HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain. Whisk eggs and shrimp powder together in a bowl. Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture. Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with parchment paper. Place butter and sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix on medium-high speed until butter and sugar are light and fluffy, 2 to 3 minutes. Beat eggs into butter mixture one at a time, letting each egg blend in before adding the next. Beat in vanilla extract. Whisk flour, salt, and baking soda together in a separate bowl. Gradually beat flour mixture into moist ingredients, blending each portion in before adding more. Spread dough into prepared pan. Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in pan. Remove from pan and spread frosting over the top; cut into bars and serve.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes. Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray. Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes. Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Butter two 9x9 inch baking pans and set aside. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl. Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more. Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes. Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth. Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping. Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes. Stir avocado, mango, chickpeas, and cucumber into kale. Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans. Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season with additional salt and pepper to taste.
Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.
Place the milk and half and half into a saucepan over medium heat and bring to a bubble. While the mixture is heating up, whisk the egg yolks, sugar, and salt in a medium glass bowl. Once the milk mixture is hot, slowly pour the hot mixture into the egg yolks and sugar, whisking constantly. Once combined, pour the mixture back into the saucepan and bring back to a bubble until thickened, about a minute or two. Place a fine strainer or sieve over a glass bowl and strain the creme anglaise mixture into the bowl. Add in the Baileys and whisk until smooth. Chill. Place mixed berries into a skillet and let warm through. To build a crepe, spread a few tablespoons of the creme anglaise onto the crepe and fold into quarters. Place two folded crepes onto a serving plate and top with warm berries.
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray. Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon. Scoop mixture into muffin tin, filling each cup 3/4 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain. While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets. Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.
Fill a rocks glass with ice, and pour in vodka, grain alcohol, and orange juice; stir and serve.
In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan. Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan. Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth. Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.
Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids. Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight. Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned. In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic. Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.
Heat the olive oil in a skillet. Brown the turkey meat, breaking it up into crumbles as it cooks, then stir in onion and garlic. Cook, stirring occasionally, until the turkey is no longer pink, about 8 minutes. Sprinkle on 1 tablespoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper; stir to combine, and continue cooking until the meat is browned, about 5 more minutes. Pour in the beer, and cook until the beer is reduced by about half. Pour the diced tomatoes with chile peppers, stewed tomatoes, kidney beans, 1 more tablespoon of chili powder, 1 teaspoon of salt, 1 teaspoon of black pepper, cayenne pepper, paprika, oregano, and cumin into a slow cooker. Stir in the turkey mixture and chicken broth. Set the cooker to High, and cook for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork. Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use. Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet. Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water. Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C).
Blend ice cubes, milk, lemonade, water, marshmallow chicks, and vanilla extract in a blender until smooth.
Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft. Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to Low; cook 8 to 10 hours.
Cream together the shortening, sugar, and eggs. Make a paste with food coloring and cocoa. Add to shortening mixture. Add salt and buttermilk to mixture. Next add flour, vanilla, vinegar, and baking soda in that order. Mix. Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool. To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool. Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture. Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.
Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute. Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker. Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid. Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes. Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces. Transfer riced cauliflower to a microwave-safe bowl. Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray. Warm a skillet over medium heat. Add red and green bell pepper, onion, jalapeno pepper, chili powder, and cumin. Cook, stirring every 2 minutes, until peppers are soft and roasted, 5 to 10 minutes. Remove from heat. Cook cauliflower rice in the microwave for 3 minutes. Stir in tomatoes and 1 cup shredded Cheddar cheese. Add bell pepper mixture and stir to combine. Spread cauliflower mixture into the prepared baking dish. Top casserole with remaining Cheddar cheese. Bake casserole in the preheated oven until melted, 30 to 35 minutes.
Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked. Remove the bay leaves from the soup. Stir in the cilantro and serve.
Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet. When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet. Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper. Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes.
Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad.
Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain. Meanwhile, saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces. In a large mixing bowl, toss cooked pasta with oil to coat. Add chicken pieces, sun-dried tomatoes, zucchini and squash and toss again. Finally, add cheese and serve.
Place short ribs in the crock of a slow cooker; season with salt and pepper. Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce. Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place. Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more. While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour. Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet. Bake in the preheated oven until golden, 15 to 20 minutes.
Pour the vodka and Irish cream into a shot glass. Pour the root beer into a tumbler. Drop the entire shot glass into the root beer and drink immediately.
Mix rice flour and water together in a bowl; add sugar. Mix dough until no flour spots are present. Place dough in top of a double boiler over simmering water; steam until dough is very hot and very sticky, about 15 minutes. Working quickly, remove dough from double boiler with a spoon or spatula and set on work surface floured with rice flour. Knead dough with your rice floured hands, adding more flour as needed so mochi dough doesn't stick to your hands anymore. Divide mochi into 6 to 8 pieces, about the size of a ping pong ball.
Thoroughly mix together the softened cream cheese, Cheddar cheese, and onion soup mix in a bowl. Chill in refrigerator for about 1/2 hour to firm up, if necessary. Form the mixture into a ball or log, and press the outside with walnuts. Serve on an appetizer tray or a decorative plate surrounded by assorted crackers.
Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up. Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.
Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.
In a food processor, pulse Gluten Free Original Pretzel Crisps(R) Minis to a fine crumb consistency. Mix in a bowl with vegetable oil and set aside. Place strawberries, cream cheese, confectioners' sugar, yogurt, and almond milk into a food processor. Mix on low until strawberries are broken down and ingredients are combined and creamy. Pour strawberry mixture into a Popsicle(R) mold or any silicone mold. Carefully press Pretzel Crisp(R) crumbs on top to cover. Stick a Popsicle(R) stick or decorative straw into each mold and freeze until hard.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
In a large bowl, mix together the cream cheese, mayonnaise, sugar, cranberry sauce and pecans. In a mixing bowl, beat the whipping cream until stiff peaks form; add the vanilla and confectioners sugar. Mix well and fold into cranberry mixture. Refrigerate at least 6 hours before serving.
Blend bananas, almond milk, kale, ice, and peanut butter in a blender until smooth.
Generously sprinkle chicken with soy sauce and Worcestershire sauce. Sparingly sprinkle with oregano leaves and garlic salt. Place into a cooking dish on top of the lemon slices. Cook in microwave on high for 5 minutes. Stir and cook on high for another 5 minutes. Repeat until done. To Prepare In Conventional Oven: Preheat oven to 350 degrees F (175 degrees C). Prepare chicken. Bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.