HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined. Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
Mix flour, flax seed meal, and baking powder together in a large bowl. Mash banana in a separate bowl, add coconut milk and egg; stir. Pour banana mixture into flour mixture; mix batter to combine. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion. Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
Heat olive oil in a saucepan over medium heat; cook and stir sweet onion and celery in hot oil until translucent, 5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt; continue cooking until chicken is warmed, about 3 minutes. Stir cream cheese, chicken broth, and processed cheese food into the chicken mixture. Reduce heat to low, place a cover on the saucepan, and cook until the cheeses are melted, about 5 minutes. Stir blue cheese salad dressing, chile-garlic sauce, and ranch dressing mix into the cheese mixture; cook until heated through, 2 to 3 minutes. Sprinkle mozzarella cheese over the mixture; cook until melted, 1 to 2 minutes more.
Stir red cabbage, mango, pistachios, and 1 tablespoon mint together in a large salad bowl. Whisk truffle oil, agave nectar, lime juice, champagne vinegar, and salt in a small bowl and pour dressing over salad; toss to combine. Garnish with 1 sprig fresh mint.
Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish. Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well. Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil. Bake in preheated oven until hot and bubbly, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces. Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.
Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes. Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes. Ladle tuna mixture over toasted bread to serve.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey. In a bowl, beat together the eggs, heavy cream, nutmeg, and salt. Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture. Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions. Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.
Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick. Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.
Preheat oven to 375 degrees F (190 degrees C). Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in the molasses, egg, 1 cup water, lemon juice and lemon zest. Mix thoroughly and pour into the unbaked pie shell. Cream the butter with the remaining 2/3 cup white sugar until light and fluffy. Add the beaten egg. Sift 1-1/4 cups flour and baking soda together, then add to the creamed mixture alternately with the buttermilk or sour milk (see Cook's Note). Spread over the top of the mixture in the pie shell. Bake in preheated oven until filling is set, 35 to 40 minutes.
Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly. Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.
In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat. Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!
Heat a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet, reserving the drippings. Add the onion and green pepper to the drippings in the skillet. Cook and stir over medium heat until tender but still crisp. Stir in the hash browns and cook for about 5 minutes, until browned. Return sausage to the skillet, season with salt and pepper. Heat through and serve.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat. Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F. Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Run cauliflower through the food processor using the shredding blade to create cauliflower "rice". Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes. Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes. Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Cream the butter or margarine until light and fluffy. Add the bananas and mix well. Beat in the eggs and vanilla. Sift together the flour, baking soda, salt, ground nutmeg and ground cinnamon. Add the dry mixture to the creamed mixture and mix well. Stir in the oats and the chopped nuts. Cover and chill dough for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Drop chilled teaspoon-sized rounds of cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet. Bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Heat the butter in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes. Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, and eggs; mix to thoroughly combine. Form the mixture into 16 patties. Unlike hamburger, these patties will not change shape while cooking, so make them even in size. Grill the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each patty on a hamburger bun, and top with cranberry sauce and a dollop of whipped cream cheese to serve.
Add Quaker(R) Oats to your container of choice and pour in milk. Layer Greek yogurt, chia seeds and mixed fruit and berries. Refrigerate overnight and enjoy in the morning!
In a large pot combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, garlic, vinegar and salt. Cook over medium heat for 3 hours. Process in batches in a food processor or blender. Pour into hot, sterilized jars and seal. Refrigerate after opening.
Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C). Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl. Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes. Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside. Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake. Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes. To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!
Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade. Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Skewer steak, onions, green bell peppers, red bell peppers, and yellow bell peppers, leaving 1 inch at the end, until each skewer is full. Season with salt, pepper, and paprika. Preheat an outdoor grill for high heat and lightly oil the grate. Grill the skewers until steak is browned on all sides, about 8 minutes. An instant-read thermometer inserted into the center of the steak should read 160 degrees F (70 degrees C). Put tortillas on a microwaveable plate and cover with a damp paper towel. Microwave in 30-second intervals until the tortillas are heated through. Slide the meat and vegetables off the skewers into the tortillas and roll up. Mix butter and garlic in a small bowl until combined. Portion into individual cups and serve alongside the wraps.
Whisk egg whites and eggs together in a bowl; add hot sauce and pepper. Heat coconut oil in a skillet over medium heat. Add sweet potato and kale; cook and stir until kale is wilted, about 5 minutes. Stir egg mixture into sweet potato mixture; cook, stirring constantly, until egg is cooked and set, about 5 minutes. Transfer egg mixture to serving plates and top with salsa.
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan. Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 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). In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed. In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy. Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.
Heat a 3-quart saucepan over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return pan to heat and season ground beef mixture with chili powder. Pour water into the saucepan and bring to a boil. Stir corn, tomatoes, and macaroni into the mixture; bring to a simmer and cook until the macaroni is tender, about 10 minutes. Sprinkle contents of cheese packet from macaroni and cheese package over the mixture; stir.
Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes. Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese. Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined. Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet. Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12x15 inch baking sheet. Spread the pizza dough onto the prepared baking sheet. Spread the ranch dressing over the dough; sprinkle with garlic powder. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until translucent; season with salt. Bake the crust in the preheated oven until lightly browned, 8 to 10 minutes. Spread 1 cup of ranch dressing, the cooked onions, tomato slices, Cheddar cheese, mozzarella cheese, Parmesan cheese, and black pepper over the baked crust. Return to preheated oven and bake until crust is golden brown and cheese is melted, 12 to 15 minutes. Allow pizza to cool for 5 minutes before cutting to serve.
Blend ice, rum, lime juice, triple sec, and 1 teaspoon sugar in a blender on the highest setting until smooth, 15 to 20 seconds. Pour into glass. Spread 2 tablespoons sugar in a thin layer onto a small plate. Rub lime wedge around the rim of a glass. Dip glass rim in sugar to coat. Pour blended beverage into the prepared glass to serve.
Shred chicken with a fork in a bowl and add hot sauce; stir to combine. Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes. Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture. Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
Preheat the oven to 425 degrees F (220 degrees C). Spray a pie pan with cooking spray. Place pie crust in pan, trimming edges to fit. Fill a saucepan halfway with water and bring to a simmer. Combine sugar and eggs in a heatproof bowl and set on top of the simmering water. Add mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling is dissolved and thickened, about 15 minutes. Remove filling from heat and pour into prepared pie crust. Let sit 5 minutes. Arrange blackberries evenly on top of mango mixture. Bake in the preheated oven until semi-firm and starting to brown on top, 15 to 20 minutes. Chill completely before serving.