HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.
Scrape flesh from honeydew melon quarters into a blender; add ice cubes, water, and sugar. Blend until smooth and sugar has dissolved. Serve immediately.
In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Mix the strawberries in a bowl with confectioners' sugar and lemon juice; allow to stand about 15 minutes to form juice. Stir several times. Place a slice of pound cake onto a dessert plate, and spoon about 1/3 cup of strawberries and juice over the cake. Place a dollop of whipped topping on the berries, and top with another cake slice. Spoon another tablespoon or so of strawberries over the top to serve.
Preheat pan to medium-high heat and spread butter evenly across. Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes. Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side. Cut sandwiches in half and serve.
Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish. Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.
In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
Combine black beans, corn, tomato, Monterey Jack cheese, olives, red peppers, lime, cilantro, salt, and cumin in a large bowl. Stir well to combine.
Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy. Stir in brown sugar and mix well; if desired, top with ice cream and serve.
Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth. Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more. Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish. Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.
Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside. Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender. Remove from heat, and stir the mixture together. Season with salt and pepper.
In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Place cilantro and garlic in a food processor; pulse until finely chopped. Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder. Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix. Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 of the seasoning mix. Add onion; cook and stir until softened, about 5 minutes. Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes. Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 of the seasoning mix. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.
In small bowl or 10-oz custard cup, place pineapple; sprinkle with brown sugar. Microwave uncovered on High 15 to 20 seconds or until sugar is dissolved. Remove cover from yogurt. Place pineapple on top of yogurt. Pour any remaining juice over pineapple. Garnish with cherry.
In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.
Preheat the oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme, and parsley. Add cauliflower and toss together. Place skillet in preheated oven and roast for 35 minutes, stirring halfway through roasting time. Sprinkle cauliflower with Parmesan cheese and serve.
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat. Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes. Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low. Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan. In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan. Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch cake pan or two 8-inch round cake pans. Place cake mix in a large mixing bowl. Add eggs, milk, and vanilla extract and beat with an electric mixer on low speed for 1 minute. Increase speed to medium-high and beat for 2 more minutes, scraping sides of bowl as needed. Transfer batter to cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean; 40 to 50 minutes for a 9x13-inch cake pan, or 25 to 35 minutes for 8-inch cake pans. Allow cake to cool for 10 minutes. Crumble cake while warm into a large bowl. Stir in frosting until well blended. Melt chopped chocolate and shortening in a glass bowl in the microwave, on medium heat, until melted, about 1 minute. Alternatively, melt chopped chocolate and shortening in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Form balls of the chocolate cake mixture using a melon baller or small scoop. Dip balls in warm chocolate mixture, using a toothpick or fork to hold them. Place on waxed paper to cool.
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella. Bake 10 min. or until mozzarella is melted.
Preheat oven to 350 degrees F (175 degrees C). Stir cream of celery soup, 1 1/2 cup Colby-Jack cheese, sour cream, Parmesan cheese, flour, and garlic salt together in a large bowl until smooth; add hash brown potatoes and mix to coat. Spread the potato mixture into a 13x9-inch dish. Sprinkle remaining Colby-Jack cheese over the potato mixture; dust with paprika. Bake in preheated oven until browning along the edges, about 1 hour and 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Stir milk and honey together in a bowl; let sit for 5 minutes. Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces. Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet. Bake in the preheated oven until pretzels are golden brown, about 8 minutes. Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.
In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp.
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
In a Dutch oven, cook meat and onion in hot oil until meat is brown. Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours. Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender. Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
Preheat oven to 425 degrees F (220 degrees C). Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet. Roast in the preheated oven until beets are tender, about 40 minutes. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
Mix together Alfredo sauce with chipotle sauce. Add the chicken mix until well blended. Place a slice of bacon on a tortilla. Spoon some of the chicken mixture on the tortilla and top with onion slices. Roll up the tortilla and secure with a toothpick. Fill and secure the other tortillas with the rest of the chicken and onions. Heat oil in a heavy skillet over medium-high heat. Place rolled tortillas in the skillet in a single layer. Fry on each side until golden brown. Brown in batches if necessary. Serve with guacamole and pico de gallo.
Combine 1 cup flour, wheat bran, yeast, salt, and sugar in a bowl. Add water and 1 teaspoon oil. Mix until combined. Add the remaining 1 cup flour; mix until a rough ball is formed. Coat your hands with flour and toss a small handful into the bowl to prevent sticking. Knead the dough until firm but smooth, about 8 minutes. Preheat oven to 125 degrees F (52 degrees C). Form dough into a ball. Coat dough and sides of the bowl with the remaining oil. Cover bowl with a clean, damp dish cloth; place in the warm oven until dough is doubled in size, about 45 minutes. Remove bowl from oven. Knead dough briefly. Roll into a ball; let rest for 10 minutes. Increase oven temperature to 425 degrees F (220 degrees C). Grease a pizza pan. Punch dough down; turn onto a floured surface. Roll out to the size of your pizza pan using a rolling pin. Transfer dough to the pan. Bake in the preheated oven until crust is golden brown, about 20 minutes.
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 onion and celery, cover, and steam until tender, 2 to 3 minutes. Place tofu and water in a blender or food processor. Pulse briefly. Add bouillon cubes and vegetable base. Pulse until completely combined. Stir in onion, celery, oats, and cashews until evenly distributed. Form tofu mixture into patties. Heat oil in a skillet over medium heat. Cook tofu patties until golden brown, about 3 minutes per side.
In a large bowl, stir together the spelt flour, whole wheat flour, oats, yeast, cinnamon, cloves, allspice, nutmeg, ginger and salt. Combine the oil, warm water, and 1/4 cup maple syrup; stir into the flour mixture. When the dough is stiff enough, turn out onto a floured surface, and knead until smooth and elastic, about 7 minutes. Knead in more flour if necessary to keep the dough from being sticky. Place dough in an oiled bowl, and turn to coat. Cover, and set in a warm place to rise until double in size. Punch down dough, and form into a tight ball by folding the sides into the center. The tighter the ball, the more it will rise instead of just spreading. Place on a greased baking sheet with the seam underneath. Let rise for 20 minutes, or until your finger leaves a dent when you poke it gently. Preheat the oven to 375 degrees F (190 degrees C). Mix together 3 tablespoon of water and 1 tablespoon of maple syrup. Brush over the top of the loaf, then sprinkle with 2 tablespoons of oats. Bake for 35 to 40 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Preheat the oven to 400 degrees F (200 degrees C). Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one. Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.
Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.
Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl. Beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. Stir flour mixture into egg mixture until batter is well mixed. Fill prepared muffin cups with batter about half full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 15 minutes before removing to cool completely on a wire rack. Beat cream cheese and butter together with an electric mixer in a bowl until smooth. Gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. Spread frosting over completely cooled cupcakes.
In a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer for 45 minutes. In a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. Saute until vegetables are tender. Stir in flour, pepper, wild rice, water and broth. Bring to boil and reduce heat. Cover and simmer for 15 minutes. Stir in half and half, almonds and parsley. Heat until hot and serve.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks. Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese. Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil. Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
Combine soy milk, tofu, maple syrup, and cocoa powder in a blender; pulse until smooth. Add strawberries; blend until smooth.
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Stir mayonnaise, vinegar, lemon juice, black pepper, horseradish, salt, sugar, garlic, and cayenne pepper together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate for 1 day before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. In a large glass bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in sugar until firm peaks form. Fold in lemon zest, salt, cornstarch, vinegar, and vanilla. Spoon in mounded tablespoonfuls onto the cookie sheet. Place cookie sheet into oven and reduce temperature to 250 degrees F (120 degrees C). Cook 1 hour. Turn off oven and allow to dry 8 hours, or overnight.
Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet. Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise. Spread garlic butter onto 1 side of each bread slice. Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir. Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients. Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.
Heat olive oil in a skillet over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool. Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside. Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with toothpicks. Place into prepared baking dish. Bake chicken in preheated oven until no longer pink, about 30 minutes. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks. To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.