HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large bowl with with cold water; add ice. Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish. Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight. Drain marinade and sprinkle sesame seeds over asparagus before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper. Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture. Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Pour the rum, sweet and sour mix, lime juice, and coconut syrup into the pitcher of a blender; drop in the ice cubes and blend to a slushy consistency. Pour into a glass to serve.
Beat eggs with 3/4 cup plus 2 tablespoons mayonnaise in a bowl. Add Gouda cheese and flour; mix well. Pour 1/2 the batter into another bowl. Heat 1 tablespoon oil in a skillet over medium heat and cook grated carrot while stirring until softened, about 5 minutes. Add the carrot to 1 portion of batter; mix a small bunch of dill into the other portion. Heat a nonstick or well-seasoned cast iron skillet over medium-low heat. Pour in 2 tablespoons of one of the batters; immediately rotate the pan in a circular motion to spread. Cook until edges are crispy, 1 to 2 minutes. Flip until browned and dry on the other side, 1 to 2 minutes more. Repeat with all the batters, ending up with a stack of dill crepes and a stack of carrot crepes. Heat 1 tablespoon oil in a separate skillet over medium-low heat. Cook onion, while stirring, until soft and translucent, about 5 minutes. Add mushrooms; cook until liquid evaporates, about 5 minutes more. Remove from heat and season with salt and pepper. Blend cream cheese and 1/2 cup mayonnaise together in a bowl. Season with salt and pepper; add garlic and 2 sprigs dill. Spread a portion of cream cheese mixture over a dill crepe; add a layer of the mushroom-onion saute. Top with a carrot crepe, spread with more cream cheese, and top with some of the chicken. Repeat layers until all crepes are used up. Decorate with thinly sliced cucumber. Cover with plastic wrap and chill until ready to serve.
Combine garlic scapes, olive oil, salt, and pepper in a bowl and turn to coat evenly. Marinate for 20 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place garlic scapes on the grill and grill until well charred and tender at the thickest part, 1 to 2 minutes per side.
In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly. For vinaigrette, in a small bowl, combine cider vinegar, shallot, honey, mustard, salt, and pepper. Slowly whisk in olive oil and beat until combined. In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss. Serve immediately or cover and chill up to 4 hours.
Preheat grill for high heat. In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form into 4 patties. In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt. Serve with seasoned barbeque sauce.
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork. Stir pesto, tomatoes, feta cheese, and bacon into the quinoa.
Preheat oven to 350 degrees F (175 degrees C). Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes. Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture. Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes. Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.
Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder. Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish. Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Preheat an outdoor grill for high heat and lightly oil grate. Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and the garlic and heat until garlic is tender. Remove from heat. Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the grill butter side down. Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is grilling. Flip the chops and sear the other side for 1 minute. Turn the meat, cover the grill and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture. Pork chops are done when internal temperature reaches 145 degrees F (63 degrees C).
Preheat grill for medium heat and lightly oil the grate. Warm olive oil and sage in a saucepan over medium-low heat until sage flavor is infused, 2 to 3 minutes. Remove from heat. Brush 1 side of squash slices with sage-infused olive oil. Place oil-side down onto the preheated grill. Brush slices with additional oil. Grill until tender, 3 to 5 minutes per side. Sprinkle with salt.
Combine pickles, onion, and celery in a food processor; pulse to a medium-fine consistency. Add ham; pulse into pieces about 1/4 inch in diameter. Stir ham mixture, mayonnaise, Dijon mustard, and Cajun seasoning together in a bowl. Divide ham salad mixture over 4 slices of rye bread; lay 2 lettuce leaves over each. Cover with remaining bread slices.
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture. In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.
Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna; toss to coat. Marinate in the refrigerator for at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer; repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers. Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.
In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
Place potatoes in 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. Sprinkle on parsley and serve hot.
Arrange franks, cut side down, in a single layer on a microwaveable plate. Microwave on HIGH 20 seconds or until heated through. Top crackers with relish, frank pieces and mustard.
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 macaroni, 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 8 minutes. Drain well in a colander set in the sink. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.
Cream margarine or butter, add brown sugar gradually. Add unbeaten egg, grated orange rind and vanilla. Beat well. Add flour sifted with baking powder and salt. Mix well. Chill dough until firm. Preheat oven to 350 degrees F (175 degrees C). Mix granulated sugar and nuts. Roll dough into small balls the size of walnuts. Flatten on greased cookie tin and sprinkle with sugar and nut mixture. Bake for 10 minutes. Cool on racks. Store in tightly covered jar or tin.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners. Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain. Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet. Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.
Heat a large skillet over medium heat; prepare with cooking spray. Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended. Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.
Preheat oven to 350 degrees F (175 degrees C). Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water. Preheat an outdoor grill for medium-high heat. Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.
Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds. Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.
Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl. Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes. Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides. Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats. Preheat oven to 400 degrees F (200 degrees C). Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more. Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.
Combine honeydew melon, apple juice, and kiwi in a blender; blend until smooth.
Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper. Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours. Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies. Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar. Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.
Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain. Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID(R) and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well. Refrigerate the pickles for at least one week before serving.
Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir. Cover bowl with plastic wrap. Refrigerate for 1 hour.
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well. Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken. Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork. Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese. Bake in the preheated oven until golden brown, about 15 minutes.
Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly. Spread half of the coconut in a greased 9x9x2 - inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.
Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.) Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan *immediately*. Decorate with nuts if desired.
Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Melt butter or margarine over low heat. In a separate bowl, beat together the eggs, sugar, sour cream, and vanilla. Mix in the melted butter and stir until well blended. Sift together the flour, baking soda, and nutmeg and add to egg mixture, stirring constantly. Drop by teaspoonfuls onto cookie sheets, about 1 inch apart. Bake for 10 minutes, or until lightly browned.
Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw(R) and Stevia In The Raw(R) until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes. To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw(R), cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature. In a large bowl beat cream, Sugar In The Raw(R) and Stevia In The Raw(R) on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle. To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.
Preheat the oven to 400 degrees F (200 degrees C). Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes. Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish. Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish. Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.
Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning. Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot(R)). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.
In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. Drain excess fat and set meat aside. In a large pot over high heat, combine the broth, tomatoes, cumin and garlic. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low. In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly, to thicken. Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.