HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, mix the cream cheese, sour cream, cumin, garlic salt and hot pepper sauce. Transfer the mixture to a medium serving dish. Top with tomato, onion, lettuce and Cheddar cheese.
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely. Mix pudding according to package directions, spread between layers. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal(R) Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes. Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky. Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled. Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough. Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal(R) Coarse Sea Salt and half the whole caraway seeds over the surface. Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough. Cover the baking sheet lightly and allow to rest for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal(R) Coarse Sea Salt and caraway seeds. Bake in preheated oven until nicely browned, 20 to 25 minutes. Transfer to a rack to cool.
Mix mayonnaise, tarragon, sriracha sauce, paprika, lemon juice, cayenne pepper, and salt together in a bowl. Preheat oven to 500 degrees F (260 degrees C). Set oven rack about 8 inches from the heat source and preheat the oven's broiler. Loosen lobster meat from the shell, leaving it attached near the tip of the tail. Place tails on a baking sheet lined with crinkled aluminum foil to help keep them in place. Spoon some of the mayonnaise mixture beneath the lobster meat and spread a generous amount on top. Broil in the preheated oven until lobster tails are browned and cooked through, 5 to 7 minutes.
Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with shredded turkey. Place a scoop of curtido on top of the turkey, and finish with sliced tomatoes, cucumbers, and radishes.
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes. Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
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 asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Reserve a 1/4 cup each of the butterscotch chips and walnuts for the top of the cake. Stir in the remaining butterscotch chips and walnuts to the batter. Pour batter into prepared pan and sprinkle with reserved chips and nuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Melt butter in a large saucepan over medium heat. Saute green pepper and onion for 5 minutes, or until tender. Stir in the tomato soup, chicken & rice soup and the water and bring to boil. Reduce heat to low and allow to simmer. Meanwhile, in a separate bowl, combine the ground beef, egg and milk. Break the bread into very small pieces and add to the bowl. Mix together well. (Note: The kids love to use their hands to mix this. Be sure they wash them well before AND afterward to avoid any contamination.) Shape the meat mixture into meatballs and drop them into the soup mixture. Continue to simmer over low heat, uncovered, for 45 to 60 minutes. Stir occasionally, but be very careful not to break the meatballs.
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste. Remove from heat and stir in heavy cream. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove pan from the oven and gently remove meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.
Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated. Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm. (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.) Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes. Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well. Divide fried rice among serving plates. Slice chicken breasts; arrange over rice. Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Preheat the oven to 400 degrees F (200 degrees C). Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin. Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.) Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level. As broth simmers, occasionally skim off and discard any foam that rises to the surface. Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.
Put chicken into the crock of a slow cooker. Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken. Cook on Low for 6 to 7 hours. Transfer chicken to a large bowl and use 2 forks to shred chicken into strands. Strain liquid from slow cooker crock into a bowl to serve on the side. Spoon chicken into lettuce leaves and roll lettuce around chicken.
Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours. This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Place Bruce's(R) Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth. Add half & half and process 30 seconds more. Transfer sweet potato mixture to a large saucepan along with chicken broth and white pepper. Heat until small bubbles appear around the edge of saucepan (do not boil). Reduce heat and simmer on low for 5 minutes; stirring occasionally. Remove from heat and stir in hot sauce. Divide between 6 warmed soup bowls and drizzle with avocado oil and sprinkle with a tiny amount of salt. Garnish each bowl with sliced Serrano pepper.
In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Preheat the oven to 375 degrees F (190 degrees C). Combine carrots, half of chopped dill, lemon juice, salt, and ground black pepper in a bowl. Cut 2 pieces of parchment paper or foil into 12x18 inch rectangles. Brush the inside of parchment rectangle lightly with melted butter. Arrange carrot mixture over half of each parchment rectangle. Top carrot mixture with halibut fillets. Season with salt and ground black pepper. Place zucchini slices on top of each halibut fillet. Sprinkle with remaining chopped dill. Fold the parchment paper over fish. Make a 1/2 inch folded edge and crimp to seal. Set packages on baking sheet and bake in preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
Prepare the noodles according to package directions. Add the green beans 4 minutes before draining. Whisk the vinegar with the syrup, mustard, garlic and 1/2 teaspoon (2 mL) each salt and pepper until combined. Whisk in the olive oil until well combined. Measure out and reserve 2 tablespoon (30 mL) of the dressing. Toss the hot cooked noodles and beans with the onion, red pepper, basil and remaining dressing. Meanwhile, lightly coat a nonstick pan with cooking spray and set over medium heat. Season the salmon with the remaining salt and pepper. Add the salmon and cook for 3 to 4 minutes per side or until just a hint of coral remains. Brush salmon with reserved dressing. Serve the noodle mixture topped with a piece of salmon.
In a saucepan, combine the sugar, honey, tahini, and poppy seeds. Stirring constantly, cook the mixture over a low heat until thick, about 30 minutes. Add the nuts and stir well. Wet a wooden board and pour the mixture onto it. Pat down the mixture with your hands (careful its hot) or a wet spatula until the candy is about 1/2 inch thick. Let cool. Slice with a wet knife into diamond shape pieces.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
Place potatoes in a pot with enough lightly salted water to cover, and bring to a boil. Cook 10 minutes, or until tender; drain. Place the beef, onion, and green bell pepper in a skillet over medium heat. Season with salt and black pepper. Cook until beef is evenly brown and onion is tender. Mix in peas and carrots, and continue cooking until heated through. In a large bowl, mix the potatoes with the beef mixture. Cover and refrigerate (or place in the freezer) until cooled completely. Heat the oil in a large skillet or deep fryer to 365 degrees F (185 degrees C). Lay egg roll wrappers on a flat surface, and place about 1/4 cup filling in the center of each. Fold to form egg rolls, and seal with moistened fingers. In batches, fry the egg rolls in the heated oil about 3 minutes on each side, until golden brown. Drain on paper towels.
Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste. Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat. Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl. Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.
Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely. Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting. To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket. To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.
In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Mix the dill, chives, and sour cream together in a small bowl. Stir the lemon juice into the sour cream mixture; allow to sit at room temperature for 30 minutes. Place the cucumber slices in a large bowl. Add the sour cream mixture to the cucumbers and stir gently until evenly coated. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans. Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans. Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.
Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff. Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled. To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.
Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours. Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.
Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute. Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed. Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.