HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm. Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray. Combine chicken, barbeque sauce, lime juice, cumin, and chili powder in a saucepan over medium heat. Reduce heat and simmer, stirring occasionally, until chicken is heated through, about 10 minutes. Remove from heat. Spread a single layer of tortilla chips on the prepared baking sheet. Top with 1/2 the chicken mixture and 1 1/4 cups Cheddar cheese. Place another layer of tortilla chips over cheese and top with remaining chicken mixture and cheese. Bake in the preheated oven until Cheddar cheese is melted and golden brown, about 10 minutes.
Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth. Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mixture turns gelatinous, about 5 minutes. Dust a loaf pan with 1 tablespoon kinako; pour in mochiko mixture. Refrigerate until set, about 1 hour. Cut loaf into 16 pieces. Dust pieces with remaining 1 tablespoon kinako.
Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Preheat the oven to 325 degrees F (165 degrees C). Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan. Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess.
Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add peppercorns, poppy seeds, cloves, cinnamon stick, dried chile peppers, cumin seeds, and black cardamom; toast until fragrant, 2 to 3 minutes. Transfer to a spice grinder, add grated coconut, and grind into a paste. Combine onions, garlic, and ginger in a food processor; grind into a paste. Heat 2 tablespoons vegetable oil in a stovetop pressure cooker. Add onion paste; cook and stir until golden brown, about 5 minutes. Pour in pureed tomatoes; cook and stir until darkened, 4 to 5 minutes. Stir in turmeric and salt. Add lamb; cook and stir until evenly coated and starting to release some juices, about 10 minutes. Stir coconut paste, potatoes, water, tamarind paste, and sugar into the pressure cooker. Bring to a boil. Cover, bring to high pressure according to manufacturer's instructions, and cook, about 10 minutes. Reduce heat and continue cooking, about 15 minutes more. Release pressure according to manufacturer's instructions. Serve curry garnished with cilantro leaves.
In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture. Dip sliced bananas in lemon juice. Shake off excess. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
Season chicken breasts all over with salt and pepper. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender. Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain. Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes. Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Blend ice cubes, raspberries, orange juice, banana, yogurt, and honey in a blender until smooth.
Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes. Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan. Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Combine beef, onion, cracker crumbs, Worcestershire and egg in a large bowl. Mix well with hands or a spoon. Shape meat into 6 rectangular mini meatloaves, each about the size of a deck of cards (3-1/2 by 2x1/2 by 1/2-inch thick). Heat oil in a wide skillet over medium-high heat; brown meatloaves 3 to 4 minutes per side. Remove from pan and set aside. Drain fat from pan. Add sauce and brown sugar to pan. Bring to a boil; reduce heat and simmer over medium heat 3 minutes, stirring frequently until slightly reduced. Return meatloaves to pan and spoon sauce over tops. Simmer, uncovered, over medium heat 5 minutes or until cooked through. Serve meatloaves and sauce with mashed or roasted potatoes, if desired.
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray. Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain. Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze. Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth. Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.
Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside. Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes. Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter. Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes. Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry. In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter. Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.
Soak chia seeds in water until mixture has a jelly-like texture, about 5 minutes. Heat raspberries, blackberries, blueberries, strawberries, and honey in a saucepan over medium heat until berries are soft, about 15 minutes. Lightly crush berries with a fork or masher. Stir chia seed mixture into berry mixture. Remove from heat and let cool for at least 10 minutes.
Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper. Separate the eggs. In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top. Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.) To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set. Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts. Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth. To serve, top each serving with glaze and additional candy sprinkles.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat. Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper. Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.
Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes. Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes. Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled. Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Add Quaker(R) Oats to a container of your choice and pour in milk. Alternate between layers of yogurt, blackberries. Top with walnuts, chia seeds, and drizzle with honey. Refrigerate overnight and enjoy in the morning! Top with additional blackberries and walnuts, if desired.
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. Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper. Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Prick yams with a fork, and place on a plate. Cook in the microwave for 8 to 10 minutes, turning once, until tender. Cool, peel and dice. Combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. Blend until smooth.
Beat cottage cheese and butter in a large bowl with an electric mixer until well combined with most cottage cheese curds intact, scraping down the sides of the bowl a few times. Stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out onto a floured surface. Bring dough together with floured hands; knead 3 to 4 turns. Roll dough gently into a fairly thick square, fold in half, and pat to flatten again; fold dough in half again in the opposite direction. Repeat rolling and folding process 2 more times. Roll dough into an 8-inch square; divide into 4 equal portions. Wrap each portion in plastic wrap; refrigerate for 4 hours or up to overnight. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll one portion of dough out on a lightly floured surface 1/4-inch thick. Cut dough into 4-inch squares with a sharp knife; cut each square diagonally to make 2 triangles. Roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet. Bake in the preheated oven until golden, about 20 minutes. Remove to cool on a wire rack. Whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.