HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the broiler. Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes. In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets. Bake 8 minutes or until lightly browned.
Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade. In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours. Preheat oven to 300 degrees F (150 degrees C). Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven. Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease and line with buttered wax paper two 8 inch round pans. Cream together margarine and 1 1/4 cup white sugar until light and fluffy. Beat in eggs and orange rind until thoroughly combined. Stir in 1/2 cup orange juice and milk. Combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. Blend in orange food coloring. Pour batter into prepared pans. Bake for 25 minutes. Cool 10 minutes, and then remove layers from pans. Peel off wax paper, and cool completely on wire racks. Split each layer of cake, making 4 thin layers. Sprinkle layers with 1/4 cup orange juice. Sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. Place cup in boiling water bath, and stir until gelatin is dissolved. Remove from heat, and set aside for a minute. Whip cream with confectioners' sugar until just starting to thicken. Continue beating while you add the orange juice. Slowly pour in gelatin, and combine thoroughly. Beat until stiff. Fill layers with orange flavored whipped cream. In a double boiler, combine squares of chocolate and butter or margarine; stir until melted. Let cool until chocolate thickens somewhat. Pour chocolate on top of cake, letting it drizzle down the sides. Refrigerate cake for 24 hours. Let cake sit at room temperature at least 1 hour before serving.
In a saucepan, bring the water and salt to a boil. Stir in the quick grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm. In a skillet, heat the butter and oil over medium heat. Saute the shrimp until pink. Stir in diced tomato and cook until tomato is heated through. Remove from heat and salt and pepper to taste. Spread the cheese grits on a warm platter. Top with shrimp mixture.
Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry. Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops. Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.
Put cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder in a food processor bowl; process until smooth. With the processor running, slowly stream olive oil into the mixture until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan. Cook and stir caramels, butter, and milk together in a large saucepan over low heat until melted and smooth, about 5 minutes. Remove saucepan from heat and stir sugar into mixture until smooth. Whisk eggs and vanilla extract together in a bowl; stir into caramel mixture. Mix flour, baking powder, and salt together in a bowl; stir into caramel mixture until batter is just combined. Fold cashews into batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently. Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid. Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside. In a medium bowl combine beef, onion, 1/2 cup of RAGU(R) Old World Style(R) Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper. Divide mixture among muffin cups, pressing meat mixture into each. In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGU(R) Old World Style(R) Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.
Blend cantaloupe, vodka, lime juice, and mint leaves in a blender until smooth; stir in sugar. Freeze cantaloupe mixture until slushy consistency, 45 minutes to 1 hour. Pour blackberry brandy into a martini glass; carefully spoon cantaloupe mixture over brandy, creating a contrasting orange layer.
Melt butter in a cast-iron skillet over low heat. Add prosciutto and cook until crisp, 3 to 5 minutes. Beat eggs and cream in a cup and pour into the skillet. Cook over low heat while stirring until eggs start to set and get creamy, about 10 minutes. Stir in Parmesan cheese and cook and stir for 2 to 3 minutes. Mix in pesto and season with salt and pepper. Serve immediately.
In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil. Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.
In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream. Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
Remove tips from chicken wings and discard. Combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half. Put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. Reserve the remaining sauce in the refrigerator until ready to serve with wings. Preheat oven to 350 degrees F. Remove the chicken from the marinade and place skin side down, in a shallow baking dish. Discard marinade. Bake for 50 minutes, flipping over half way through baking. Increase heat to broil and broil wings until crisped, about 3 minutes. Serve immediately with reserved dipping sauce.
Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside. Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.
Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil. Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms. While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent. Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.
Layer banana, spinach, mango, and jalapeno pepper in a blender; add water and blend until smooth, adding more water for a thinner smoothie.
Mix cookie crumbs and butter together in a bowl; press into a pie plate. Refrigerate pie crust until chilled, at least 30 minutes. Heat marshmallows and milk together in a saucepan over medium-low heat until melted and smooth, 5 to 10 minutes. Remove from heat and cool. Fold crushed peppermint candy into marshmallow mixture. Beat cream in a glass or metal bowl using an electric mixer until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed should curl over slightly. Fold whipped cream into marshmallow mixture; pour into pie crust. Chill until set, at least 2 hours.
Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.
In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes. Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size. Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 minutes. Let cool and mash. Reserve 1 cup for use in this recipe and freeze remainder for later use. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 minutes. Remove from baking sheets and let cool on a wire rack.
Combine coffee, egg yolks, avocado, ice cubes, and coconut sugar in a blender; blend until smooth. Add coconut oil and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together. On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
Combine the sugars, flour, cinnamon, cloves, and salt in a bowl. Add the eggs and yolk one at a time, and mix well. Stir in the milk, melted butter, and vanilla. Pour filling into the shell. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. When the side of the pan is tapped, the center should still wobble like gelatin. Cool on a rack.
Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid. Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper. Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.
Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water. Preheat oven to 325 degrees (165 degrees C). Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan. Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Preheat oven to 375 degrees F (190 degrees C). Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Beat cream cheese with an electric hand mixer in a large mixing bowl until light and fluffy. Add sweetened condensed milk and lemonade concentrate; beat until smooth. Stir rum and food coloring into the cream cheese mixture. Fold whipped topping with the cream cheese mixture; pour into pie crust. Refrigerate until filling is firm in the center, about 4 hours.
Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat. Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes. Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine eggs, brown sugar, and white sugar. Beat well. Stir in vanilla extract and melted butter or margarine. Mix thoroughly. Fold in oats and coconut. Pour into pie shell. Bake in preheated oven for 30 minutes. Cool before serving. Top with whipped cream if desired.
Heat oven to 350 degrees F. Cook pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Drain pasta. Add to sausage mixture with VELVEETA; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan. Bake 15 to 20 min. or until heated through.
Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil. Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice. While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.