HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes. Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft. Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.
Combine ground turkey, red onion, green bell pepper, and garlic in a Dutch oven. Cook and stir until turkey is browned, 8 to 10 minutes. Drain excess grease. Stir diced tomatoes, black beans, and corn niblets into the Dutch oven. Bring to a boil. Reduce heat and stir in water and Spanish rice mix. Simmer until rice is fluffy and tender, about 7 minutes. Let stand before serving, about 2 minutes.
In large saucepan brown ground chuck, drain. Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender, about 20 minutes.
Soak beans in twice their volume of water 8 hours or overnight. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour. Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough 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 with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet. Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers. Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes. Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven. Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture). Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries. Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer. Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Stir beans, chicken, Alfredo sauce, chicken broth, green chilies, yellow corn, white corn, Monterey Jack cheese, pepperjack cheese, sour cream, cumin, garlic, white pepper, and cayenne pepper together in a slow cooker. Cook on Low, stirring occasionally, 3 to 4 hours.
Bring water and chicken broth to a boil. Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil. Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly. Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour. Place apples in a bowl and sprinkle with vinegar. Set aside. Whisk white sugar, brown sugar, eggs, and vanilla extract together in a large bowl until well combined and pale brown. Add melted butter and whisk until smooth. Add flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Whisk until brownie batter is well combined. Sprinkle 2 tablespoons flour over apples in the bowl and toss to coat. Fold floured apples and chocolate chips into the brownie batter; batter will be thick. Spread batter evenly into the prepared pan. Bake in the preheated oven until top is no longer shiny and a toothpick inserted in the center comes out clean, about 30 minutes, but check after 25 minutes and do not overbake.
Heat oil in a skillet over medium heat and cook beef, onion, shallot, and thyme until meat is brown throughout and crumbly, about 5 minutes. Remove from heat. Season with curry powder, salt, and pepper. Lay a sheet of phyllo dough on a work surface and cut it lengthways into thirds. Add a spoonful of meat mixture at the top of each strip and fold into triangles, pressing samosa edges together with moistened fingers. Continue with remaining meat mixture. Heat oil in a deep fryer or skillet to 400 degrees F (200 degrees C). Deep fry samosas in batches until golden brown, 3 to 5 minutes each.
Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes. Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes. Stir sour cream into the soup; cook another 1 to 2 minutes.
Bring chicken broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Bring a large pot of water to a boil. Cook red bell peppers until slightly softened, about 10 minutes. Drain; arrange upright in a baking dish. Preheat oven to 350 degrees F (175 degrees C). Combine turkey and green onions in a large skillet over medium heat; cook and stir until turkey is browned, about 5 minutes. Stir in brown rice, tomatoes, basil, parsley, salt, and pepper; cook until flavors combine, about 10 minutes. Stir in Gouda cheese until melted, about 1 minute. Stuff red bell peppers with turkey mixture. Cover baking dish with aluminum foil. Bake in the preheated oven until turkey mixture is heated through, about 25 minutes.
Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes. Raise the oven's temperature to 450 degrees F (230 degrees C). Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin. In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot. Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.
Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin. Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with cooking spray. Combine applesauce and oatmeal in a bowl; mix until evenly moistened. Spread mixture into the prepared baking dish. Bake in the preheated oven until no longer sticky, about 10 minutes. Flip applesauce oatmeal onto a work surface. Cut into bite-size squares and allow to cool.
Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter. Arrange bread slices in a single layer in the baking dish. Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese. Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper. Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer. Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon. Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.
Preheat oven to 425 degrees F (220 degrees C). Spray 24 mini-muffin cups with cooking spray. Heat a skillet over medium-high heat. Cook and stir beef and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat and set aside to cool. Combine flour, white sugar, baking powder, and salt in a large bowl. Whisk milk, ketchup, melted butter, eggs, and mustard together in a separate bowl; stir into flour mixture until just moistened. Fold ground beef mixture and Cheddar cheese into batter; spoon into each muffin cup. Bake muffins in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish. Whisk flour, baking powder, and salt together in a bowl. Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes. Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat. Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet. Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper. Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet. Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.
Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots. Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes. Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat. Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil setting. Place rolls cut-side up in a single layer on a baking sheet. Toast rolls in preheated oven until lightly brown, 1 to 3 minutes. Slice luncheon meat lengthwise into nine 1/4-inch thick slices. Heat a cast-iron or non-stick skillet over medium-high heat. Cook luncheon meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms. Cook pineapple rings in the same skillet until lightly browned, 1 1/2 to 2 minutes per side. Spread sriracha evenly on each luncheon meat slice. Cut each pineapple ring into 3 pieces. Top each luncheon meat slice with 1 pineapple piece, sprinkle with lime juice, and cover with roll tops.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Stir egg, Tex-Mex cheese, green onions, jalapenos, and green chiles together in a bowl; stir in mashed potatoes. Form potato mixture into 8 patties; place on prepared baking sheet. Stir bread crumbs, cumin, and chili powder together in a small bowl. Dot each patty with 1 1/2 tablespoons salsa; sprinkle with 1 1/2 tablespoons bread crumb mixture. Bake in the preheated oven until cheese is melted and topping is lightly browned, about 20 minutes.
Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side. Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef. Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker. Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker. Cook on Low for 8 hours.
Preheat the oven to 325 degrees F (165 degrees C). grease cookie sheets or line with parchment paper. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs until batter is smooth and well blended. Combine the flour, baking soda and salt; mix into the batter alternately with the water. Stir in chocolate chips by hand using a wooden spoon. Drop cookies by heaping spoonfuls onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Remove cookies from cookie sheets to cool on wire racks.
Bring a large pot of water to a boil, season with salt. Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes. Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper. Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.
In a cocktail mixer, shake together the Blue Curacao, coconut rum, vodka and grenadine. Pour into a champagne flute, and fill glass with champagne.
Preheat the oven to 400 degrees F (200 degrees C). Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times. Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.
Preheat oven to 400 degrees F (200 degrees C). Lay chicken in a single layer in a baking dish. In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder. Bake in preheated oven until sauce is hot and bubbly. Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes. Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes. Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.
Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside. Preheat oven to 225 degrees F (110 degrees C). Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes in the preheated oven.
Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat. Beat eggs into the mixture until smooth. Stir in Parmesan cheese. Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.
Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes. Divide stew among serving bowls and top each with 2 tablespoons panko.
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare cake mix according to package directions for a 10-inch tube pan. Stir in the cinnamon and vanilla extract, then fold in the chopped apples. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool.