HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil. Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.
Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes. Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.
Place butter in a microwave-safe mug. Heat in the microwave until melted, 10 to 20 seconds. Whisk in egg, brown sugar, white sugar, molasses, and vanilla extract. Mix whole wheat flour, wheat germ, ginger, cinnamon, baking soda, and salt together in a small bowl. Add to the mug; stir well until combined. Cook in the microwave in 40-second intervals until the top springs back when lightly pressed, about 1 minute 20 seconds. Whisk confectioners' sugar and water together in a small bowl to make icing. Invert cake onto a serving plate and drizzle icing on top.
Preheat grill for low heat. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!
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 20 minutes. Avoid over cooking to prevent skins from splitting. Drain. Refrigerate until chilled through. Combine paprika, salt, pepper and cayenne. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter. Peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor. Layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the Alfredo sauce. Repeat layers ending with the remaining sauce and a sprinkling of the seasoning. Reserve some green onions and parsley for garnish. Bake until hot and slightly browned, 30 to 35 minutes. Garnish with reserved green onions and parsley.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets. Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil. Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string. Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well. Pour mixture from the skillet into the pumpkin and replace lid. Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.
To make the marinade, stir together 1 cup yogurt, lemon juice, hot pepper sauce, and vinegar. Stir in the garlic, onion, pepper, red pepper flakes, mace, and salt. Marinate the chicken overnight in the refrigerator. Place oven rack in the top position, and turn oven on to Broil. To cook, drain the marinade from the meat, and place on a slotted broiler pan. Broil on top rack of preheated oven, turning after a few minutes, until cooked through, about 5 minutes. To assemble the schwarma, spread each pita with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber. Pile on the broiled chicken, and dress with Ranch dressing.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain. While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.
Place avocados, butter, jalapeno peppers, lime zest, lime juice, cumin, paprika, salt, and black pepper in a food processor; pulse until blended and smooth, 1 to 2 minutes. Place a large piece of plastic wrap on your work surface. Scoop avocado mixture out into center of plastic wrap. Fold bottom edge of plastic wrap over mixture and roll into a log, twisting ends to seal. Chill until firm to the touch, about 2 hours in the refrigerator or 1 hour in the freezer. Slice into coins to serve.
Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub. Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight. Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker. Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more. Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.
In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally. Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.
Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water. Reduce heat and simmer 30 to 45 minutes or until tender. Melt butter, add onions and celery. Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables). Stir in 2 teaspoons salt, pepper, and flour. Remove from heat and add milk, stirring until flour is well blended. Return to low heat. Cook, stirring constantly, until soup thickens. Add the cooked wild rice and simmer a few minutes to blend flavor. Serve hot, garnished with chopped chives.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat. Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.
Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside. Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer. After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces. Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat. Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Whisk rice flour, coconut flour, cornmeal, xanthan gum, baking powder, baking soda, and salt together in a large bowl. Whisk water and egg replacer together in a glass measuring cup. Add enough applesauce to make 1/4 cup. Transfer mixture to a blender; add oat milk, maple syrup, baby spinach, oil, and vanilla extract. Blend until smooth. Pour spinach mixture over the flour mixture; mix until just combined. Fold mashed bananas and chocolate chips into the batter. Scoop batter into the prepared tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool completely.
Combine vodka, cranberry juice, and grapefruit juice in a highball glass and stir to combine. Add ice. Garnish with a wedge of lime.
Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add oatmeal, brown sugar, white sugar, shortening, eggs, milk, and vanilla. Mix together. Stir in 1 cup of chopped walnuts. Drop by teaspoonful onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix meatloaf meat, apples, onion, stuffing mix, celery, milk, water, eggs, garlic powder, salt, and black pepper together in a bowl until ingredients are evenly combined. Spread cream of mushroom soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of the loaf. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in pan for 5 to 10 minutes. Flip meatloaf pan upside-down onto a serving platter so the cream of mushroom soup is on the top of the loaf.
Preheat oven to 350 degrees F (190 degrees C). Cream the together the butter or margarine, white sugar, vanilla, egg and water. Stir in the salt and the cocoa and beat well. Combine the flour and the baking soda. Stir the flour mixture into the creamed mixture. Mix in the chocolate chips and oatmeal. Drop tablespoon sized drops onto an ungreased cookie sheet. Bake at 350 degrees F (190 degrees C) for 12 to 14 minutes.
Combine corn and jalapeno pepper in a skillet over high heat. Cook and stir until edges start to blacken, about 10 minutes. Remove from heat and let cool, 5 to 10 minutes. Combine onion, lime juice, cilantro, salt, and pepper in a bowl. Fold in cooled corn and jalapeno.
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly. Shape the crab mixture into cakes and roll in bread crumbs. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon. Serve the sauce over the crab cakes.
Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper. Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes. Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars). Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Spread peanut butter on one slice of bread; top with green olives. Place second piece of bread atop the filling to make a sandwich.
Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes. Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils. Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes. Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture. Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.
In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth. In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside. Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined. Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together. Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings. Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.
Pour cream into a saucepan and heat over medium heat. Add shredded Oaxaca cheese and stir until melted, about 5 minutes. Season with chiles, cumin, and garlic salt. Stir to combine. Mix sausage into cheese sauce and cook until heated through, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish. In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.
Place wood chips in warm water, and soak for 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, blend the ketchup, brown sugar, beer, vinegar, and wine. Mix in the onion, bell pepper, and black pepper. Simmer until thickened, approximately 10 minutes. Spread wet wood chips evenly in the bottom of a broiler pan, adding enough water to ensure chips remain moist while cooking. Cover with broiler pan grate, and arrange chicken pieces on top. Coat chicken with the sauce, and cook approximately 1 hour, basting regularly. In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.
Preheat oven to 350 degrees F (175 degrees C). Combine egg, sugar and peanut butter, mixing well. Roll dough into small balls and place on a cookie sheet. Flatten balls with a fork. Bake for 8 to 10 minutes. Let cookies cool on cookie racks. Variation: add chocolate or peanut butter flavored chips to the dough for an extra little twist.