HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain. Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat. Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes. Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Mix tomato paste, red wine, olive oil, garlic, and basil in a small bowl to make the marinade. Place lamb chops in a glass or ceramic container; paint both sides thoroughly with the marinade. Cover bowl with plastic wrap; refrigerate for at least 4 hours. Preheat an outdoor grill to 475 degrees F (245 degrees C) and lightly oil the grate. Wipe most the marinade off the lamb, leaving a light coating. Sprinkle with salt and pepper. Grill lamb until firm and reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. Cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes. Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water. Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat. Place on a baking sheet, spacing about 2 inches apart. Bake for 20 minutes in the preheated oven, or until golden.
Place one tortilla on a sheet of waxed paper sized to fit in your microwave. Spoon 2 tablespoons each of Cheddar and Mozzarella cheeses over the tortilla. Cover the cheese with turkey slices. Spread 1 tablespoon of pizza sauce over the turkey, and top with 1 tablespoon each tomatoes, black olives, and green peppers. Sprinkle with remaining Cheddar and Mozzarella cheeses, and place second tortilla on top. Place on a microwave-safe plate, and cover with a sheet of waxed paper. Cook on High in microwave until the cheese melts, about 1 1/2 minutes. Allow to cool 2 minutes before cutting into wedges.
Combine milk, brandy and egg in a bowl and beat until smooth. Add ice cream (cut into small pieces) and beat until frothy. Serve and enjoy!
Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool. Place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.
In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)). Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl. Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth. Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes. Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
Use a melon baller to scoop out the center of each cucumber slice, leaving the bottom of the slice intact to make a small cup. Place ham, mayonnaise, Dijon mustard, and curry powder in a food processor and pulse a few times to mince and combine the filling. Spoon about 2 teaspoons filling into each cucumber cup.
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Season pork cubes with salt and black pepper. Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium. Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes. Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined. Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag. Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour. Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.
Drain and rinse the fruit cocktail, mandarin oranges, maraschino cherries, and crushed pineapple in a colander. Place the fruit mixture and half of the strawberries in a large bowl. Fold in the whipped topping into the fruit mixture and add the coconut, walnuts, toffee bits, and miniature marshmallows. Gently mix until thoroughly combined. Garnish with remaining strawberries. Refrigerate 45 minutes, or until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and sugar. Beat for 15 minutes using an electric mixer. Stir in the flour and baking soda, then fold in the pecans. Drop by rounded spoonfuls onto the cookie sheet. Bake for 20 to 22 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Stir the soup, milk, soy sauce, black pepper, 1 cup of the cheddar cheese, beans and 2/3 cup onions in a 1 1/2 quart casserole. Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheddar cheese and onions. Bake for an additional 5 minutes or until the onions and cheese are golden brown.
Mash 3 cups sliced strawberries with 1 cup sugar in a saucepan over medium heat. Bring strawberry mixture to a boil, stirring frequently. Mix cornstarch with water in a small bowl and pour into mashed strawberries; reduce heat to medium-low. Let strawberry mixture simmer, stirring constantly, until thickened, about 10 minutes. Set aside. Bring half-and-half to a boil in a saucepan; remove from heat. Beat egg and egg yolk with an electric mixer in a bowl until frothy; gradually mix in 3/4 cup of sugar, then beat until the egg mixture is thick, pale yellow, and forms a ribbon when beater is lifted out of the bowl, about 3 minutes. Mix in flour until smooth. Gradually pour hot half-and-half into the egg mixture in a steady stream, beating constantly. Return mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and starts to boil. Reduce heat to medium-low; continue cooking, stirring constantly until flour is cooked, 2 to 3 more minutes. Remove custard from heat, and stir in butter and vanilla extract. Spread custard in an even layer over the bottom of graham cracker crust. Top the custard with the cooked strawberry mixture. Arrange fresh strawberries over the top. Chill at least 3 hours before serving.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan. In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan. Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Place ice in a cocktail shaker. Pour in rye whiskey and dry vermouth. Add aromatic bitters and maraschino liqueur. Shake and strain into a chilled martini glass; garnish with lemon twist.
Fill a large pot with lightly salted water and bring it to a rolling boil. While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes. Cook the fresh pasta in boiling water until done, about 2 minutes. Drain. Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet. Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.
Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes. Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes. Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice. Preheat barbecue or gas grill. Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.
In a punch bowl, combine pineapple juice concentrate, orange juice concentrate and vodka. Pour in lemon-lime soda. Float cherries and orange slices on top. Add ice before serving.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes. Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet. Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle. Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. Season with horseradish, lemon juice, garlic, and black pepper. Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and Old Bay seasoning on top. Bake in a preheated oven for 30 minutes or until warm and melted. Meanwhile, hollow out the loaves of sourdough bread. Reserving the bread removed. Spoon the hot crab dip into the hollowed out loaves of sourdough. Use the reserved bread for dipping.
Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl. Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts. Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth. Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan. Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight. Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.
Preheat oven to 350 degrees F (175 degrees C). Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan. Bake crust in the preheated oven until crisp and lightly browned, 20 minutes. Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust. Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture. Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Drizzle with 1 teaspoon olive oil; toss to coat. Heat remaining oil in a large, non-stick skillet over medium heat. Add carrots, onions, and celery; cook and stir about 1 minute. Add peas and bell pepper. Cook until the vegetables have softened, 3 to 5 minutes. Add the cooked spaghetti; toss to mix evenly. Reduce heat to medium-low. Slowly pour in beaten eggs. Tilt the pan in all directions so the eggs reach edges of pan. Season with ground black pepper. Cover; cook until bottom has cooked and the upper edges have set, 6 to 8 minutes. Remove cover. Place a large plate over skillet and flip it over. Slide the flipped frittata back into skillet to cook the other side, about 4 more minutes. Transfer frittata to a warm serving platter; allow to rest 10 minutes. Top the frittata with warmed sauce and grated cheese.
In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight. When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Mix artichoke hearts, sour cream, cream cheese, spinach, and garlic powder in a bowl. Unroll breadstick dough, separate into breadsticks, and cut in half. Roll up breadstick dough tightly into spirals or pinwheels and arrange on the prepared baking sheet. Place about 1 tablespoon of artichoke mixture on each pinwheel and top with Parmesan cheese. Bake in the preheated oven until golden brown and puffed, 10 to 15 minutes.
Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan. To make the crust, start by combining the flour and brown sugar in a large bowl. Then cut in vegetable shortening until mixture looks like coarse crumbs. Press evenly into the baking pan. For the filling, beat the egg until thick and light colored. Next, beat in the baking soda. Lastly, stir in the sour cream. Mix until well blended Pour the filling over the crust, and distribute chopped macadamia nuts evenly over the top. Bake for 45 to 50 minutes, or until firm. Place the pan on a wire rack to cool. When cool, cut into bars.
Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Preheat oven to 375 degrees F (190 degrees C). Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth. Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; season with salt, black pepper, garlic powder, and onion powder. Drain excess grease. Stir cream of mushroom soup and green beans into ground beef and bring to a simmer. Spread ground beef mixture into a 9x13-inch casserole dish. Spread mashed potatoes evenly over ground beef mixture. Sprinkle Cheddar cheese over the top. Bake in the preheated oven until heated through, about 20 minutes.