HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat shortening with an electric mixer on medium speed until light and fluffy. Beat in 2 cups powdered sugar. Beat in 1/4 cup rice milk and vanilla extract. Beat in remaining powdered sugar and food coloring. Beat in more rice milk, 1 tablespoon at a time, as needed to achieve a spreadable consistency.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well. Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.
Refrigerate can of coconut milk, 8 hours or overnight. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain. Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Lay eggplant rounds on a work surface. Cut a small slit horizontally through each round, making a pocket to form 'burger buns' that are still joined together. Mix ground pork, 2 tablespoons tamari, green onions, ginger, salt, and black pepper together in a bowl. Stuff mixture into the 'buns.' Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add the stuffed buns and cover. Steam until tender and pork is only slightly pink in the center, about 20 minutes. Mix 1/4 cup tamari, garlic, sesame oil, and vinegar together in a small bowl to make the dipping sauce. Serve with the cooked eggplant burgers.
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select whole wheat or dough cycle on bread machine. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Place roast in a bowl and rub browning sauce over the surface. Heat oil in a large nonstick skillet over medium heat. Add roast and cook until browned on all sides, about 8 minutes. Transfer to an electric pressure cooker (such as Instant Pot(R)). Combine water, wine, and bouillon in a bowl and add to pressure cooker. Sprinkle soup mix on top. Add onion and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes, carrots, and pearl onions, making sure not to overfill pressure cooker. Stir to coat in liquid. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter. Combine water and cornstarch in a bowl; pour into juices in the pressure cooker. Select Saute function and boil until thickened, about 5 minutes. Season gravy with salt and pepper and serve alongside roast and vegetables.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes. Mix quinoa and vegetable mixture together in a bowl. Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.
Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
Reserve 1 tablespoon of dried cranberries and pistachios for garnish. Combine remaining dried cranberries and pistachio nuts in a small bowl. Line a small round mixing bowl with plastic wrap. Beat together cream cheese, butter, blue cheese, and Brie in a bowl until smooth. Spread 1/3 of cheese mixture evenly in the bottom of the plastic wrap-lined bowl. Layer 1/3 of the cranberry-nut mixture over the cheese. Layer cheese mixture with berry-nut mixture twice more, ending with a layer of cranberry-pistachio mixture. Cover the bowl with more wrap, pressing the wrap down onto the spread to compress it. Refrigerate several hours or overnight. To serve, take plastic wrap off the top of the bowl and turn the layered dip out onto a serving dish. Remove remaining plastic wrap, and sprinkle reserved cranberries and pistachios around the spread to garnish.
Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes. Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!
Grease a square 9-inch baking pan with 2 teaspoons butter. Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes. Stir 2 tablespoons butter, vanilla extract, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon. Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.
Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture. Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.
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 and pour pasta into a large dish. Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.
Preheat oven to 325 degrees F (165 degrees C). In a large skillet over medium high heat, saute the ground beef and sausage for 10 minutes, or until browned. Drain excess fat and transfer to a large bowl. Combine the meat with the onion and mashed potatoes, mixing well. Season with salt and pepper, cinnamon and cloves to taste. Spoon mixture into two pie shells. Cover each with the other pie shell. Remove foil pan from each top pie shell and, using a knife, poke some holes in each top pie shell to vent steam. Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until pie crusts are golden brown.
Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.
Preheat oven to 450 degrees F (230 degrees C). Bring water to a boil in a saucepan. Cook asparagus until bright green and still crisp, 1 to 2 minutes. Drain asparagus and rinse under cold water to stop cooking. Pat dry with a towel. Stir mayonnaise, Parmesan cheese, and dry mustard together in a bowl. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form, 2 to 4 minutes; fold into mayonnaise mixture. Place pre-baked pizza crust onto a baking sheet, arrange asparagus on crust, and spoon mayonnaise mixture on top. Bake in the preheated oven until lightly brown, 8 to 10 minutes.
Place banana, blackberries, raspberries, yogurt, honey, and ice cubes into a blender. Blend until smooth.
Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease. Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours. Garnish each serving with Cheddar cheese.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray. Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside. Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries. Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil. Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat. Place tortillas in oven for 8 minutes, or until warm. Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet. Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish. Whisk egg and sriracha sauce together in a separate bowl. Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces. Bake in the preheated oven until browned and crisp, about 20 minutes.
In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. Select "light crust" setting; press Start.
Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.
Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
Season short ribs liberally on all sides with sea salt and cracked black pepper. Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick. Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid. Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.
Combine warm water, honey, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes. Combine flour, baking powder, and salt in the bowl of a stand mixer with a hook attachment; mix well on low speed. Pour in yeast mixture and olive oil slowly while mixing until slightly combined. Increase speed to medium-high and mix until a very soft dough is formed, about 4 minutes. Shape dough into a ball; cover and let rise for 30 minutes. Preheat oven to 425 degrees F (210 degrees C). Grease a 12-inch pizza pan with olive oil. With greased hands, press dough onto the pizza pan. Brush dough with tomato sauce. Bake in the preheated oven until slightly golden, about 15 minutes. Top crust with mozzarella cheese, tomato slices, and basil leaves. Bake until cheese is bubbly and crust is golden, 8 to 10 minutes.
Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes. Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper. Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer. Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours. Preheat oven to broil/grill. Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear. Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar. Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.
Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes. Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder. Pour onion mixture over smashed potatoes; mix thoroughly to combine. Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top. Chill cheesecake in the refrigerator until set, at least 2 hours.
Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth. Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes. Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese. Cook until chili is warmed through, about 30 minutes more.
Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours. Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.
Preheat oven to 400 degrees F (200 degrees C). Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken. Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish. Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.
Preheat the air fryer to 400 degrees F (200 degrees C). Combine pork and veal in a nonstick baking dish that fits inside the air fryer basket. Make a well and add egg, cilantro, bread crumbs, spring onions, black pepper, and 1/2 teaspoon of Sriracha salt. Mix well using your hands. Form a loaf inside the baking dish. Combine ketchup, chipotle chili sauce, olive oil, and molasses in a small bowl and whisk well. Set aside, but do not refrigerate. Cook meatloaf in the air fryer for 25 minutes without opening the basket. Remove meatloaf and top with ketchup mixture, covering the top completely. Return meatloaf to air fryer and bake until internal temperature reaches 160 degrees F (71 degrees C), about 7 minutes more. Turn off air fryer and let meatloaf rest inside for 5 minutes. Take meatloaf out and let rest 5 minutes more before slicing and serving.
Put the cantaloupe in a blender. Pour sweetened condensed milk and water over the cantaloupe; blend until smooth. Serve over ice.
Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate. Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.
Dissolve yeast in 1 1/2 cups lukewarm water in a small bowl. Let stand until bubbly, about 5 minutes. Mix 2 cups whole wheat flour, sorghum flour, and salt in a large plastic container with a lid. Stir in yeast mixture with a wooden spoon, adding more water if dough is not evenly moistened. Cover with a lid and let rise in a warm, draft-free place until doubled in volume, about 2 hours. Dust a cutting board with 1 tablespoon whole wheat flour. Turn the dough out onto the board and briefly knead with your hands. Shape into a round loaf. Sprinkle remaining 1 tablespoon flour over a clean dish towel; place in a bowl. Place dough in the bowl and cover with the ends of the dish towel; let rise until nearly doubled in volume, about 1 1/2 hours. Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes. Remove hot Dutch oven from the oven using oven mitts. Place dough inside carefully, using floured hands. Cover with the hot lid. Bake bread covered in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.