greased baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion. Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers. Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter. Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad. Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap(R) Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets. Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them. Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan. In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Arrange taquitos in the prepared baking dish. Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer. Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer. Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.
Heat one tablespoon of oil in a frying pan over medium high heat. Add the chopped onions, and saute until they are softened. Mix the turmeric and chili powder into the frying pan and remove the pan from the heat. Stir the mashed potatoes and cilantro into the frying pan; stir to mix well. Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently. Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread. Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.
Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet. Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally. Meanwhile, cook the pasta in a large pot of boiling water until done. Drain. When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.
Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice. Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine. Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.
In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell. In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling. Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
Preheat oven to 350 degrees F. Grease 9- or 10-inch-round baking pan. Prepare brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan. Beat cream cheese, sugar and milk in small mixer bowl until smooth. Pipe cream cheese mixture into concentric circles over brownie batter. Using wooden pick or tip of knife, pull tip through cream cheese from center to last circle to create a spiderweb effect. Bake for 40 minutes or until wooden pick inserted near center comes out almost clean. Cool completely in pan on wire rack. Cut into wedges using wet knife.
Combine beef, potatoes, carrots, and onion in a slow cooker crock. Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture. Cook on Low for 6 to 8 hours. Stir before serving.
Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic. Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt. Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture. If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature. Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired. Preheat oven to 450 degrees F (230 degrees C). Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet. Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes. Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes. Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock. Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce. Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick. Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish. Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary. Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Preheat oven to 400 degrees F (200 degrees C). Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan. Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable. Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza. Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.