HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours. While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.
Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce. Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.
Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.
Preheat an oven to 425 degrees F (220 degrees C). Place squash halves in a shallow baking pan with about 1 inch of water. Bake squash in the preheated oven until soft, about 1 hour. Scrape flesh of squash from the rind using a fork and place in a large serving bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat. Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet. Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.
Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes. Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat. Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.
In the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. Remove from heat. Use immediately to frost a cooled cake.
Preheat an outdoor grill for medium-high heat. Line the cavity of the fish with slices of garlic, and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil, and set on wire rack over a campfire, or on the grill. Cook for 15 to 20 minutes over direct heat, or until fish flakes easily with a fork. Remove herbs and lemon from the fish. Hold the fish up by its spine, and comb the meat from the bones using a fork. Serve with lemon wedges for squeezing over fish.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes. Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Mix cornmeal, flour, baking powder, salt, and white pepper in a bowl. In separate bowl, mix together the egg, buttermilk, and applesauce. Add to dry ingredients; stir to combine. Stir in Cheddar cheese, apple, and sage; mix thoroughly. Spoon into prepared muffin pan. Bake until golden brown and a toothpick inserted in center comes out clean, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray. Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.
In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate. Place chicken on grill, and cook, turning occasionally, about 25 minutes.
Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.
Preheat an outdoor grill for medium heat. Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages. Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.
Sprinkle tilapia with half of salt and pepper; set aside. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Add onion and garlic; cook about 2 minutes or until tender, stirring occasionally. Add half of kale, cook 2 minutes or until wilted. Add the remaining kale and oil; cook 2 minutes more or until wilted. Stir in beans, drained tomatoes, wine and remaining salt and pepper. Top with tilapia. Cover and simmer over medium-low heat approximately 10 minutes or until fish flakes easily with fork (145 degrees F).
Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add the vinegar mixture and let boil for 2 minutes. Stir until combined. Add bread crumbs. Reduce heat and simmer, uncovered, until sauce is thickened, about 20 minutes. Add cornstarch if necessary to thicken the sauce.
Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray. Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat. Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil. Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.
Heat oven to 350 degrees F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.
Pulse cauliflower in a blender until it is broken up and looks like rice. Combine cauliflower 'rice' and water in a nonstick pan or cast iron skillet; saute over medium heat until slightly browned and softened, 5 to 8 minutes. Stir in chipotle sauce, recaito, tomato paste, and garlic powder. Cook, stirring occasionally, until liquid reduces and mixture thickens, about 20 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush both sides of each eggplant slice generously with olive oil; arrange in a single layer in the bottom of a broiler pan. Scatter about half of the cracked coriander seed over the eggplant slices. Cook under the broiler until browned, 5 to 6 minutes. Flip and season with the remaining coriander seed; cook under the broiler until browned, 3 to 4 minutes. Whisk the lemon juice, basil, and salt together in a bowl; drizzle over the broiled eggplant slices. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl. Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet. Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes. Mix kasha and eggs together in a bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes. Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top. Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes. Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Crush cookies in 2 or 3 batches in a food processor. Pulse until you get fine crumbs, about 30 seconds per batch. Transfer to a bowl. Place cream cheese, butter, and confectioner's sugar in food processor; mix until smooth, about 30 seconds. Whisk milk and pudding mixes together in a bowl until pudding is thickened; fold in whipped topping. Stir in cream cheese-butter mixture. Press 1/3 of the cookie crumbs onto the bottom of a 9x13-inch pan. Sprinkle half of the gummy worms on the crumb layer. Spread half of the pudding mixture over the crumbs and candy. Carefully layer another 1/3 of the crumbs over the pudding mixture and sprinkle on more gummy worms. Add the last layer of cookie crumbs and smooth them out for your "pumpkin patch." Place pumpkin candy in rows with enough room to for frosting "vines" and "leaves." Tint frosting with green food coloring and transfer to piping bag. Connect pumpkins with "vines" and add swirling tendrils. Switch to a leaf tip and create some leaves.
Pour the water into a large glass container with a lid. Stir in honey until dissolved. Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey water mixture. Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture. Cover the container and place in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.
Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.
Fill a cocktail shaker with ice and pour in rum, vermouth, and curacao liqueur. Add a dash of grenadine, cover, and shake cocktail and ice. Strain into a chilled martini glass; garnish with orange peel.
Place potatoes in a microwave-safe bowl and add water to cover. Add corn. Cook in the microwave on high for 5 minutes and stir. Microwave 5 minutes more. Drain. Heat olive oil in a saucepan over medium heat. Add garlic; pour in potatoes and corn and stir until coated in oil. Mix in garlic powder, salt, chili powder, oregano, marjoram, paprika, cinnamon, and black pepper. Cook until potatoes are soft and browned on the outside, about 10 minutes. Add ham; cover and cook until ham is heated through, 5 to 10 minutes.
Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line 2 rimmed baking sheets with parchment paper. Spread sunflower seeds on 1 baking sheet. Spread hazelnuts on the another baking sheet. Toast sunflower seeds and hazelnuts in the preheated oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop hazelnuts into smaller pieces. Combine sunflower seeds, hazelnuts, oats, flour, cinnamon, and salt in a large bowl. Stir honey, butter, sorghum syrup, and vanilla extract together in a saucepan. Cook over medium heat until butter is melted and mixture is bubbling, 3 to 5 minutes. Pour over oat mixture and mix well to combine. Spread granola evenly on the baking sheets. Bake 1 baking sheet at a time in the preheated oven until granola is golden, about 9 minutes. Remove from oven, stir, and continue baking, about 9 minutes more. Repeat with second baking sheet.
Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.
Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan. Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes. Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl; toss gently. Pour remaining olive oil and lemon juice over salad; sprinkle salt to taste. Toss to combine. Place mushrooms on top of salad; toss again.
Whisk buttermilk, mayonnaise, shallot, dill, lemon juice, and salt together in a bowl until dressing is smooth; refrigerate. Mix lettuce, bacon, avocado, eggs, and salmon together in a bowl. Add dressing and toss until coated; season with black pepper.
Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender. Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.
Prepare a double boiler over medium heat; bring 2 inches of water in the lower pot to a simmer. Sift confectioners' sugar and salt into the top of the boiler. Add corn syrup and 1/2 cup warm water; whisk until well blended. Stir with a spatula until icing is completely smooth and an instant-read thermometer registers no higher than 105 degrees F (40 degrees C), about 5 minutes. Stir butter flavoring, almond extract, and vanilla extract into the icing. Keep stirring until icing takes on a glossy sheen and flows easily off of the spatula, about 2 minutes. Remove from heat.
Combine cashews, nutritional yeast, salt, and garlic powder in the bowl of a food processor; pulse until a fine meal forms.
Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours. Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes. Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese. Bake in the preheated oven until bubbling and golden brown, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread meatballs in a single layer in a shallow baking dish. Bake in the preheated oven until hot, about 15 minutes. Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over medium heat until melted, about 5 minutes. Stir roasted peppers into jelly mixture and remove from heat. Add whiskey; stir until sauce is combined. Stir hot meatballs into whiskey sauce. Cover and refrigerate overnight. Heat meatballs and sauce slowly over low heat until completely hot, being careful not to boil, 15 to 20 minutes.