HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick. Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.
Heat the Philips Airfryer to 160C. Zest and juice the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogenous consistency. Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish. Place the dish into the Philips Airfryer basket and slide the basket into the Airfryer. Set the timer for 25 minutes. The cheesecake is ready when the timer rings and the center is set. Place the dish on a wire rack and leave to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet or line with parchment paper. Unroll puff pastry sheets on a dry, lightly floured surface. Sheets should be about 1/2 cm thick. Spread sugar liberally over the entire surface of each sheet. Tightly roll or fold up the pastry from each side of the sheet to meet in the middle. It will look like face to face snails. Slice the roll into 1 cm slices, like a loaf of bread. Lay out on prepared cookie sheet about 2 cm apart. Bake in preheated oven for 10 to 15 minutes, until golden brown.
Mix oil, melted chocolate, and sugar in a large mixing bowl. Blend in egg substitute or egg whites a little bit at a time. Blend in vanilla. Stir in salt, baking powder, and flour into oil mixture. Chill several hours or overnight. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar, then shape into balls. Place 2 inches apart on greased cookie sheet. Flatten with the bottom of a glass dipped in the confectioners' sugar. Bake 10 to 12 minutes at 350 degrees F (175 degrees C). Do not overbake.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon. Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.) Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.
Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well. Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour. Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
In a large pot over medium heat, combine potatoes, carrot, celery, water and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes. Once tender, stir in milk. In a small bowl, combine melted margarine, flour, steak seasoning and pepper. Stir into soup, increase heat to medium, and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan. In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas. Immediately cover and refrigerate pie for one hour.
Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Cook the bacon in a large skillet over medium heat until crispy; drain on paper towels, cool and crumble; set aside. Reserve grease in the skillet. While the bacon is cooking, season the squirrel with salt and pepper, and set aside. In a resealable bag, mix together flour and cornstarch. Whisk together eggs and milk until smooth. Dredge the squirrel in the flour mixture, shake off excess flour, then dip into egg mixture, shaking off excess egg. Dredge again in the flour, and set aside. Pour all but two tablespoons of bacon fat from the skillet, and place over medium-high heat. When the fat is hot, cook the squirrel pieces until golden brown, 3 to 4 minutes per side, then set aside. Turn heat down to medium; add the onions, garlic, and shallot and cook for 3 minutes, until soft. Pour in the chicken stock, and add the bay leaf and minced thyme. Increase heat to medium-high and bring to a simmer. Add the squirrel, return to a simmer, cover, then turn heat to medium-low. Cook until very tender, about 30 minutes. Remove the squirrel legs to a serving platter and spoon the sauce over them. Sprinkle with crumbled bacon and serve.
Place ice cream in a punch bowl, and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once, or keep chilled until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet. Bake in the preheated oven for 45 minutes, or until top is golden brown.
Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl. Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir. Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, hot sauce, and garlic in another bowl. Cover both bowls and allow mixtures to rest for 8 to 10 hours at room temperature. Strain vodka mixture and discard spices. Press tomatoes through a sieve to make 1 cup tomato pulp; save any excess tomato pulp for another use. Heat 6 tablespoons vinegar and sugar in a skillet over medium heat, stirring constantly, until mixture is deep brown and syrupy, 6 to 8 minutes. Stir in tomato pulp and reduce heat to medium-low; simmer until thickened, 4 to 6 minutes. Remove and discard garlic from soy sauce mixture and pour sauce into tomato mixture. Bring to a boil and stir in tamarind pulp and strained vodka. Continue to cook until sauce is thickened, 10 to 15 minutes.
In a small bowl, mix together the cream cheese, oregano, parsley, and basil. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.
In a blender, chop the garlic. Pour garbanzo beans into the blender, reserving about a tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Cream butter and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well. Chill 3-4 hours or overnight before using. Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie. Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks. Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside. Preheat oven to 350 degrees F (175 degrees C). (For slow cooker instructions, see Cook's Note.) Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside. In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten. Bake in preheated oven 20 minutes, until hot and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Beat milk, egg, garlic powder, and hot pepper sauce in a bowl. Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits. Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.
Whisk flour, oats, ground flax seed, cinnamon, and salt together in a bowl; add peanut butter and honey and mix until thoroughly combined. Shape mixture into teaspoon-size balls. Pour about 1/2 the sesame seeds into a large frying pan and cook over low heat, stirring or shaking the pan every minute until fragrant and toasted, 3 to 5 minutes. Transfer toasted seeds to a bowl and toast remaining sesame seeds. Spread toasted seeds into a wide, shallow bowl. Roll peanut butter balls in the toasted sesame seeds to evenly coat.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Break almond paste into pieces and mix together with sugar, using your hands to crumble paste. In a separate bowl, separate the eggs and beat the whites into soft peaks. Slowly add to almond paste mixture and mix until just blended. Place pine nuts into bowl. Roll dough into 1-inch balls and press into nuts. Coat evenly and place on cookie sheets about 1 inch apart. Bake 15 to 17 minutes, until lightly golden. Let cool on cookie sheets for 5 minutes, then transfer to racks.
Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes. While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.
Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Blend blueberries, water, mint leaves, avocado, orange juice, and lemon juice in a blender until smooth.
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry. In a large bowl, combine the asparagus, endive, oranges, and red onion. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
Preheat the oven to 400 degrees F (200 degrees C). Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer. Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus. Roast in the preheated oven until lightly browned, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside. Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.
Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff. Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight. Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use. Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick. Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp. Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere. Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start. Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball. Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, about 20 minutes.
In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.
Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter. Cook in a hot waffle iron. Garnish with more chopped pecans.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Whisk flour, baking powder, and salt together in a bowl. Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.
Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside. Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside. Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat. Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.
Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes. Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix. Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate. Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.
Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside. In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes. While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture. In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices. Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap(R) Aluminum Foil and place inside the oven. Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.