HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside. In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes. Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture. Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine beef, beans, oregano, cumin and garlic powder. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil. Bake 1 1/2 hours in the preheated oven, or until noodles are tender. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
Place frozen meatballs into a slow cooker. Add cranberry sauce, chili sauce, lemon juice, and hot sauce. Stir to distribute sauce evenly over meatballs. Cook on High until meatballs are completely thawed and hot, about 3 hours.
In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands. Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes. Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly. Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix. While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet. Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool. Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan. Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram. Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan. Bake in the preheated oven until golden brown, about 30 minutes. Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities. Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil. Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens. Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together cake mix and butter. Set aside 1 1/2 cups of the mixture, and press remainder into the bottom of an ungreased 9x13 inch baking pan. In a medium bowl, stir together peanut butter and marshmallow creme; spread over the crust in the pan. Crumble remaining cake mix mixture over top. Bake 20 minutes in the preheated oven. Cool, and cut into squares to serve.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker. Cover slow cooker, and cook turkey 8 hours on Low.
Rinse shrimp in cold water and pat dry with paper towels. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs. Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds(R) Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan. Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes. Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm. Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool. Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling. Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out. Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy. Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Preheat the oven to 350 degrees F (175 degrees C). Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese. Bake in the preheated oven until cheese is melted, about 5 minutes.
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn 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. 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 the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker. Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce. Set cooker to Low and cook until meat is tender, 8 to 10 hours.
Cut a pocket in the side of each chicken breast. Season inside and out with salt and pepper. Blend chili sauce with onions and brush half inside each pocket. Fill pockets with equal amounts of ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly. Stir butter with olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through.
Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside. To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
In a large skillet over medium-high heat, brown the ground beef. Drain off the grease, and season with chili powder and garlic powder. Stir in kidney beans. Remove from heat, and set aside. On a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. Flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. Fold dough over, and pinch to seal. Trim if necessary to make a half-moon shape. Place filled tacos onto a lightly greased cookie sheet, and cover with a towel or greased plastic wrap. Heat one inch of oil in a large heavy skillet to 365 degrees F (180 degrees C). Fry tacos for a few minutes on each side, or until golden. Remove to paper towels to absorb grease. Slit the top, and put cheese into the tacos while they are hot. Feel free to add any additional taco toppings too.
Slice chicken into small cubes. Heat oil in a wok or frying pan over medium high heat. Brown chicken. Add carrots, and cook with chicken until slightly cooked. Add onions, bell peppers, sage, garlic powder, and soy sauce. Stir and cook continuously until chicken and vegetables are done, about five to ten minutes.
Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight. On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.
Mix yogurt, honey, brown sugar, and cinnamon together in a bowl. Refrigerate 1 hour before serving.
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat. Stir fish sauce into chicken curry mixture just before serving.
Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.
In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside. Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper. Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes. Ladle stew into bowls; top with toasted tortilla strips.
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs. Combine apple and dried cranberries together in a bowl; mix into flour mixture. Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet. Whisk egg white and confectioners' sugar together in a bowl; brush over each triangle. Bake in the preheated oven until scones are golden brown, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan. Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly. Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
Top each of 2 cracker halves with half the white chocolate. Heat grill. Grill pineapple slice until warm and surface is golden brown. Cut in half. Place half onto each s'more. Top with marshmallows, coconut and remaining cracker. Gently press. Serve immediately.
In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.
Stir ketchup, beer, 1 teaspoon salt, and 1 teaspoon pepper together in a pot over medium-low heat. Bring to a simmer. Mix ground beef, ground pork, bread crumbs, egg, Parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, onion powder, and garlic powder together in a bowl. Roll mixture into cocktail-sized meatballs. Place meatballs in sauce and simmer until flavors blend and meatballs are cooked through, 4 to 6 hours.
Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander. Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky. Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet. In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle. Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm. Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus. Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray. Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan. Bake crust in the preheated oven until pale, about 18 minutes. Let cool. Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust. Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes. Chill cheesecake in the refrigerator until firm, about 3 hours.
Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.
Combine chicken, egg, bread crumbs, Parmesan cheese, 1 tablespoon tomato paste, Italian seasoning, garlic powder, and onion powder in a large bowl. Season with salt and pepper. Form mixture into 4 patties. Press gently to flatten. Heat 1 tablespoon olive oil in a large skillet. Cook patties until browned, about 4 minutes per side. Transfer to a large plate. Cook and stir onion in the drippings left in the skillet until translucent, 3 to 4 minutes. Stir in remaining 2 tablespoons tomato paste, crushed tomatoes, and chicken stock. Cook until thickened and reduced by half, about 5 minutes. Return patties to the skillet; cover with tomato sauce. Place 1 slice of provolone cheese over each patty. Cover skillet and cook until cheese melts slightly, about 1 minute. Place patties on buns; spoon tomato sauce on top.
Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast. In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours. If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.
Beat cream cheese, marshmallow creme, sour cream, and vanilla extract together in a bowl using an electric mixer. Refrigerate until chilled, at least 30 minutes.