HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 quart oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again. Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness. Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on paper towels. Place on a large serving platter. While the fish drains, heat 2 tablespoons oil in a large skillet. Cook and stir the chili peppers, garlic, and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat, and fold the Thai basil and cilantro into the mixture. Pour the sauce over the fish to serve.
Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator. In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned. In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator. Preheat the oven broiler. Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.
Using a large stock pot, brown your meat (breaking into small pieces as it cooks). Once meat is browned, add onions and celery, sauteing until soft. Add frozen vegetables, tomato soup, basil, parsley, oregano, bay leaves, salt and pepper, crushed tomatoes, tomato sauce and water. Simmer for one hour and then serve. Remove bay leaves before serving.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Transfer the potatoes to a food processor. Add 8 ounces Cheddar cheese, milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth. Pour mixture into the prepared baking pan. Sprinkle with the remaining Cheddar cheese, then cover with aluminum foil Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the cheese is lightly browned, 15 to 20 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan. Melt candy bar, butter, and sugar in a saucepan over medium-low heat. Whisk in eggs and vanilla extract. Add flour, baking powder, and salt. Stir until smooth. Pour into the prepared pan. Bake in the preheated oven until edges are golden, about 20 minutes. Immediately pour condensed milk on top. Add chocolate chips. Let cool, at least 15 minutes. Cut and serve.
In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste. Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.
Combine 2 cups flour and 1 cup boiling water in a bowl. Stir with chopsticks until cool enough to handle. Massage with your hands until the mixture becomes a dough. Transfer to a flour-dusted work surface and knead for 5 minutes. Return dough to the bowl, cover with plastic wrap, and refrigerate for 30 minutes. Return dough to a flour-dusted work surface. Shape into a rectangular loaf shape. Cut the dough into 4 equal-sized pieces; return 3 pieces to the refrigerator. Roll 1 piece of dough out into a 10-inch circle using a rolling pin. Spread 4 teaspoons oil on the surface. Sprinkle with 1/4 teaspoon salt and 1/4 the green onions. Roll circle up into a scroll shape. Roll the scroll sideways into a cinnamon-roll shape. Press down on the roll using the rolling pin to gently flatten it into a 7-inch pancake. Repeat with the remaining dough and oil. Heat 2 tablespoons oil in a wok over medium heat. Transfer the pancake to the hot wok; flip after 30 seconds. Flip again every 1 to 2 minutes until both side are golden, 3 to 5 minutes total. Cook the remaining 3 pancakes, adding 2 tablespoons oil to the skillet each time.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. Add the pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from marinade, discard marinade, and season pork chops with salt. Cook the pork chops on the preheated grill until no longer pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let chops rest for 3 to 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan. Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.
Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.
Place 1 cup ice in a collins glass. Set aside in the freezer. Combine pisco, Aperol, simple syrup, lemon juice, grapefruit juice, and 1 cup ice in a cocktail shaker. Cover and shake until chilled. Strain into the chilled Collins glass. Garnish with a grapefruit twist.
Pour grape and orange soda into a punch bowl. Scoop small portions of lime sherbet into the soda mixture. Let the sherbet melt into a foamy green layer on top.
Chill champagne and liqueur until cold, at least 1 hour. Pour liqueur into fluted glass; add champagne to the glass and stir.
Preheat an oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour with the salt in a mixing bowl. Mix in the softened butter until the mixture resembles cornmeal. Stir in the ice water until a dough forms. Refrigerate until ready to use. Place the berries in a mixing bowl, and sprinkle with 1 1/4 cups sugar and 6 tablespoons of flour. Stir in the water until moistened, and scrape into a 2-quart baking dish. Roll the dough on a floured work surface to 1/4-inch thick, and cut into 3/4-inch strips. Place onto the berries in a crisscross pattern. Scatter the diced butter over top. Bake in the preheated oven until the berries are tender and the crust is golden brown, about 30 minutes.
Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside. Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry. Place zucchini in a salad bowl. Mix in mint and basil. Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour. Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting green with a few drops of food coloring. Place green frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form green 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur. Add 2 eyes to each cupcake.
Heat broiler. Brush both sides of bread with oil and place on a large baking sheet. Toast bread under broiler on both sides. Melt butter in medium pan over medium heat. Add capers to beaten eggs. Add eggs to pan and scramble to desired doneness. Divide eggs, bacon, sausage and tomatoes between bread slices. Top with cheese, if desired. Serve immediately.
In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size. Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place. Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.
Place the whitefish, mayonnaise, butter, and Worcestershire sauce into a food processor. Pulse until the mixture is smooth.
Preheat oven to 350 degrees F. Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups. In a medium sized bowl, make your flaxseed "eggs" by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up. In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg. Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine. Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix. Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Lightly grease one 9x5x2 inch pan. In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla. Cook until hot and brown sugar is dissolved. Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.
Pour water into a large pot over medium heat. Add honey, cinnamon sticks, allspice, nutmeg, and coriander. Stir until honey is dissolved. Push 2 cloves into the skin of each orange wedge. Add to the pot. Pour in red wine. Increase heat and simmer gently, about 45 minutes. Make sure mixture does not boil. Discard orange wedges and cinnamon sticks. Divide mulled wine among coffee mugs and serve hot.
Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms. Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Preheat oven to 350 degrees F (175 degrees C). For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside. For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
Put beef, sausage, pecans, curry powder, five-spice powder, and garlic powder in a bowl and blend together. Make a well in the middle and crack the egg into it; fold mixture together until evenly moist. Whisk vinegar, honey, and ginger together in a separate bowl and set sauce aside. Roll meat mixture into 2-inch balls and place in a large frying pan over medium-high heat. Cook, turning frequently, until browned outside and no longer pink in the middle, 5 to 7 minutes. Add sauce to pan and quickly toss meatballs to coat. Cook until sauce is beginning to permeate meatballs, about 2 minutes more.
Line a large colander with a cheesecloth, allowing it to hang over the sides. Crack eggs into a large mixing bowl and beat slightly. Stir in sugar, salt, vanilla and nutmeg. Set aside. Heat milk in large saucepan over low heat until almost boiling, do not scorch. Slowly stir in egg mixture, whisking constantly. Cook over low heat, stirring, until the mixture binds. Pour the hot mixture into the cheesecloth colander. Lift cheesecloth out of bowl, squeezing to remove as much liquid as you can. Tie cloth up tightly. Let it hang over sink or bowl for up to 3 hours. Cover with a damp linen and place in refrigerator for at least 24 hours. Remove cheesecloth and slice to serve.
Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside. Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring. In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking. Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
Preheat oven to 350 degrees F (180 degrees C). Grease a 13x9-inch pan. Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water. Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread batter into prepared pan. Bake for 35 minutes (do not overbake).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix , pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Layer the butter lettuce in the bottom of a 9x11-inch deep casserole dish. Follow with separate layers of green bell pepper, red onion, celery, and baby peas. Whisk mayonnaise with seasoned salt in a bowl and spread in a layer over the peas; sprinkle the mozzarella cheese over the salad and serve immediately or chill.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Blend applesauce, coconut oil, eggs, honey, and vanilla extract in a food processor or using an immersion blender. Transfer mixture to a large bowl; stir in coconut flour, salt, and baking soda until batter is solid, yet easily spooned. Thin mixture with almond milk if needed. Fill prepared muffin cups about 2/3-full with batter; spoon and swirl raspberry jam into each cup. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Arrange arugula on a large, flat platter. Top arugula with Parma ham. Drizzle olive oil and balsamic vinegar over the salad.
Spray 9x13-inch baking dish with cooking spray. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). Sprinkle casserole with paprika; cover with aluminum foil. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred. Melt 2 squares chocolate in saucepan over low heat. Set aside. In a medium bowl, sift together cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda. In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed. Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter into two 9 inch pans. Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely. To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes. Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.
Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle. Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.
Combine water and ground coffee in a French press; stir to ensure coffee is evenly mixed with water. Push the plunger halfway down slowly. Let coffee steep at room temperature for 20 to 24 hours. Mix milk and sugar in a pitcher until sugar is dissolved. Push French press plunger all way the down; pour coffee over the cream. Divide coffee mixture among 4 glasses; top with ice.