HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak cashews in a bowl of water, 8 hours to overnight. Drain cashews and discard water. Combine cashews, jalapenos, lime juice, garlic, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched. To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Stand beets upright in a saucepan. Fill saucepan with about 1-inch of water and bring to a boil. Lower heat to a simmer, cover, and steam beets until tender, about 40 minutes. Carefully remove beets from saucepan, peel, and coarsely chop into chunks. Place beets in a blender and puree until smooth. Measure out 1 cup. Preheat oven to 350 degrees F (175 degrees C). Spray 1 large loaf pan with cooking spray. Mix whole wheat flour, unbleached flour, baking soda, and salt together in a medium bowl. Stir 1 cup beet puree with 1/2 cup water together in a bowl. Beat sugar and margarine together in a large bowl with an electric hand mixer on low speed until blended. Beat eggs and beet mixture into sugar mixture until combined. Gradually stir flour mixture into wet ingredients, mixing after each small addition, until just combined. Fold walnuts into batter until evenly incorporated. Pour batter into prepared loaf pan. Bake in preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil. Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed. Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies. Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar. Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners. Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined. Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Place lima beans in a large pot with enough water to cover by 2 inches; bring to a boil. Remove pot from heat and let stand for 2 hours. Drain and rinse beans under cold water. Transfer beans back to large pot and pour in enough water to cover; add sausage and red pepper flakes. Bring water to a boil, decrease heat, and simmer, adding water as needed to keep beans from sticking to the bottom, until beans are tender and liquid has thickened, 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil. Bake at 350 degrees F (175 degrees C) for 1 hour.
Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool. Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.
Preheat oven to 450 degrees F (230 degrees C). Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool. Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini and black olives evenly over the dough, leaving 3 inches from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a 'strip' to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic powder and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about 30 minutes, or until golden brown.
Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours. Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices. To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.
In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough. In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
Heat 1 teaspoon butter in a skillet over medium heat; cook and stir onion in the melted butter until onion is softened and liquid is released, about 10 minutes. Add beer, 1/2 cup butter, garlic powder, and hot sauce to onion; bring to a boil until beer begins to froth. Reduce heat and add hot dogs to beer mixture; simmer until hot dogs are heated through, 5 to 8 minutes.
Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed. Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat. Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes. Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern. Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.
In a shallow bowl, whisk together beer, flour, and salt. Rinse fish, and pat dry. Cut into 10 equal pieces. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa
Place potatoes in a medium saucepan with enough water to cover. Add 2 teaspoons salt. Bring to a boil; cook until tender, about 15 minutes. Drain, and allow to cool until easily handled but still warm. Cut potatoes into bite size pieces, and transfer to a medium mixing bowl. Add salad dressing, and gently stir until well coated. Season with salt and pepper to taste. Serve warm.
Whisk cornstarch, soy sauce, oil, flour, sugar, eggs, sesame seeds, salt, and garlic powder together in a bowl. Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 5 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Remove chicken from marinade and transfer to the prepared baking sheet. Discard unused marinade. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Gradually add protein powder to almond milk in a medium bowl and whisk to combine. Add vanilla extract, stevia powder, and salt. Heat up a skillet over low heat and spray with nonstick spray. Pour in some batter in a round and let cook until set, about 2 minutes. Flip and cook for 2 minutes on the other side. Transfer to a plate. Repeat with remaining batter. Place blueberries and water in a mug. Heat in the microwave, stirring and mashing berries at 30-second intervals, until soft and syrupy, about 2 minutes total. Pour syrup over pancakes.
Preheat oven to 450 degrees F (230 degrees C). Cut several slashes into each sweet potato. Bake the potatoes in the preheated oven until tender, about 45 minutes. Mash the hot sweet potatoes in a bowl. Reduce oven heat to 200 degrees F (95 degrees C). Heat a skillet over medium heat, and warm a tortilla in the skillet until pliable, about 2 minutes. Flip the tortilla over, and sprinkle the tortilla to about 1/2-inch of the edge with 1/3 cup of shredded Cheddar cheese. Allow the cheese to melt, and spread about 1/3 cup of mashed sweet potato over the melted cheese. Spread 2 or 3 tablespoons of black beans over the sweet potatoes. Fold the tortilla in half, enclosing the filling. Repeat with the rest of the tortillas; keep filled quesadillas warm in the oven. Serve in wedges topped with salsa.
Bring water to a boil in a saucepan and stir in rice according to directions. Cover, remove from heat, and let stand for 5 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and onion and cook until onion is soft and translucent and chicken is no longer pink inside, about 5 minutes. Crack egg into a bowl, add milk, and beat to combine. Pour into the skillet with chicken. Season with salt and pepper. Cook and stir until egg is scrambled and set, about 5 minutes. Add cooked rice and cook for 5 more minutes. Drizzle remaining tablespoon olive oil on top and season with additional salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm. Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm. Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green. Heat the cooked crabmeat in the microwave or by steaming over the asparagus water. To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.
Combine avocado and 1/4 cup half-and-half in a blender; blend until smooth. Pour mixture into a bowl, ideally one with a spout. Squeeze lemon juice over avocado mixture and stir. Pour remaining half-and-half in the blender and shake it around to pick up any remaining avocado mixture; pour into the avocado mixture in the bowl. Add condensed milk and whisk until smooth. Pour avocado mixture into ice cream maker and process for 25 to 30 minutes. Turn off machine and pour mixture into a 1 1/2 quart freezer-safe container; place in the freezer until ice cream is set and has increased in size, at least 3 hours.
Combine beer, butter, salt, Worcestershire sauce, hot pepper sauce, soy sauce, garlic powder, and onion powder in a saucepan over low heat. Stir until salt is dissolved and sauce is even and runny, 5 to 10 minutes.
Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Place chops in a 9x13 inch baking dish and top each one with an onion slice and a lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each pork chop. Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until internal temperature of meat has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick. In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.
Preheat oven to 325 degrees F (165 degrees C). In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference). Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
In a baking dish, combine the corn, cheese, bacon bits, milk, and salt and pepper. Place baking dish, uncovered, in a cool oven. Then turn the oven to 400 degrees F (200 degrees C). When the oven is fully heated (about 10 minutes), remove the dish, and stir vigorously, until the cheese and milk make a sauce. Return dish to oven for 5 minutes.
In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half. Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan. Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate. Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.
Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth. Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more. Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls. Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight. Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Heat oil in a skillet over medium heat. Add garlic, scallions, and parsley. Cook and stir for 3 minutes. Add shrimp, Cajun seasoning, cumin, and cayenne pepper. Cook and stir until shrimp are no longer translucent, 5 to 7 minutes. Remove from heat and toss in lime juice, cilantro, and butter.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.
Soak lentils in a bowl with water to cover for 15 minutes. Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more. Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes. Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
Freeze candy bars, transfer to a resealable plastic bag, and crush into small pieces with a hammer or mallet. Whisk pudding mix into whipped topping. Add apples and crushed candy bars; stir together and serve cold.
Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes. Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning. Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour. Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork. Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar. Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes. Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture. Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar. Bake until cream topping is golden brown, 10 to 15 minutes.