HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill to medium-high heat. Brush corn with olive oil and individually wrap with Reynolds Wrap(R) Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling. Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside. Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil. Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin. Wrap tortillas in foil and place on the grill while the avocados are cooking. Build tacos by placing avocado slices on tortillas and then top with the corn and salsa. Serve with your favorite hot sauce and additional lime wedges.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well. Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture. Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish. Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil Bake in preheated oven for 45 minutes. Top with avocado slices to serve.
Blend avocados, sour cream, diced tomatoes with green chile peppers, cream cheese, green chile peppers, garlic powder, salt, and lemon juice together in a blender until smooth; refrigerate until chilled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Combine zucchini slices, olive oil, garlic, basil, salt, and pepper in a bowl. Mix well, cover, and refrigerate for 6 hours. Transfer everything including liquid to a large saucepan over high heat. Cover and cook until just tender, about 2 minutes. Remove with a slotted spoon.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sift 1 1/2 cup flour with baking powder in a bowl. Cream margarine with 1/2 cup brown sugar in a separate large bowl, beating mixture until smooth. Stir flour mixture into creamed butter mixture and stir in 1/4 cup finely chopped pecans. Press the crust into the bottom of the prepared baking pan. Bake crust in the preheated oven until hot, about 10 minutes. Whisk eggs until foamy in a bowl; stir in dark corn syrup, 1/4 cup brown sugar, 3 tablespoons flour, salt, and vanilla extract. Whisk until the mixture is smoothly combined; pour over prebaked crust. Sprinkle with 3/4 cup pecans and return to oven. Return to oven and bake until the topping is set, 25 to 30 minutes. Cool in the pan before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch casserole combine potatoes, mushroom soup, celery soup, milk, sour cream, cubed process cheese food, salt and pepper to taste. Mix well. Cook for 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes. Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C). Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Preheat oven to 375 degrees F (190 degrees C). Mix egg and water together in a bowl. Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy. Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts. Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture. Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes. Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.
Mix cream cheese and Cheddar cheese together in a bowl using your hands. Add green bell pepper, onion, pimento peppers, Worcestershire sauce, lemon juice, and salt; mix well. Shape mixture into a ball and place in a bowl. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C). In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Grease a 9x13 inch baking dish. Set aside. Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan. Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly. Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated. Form popcorn into 8 balls.
Combine the gelatin and boiling water; stir until dissolved. Add sherbet and fruit; mix well. Pour into a 9x13 dish and chill until set. Serve cold.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish. Bake 1 hour in the preheated oven, or until the top is lightly browned.
Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated. Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat. Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened. Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain. Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.
Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight. Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper. Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes. Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip. Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking. Dust the finished tree with confectioners' sugar.
Remove pumpkin from can and freeze for 1 hour. In a blender combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.
Preheat oven to 350 degrees F (175 degrees C). Spread almonds in an 8-inch square baking pan. Toast almonds in the preheating oven until golden brown, 3 to 5 minutes. Transfer to a bowl and let cool. Combine brownie mix, fudge packet, and oil in a large bowl. Whisk water, yogurt, and vanilla extract together in a glass measuring cup using a fork. Pour over brownie mix in the bowl; stir until batter is well-blended, 40 to 50 strokes. Line the baking pan with aluminum foil, leaving an overhang on each side. Spray aluminum foil with cooking spray. Pour batter into the pan. Spread almonds on top. Bake brownies in the preheated oven until a toothpick inserted 1 inch from the edge comes out clean, 30 to 40 minutes. Let brownies stand until cooled, at least 15 minutes, before lifting out of the pan and cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one. Sift the flour, salt, baking soda, and baking powder together. Set aside. Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Select Saute function and adjust the setting to low. Add ground beef and season with salt and pepper. Cook until browned and crumbly, about 5 minutes. Drain and set aside. Add onion, garlic, and Italian seasoning to the pot and saute until tender, about 5 minutes. Turn Saute function off. Select Saute function again and adjust the setting to high heat. Saute for an additional 4 to 5 minutes, stirring infrequently to allow brown bits to form on the bottom of the pot. Pour in red wine to deglaze. Add both tomatoes and browned beef mixture; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any additional pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Add lemon juice and simmer for 3 to 4 minutes.
TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible. FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly. To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well. Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly. Serve the stuffed raviolis on the warm plates.
Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well. Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini. Combine boiling water and anise seeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard anise seeds. Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt. Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the center of each diamond. Bake in the preheated oven until top is lightly browned, about 30 minutes.
In a blender combine strawberries, orange juice, yogurt, ice and banana. Blend until smooth.
Line a baking sheet with waxed paper. Mix popcorn and peanuts together in a large bowl. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Pour honey into a microwave-safe bowl and heat in microwave until warmed and pourable, about 10 seconds; stir into melted chocolate. Pour chocolate-honey mixture over popcorn mixture, stirring until evenly coated. Scoop chocolate-popcorn mixture using a small ice cream scoop, pressing mixture into scoop. Release mixture onto the prepared baking sheet. Refrigerate truffles until firm, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners. Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture. Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined. Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.
In a large skillet over medium high heat, heat the and the garlic. Fry until garlic is golden brown. Add onion and stir-fry for 1 minute. Add squid and cook until they just turn white (do not overcook). Add the pineapple, celery, fish sauce, sugar and pepper. Stir fry for 2 minutes.
Season the shrimp with salt, pepper, and adobo seasoning; set aside. Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.
Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Honey Garlic Chicken Kabobs: Spray grate of outdoor grill with PAM(R) Grilling for Grill Spray. Preheat grill to medium-high heat. Evenly thread chicken, red pepper, green pepper and onion onto 8 skewers. Brush each skewer with VH(R) Honey Garlic Sauce. Grill kabobs, turning occasionally, for 15 to 18 minutes or until chicken is cooked through. Grilled Mushroom and Goat Cheese Rotini: Preheat grill to medium-high heat. Season mushrooms with salt and pepper; spray with PAM(R) Olive oil or PAM(R) Original. Grill mushrooms for 3 to 5 minutes per side or until grill-marked and tender. Let cool slightly and slice. Cook Catelli Bistro(R) Rotini according to package directions; drain, reserving 1/4 cup (60 mL) cooking water. Meanwhile, in large, deep skillet, heat Aylmer(R) Accents(R) Italian Seasonings Chunky Stewed Tomatoes over medium heat until simmering. Simmer for 10 minutes. Toss with reserved cooking water, rotini and sliced mushrooms. Top with goat cheese and parsley before serving.
Fill a glass with ice. Pour spiced rum, apple cider, and cranberry juice over ice and stir.
Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.