HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the milkfish fillets until the flesh flakes easily with a fork, 2 to 3 minutes per side. Combine the grilled fillets, tomato, onion, shrimp paste, and water to the pot; bring to a boil for 5 minutes. Season with salt and pepper. Add the long beans and zucchini; stir. Cover the pot and cook over medium heat for 5 minutes. Stir the okra into the mixture and cook another 5 minutes. Serve hot.
Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water. Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter. Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits. Mix red bean paste and walnuts together in a bowl. Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten. Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan. Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well. Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat. Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high. Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.
Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool. Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces. Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.
In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using). Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!
Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ham; cook until onions turn translucent. Pour in the water; season with the boullion cube, parsley, basil, and black pepper. Simmer for 30 minutes, uncovered, stirring occasionally. Pour in the heavy cream, and simmer for an additional 2 minutes.
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl. Smash garlic, olive oil, mint, and salt using mortar and pestle. Pour vinegar and half of olive oil mixture over beans and toss well. Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours. Remove beans from refrigerator, top with fresh mint and serve.
Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture. Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top. Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times. Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat. In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan. Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy. To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.
In a medium-sized bowl, mix the flour with spices, baking powder and salt. In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well. Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands. Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.) Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets. Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife. Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart. Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold. Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture. Add sliced peppers and onions to the oil-garlic mixture. Toss to combine. Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool. If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more. Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth. Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish. Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef. Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.
Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight. Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F). Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed. Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours. Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.
Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes. Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl. Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.
Blend coconut water, watermelon, and stevia together in a blender until smooth. Fill a cocktail shaker with ice; add watermelon mixture. Cover shaker and shake until chilled; pour into a poco grande glass.
Fill a small saucepan halfway with water. Add 1 tablespoon pumpkin pie spice, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon sea salt and bring to a boil. Reduce heat to medium-high and add pumpkin seeds to the saucepan. Simmer, stirring occasionally, about 20 minutes. Remove from heat, drain the seeds, and transfer to a medium-sized bowl. Preheat the oven to 250 degrees F (120 degrees C). Grease a 1-inch deep baking sheet. Mix remaining pumpkin pie spice, Worcestershire sauce, and sea salt with melted butter in a bowl. Pour spiced butter into the bowl with the boiled pumpkin seeds and stir until evenly coated. Pour seeds onto the prepared baking sheet and sprinkle evenly with additional sea salt. Bake in the preheated oven until browned, about 2 hours, stirring every half hour. Remove seeds from oven and enjoy hot or at room temperature. Store in an airtight container.
Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water. Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper. In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth. In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely. Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
Pour the water into a large pot over high heat and bring to a boil. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Preheat oven to 325 degrees F (165 degrees C). Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up. Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.
Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot(R)). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks. Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast. Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.
Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in cream cheese. Unroll crescent dough and separate into individual pieces; spoon 2 to 3 teaspoons sausage mixture onto each piece of dough. Roll dough around filling. Brush each crescent roll with egg white. Arrange crescent rolls on a baking sheet. Bake in the preheated oven until rolls are lightly browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs and vanilla together in mixing bowl. Add in brown sugar, flour, baking soda, salt and walnuts. Mix until well blended. Melt the butter in a 9-inch square pan. Pour the batter into the pan and bake for 20 to 25 minutes, until firm to the touch. While bars are still hot, loosen with a spatula and turn out onto wax paper, buttered side up. Dust with confectioners' sugar while warm and cut into squares.
Combine apple schnapps and bourbon in a shaker with ice. Shake, and pour into a glass.
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes. Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Pour peaches, pears, cherries, and all syrups from the canned fruit into a large pot. Stir in prunes, raisins, mandarin orange peels, and cinnamon sticks; bring to a boil. Reduce heat to low and simmer until slightly thick, about 2 hours. Serve warm. Remove orange peels and cinnamon sticks before serving.
In large microwave-safe mixing bowl, microwave caramels, margarine and water at HIGH 3 minutes or until melted and smooth, stirring after each minute. Add KELLOGG'S COCOA KRISPIES cereal and cashews. Stir until well coated. Add 1/2 cup white chocolate chips, stirring until combined. Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let stand about 2 minutes. Sprinkle the remaining white chocolate chips over the mixture and press evenly into the pan. Cut into 2-inch squares when cool.
Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.