HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottoms and sides of each ramekin with 1 teaspoon butter. Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine. Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese. Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour. Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan. Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside. In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside. Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside. Reduce oven temperature to 300 degrees F (150 degrees C). Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan. Bake for 30 minutes until meringue is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway. Bake at 350 degrees F (175 degrees C) for 2 hours. When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer. In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray. Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet. Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more. In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes. Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking pan. Unroll crescent roll dough and press into the prepared baking pan. Sprinkle hash browns and mozzarella cheese over the crescent roll dough. Whisk eggs, milk, salt, and black pepper together in a bowl; pour over potato-cheese layer. Top with Parmesan cheese. Bake in the preheated oven until eggs are set in the middle and cheeses are melted, about 30 minutes.
Combine water, sugar, and tea bags in a 2-quart saucepan. Bring to a boil. Remove from heat; let tea steep for 5 minutes. Discard tea bags. Stir frozen lemonade and frozen orange into the saucepan until completely dissolved. Mix in brandy. Spoon 2 to 3 tablespoons of the tea mixture into each serving glass. Top up glasses with ginger ale.
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper. Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well. Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well. Beat eggs and vanilla, add to nut and flour mixture and mix well. Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl. To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.
Combine the urad dal, chana dal, fenugreek seeds, cumin seeds, coriander seeds, red chilies, black peppercorns, and mustard seeds, in a small skillet over medium heat until brown, 5 to 10 minutes. Remove from heat and allow to cool completely. Once cooled, mix in the turmeric; transfer mixture in batches to a coffee grinder or spice mill and grind into a powder.
Preheat oven to 375 degrees F and grease cookie sheets. In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each. Blend in vanilla. Gradually add dry ingredients to creamed mixture, mixing well with spoon. Stir in oats, dates and walnuts. Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet. Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.
Preheat oven to 350 degrees F (175 degrees C). Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket. Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside. Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine. Place the brisket back into the roasting pan and cover pan with foil. Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Slice banana, place in blender, pour in pineapple juice, coconut milk and sugar; blend until smooth. Pour into a glass and serve.
Place ice into a cocktail shaker. Pour in vodka, pomegranate liqueur, cranberry juice, and lime juice. Cover and shake until the outside of the shaker is covered in frost. Strain into a chilled martini glass and garnish with pomegranate seeds and pear slice.
In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil. Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.
Preheat oven to 400 degrees F (200 degrees C). Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more. Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.
Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat. Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.
Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 Tbsp. hoisin sauce. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup hoisin sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately.
Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender. Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.
Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth. Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease. Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes. Spoon filling into lettuce leaves.
Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.
In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes. Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight. Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies. Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours. In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Crush parsley, green onions, celery salt, oregano, basil, black pepper, paprika, and garlic cloves together to create a paste. Combine paste with olive oil, Burgundy wine, white wine vinegar, and stewed tomatoes in a mixer. Mix for 5 minutes. Refrigerate. Stir well before serving.
Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes. Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes. Fill prepared muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes. Allow cupcakes to cool thoroughly. Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes. Beat thawed whipped topping into pudding mixture to make a creamy filling. Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip. Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture. Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.
Combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. Drain liquid from saucepan. Lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. Beat egg white in a separate bowl until thickened; fold into sour cream mixture. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish. Layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the Cheddar cheese, respectively in the prepared baking dish. Repeat layering with remaining ingredients and top with French-fried onions. Bake in the preheated oven until set and bubbling, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.
Combine plums, apples, and apple juice in a large pot over medium heat. Cover pot and simmer until tender, about 15 minutes. Mash fruit with a potato masher. Stir agave nectar, cinnamon, cloves, nutmeg, and ginger into mashed fruit. Simmer, stirring frequently, until mixture thickens, 30 to 50 minutes. Cool completely, at least 1 hour. Pour apple butter into jars and cover with a lid; refrigerate for up to 3 weeks or freeze for up to 6 months.
In a medium bowl, mix together crabmeat, cream cheese, horseradish and Worcestershire sauce. Microwave the mixture on high 3 to 5 minutes, or until warm and bubbly. Stir well before serving.
Melt 1/4 cup of the margarine in a large skillet over medium-high heat. Fry the apples in margarine until tender. Stir in honey, reduce heat, and keep warm. In a shallow bowl, mix together flour, salt, and pepper. Place bread crumbs in another shallow bowl, and egg in a third bowl. Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish in the seasoned flour, dip in egg, then coat with bread crumbs. Place the coated fillets in the hot skillet, and cook for about 3 to 4 minutes per side. The fillets should be nicely browned, and they should flake easily with a fork. Place fish on a serving dish, and spoon the apples with honey over the top of each fillet.
Mix sriracha sauce, apple cider vinegar, maple syrup, and hot sauce together in a large bowl or bottle.
Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours. Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
Place ingredients in the pan of the bread machine. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is batter on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to ensure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples. Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Soak 8 to 10 wooden skewers in water while you prepare the kebabs. Process garlic and ginger in a food processor until a smooth paste forms. Combine yogurt, mustard oil, lime juice of 1/2 lime, 1 1/2 teaspoons fenugreek leaves, 1 teaspoon garam masala, 1/2 teaspoon cayenne, and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer, green bell pepper, red bell pepper, and onion. Stir until coated. Preheat the oven to 400 degrees F (200 degrees C). Thread the coated paneer, peppers, and onion onto the soaked skewers. Place kebabs in a baking dish. Bake in the preheated oven until kebabs are golden brown, 25 to 30 minutes. Soak cashews in a bowl of hot water for 10 minutes; blend as finely or coarsely as desired. Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds; cook until sputtering, about 1 minute. Add remaining onion; cook and stir until translucent, about 5 minutes. Add the remaining ginger-garlic paste, 1 tablespoon fenugreek leaves, and 1/2 teaspoon garam masala. Cook and stir until flavors blend, about 2 minutes. Stir in tomatoes; cover and cook until tomatoes break down, about 5 minutes. Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime, coriander, 1 teaspoon cayenne, turmeric, and salt. Let simmer until sauce is thickened, adding some water if sauce gets too dry and sticks to the pan, about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.
In a large bowl, whisk together the lemon juice, lime juice, and oil. Place chicken pieces in the mixture, and marinate at least 1 hour in the refrigerator (preferably 2 hours). Preheat the oven broiler. Fit a roasting pan with a lightly greased wire rack. Fill pan with water to just below the level of the rack. Remove chicken from marinade, arrange on the wire rack, and season with Italian seasoning and seasoned salt. Transfer remaining marinade to a saucepan, and bring to a boil. Broil chicken 10 minutes in the preheated oven, basting frequently with the boiled marinade. Turn chicken, season again with Italian seasoning and seasoned salt, and continue broiling and basting 10 minutes, or until well browned and juices run clear.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together the cabbage, kielbasa, potatoes and water. Transfer to a 9x13 inch baking dish and bake in the preheated oven 30 minutes, or until the potatoes are tender.