HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.
Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate. In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.
Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
 Watch Now Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
 Watch Now Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
 Watch Now Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.
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In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved. In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf. Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.
Preheat an outdoor grill for medium-high heat. Score one side of the flank steak with diagonal cuts. Season meat on both sides with tenderizer, pepper, garlic powder, and salt; lay flat, scored side down. Sprinkle with parsley, and lay bacon strips lengthwise on steak, then roll up jellyroll style. Skewer with 8 evenly spaced wooden toothpicks. Form 8 steaks by cutting in between toothpicks with a serrated knife. Place steaks on preheated grill. Cook for about 15 minutes, turning once, or to desired doneness.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add the hot coffee, oil and vanilla, mix until smooth. Pour into the prepared pan. Bake for 45 to 60 minutes in the preheated oven. Test with a toothpick for doneness. Allow cake to cool before topping or frosting.
Place ice in a punch bowl; add cranberry juice, champagne, pineapple juice, water, lemonade concentrate and mix well. Garnish punch with lemon slices.
Pour the vodka, triple sec, and juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.
Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat. Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes. Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.
In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C.) Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts. In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries. Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.
Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen. Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight. Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray. Place chicken strips on the rack as close together as possible without having them touch. Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Preheat oven to 400 degrees F (200 degrees C). Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.
Heat oven to 350 degrees F. Spray 2 quart casserole dish with nonstick cooking spray*. In large bowl stir sour cream and soup until well blended. Add Simply Potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover; bake 45 minutes. In small bowl, combine corn flakes or croutons with butter. Sprinkle over Simply Potatoes. Continue baking, uncovered, 20 to 25 minutes or until bubbly and golden brown. Sprinkle with parsley.
Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey. In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely. Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat. Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat(R) baking mat. Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky. Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness. Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes. Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy. Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes. Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on. While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely. Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat. Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time. Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes. Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes. Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
Preheat oven to 325 degrees F (160 degrees C). In a 3 quart glass baking dish with a cover, layer meat, garlic cloves, bay leaves, onion slices, and black olives. Pour the tomatoes evenly over the top, and then do the same with the olive oil. Cover and bake for 3 1/2 hours, stirring occasionally.
In a medium size bowl combine the shrimp, onion, curry powder, and salt and pepper. Marinate for 30 minutes. Lay the flattened the white bread on a level surface. Place one marinated shrimp and some onion onto the bread. Roll the bread so that the shrimp and onion are held in the middle of the bread with the tail sticking out of one end. Seal the edges of the roll closed with the beaten egg. Continue this process with each shrimp. Pour enough vegetable oil in a large skillet to cover the shrimp rolls. Heat the oil over a medium heat. Oil is ready for frying when bubbles begin to rise. Place a few shrimp rolls in the oil at a time. Fry until the bread turns a golden brown color. Drain on a paper towel and serve on a plate of lettuce.
Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.
Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.
Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil. Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes. Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels. Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.
Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring. Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth. Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.
Pour 1 bottle Irish stout beer into a slow cooker. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker. Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
Combine the coconut milk and onion in a bowl; set aside. Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins. Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Slice the baguette crosswise into 1/4 inch thick slices In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.
Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan. Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork. Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside. Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle 2 tablespoons lemon juice over the diced avocado. Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.
Halve the onion and discard the central-most part. Cut halves into thin slices. Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes. Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.
Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish. Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside. Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish. Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar. Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.
In a medium bowl, combine sugar, flour, baking soda, salt, and lemonade drink mix. Stir to blend. Cut in shortening with a fork or pastry blender until mixture resembles corn meal. Spoon about 1/3 cup mixture into 10 small containers or sealable plastic bags. Label and store in cool, dry place. Use within 12 weeks. Preheat Easy Bake oven. Grease and flour a 4 inch miniature cake pan. To make a cake: Empty the contents of one bag cake mix into a small bowl. Using a fork, mix with 4 teaspoons water until smooth. Bake according to manufacturer's instructions
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
In a large bowl, combine tomato sauce, brown sauce, chili sauce, Worcestershire sauce, soy sauce and cola beverage. Place meat into marinade and turn to coat both sides. Cover and refrigerate overnight.
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper. Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes. To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.