HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak chicken pieces in lemon juice for 30 minutes. Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary. Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar. Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more. Serve chicken and sauce in a bowl, sprinkled with fried shallots.
Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water. Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Combine rolled oats, chai tea, almond milk, and apple butter in a jar or bowl. Refrigerate until oats are soft, 2 hours to overnight. Stir before eating.
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
With electric mixer, beat sugar and egg yolk in medium bowl, 3 to 4 minutes. Beat in whole egg until fluffy, 10 to 15 minutes more. Beat in melted butter until smooth. Stir in cocoa, crushed cookies and almonds. Shape dough into a long sausage shape, wrap in waxed paper or plastic wrap and place on a baking sheet. Freeze 4 hours, until firm. Serve in thick slices.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan. Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.
In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water. Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted. Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes. Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices. Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper. Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Pour boiling water into blender container. Add margarine and sugar. Blend until combined. Add the dry milk powder 1 cup at a time, blending after each addition. Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.
Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil. Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker. Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.
Preheat an oven to 450 degrees F (230 degrees C). Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined. Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.
Put ice in a cocktail shaker. Add whiskey, pineapple juice, vermouth, and bitters; stir to combine. Strain into a chilled glass.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper. Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese. Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.
Combine milk, marshmallow cream, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Beat in eggs one at a time; mix in rum. Fold in whipped topping with a spatula. Chill eggnog until serving.
In a large punch bowl or a cooler, combine fruit punch, sloe gin and vodka. Stir in the ice.
Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.
Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes. Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot. Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt. Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.
In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set. Preheat a grill for high heat. Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.
Mix sour cream, ranch dressing mix, black pepper, garlic powder, and jalapeno pepper in a bowl; refrigerate at least 2 hours to allow the flavors to mingle before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg. Bake in the preheated oven for 60 minutes, or until golden brown.
Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes. Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.
Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight. In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside. Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix. Bake 15-18 minutes or until edges are slightly browned. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Peel, core and chop apples. Spread them in a 9x13 inch baking dish. Cover apples with gelatin mix. Mix together the butter, flour and sugar until well combined. Sprinkle over the apples. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Mix sage and parsley in small bowl. In a separate medium bowl, mix flour, Diamond Crystal(R) Kosher Salt, pepper and 2 tablespoons of the sage and parsley mixture. Cover and refrigerate remaining sage and parsley. Whisk egg whites and water in separate bowl until well blended; stir into flour mixture (sprinkle with additional water if dough is too stiff to knead). Knead on lightly floured surface for 2 to 3 minutes. Place in bowl or plastic food storage bag; cover and let stand at room temperature for 4 (or up to 24) hours. Preheat oven to 400 degrees F (200 degrees C). Heat nonstick griddle or large skillet over high heat; brush beef with olive oil. Place beef on griddle and brown evenly on all sides. Remove from heat and let stand 10 minutes. Meanwhile, roll dough out to 1/4-inch thick rectangle (at least 2 inches longer than beef tenderloin) on parchment paper or plastic wrap**. Cover loosely and set aside. Sprinkle remaining herbs over tenderloin, pressing lightly. Place beef in center of dough. Bring sides of dough together to encase beef; crimp to seal. Fold and crimp ends to enclose beef. Carefully place on large baking sheet. Roast about 25 to 35 minutes or until internal temperature of beef reaches 135 to 145 degrees F, depending on desired doneness (temperature will rise as roast stands). Remove from oven and let stand 10 to 15 minutes. Cut and remove the salt crust; discard crust. Slice beef and serve immediately.
Heat a non-stick crepe pan over medium-high heat. Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter. Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes. Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain. Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, gently mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the prepared baking dish. Bake 20 minutes in the preheated oven, until bubbly.
In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink. Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce. Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray. In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full. In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick. Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.
Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. Cut the chicken into bite-sized pieces. Set aside. Pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken. Serve chicken on the pita breads, and top with cucumber and parsley.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate. In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. Stir until well blended and pour mixture into pie dish. Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.
Heat a small skillet over medium heat. Cook the bologna slice in the hot skillet until it it hot and beginning to brown in spots; set aside. Melt the butter in the skillet, then crack the egg into the butter. Reduce heat to medium-low, and cook until the yolk begins to firm around the sides. Turn the egg over, and continue cooking until the yolk is solid, about 4 minutes total. Season the egg with salt and pepper to taste. While the egg is being cooked, spread the toasted bread with mayonnaise, mustard, and ketchup. Arrange the pickles and onion onto one of the pieces of bread. Place the bologna and egg over the onions, then top the egg with the American cheese and the remaining slice of bread.
Heat the marshmallows with 1 can evaporated milk, stirring occasionally, in a saucepan over low heat until the marshmallows are melted, 10 to 15 minutes. Stir remaining evaporated milk, cream, milk, sugar, vanilla extract, lemon extract, and salt into the marshmallow mixture. Freeze in an ice cream maker according to manufacturer's directions until it reaches soft-serve consistency.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets. In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff. Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger. Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack. When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.
Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl. Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.
In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours. In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. Set aside. In a large mixing bowl, combine butter or margarine and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in nuts and chocolate chips. Pour into prepared pan. Bake for 25 to 30 minutes. When almost cool, cut into 48 squares.
Preheat oven to 400 degrees F. Spray 12-cup muffin tin with non-stick baking spray. Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add buttermilk and blueberry juice cocktail and stir with whisk until blended. Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to juice mixture and stir just until dry ingredients are moistened. Fold in blueberries. Let mixture sit 20 minutes to allow cereal to soften. Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown.