HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
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 reserve. Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender. In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy. Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter. Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.
Place sheets of waxed paper onto a work surface. Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture. Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate. Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.
Prepare the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. Return the pasta and vegetables to the saucepan. Stir the soup, stock, garlic powder, black pepper and chicken in the saucepan. Cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.
Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain. Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl. Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
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, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil. Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon. Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd. Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.
Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more. Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes. Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary. Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well. Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth. Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk. Bake in the preheated oven until tops are lightly browned, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan. Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.
Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally. Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess. Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan. Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl. Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan. Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes. Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes. Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes. Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well. Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly. Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie. Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake. Transfer cookies to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips. Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips. Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy. Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar.
Combine butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and strawberry preserves in a large bowl; beat with an electric mixer until creamy. Cover and chill until serving.
Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Crush and then layer graham crackers at the bottom of a mason jar or cup. Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste). Top with a few large marshmallows. Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish. Brown marshmallows with a creme brulee torch.
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb. Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
In a medium microwave safe bowl, place the caramels and light corn syrup. Microwave on high heat approximately 30 seconds, until melted. Place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. Allow to cool before serving.
In a large skillet, heat 2 tablespoons of oil over medium heat. Slowly cook and stir onions and celery until golden brown; remove from heat and set aside. In the same skillet, heat the remaining 2 tablespoons of oil. Place beef slices in the skillet and heat until well browned. Stir in salt, pepper, soy sauce and water. Cover and simmer for 30 to 40 minutes. Return the onion and celery mixture to the skillet and simmer for another 10 minutes. In a small bowl, combine the water and cornstarch. Pour the mixture into skillet. Stirring constantly, heat until thickened.
Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking. Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat. Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.
Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes. Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels. Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes. Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.
Butter an 8-inch square pan. Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat. Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes. Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes. Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet. Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.
Combine water, chickpeas, mushrooms, nutritional yeast, parsley, salt, sesame oil, onion powder, garlic granules, turmeric, and paprika in a large saucepan over high heat. Bring to a boil. Add angel hair pasta and cook in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Remove from heat, taste, and adjust seasoning if needed. Ladle into warmed bowls.
Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Soak clams in plenty of salted cold water for 2 hours so that they will release any sand they have in them. Rinse well under cold running water and drain. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 2 minutes less than as directed on the package, about 10 minutes. Drain. Heat 1 tablespoon olive oil in a large pan over medium heat and cook garlic until fragrant, about 1 minute. Add clams and white wine, cover, and cook on high heat until clams open, 3 to 5 minutes. Remove clams from the pan. Strain the pan juices through a fine sieve and set aside. Add 2 tablespoons olive oil to the same pan and cook cherry tomatoes until softened, about 7 minutes. Stir in a few basil leaves. Add cooked clams and juices back to the pan and stir to combine. Mix in remaining 1 tablespoon olive oil. Add drained spaghetti and cook for 2 minutes over high heat with the tomatoes. Serve garnished with remaining basil.
Beat eggs, water, and almond flavoring together in a large bowl. Add salt; gradually stir in flour to make a stiff dough. Knead the dough until it can be rolled out very thinly. Split dough into fist-sized balls; roll out into thin strips using a pasta machine. Cut dough strips into triangles. Divide sugar among 3 bowls. Add cinnamon to one bowl, green food coloring to the next, and red food coloring to the last. Stir to evenly distribute the additions. Heat oil in a skillet over high heat. Place the dough triangles into the hot oil. Fry, turning until golden brown on both sides, about 1 minute. Transfer to a paper towel-lined plate and immediately sprinkle both sides with one of the sugar toppings.
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form. Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended. Gently fold cream cheese mixture into the beaten egg whites with a spatula until just mixed and yellow. Spoon mixture into about 6 rounds of about 3 inches diameter on the baking sheet. Smooth the tops with the back of a spoon. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and serve warm, or allow to cool.
Fill drink shaker with ice and then add Baileys and peppermint liqueur. Shake and pour into a festive martini glass. Shave dark chocolate on top and serve.
Soak the cucumbers in ice cold water for 2 to 3 hours. Sterilize 5 (1 quart) jars with lids and rings and keep hot. In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil. While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings. Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil. Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.
Spread almond butter onto one side of each slice of bread. Pile the sliced peaches atop one almond butter-covered slice and sandwich with the other.