HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in the food processor. Combine with yellow raisins, currants, candied orange peel, toasted sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant espresso coffee, cinnamon, and cloves. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days. FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard finely, leaving the mixture powdery. Beat 2 eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough. Turn the dough out on a lightly floured surface and knead lightly a few times. Wrap the dough in plastic and chill. Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long. Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide. Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal. Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes. Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash. Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store in tins, between layers of wax paper.
Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth. Beat cream cheese and Brie cheese together in a bowl until nearly smooth. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture. Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.
Preheat oven to 350 degrees F (175 degrees C). Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes. Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well. Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.
In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture. In a large, deep skillet, heat 1inch oil over medium high heat. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Preheat oven to 350 degrees F (175 degrees C). Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet. Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely. Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.
Heat olive oil in a large, non-stick pot over medium-high heat. Add onions, green pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add Yves Veggie Ground Round, chili powder, cumin, oregano, coriander, red pepper flakes and cinnamon. Mix well and cook for 1 more minute. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes. Remove from heat and stir in cilantro (if using). Serve hot.
Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
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. Transfer quinoa to a large serving bowl and let cool completely. Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.
Roll each prosciutto slice into a cylinder and cut into 3/4-inch segments; put into a saucepan. Stir onion, tomato, and Pinot Grigio with the prosciutto; cook over medium-high heat until most of the wine has evaporated, about 10 minutes. Heat olive oil in a small skillet or omelet pan over medium heat. Beat egg and egg whites together in a small bowl; pour into the hot skillet and tilt the skillet around so the egg covers the cooking surface completely. Cook egg undisturbed until no longer wet on top, about 5 minutes. Pour the prosciutto mixture over one half of the egg; top with Cheddar cheese. Lift the opposing half of the egg with a spatula and fold over the filling. Continue to cook until the cheese melts, about 2 minutes more.
Preheat an oven to 425 degrees F (220 degrees C). Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust. Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven. Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain. Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides. Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg; process until base mixture is well-combined. Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes. Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup, and almond extract in the food processor. Blend until a smooth and silky icing forms. Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers. Return loaf pan to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese. Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine. Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch loaf pan. In a large bowl, mix the turkey, buffalo, bread crumbs, dry onion soup mix, Parmesan cheese, Italian seasoning, egg, dill dip, blue cheese dressing, and Worcestershire sauce. Transfer to the prepared loaf pan. Cover with aluminum foil, and bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). Let stand 10 minutes before slicing.
Preheat grill for high heat. In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat. Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.
Heat oil in a large pot over medium heat. Coat beef with flour. Place in the pot, and evenly brown on all sides. Place 2 cups boiling water, Worcestershire sauce, and garlic powder into pot with beef. Season with salt and pepper. Reduce heat to low, and simmer beef for 2 hours, or until tender. Add onion, carrots, diced tomatoes and potatoes to pot. Continue cooking 30 minutes to 1 hour, until vegetables are soft.
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened. Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.) Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish. In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing. Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.
Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate. Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer. Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes. Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella. Serve from the pot at the table!
Preheat the oven to 450 degrees F (230 degrees C). Place the pizza crust on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle the mozzarella cheese evenly over the crust and top with pieces of garlic. Bake in the preheated oven until cheese is bubbly and starting to brown, about 15 minutes. Drizzle with a little bit more olive oil and cut into wedges to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Place sweet potato on a microwave-safe plate and pierce skin 5 or 6 times. Cook in the microwave, rotating halfway through, until tender, 5 to 8 minutes. Cool until easily handled, about 5 minutes. Peel and mash in a small bowl. Mix whole wheat flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Whisk applesauce, eggs, and maple syrup together in a separate bowl. Mix in 1 cup mashed sweet potato. Pour applesauce mixture over flour mixture; stir to combine. Fold in walnuts. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; invert onto a wire rack and let cool completely, about 20 minutes.
Combine dates, sugar, and eggs in a skillet; place over medium heat. Cook and stir until mixture is cooked through and thickened, about 5 minutes. Remove skillet from heat and stir rice cereal, vanilla extract, and salt into egg mixture. Roll mixture into a log. Sprinkle coconut over a sheet of waxed paper. Roll date log in the coconut until coated. Cover date log with aluminum foil and refrigerate until set, about 1 hour. Cut log into 1/4-inch slices.
Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool. Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour. Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes. Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.
Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated. Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes. Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice. Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.
In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough. Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes. Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot. Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Preheat the oven to 350 degrees F (175 degrees C). Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside. Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours. Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on. Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath. When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese. Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.
Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch. Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat. Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes. Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes. Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning. Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Grease a microwave-safe 9x12 inch baking dish, and set aside. Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells. Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed. Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.
Preheat oven to 425 degrees F (220 degrees C). Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered. Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge. Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.