HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (175 degrees C). Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn. Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed. Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk. Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely. Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside. When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.
Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.
Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Fill a rocks glass with ice cubes. Pour in vodka and top off with just a splash of Scotch whiskey. Stir gently before serving.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain. Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.
Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter. Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon. Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans. Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish. Bake in preheated oven until browned on top, about 35 minutes.
In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat. Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer. Cook until rice is tender and vegetables are warmed through, about 8 minutes.
Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.
Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well. Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours. Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it. Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough. Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.
Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan. In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool. In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker. Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.
Combine oats, almond milk, water, and salt in a small saucepan over high heat until starting to boil, 1 to 2 minutes. Stir peanut butter into oatmeal until dissolved, 1 to 2 minutes. Continue cooking and stirring for 2 minutes more. Lower heat and stir in cinnamon; cook for 1 to 2 minutes. Remove oatmeal from heat and stir in banana and vanilla extract.
Preheat oven to 350 degrees F (175 degrees C). Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust. Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
In a small bowl, whisk the yellow mustard, honey, soy sauce, mayonnaise, garlic powder and dill weed together until well blended.
Mix corn, black beans, green onions, bell pepper, tomatoes, cilantro, lime juice, and jalapeno pepper together in a large bowl. Add zesty Italian dressing; stir. Cover bowl with plastic wrap and refrigerate for 1 hour.
Grind coffee, black pepper, sea salt, brown sugar, cumin, garlic powder, onion powder, and cayenne pepper together in a coffee grinder until well-combined.
Scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. Roughly chop the removed eggplant, and set the shells aside. Heat the ghee in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. Stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. Stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. Pour in a little water if needed to keep the eggplant from burning. Keep the mashed eggplant hot over low heat. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. Drain upside-down on a paper towel-lined plate. Once drained, spoon in the reserved filling, and serve hot.
Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices. In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.
Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides. Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In a large bowl, combine shrimp, cucumber, tomato, green onion, cilantro, and serrano pepper. Stir in tomato sauce, and vinegar. Squeeze lime juice over mixture.
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream shortening, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the citron and raisins. Cover and refrigerate dough until easy to handle, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white, and then in the sugar. Place balls 2 inches apart, sugar side up on the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden. Cool on cookie sheets. These cookies store and keep well.
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours. Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces. Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well. Stir in maraschino cherries and float lemon and lime slices in the punch.
Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours. Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.
In a large pot of salted water boil pasta shells until al dente. Drain well and rinse. Preheat oven to 375 degrees F (175 degrees C). In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended. Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan. Whisk together the oil, egg, and buttermilk in a small bowl. In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles. Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil. Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.
Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain. Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture. Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings. Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle. Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking. Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
Heat the oil in a large skillet over medium heat. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. Pour the water over the mixture and stir until evenly mixed. Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste.
Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates. Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once. Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.
Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs". Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain. Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes. Assemble bento box with ramen noodle mixture and octopus hot dog.
Preheat oven to 350 degrees F (175 degrees C). In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides. Pulse 12 cookies into fine crumbs in a food processor. Add melted butter; mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl. Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on. Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor; pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula. Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes. Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.