HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.
Preheat oven to 375 degrees F (190 degrees C). Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form. Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms. Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate. Bake in the preheated oven until golden, about 15 minutes.
Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Preheat oven to 375 degrees F (190 degrees C). Cut 6 foil squares large enough for each fillet. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Add ingredients to a 1 gallon punch bowl. Garnish the punch bowl with lemon, lime and orange slices.
Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal. Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together. Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet. Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.
Blend spinach, carrots, beet, pear, milk, banana, cottage cheese, walnuts, almonds, yogurt, honey, and cinnamon together in a blender until smooth.
Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Reserve 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Place cake cubes in 3-qt. serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 min. or until set but not firm (should stick to finger when touched). Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping and reserved cherry pie filling. Store leftover dessert in refrigerator.
Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes. Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands. Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture. Bake in the preheated oven until the cheese is bubbling, about 10 minutes.
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with aluminum foil and cover bottom of pan with graham crackers. Bring butter, margarine, and brown sugar to a boil for 2 minutes. Add pecans and vanilla. Pour brown sugar-pecan mixture over crackers; spread evenly. Bake in the preheated oven for 10 minutes. Cut while warm or break into small pieces.
Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain. Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds. Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans. In a large bowl, mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Batter will be thick. Divide batter into 6 equal parts and press into prepared pans. Bake layers in preheated oven until edges are golden and tops spring back when touched lightly with a fingertip, about 10 minutes. To Make Filling: Combine dried apples and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until apples are tender, about 25 minutes. Stir occasionally; add more water if needed to prevent sticking. Alternately, remove lid from pan if mixture is too wet. Remove from heat; mash apples slightly. Stir in the brown sugar, cinnamon, cloves, and allspice. Lay 1 cake layer on a plate or platter and spread filling on top. Repeat with remaining layers, finishing by spreading filling on the top and sides of the cake. Top cake with waxed paper and wrap in plastic wrap. Let stand at least 12 hours before cutting.
Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
Bring the water to a boil in a sauce pan; remove from heat and set aside. Whisk together the flour, salt, cream of tartar, and soft drink mix in a large bowl; stir the vegetable oil into the flour mixture using a spoon, not a whisk. Pour the hot water into the bowl and continue stirring. When the dough is cool enough to handle, turn it onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.
Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside. Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl. Press the chicken thighs into the flour mixture, tapping off any loose flour. Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm. Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes. Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce. Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine. Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes. If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened. About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil. Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain. To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs. Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side.
Preheat the oven to 425 degrees F (220 degrees C). Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat. Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed. Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken. Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes. Transfer chicken to a serving plate and cover with aluminum foil to keep warm. Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.
Preheat an oven to 350 degrees F (175 degrees C). Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish. Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
Pulse chocolate sandwich cookies into fine crumbs in a food processor. Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until smooth. Add milk, chocolate pudding mix, and butterscotch pudding mix; beat on low speed until blended. Fold in whipped topping using a rubber spatula. Spread 1/3 of the cookie crumbs in the bottom of a 9x13-inch baking pan. Top with 1/2 of the pudding mixture. Repeat layers. Scatter remaining cookie crumbs on top. Chill until set, at least 3 hours. Cut cake into 12 pieces; poke a gummy worm into each piece.
Boil (or microwave) sweet potatoes in their jackets until cooked (a thin knife should be able to go through easily). Beat the eggs. Put butter and sugar in a large bowl. Peel hot potatoes--with knife, cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. Place hot, peeled potatoes on the butter in the bowl with sugar, crush together. Add beaten eggs. Stir in spices (to taste). Pour into 2 unbaked pie crusts. Should be the consistency of pumpkin pie mix. Bake at 350 degrees F (175 degrees C), for 45-55 minutes, until brown.
Preheat an oven to 350 degrees F (175 degrees C). Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks. Heat the vegetable oil in an oven proof skillet over medium-high heat. Add the chicken breasts, and cook until browned on all sides, about 5 minutes. Place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water. Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C). In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. In a medium bowl, mix together the cake mix, 1 egg and butter until well blended. The batter will be stiff. Crumble and press into the prepared pan. Sprinkle chocolate chips evenly over, and press them into the crust slightly. For the topping, beat the cream cheese, confectioners' sugar, 3 eggs and vanilla in a medium bowl using an electric mixer until light and fluffy. Spread over the chocolate chip layer. Bake for 45 to 50 minutes, or until golden brown. Cool completely before cutting into squares.
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips. Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth. Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes. Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.
Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes. Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet. Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger. Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell. Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.
Mix flour, sugar and butter into crumb stage. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with lattice strips of pie crust. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips. Drop by heaping tablespoon onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C). In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust. In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top. Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set. Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours. Just before serving, spread on whipped topping and sprinkle with chopped walnuts.
Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes. Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture. Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.
Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples. Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 4 hours.