HumbleIntelligence/food-ner-1-Million huggingface dataset:
Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat. Place bread cubes in a large mixing bowl. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees F (175 degrees C). Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh. Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl. Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture. Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes. Sprinkle the top of the dip with Parmesan-style cheese.
Blend tomato sauce, olive oil, sugar, thyme, basil, oregano, shallots, garlic powder, salt, and baking soda together in a blender on high until sauce is smooth and well-mixed, 1 to 2 minutes. Divide sauce among twelve 1/2-cup freezer-safe containers; store in freezer until ready to use. Remove individual containers from freezer to thaw before using, about 60 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet. Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers. Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt. Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.
Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.
Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside. Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes. Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.
Heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl. Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer; sprinkle with Parmesan cheese.
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain. Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish. Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!
Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. Assemble tomatoes, cheese and lettuce leaves on a platter. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission(R) Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl. Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes. Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Preheat oven to 350 degrees F (175 degrees C). Place rinsed and dried chicken on a tray. Rub butter all over the chicken, top and bottom, then season evenly with salt and pepper to taste. Pour the pineapple juice and orange juice in the tray, not directly over the chicken. Bake chicken uncovered in the preheated oven for 1 1/2 hours, basting every 5 to 10 minutes with the juices. When it is done it should be a perfect golden brown.
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray. Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet. Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking. 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 spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender. Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside. Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside. In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well. In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan. Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Dissolve yeast in 1/2 cup warm water. Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes. Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes. Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top; cover with pecorino Romano cheese and pepper. Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top; cover with salami chunks. Cut off a small portion of the dough; reserve. Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume, about 3 hours. Preheat oven to 325 degrees F (165 degrees C). Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces; roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place. Bake in the preheated oven until golden, about 1 hour. Let cool before slicing.
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork. Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells. Bake in preheated oven for 20 to 25 minutes.
Heat the olive oil in a large saucepan over medium-high heat. Brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. Stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften. Stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. Stir occasionally. Dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. Cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners. Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl. Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.
Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F. Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees. Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees. Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding. Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3). To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.
Preheat oven to 350 degrees F. Prepare mashed potatoes following package directions. Set aside. In a large bowl, combine all the ingredients from beef through black pepper. Mix thoroughly but lightly. Shape mixture into a 10x4-inch loaf. Place on rack coated with cooking spray on broiler pan. Bake 1 hour and 20 minutes, or until internal temperature is 160 degrees F. Let stand 5 minutes then frost with the mashed potatoes. Top with salsa and sliced avocados.
Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well. Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets. Bake in the preheated oven until eggplant is soft, about 15 minutes. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat. Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese. Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Make a well in the center, and pour in eggs and oil. Mix well, then fold in strawberries and walnuts. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Combine blackberries, sugar, butter, and lemon juice in a saucepan over medium heat; cook and stir until blackberries start to break down, 5 to 10 minutes. Stir flour and salt into blackberry mixture; add water until desired consistency is reached. Bring to a simmer. Place tortillas into the simmering blackberry mixture; simmer until tortilla "dumplings" are tender but not soggy, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large pot over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard excess grease. Stir cream of chicken soup, enchilada sauce, and milk with the ground beef; bring to a simmer and cook for 5 minutes. Spread crushed tortilla snack chips into a 9x13-inch baking dish. Pour ground beef mixture over crushed chips; stir. Arrange cheese slices atop the mixture. Bake in preheated oven until the cheese melts, about 5 minutes; stir the melted cheese into the beef mixture.
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. Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside. In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours. Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.
In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.