HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool. Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes. Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.) Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper. Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired. Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.
In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic. Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.
Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and the peels begin to crack, about 20 minutes. Drain and let potatoes cool. Peel cooled potatoes and cut into 1/8-inch dice. Place potatoes, shrimp, onions, hard-cooked eggs, sweet pickles, and mayonnaise into a large salad bowl and stir to combine. Season with salt and black pepper; sprinkle top of salad with paprika. Chill salad at least 3 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl. Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon. Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable. Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes.
In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well. In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix cooked quinoa, oat flour, almond milk, maple syrup, raisins, egg white, vanilla extract, cinnamon, and salt together in a large bowl. Fill each muffin cup to the top with quinoa mixture. Bake in the preheated oven until golden brown, about 25 minutes. Cool muffins completely in the tin, about 20 minutes, before removing.
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.
Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more. Freeze sherbet until solid, about 1 hour.
Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts. Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes. In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.
Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs. Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate. Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat. Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs. To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.
Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl. Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray. Beat sugar, banana, and yogurt together in a large bowl until smooth. Beat 1 egg into the banana mixture until smooth before adding the second egg and beating again until smooth. Mix all-purpose flour, chickpea flour, baking soda, ground cinnamon, and salt together in a separate bowl; add to the banana mixture with the water and beat until smooth and batter-like. Stir mashed sweet potatoes into the batter until smooth. Fold chocolate and chia seeds through the batter; pour into the prepared loaf pan. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before slicing.
Mix cumin, turmeric, allspice, and curry powder together in a small bowl. Heat olive oil in a skillet over medium-low heat. Cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. Stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. Mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. Pour enough water into the skillet to reach about half-full. Cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon. Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture. Add in raisins, chopped prunes, and/ or nuts. Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups. Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.
In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth. Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C). Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool. Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour. Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan. Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on. Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan. Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool. Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping. Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top. Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and cool under running water until chilled. Transfer to a large salad bowl. Stack American cheese slices alternating with bologna slices and cut into 1/2-inch dice. (Stacking helps prevent cheese from sticking together.) Mix bologna and cheese into macaroni and stir in hard-cooked eggs, sweet pickles, celery, green bell pepper, and red onion. Mix thoroughly. Stir creamy salad dressing and mustard into the salad and season with black pepper. Cover salad and chill in refrigerator until serving time.
Stir powdered milk, chocolate drink mix, confectioners' sugar, and coffee creamer together in a large container or bowl.
Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes. Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter. Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins. Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet. Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes. Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes. Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese. Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.
Grease or line the insert of a 6-quart slow cooker. Combine evaporated milk, stock, Worcestershire sauce, mustard, black pepper, garlic powder, and paprika in the slow cooker. Stir in processed cheese food and butter. Add macaroni and mozzarella cheese. Cover slow cooker with the lid and cook on High, stirring every hour, until cheese is melted and macaroni is cooked, 2 to 3 hours. Empty frozen spinach into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Drain and press moisture from spinach. Add to macaroni and cheese in the slow cooker and stir. Empty frozen cauliflower into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Chop into smaller pieces if necessary. Add to macaroni and cheese in the slow cooker and stir. Serve immediately or divide into freezer-safe containers for individual servings.
Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom. Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture. Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken. Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken. Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken. Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash. Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.
Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side. Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place. While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use. To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.
Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the orange juice, soy sauce, olive oil, red onion slices, rosemary and garlic. Place the pork roast in a baking bag, and set in a roasting pan or baking dish. Pour the orange juice mixture over the roast, making sure to coat entirely. Close the bag according to package instructions. Bake for 2 to 2 1/2 hours in the preheated oven, until the internal temperature of the loin is at least 145 degrees F (63 degrees C). Remove from the oven, and let stand for about 10 minutes to settle the juices. Carefully open the bag and remove the roast. Slice and serve with a little of the drippings drizzled over.
Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes. Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Cool melted chocolate to room temperature, about 5 minutes. Beat butter in a bowl using an electric mixer until light and fluffy; add cocoa powder and beat until well combined. Mix 1 tablespoon coffee into creamed butter mixture; add melted chocolate and mix well. Beat confectioners' sugar, 1 cup at a time, into creamed butter mixture, mixing well before each addition until frosting is smooth. Add remaining coffee, 1 tablespoon at a time, until desired consistency is reached.
Combine tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender; blend until combined, 10 to 15 seconds. Pour tomato sauce mixture into a bowl. Stir in avocados and 2 diced tomatoes. Cover salsa with plastic wrap and refrigerate for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Crumble ground beef into a large skillet. Cook over medium-high heat 3 minutes. Add onion and continue to cook until meat and onion are both browned. Drain off excess fat. Mix in soup, Worcestershire sauce, seasoned salt, and mushrooms. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top. Bake in preheated oven for 30 minutes, until crust is golden brown. Place slices of cheese on top of pie. Serve pie while hot.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with vegetable cooking spray. In a shallow bowl combine oil and lemon juice. Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste. Place on baking sheet. Bake in preheated oven for 20 minutes. Remove from oven and turn wedges over. Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.