HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.
Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags. Stir sugar into tea until dissolved. Cool to room temperature. Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted. Serve immediately, sauce will thicken upon standing.
Stir water, almond milk, blueberries, bananas, oats, honey, vanilla extract, cinnamon, and salt together in the crock of a slow cooker. Cook on Low for 5 to 8 hours.
Stir water, soy sauce, sake, and mirin together in a large pot. Lay chicken into the liquid with the skin-side down. Place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes. Push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. Replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more. Dot top of mixture with butter cubes. Replace lid and cook just until butter melts, 1 to 2 minutes. Transfer everything to a serving dish and garnish with green onion.
Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes. Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty. Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Mix pineapple juice, coconut-flavored rum, vodka, orange juice concentrate, pink lemonade concentrate, black tea, and grenadine together in a freezer-safe container. Freeze mixture, stirring occasionally, until frozen, about 24 hours. Serve slushie in a glass and top with lemon-lime beverage.
Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour. Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms. Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight. Preheat an oven to 325 degrees F (165 degrees C). Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Place the softened ice cream into a punch bowl. Pour in lemonade and champagne. Stir briefly then serve.
Cook beef suet in a large soup pot over medium heat until pieces render their fat, about 15 minutes. Discard suet solids. Add beef marrow bones, ground chuck, pork, beef short ribs, oxtail, beef shank, flank steak, onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and bay leaves to the pot. Stir mixture to coat with spices; pour in 1 cup beef broth. Simmer until onion is translucent and soft, 10 to 15 minutes. Process chipotle chiles and adobo sauce in a blender until pureed; add chipotle puree, tomato sauce, diced tomatoes with green chiles, 1 more cup beef stock, and red wine to meat mixture and stir to combine. Bring to a boil, reduce heat to low, and simmer until meat is tender, 3 to 4 hours. Remove bones from mixture, let cool, and scrape meat and cartilage from bones. Chop meat and cartilage and return to chili; discard bones. Stir 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and ground cumin into chili (the 'second dump') Pour water into chili to desired thickness; to add more thickness, stir masa harina into chili. Simmer until meat is tender and flavors have blended, about 30 more minutes. Skim excess grease from chili before serving.
Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils. Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.
Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.
Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 6- to 8-ounce glasses. Dip rims into sugar mixture. Combine jalapeno and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeno is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover, fluff with a fork, and let cool completely, about 30 minutes. Combine dates, oats, cranberries, and maple syrup in a food processor. Blend until a sticky paste forms. Mix 2 cups cooled quinoa, date mixture, and cinnamon together in a bowl. Line a small baking pan with parchment paper. Press mixture firmly into the pan. Cut into bars.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool until easily handled, about 10 minutes. Cut into cubes and place in a large bowl. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces. Mix bacon, sour cream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper together in a bowl. Pour over potatoes and toss gently to coat. Refrigerate potato mixture until chilled, at least 1 hour.
Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes. Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm. Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
Preheat the oven's broiler and set the oven rack 6 inches from the heat source. Lay slices of rye bread out onto a baking sheet; toast under the broiler until lightly browned and fragrant, 30 seconds to 1 minute. Set toasts aside. Beat cream cheese and mustard together with an electric mixer on medium speed in a bowl until well blended. Stir corned beef, Swiss cheese, and green onion into cream cheese mixture until blended. Spread cream cheese mixture evenly onto toasted rye bread slices and place on a baking sheet. Broil in preheated oven until topping is lightly browned, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet. Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes. Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes. Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.
In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Preheat a grill or large skillet for medium-high heat. Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.
Coat chicken thighs with curry powder. Heat 2 tablespoons olive oil in a large skillet. Add 1/3 of the chicken thighs in a single layer; cook until browned, about 3 minutes per side. Transfer to a large pot. Repeat with remaining olive oil and chicken thighs. Pour stewed tomatoes, diced tomatoes, corn, potatoes, onions, mushrooms, green bell pepper, green onions, Worcestershire sauce, and pepper into the pot. Cover and cook over very low heat until potatoes are tender and flavors combine, about 4 hours. Season with black pepper.
In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. Meanwhile, cook pasta according to directions on package. Drain. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool. Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat. Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness. Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more. Season with additional curry and cumin if desired.
Combine the oats, carob powder, ground sesame seeds, ground sunflower seeds, honey and chopped nuts. Mix well and press into the bottom of one 8 inch square dish. Chill and cut into 2 inch squares to serve. These tend to be a little on the crumbly side.
Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes. Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple.
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan. Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm. To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
Line a 9x13-inch baking pan with parchment paper. Blend quinoa, dates, honey, applesauce, coconut, sunflower seeds, coconut oil, and vanilla together in a food processor until smooth. Add enough of the oats to fill the processor bowl and and blend until combined. Stir the quinoa mixture with the remaining oats, flax seed, protein powder, sesame seeds, chia seeds, and salt in a large bowl until mixture is able to hold it's shape without sticking to you hands. Press mixture firmly into prepared baking pan and refrigerate until chilled, at least 1 hour.
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.
Break the salmon into large but still bite-sized chunks and set aside. Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart. Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them. Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.
In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside. Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside. To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours. In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain. Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge. Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest. Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan. Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
Carefully cut lobster tails down the center using scissors, making a wide enough incision for the meat to "flower" out during cooking. De-vein the meat, if desired. Combine wine, cherry tomatoes, butter, 1 tablespoon garlic powder, and salt in a large pot; add lobster tails. Bring heat to medium and steam lobster tails for 4 minutes. Add the remaining 1 tablespoon garlic powder and continue steaming until meat is cooked through and tender, about 3 minutes more.
Heat 1 quart oil in a wok over medium high heat. Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes. Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat. Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers. Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice. Marinade meat of choice overnight or up to 24 hours. Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Preheat an oven to 375 degrees F (190 degrees C). Heat a large saucepan over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the garlic, onion, and green bell pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Pour in the tomatoes, and simmer until the liquid has been absorbed, about 5 minutes. Once the liquid from the tomatoes has been absorbed, stir in the kidney beans, rice, and water. Season with the chili powder and salt and pepper to taste. Pour into a 9x13-inch baking dish and cover tightly with aluminum foil. Bake in the preheated oven until the rice has absorbed the liquid and is tender, 45 minutes to 1 hour.
In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain. Transfer green beans to a medium bowl, and mix with garlic, onion, and mint. In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.
In a cocktail mixer full of ice, combine vodka, triple sec, lime juice and cranberry juice. Shake vigorously and strain into a cocktail glass. Garnish with a twist of lime.
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. In a medium bowl, stir together the tuna, peas and cream of chicken soup. Gently fold in the cereal. Transfer to the prepared baking dish. Bake for 45 minutes in the preheated oven, until bubbling and lightly browned on top.
Rinse quinoa with water; drain. Set aside. In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes. Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.) Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.