HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.
Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes. Preheat the oven broiler. Lightly grease a baking dish. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.
Preheat an air fryer to 320 degrees F (160 degrees C). Place yam fries into a bowl. Add olive oil and sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket. Cook in the preheated air fryer for 16 minutes. Increase heat to 400 degrees F (200 degrees C). Shake basket and cook for 5 minutes more. Mix sour cream and sriracha sauce together in a bowl. Serve alongside yam fries.
In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving.
In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the Kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended. Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. Continue with remaining batter.
Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
Place egg yolks and 1/4 cup orange juice in a heatproof bowl or in a double boiler set over simmering water, whisking constantly until warm and just starting to thicken, 1 to 2 minutes. Add butter, 1 slice at a time, whisking each addition until fully incorporated. Continue to whisk until sauce is thickened, 2 to 3 minutes. Remove from heat and season with salt and black pepper. Thin sauce with remaining 2 tablespoons orange juice to reach desired consistency.
Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.
Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste. Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes. For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste. Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.
Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions. Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices. In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form. Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.
Preheat oven to 400 degrees F (200 degrees C). In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
Preheat oven to 325 degrees F (170 degrees C). To make Crust: Mix together first three ingredients and pack into the bottom of an 8 x 8 inch pan. Dot with strawberry jam. To make Topping: Beat together the rest of the ingredients and pour over the crust. Bake till firm for 30-35 minutes.
Cream together until fluffy the eggs, sugar, butter or margarine, and water. In another bowl, sift together the flour, cocoa, baking soda, and spices. Add dry ingredients to creamed mixture and mix well. Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed. Spoon into greased, floured 10 inch bundt or loose bottom tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
Place pork belly into a pot and cover with water. Add ginger and Sichuan peppercorns. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover and cook until some of the fat has rendered out, about 20 minutes. Remove the pork from the pot and cool to room temperature, about 15 minutes. Drain. Cut the pork into thin slices, about 1/8 inch thick. Return pork slices to pot. Stir in chile bean paste, sweet bean paste, and sugar. Cover and cook over medium heat until the pork is tender, 15 to 20 minutes. Heat 1/2 teaspoon oil in a wok over medium heat. Cook and stir green bell pepper and salt until starting to soften, 3 to 5 minutes. Transfer to a dish. Heat remaining 2 1/2 tablespoons oil in a wok over medium-high heat. Cook and stir pork until pieces begin to shrink and brown, 3 to 5 minutes. Return green bell pepper to the wok. Cook and stir until fragrant, about 2 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat. Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes. Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours. Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla. Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray. Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes. Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain. Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl. Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside. Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly. Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.
In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens. Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool. Preheat oven to broil. Lightly grease a baking sheet. Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender. Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds. Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet. Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time. Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds. Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall. Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.
Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink. Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste. Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.
Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet. Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes. Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl. Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes. Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.
Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm. Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more. Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
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. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish. Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled. Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter. Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.
Preheat the oven to 400 degrees F (200 degrees C). Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl. Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes. Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes. Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes. Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.
Mix crushed graham crackers with butter or margarine. Reserve 2 tablespoons of this mixture for the top of the pie. Press remaining mixture in pie pan. Cook milk and marshmallows in a double boiler until marshmallows are melted. Cool marshmallow mixture. Fold in whipped cream, and add grated chocolate. Pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. Refrigerate several hours or overnight.
Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated. Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion. Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture. Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes. Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.
Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours. Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth. Pour coffee mixture into 2 glasses and top with whipped cream.
Preheat oven to 325 degrees F. Coat a 9x13 pan with cooking spray. In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using. Stir in 1 1/2 cups flaked coconut. Gently stir in bread cubes until evenly coated. Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes. Place pan on a cookie sheet and bake for 25 minutes. Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back. Serve warm.
Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper. Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl. Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper. Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets. Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering. Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper. Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.
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 squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish. Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish. Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear. Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes. In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.
Place chicken, water, onion, and taco seasoning in a slow cooker. Cook on Low for 3 hours. Shred chicken with a fork and mix with the cooking liquid. Combine spinach, corn, cream cheese, and green chile peppers in a separate bowl. Mix in chicken. Preheat the oven to 350 degrees F (175 degrees C). Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up tightly and place seam side-down on a baking sheet. Spray tortillas with cooking spray and sprinkle red pepper flakes on top. Bake in the preheated oven until slightly crispy on the outside, 20 to 30 minutes.
Custard: Place stainless steel bowl in freezer. Split vanilla bean lengthwise and scrape out seeds. In saucepan set over medium heat, combine milk and vanilla seeds; heat until steaming and simmering around edges (do not boil). In separate bowl, whisk together egg yolks, sugar, cornstarch and salt. Slowly pour hot milk mixture into egg yolk mixture, whisking until combined. Return to saucepan; cook, stirring constantly for 3 to 4 minutes, or until it is steaming and thickened. Transfer to stainless steel bowl from freezer; cover surface directly with plastic wrap. Let stand at room temperature for about 30 minutes or until cooled completely. Tiramisu: In bowl, whip together cream, mascarpone and sugar until mixture is stiff. Stir in rum or wine. Gently fold in cooled custard. Divide half of the cream mixture among sixteen 1-cup dessert glasses or small bowls. Dip ladyfingers into coffee and arrange over top. Top with remaining cream mixture. Spoon Nutella(R) hazelnut spread into piping bag fitted with small, plain tip. Pipe about 1/2 tbsp Nutella(R) hazelnut spread over cream to resemble a Christmas tree. Place gold bead on top of each tree.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
In a medium bowl, stir together the crispy rice cereal and coconut. In a large saucepan, combine corn syrup, brown sugar, peanut butter, and vanilla. Cook over medium heat stirring frequently until the mixture comes to a boil. Remove from heat, and stir in the coconut and cereal mixture until it is well coated. Set the mixture aside until cool enough to handle. Form the mixture into balls, then make an indention in the center so that they look like little bird nests. Place two or three jelly beans into each nest.