HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool. Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.
In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes. Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder. Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.
Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 20 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). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and white sugar. Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture. To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth. Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the French Bread or White Bread setting, and then press Start.
Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper. Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl. Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating. Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain. Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes. Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour. Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.
Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling. Refrigerate until set and chilled completely, about 2 hours.
Mix 1/4 pound of the butter with 3 cups of flour, 2 tablespoons white sugar, egg yolks, and water. (Done like making pie dough with a pastry blender.) Chill for 1 hour then roll out like pie dough on a floured pastry sheet. Spread another 1/4 pound of the butter over dough. Fold dough together and refrigerate 1 hour. Repeat this procedure until all of the butter is used. Cut dough into fourths. Wrap each quarter in plastic wrap. Chill. Take out one quarter at a time and allow to stand at room temperature long enough that it softens enough that the dough can be rolled. Roll dough out on floured pastry sheet/ board. Cut dough into 1/2 inch wide X 4-5 inch long strips. Wrap around clothes pins or dowel pins pinching ends. Bake at 400 degrees F (200 degrees C) for 12-15 minutes until lightly browned. Slide off sticks while still very warm and then cool completely. To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool. Cream together shortening, confectioners' sugar, marshmallow cream, and vanilla. Add cooked mixture to creamed mixture and beat till fluffy. Fill cooled pastry curls with filling.
Preheat oven to 375 degrees F (190 degrees C). Line the inside of a Dutch oven with aluminum foil. Spread cherry pie filling in an even layer into the bottom of the Dutch oven. Sprinkle cake mix over the pie filling; top with a layer of brown sugar. Dot the top with butter pieces. Put lid on the Dutch oven. Bake in preheated oven until the top is golden brown, 45 to 90 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet. Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet. Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish. Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes. Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese. Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese. Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.
Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.
Preheat a large skillet over medium-high heat. Add oil and heat until shimmering. Add chicken breast, cook until completely cooked through and browned on both sides. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, tent loosely with foil to keep warm and set aside. Return skillet to heat. Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic and cook one more minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set aside. In same skillet, place corn, water, buttery spread (if using) and contents of rice package. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Add onion mixture back to skillet and toss together. Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized pieces and stir into rice, then plate). Serve immediately.
In a large bowl, mix together the ketchup, honey, molasses, sugar, hoisin sauce, oyster sauce, brown mustard, Worcestershire sauce, white vinegar, garlic powder, cayenne pepper, salt, and black pepper until the sugar has dissolved and the sauce is thoroughly mixed.
Place the pears, banana, milk, yogurt, cinnamon, and nutmeg into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Preheat oven to 325 degrees F (165 degrees C). Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg. Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt. Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes. Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet. Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved. Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cauliflower, and onion; cover and steam until tender, 10 to 15 minutes. Blend steamed vegetables, flour, Cheddar cheese, milk, eggs, mustard, garlic, salt, and pepper in a blender until batter is thick; transfer to a bowl. Stir red pepper into batter. Spray a hinged griddle or flat griddle with cooking spray and turn heat to medium. Spoon batter, 1 to 2 tablespoons per cake, onto the hot griddle; close griddle or flip cakes and cook until lightly browned, about 4 minutes. Repeat with remaining batter.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses. Top with another dollop of CocoWhip. Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce. Sprinkle with chopped, roasted peanuts. If you're in a sharing mood, this makes about 2 12-oz shakes!
In a small bowl, dissolve cocoa powder in boiling water. In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes. Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
Preheat an oven to 400 degrees F (200 degrees C). Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Melt butter in a skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir onion, green pepper, and cilantro into garlic; cook and stir until the onion is softened, 5 to 10 minutes. Cook and stir ground beef in a large skillet over medium heat until browned, 5 to 10 minutes; drain fat. Increase heat to medium-high. Stir brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, Greek seasoning, hamburger seasoning, garlic powder, black pepper, smokehouse maple seasoning, smoked salt, and nutmeg into ground beef mixture; cook until boiling, 4 to 6 minutes. Stir onion mixture into beef mixture; reduce heat to simmer. Pour barbeque sauce, ketchup, and apple cider vinegar into beef mixture; stir, cover, and simmer until sauce is thickened, 30 minutes. Scoop beef into hamburger buns and serve.
Place oven rack in topmost position and preheat oven to broil. Drain the canned salmon of all liquid. Mix together the salmon, wasabi, mayonnaise, pickles, and tomatoes. Open the rolls and lay out on a baking sheet. Spoon 1/2 cup of the salmon mixture onto the bottom of each roll. Place one slice of cheese on top of the salmon mixture and broil in the preheated oven until the cheese melts and the top sides of the rolls begins to brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Unwrap chocolate covered caramel candies and set aside. In a large bowl, combine the cake mix, melted butter, milk and eggs. Stir with a wooden spoon until well blended. Press half of the mixture or a little bit more evenly into the bottom of the prepared pan. Bake for 6 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips and toffee bits over the top. Press the caramel candies into the surface 5 across and 7 down. Do not press all the way to the bottom. Spread the remaining brownie dough over the top. Return to the oven for an additional 20 to 25 minutes, or just until a toothpick inserted into the center comes out clean. Cool before cutting into 35 squares.
Preheat oven to 400 degrees F (205 degrees C). Combine apples, 2 tablespoons flour, nutmeg, and salt. Mix together egg, sour cream, 3/4 cup sugar, and vanilla; blend into the apple mixture. Pour filling into unbaked pie shell. Cream together 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter or margarine. Set topping aside. Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and continue baking for 30 minutes. Remove pie from oven, and sprinkle with topping. Increase temperature to 400 degrees F (205 degrees C), and bake pie for 10 more minutes. Cool.
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes. To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes.
In a large bowl, cream together the butter, 1 1/3 cups sugar, and chai tea mix until light and fluffy. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder, and salt; blend into the creamed mixture until all of the dry has been absorbed. Cover the dough, and refrigerate for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Roll the cookie dough into walnut sized balls, and roll the balls in sugar. Place the cookies onto greased cookie sheets about 3 inches apart, and flatten slightly using the tines of a fork. Bake for 10 to 12 minutes in the preheated oven, just until the edges begin to brown. Remove from cookie sheets to cool on wire racks.
Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes. Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.
Pour the orange vodka, raspberry vodka, pineapple schnapps, grenadine, sour mix, pineapple juice, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Pour into a highball glass, and garnish with a maraschino cherry and orange slice to serve.
Put bread crumbs into a shallow dish. Gently press tilapia fillets into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack. Heat olive oil in a skillet over medium-high heat. Cook tilapia in hot oil until golden brown, about 4 minutes per side. Transfer cooked fillets to a plate. Top each fillet with salsa; cook in microwave to get the salsa hot, about 15 seconds.
Place the softened cream cheese, sour cream, beer, and Ranch dressing mix in a blender. Blend until well mixed for 2 to 3 minutes, scraping down the sides of the container as needed. Pour into a bowl and cover. Refrigerate for at least 1 hour before serving.
Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used. Bake at regular bread cycle.
Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
In a large bowl, combine the thawed whipped topping, gelatin, fruit cocktail, oranges, grapes and marshmallows. Mix together well and refrigerate until chilled. Stir again before serving.