HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible. Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Mash strawberries slightly in a bowl. Pour in a small amount of wine and mix to pick up any juices. Mix orange and lime juice in a pitcher. Pour in strawberries and remaining wine. Add cranberry-raspberry juice, brandy, Cointreau, and sucralose sweetener. Stir well and refrigerate until flavors combine, at least 4 hours. Fill glasses with ice. Fill each glass 2/3 to 3/4 of the way with sangria. Top with strawberry soda. Stir well.
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar. Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side. Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
Combine red grapes, green grapes, black grapes, roma tomatoes, onion, serrano chile pepper, garlic, cinnamon, cloves, salt, and black pepper in a large bowl. Cover and refrigerate for 3 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish. Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil. Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Stir oatmeal, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan. Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on. Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. In a 9x13 inch baking dish combine soup, eggs, milk, half of the cheese, cooked macaroni, salt and pepper. Mix well and then top with remaining cheese. Cover and bake 45 minutes in the preheated oven. Remove cover and bake for another 10 to 15 minutes, until top is lightly browned.
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours. Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Rinse turkey inside and out with cold water; pat dry with paper towels. Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight. Preheat oven to 325 degrees F (165 degrees C). Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers. Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil. Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Preheat oven to 450 degrees F and line 2 large baking sheets with parchment paper. Divide pizza dough into 2 pieces and roll out each very thinly (about 9 x 13-inches) on a lightly floured board. Place on prepared baking sheets and brush lightly with olive oil. Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and rosemary. Bake for 12 to 15 minutes or until crust is golden brown. Stir together balsamic and honey in a medium bowl. Add arugula, pear and remaining walnuts and toss lightly to coat. Sprinkle evenly over warm flatbread and cut into small squares.
Whisk onion flakes, flour, beef bouillon, garlic salt, cumin, paprika, chili powder, cayenne pepper, and sugar together in a bowl.
Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray. Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 3 muffin pans. Mix pumpkin, sugar, applesauce, oil, and eggs together in a bowl until well blended; fold in pumpkin seeds. Mix flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, salt, and baking powder together in a separate bowl. Stir flour mixture into pumpkin mixture until just combined; pour batter among prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. In a bowl, mix the Italian salad dressing, lime juice, lemon juice, and rosemary. Place potatoes in the baking dish. Distribute garlic evenly throughout dish. Place chicken on top of potatoes. Pour the dressing mixture over the chicken and potatoes. Seal dish with aluminum foil. Bake 1 hour in the preheated oven, until potatoes are tender and chicken juices run clear.
Preheat the oven to 450 degrees F (230 degrees C). In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot. Combine pasta with powdered cheese mixture and condensed soup. Mix until evenly coated.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. Add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners. Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups. Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well. Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake.
Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.
Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes. Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.
Mix the flour and salt in a large bowl; add chicken and toss to coat. Heat the oil in a large, deep skillet over medium-high heat; add the chicken a few pieces at a time; fry until golden and no longer pink at the bone and the juices run clear, 10 to 15 minutes. Remove chicken to a plate lined with paper towels to drain. Discard all but 2 tablespoons oil from the skillet and return to heat. Cook the ginger in the oil until fragrant, about 1 minute. Pour in the honey and cook another 1 minute. Whisk together the water, lemon juice, cornstarch, chili sauce, soy sauce, and red pepper flakes in a small bowl; mix into the honey and ginger; bring to a boil. Add the chicken to the sauce and stir to coat; cook until the chicken is heated through, about 3 minutes. Fold the green onions into the mixture and cook 1 minute more. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned. In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag. Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly. Chill salad in refrigerator until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside. Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets. Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.
Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray. Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups. Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred. Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Combine grated carrots, chopped green bell pepper, minced onion, chopped cucumber, and chopped celery in a bowl. Mix well. Combine softened cream cheese, salt, lemon juice, and mayonnaise in a separate bowl and beat until fluffy. Fold vegetable mixture into cream cheese mixture and mix well. Cover and refrigerate at least 1 hour before spreading.
Heat the peanut butter in a large stock pot over medium heat until melted, about 5 minutes. Stir beef stock and tomato paste into the the melted peanut butter. Add stew meat, increase heat to high, and cook until the beef is browned, about 5 minutes. Reduce heat to low and cook at a simmer until the beef is cooked through, about 15 minutes more. Stir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt, and bay leaf into the beef mixture; bring to a simmer and cook until the vegetables are tender, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices. Reduce the oven temperature to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top. Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart souffle or casserole dish. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl combine the citron, prunes, raisins and pecans. Stir in the flour and toss so that everything is coated with flour. To the butter mixture add the fruit and nut mixture along with the bread crumbs, cinnamon, nutmeg and allspice. Mix well and transfer to prepared dish. Bake in preheated oven for 50 to 55 minutes, or until well browned.
Whisk together the olive oil, lime juice, honey, cumin, cilantro, and salt in a small bowl until combined.
Pour the beer into a mug or tall glass, and add a few dashes of hot sauce. Drink.
Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray. Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth. Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes. Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan. Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.
Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes. Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more. Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes. Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers. Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole. Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes. Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth. Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.
In a medium bowl, mix all ingredients. In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan. Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side. Serve with fresh fruit & maple syrup.
Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil. Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl. Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture. Stir pears, apples, and lemon juice together in a bowl. Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter. Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.