HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned. To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable. Sprinkle with chia seeds and blueberries.
Blend raspberries, tequila, orange juice, lemon juice, orange liqueur, superfine sugar, and mint leaves in a blender until smooth. Add ice cubes individually, crushing each one before adding the next. Pour into chilled cocktail glasses to serve.
Mix all ingredients in a blender or food processor until smooth. Freeze for 10 minutes. Add your toppings and enjoy!
Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.
Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl. Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled.
Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl. Cook tortillas in the microwave until warm and pliable, about 30 seconds. Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.
Preheat oven to 350 degrees F (175 degrees C). Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture. Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch. Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat. Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Preheat oven to 350 degrees F (175 degrees C). Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl. Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat. Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish. Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl. Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest. Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.
Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.
Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the cereal and 2 teaspoons of the diced strawberries. Top with remaining cereal and strawberries.
Combine sweet potatoes and beef broth in a pot; cook over medium-high heat until tender, 5 to 10 minutes. Mash sweet potatoes into the broth using a potato masher. Mix coconut milk, shallot, maple syrup, curry powder, sea salt, chili powder, and paprika into sweet potato mixture; cook and stir until heated through, 5 to 10 minutes. Reduce heat to low and blend soup with a hand blender until smooth.
Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan. Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times. Preheat an oven to 400 degrees F (200 degrees C). Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out. Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well. Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet. Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside. 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 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl. Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.
Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab. Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil. Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes. Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside. To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated. Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water. Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Place chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain chickpeas and pat dry. Preheat oven to 400 degrees F (200 degrees C). Toss chickpeas, olive oil, and salt together in a bowl until evenly coated; spread in single layer on a baking sheet. Roast in the preheated oven, stirring every 8 minutes, until chickpeas are browned and crisp, about 40 minutes. Toss chickpeas with more salt and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x9 inch square baking dish. In a bowl, mix together oats, baking mix, sugar, cinnamon and cloves. Stir in applesauce and vanilla and sprinkle crumble mixture over apples. Drizzle melted butter evenly over topping. Bake in preheated oven 30 minutes, until apples are tender and top is golden.
Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet. Saute onion and garlic in reserved drippings until tender, about 5 minutes. Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil. Bake in preheated oven for 3 hours. Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.
Combine sake cooking wine, sugar, sesame oil and cornstarch. Stir to dissolve cornstarch; set aside. Cut pork into 1/2-inch slices; season with salt and pepper to taste. Press half the sesame seeds onto one side of each medallion. Melt butter in 12-inch saute pan. Cook pork, seed side down, over medium-high heat until lightly browned, about 8 minutes. While cooking, press remaining sesame seeds onto tops of medallions. Turn over and continue to cook 4-6 minutes. Increase heat to high, add sauce and cook 2 minutes or until sauce bubbles and thickens slightly. Serve pork medallions drizzled with sake sauce. Sprinkle with any remaining sesame seeds and green onion.
Muddle cucumber-flavored syrup and jalapeno pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until outside of shaker becomes frosted. Pour cocktail into a glass and garnish with cucumber slice.
Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans. In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients. Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.
Preheat oven to 425 degrees F (220 degrees C). Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute). Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray. Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed. Press 1 pie crust into the prepared pie dish. Brush the bottom crust with 1/2 of the beaten egg white. Pour blueberry mixture into the pie crust. Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning. Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.
In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool. Stir together flour, soda, baking powder, and salt. In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard. Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.
Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting. Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours. In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours. Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.
Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred. Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion. Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.
Heat waffle iron according to directions. Mix together apple (or cherry) pie filling and water in a saucepan; heat until warm over medium heat. Keep warm. Mix flour, salt, baking powder, sugar, cinnamon, ginger, and cloves in a large bowl. In a separate bowl, mix together eggs, milk, melted butter, applesauce, and vanilla. Add dry ingredients and stir to blend. Batter will be thick. Brush waffle iron generously with oil or melted butter, or spray with an oil spray. Ladle batter into the preheated oiled waffle iron. Cook until crispy, generally 4-6 minutes. Top with warm pie filling and a dollop of whipped cream.
Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Mix pears, peaches, and pineapple in a serving bowl. Stir pudding mix into reserved liquid from the peaches in a small saucepan over medium-low heat; cook and stir until the pudding dissolves completely and the mixture is bubbling, about 5 minutes. Pour the pudding mixture over the fruit mixture and stir to coat. Refrigerate salad until chilled completely, at least 20 minutes.
Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar. Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside. Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well. Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally. Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.
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. Drain and transfer potatoes to a bowl; coarsely mash. Preheat oven to 400 degrees F (200 degrees C). Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely. Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet. Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm. Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat. Serve the shrimp over the cheesy grits.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.
Place the chicken nuggets on a microwave-safe plate. Cook in microwave until hot in the middle, about 2 minutes. Spread 1 tablespoon tomato sauce on one piece of the hamburger bun; cover the sauce with the American cheese slice. Arrange the chicken nuggets onto the cheese. Pour the remaining tomato sauce over the nuggets; sprinkle with the Parmesan cheese. Top with the other half of the hamburger bun to finish the sandwich.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
In a large skillet over medium heat, heat butter and olive oil together. Saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes. Add crawfish and onions. Reduce heat to low and cook for 5 minutes. Stir in Parmesan cheese, parsley, and half and half. Simmer for 5 minutes and stir in crushed red pepper and Creole seasoning. Salt and pepper to taste.
Lay bread slices onto a flat surface. Cut circles out of the middle of each slice using a drinking glass; discard bread remainders. Sprinkle about 3/4 teaspoon chili pepper and 3/4 teaspoon garlic and herb seasoning over each side of each bread circle. Lightly grease a skillet with oil and place over medium heat. Cook bread circles in skillet until browned, 2 to 3 minutes per side.
Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.
Preheat the oven's broiler. In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil. Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack. Broil for 15 to 20 minutes, turning occasionally, until cooked through.