HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside. In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour. Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side. Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken. Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.
Bring water to a boil in a saucepan; add oats and miso paste. Cook for about 1 minute. Add spinach, walnuts, and seaweed to oat mixture; cook, stirring occasionally, until oatmeal is desired consistency, about 5 minutes. Pour oatmeal into a bowl and top with avocado.
In a skillet, over medium-high heat, add oil and chicken. When chicken is browned, stir in onions. Cook for about 2 more minutes. Add mixed vegetables, UNCLE BEN'S(R) Flavor Infusions Chicken & Herb Rice, and water. Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!
Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper. Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. Set aside. Place the butter and chocolate chips into a microwave-safe bowl. Cook on High power for 1 minute, then stir. Continue to cook for 15 seconds at a time, stirring each time until chocolate is melted and smooth. Set aside to cool slightly. When the chocolate mixture is fairly cool, stir in the milk, egg whites, and vanilla. Pour this into the dry ingredients, and mix just until blended. Preheat the waffle iron, and coat with cooking spray. Spoon waffle batter onto the hot iron in desired amounts. Close, and cook until the iron stops steaming, and waffles are easy to remove. Repeat with remaining batter.
Mix cream soda, pineapple juice, pink lemonade concentrate, orange juice concentrate, water, and lemon slices together in a punch bowl; add ice.
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm. Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight. Drain and rinse beans; set aside. Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more. Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes. Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.
Preheat panini press and lightly oil the grates. Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil. Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.
Combine potatoes, carrots, and onion in the bottom of a slow cooker. Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours). Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown. Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover. Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate. Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries. Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper. Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker. Cover, and cook on High setting for 1 hour.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes. Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes. Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.
Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture. Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.
In a medium saucepan, bring milk and water to a gentle boil (watch carefully). Stir in oats. Cook, uncovered, over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Toss together pumpkin seeds, almonds, pecans, chocolate chips, cranberries, and coconut. Sprinkle over oatmeal.
Place raisins in a food processor; pulse into a paste. Transfer raisin paste to a large bowl. Add oats and almonds. Place banana in the food processor; blend into a puree. Combine 1/4 cup banana puree, peanut butter, vanilla extract, and salt in a saucepan over medium heat; cook and stir until warmed through, 3 to 5 minutes. Add water if mixture seems too thick. Pour over raisin mixture in the bowl and mix with your hands until combined. Line a square baking dish with parchment paper. Press mixture into the baking dish. Brush remaining banana puree on top. Cover with plastic wrap. Chill until firm, 8 hours to overnight. Cut into squares.
Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties. Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Wet the rim of an old fashioned glass with lime juice, then dip in salt. Fill glass with ice. Pour in tequila and lemonade. Squeeze and drop in the lime wedge. Stir.
Whisk all-purpose flour, whole wheat flour, white sugar, baking powder, salt, and cinnamon together in a large bowl. Make a well in the center of the dry ingredients. Pour milk and vanilla extract into the well; add beaten eggs. Mix wet and dry ingredients together until smooth. Grease a skillet with oil and heat over medium heat. Pour 1/4 cup of batter per pancake into the hot skillet; cook until bottom is golden brown and there are many small pinholes in the top of the pancake, about 2 minutes. Flip pancake and continue cooking until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter, greasing skillet with oil between pancakes as needed.
Preheat oven to 200 degrees F (95 degrees C). Butter a 9x13-inch baking sheet. Mix apples and millet together in the prepared baking sheet. Bake in the preheated oven until millet is tender, about 90 minutes. Cool for 15 minutes before serving.
In a large bowl, mix the romaine lettuce, strawberries, feta cheese, dried cranberries, dried apples, and pine nuts. Toss with the raspberry vinaigrette salad dressing to serve.
Preheat grill for medium heat and lightly oil the grate. Cut a cone shape out of the top of each strawberry with a sharp paring knife, leaving a small hollow. Stuff the strawberries with chopped bacon. Cook on the grill until hot, about 2 minutes, turning frequently to cook evenly.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill. Combine cauliflower, chickpeas, potatoes, zucchini, yellow squash, and onion in large bowl. Cut two 2-foot sections of aluminum foil and place one on top of the other. Fold the edges together so the 2 pieces will stay together. Drizzle olive oil in the middle of the foil, leaving 4 to 5 inches on each side for folding. Place a few handfuls of the cauliflower mixture over the olive oil; season with curry powder, salt, and pepper. Spoon some vegetable broth on top. Repeat with more foil and remaining cauliflower mixture. Pull the 2 longer sides of each foil packet together over the cauliflower mixture and fold over several times until you almost reach the center. Flatten down the sides and roll them up toward the center. Place the packets to the side of the campfire using long tongs. Cook until cauliflower mixture feels tender when you press the packets with the tongs, 20 to 30 minutes. Remove packets from fire and let cool, about 5 minutes. Open from the top, leaving the rolled-up sides as-is, to create a bowl.
Preheat the oven to 400 degrees F (200 degrees C). Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer. Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.
Cut a 12-inch long piece of waxed paper and set aside. Place crushed matzo sheets in a bowl. Sprinkle with red wine and water; mix well. Melt chocolate chips and sugar in a pot over low heat, stirring occasionally, about 5 minutes. Thin with a spoonful of water if it becomes too thick. Remove from heat. Beat butter in a separate bowl with an electric mixer until fluffy. Gradually beat chocolate mixture into butter until well blended. Stir matzo mixture into chocolate-butter mixture with a wooden spoon. Pour mixture lengthwise on prepared waxed paper. Fold waxed paper around mixture to shape into a log. Fold paper at ends to enclose the roll. Freeze the roll until solid, at least 2 hours. Cut into slices.
Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate. Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat and cook turkey bacon until browned and crisp, about 5 minutes per side. Drain bacon on paper towels; crumble when cool. Mix cooked bacon with ground turkey, Cheddar cheese, egg, onion, crumbled French bread, Worcestershire sauce, garlic powder, and black pepper; turn the turkey meatloaf mixture into a 9x13-inch baking dish and form into a loaf shape in the middle of the dish. Mix ketchup, yellow mustard, and brown sugar together in a bowl, stirring to dissolve brown sugar. Spread the mixture over the turkey loaf. Bake the turkey loaf in the preheated oven until the juices run clear, loaf is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest part of the loaf reads at least 160 degrees F (70 degrees F), 45 minutes to 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Toss BelGioioso Fresh Mozzarella Ciliegine with olive oil, basil, oregano, red pepper flakes, salt and pepper. Slice off pepper stem and stuff with a ball of Fresh Mozzarella.
Into a gallon pitcher, empty both cans of lemonade concentrate. Place the sliced lemon, lime, grapefruit and orange in the pitcher. Stir in water until pitcher is full. Chill in refrigerator.
In slow cooker over low heat, cook apple cider with maple syrup for 20 minutes or until steaming hot. In a small bowl, combine butter, nutmeg and allspice. Mix well. Pour cider into mugs and top with a teaspoon of spice butter.
Rinse rice and set aside for 2 hours or until moistened. Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute. Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.
Place almonds, 1 cup coconut, dates, 2 tablespoons coconut oil, and salt in a blender. Puree until ingredients form a dough. Press dough into a pie pan to form the crust. Place 2 cups strawberries, 2 cups coconut, 2 tablespoons coconut oil, and salt in a blender. Puree into a cream. Pour cream over the crust. Top with sliced strawberries. Refrigerate until cream is thickened, about 2 hours.
Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick). Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed. In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through. Preheat oven to 350 degrees F (175 degrees C). Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.
Put thyme in a bowl and top with boiling water; steep for at least 30 minutes. Strain into a glass and mix sekanjabin syrup into thyme-infused water. Add ice.
Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages. Place the sausages into a 1-quart glass canning jar. Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings. Bring to a boil over medium heat and cook for 5 minutes, stirring often. Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.
Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.
Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish. Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks. Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish. Bake in the preheated oven until set, about 30 minutes. Cool completely. Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat. Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Cook pasta in salted, boiling water until al dente. While the pasta is cooking, brown ham over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat. Drain pasta. In a large bowl, toss together pasta, ham mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.
Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl. Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn. Heat rice according to package directions. Serve kabobs with rice.
Combine spring mix, tomatoes, cucumber, salami, onion, and blue cheese in a bowl. Whisk vinegar and oil together in a small bowl and pour over salad; toss to coat.
In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips. Bring to a boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and stir in the vanilla, oats and peanuts. Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides. When cool enough to touch, grease your hands and pat the mixture down flat in the pan. Refrigerate overnight. Let stand for 20 minutes before cutting into squares.