HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. 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 carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan. In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan. Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water. Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight. In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour. When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside. Preheat oven to 350 degrees F. In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce. To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese. Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired. To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.
Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.
Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined. Heat a skillet over medium-low heat; spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper. Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
Whisk flour, baking powder, salt, and brown sugar in bowl. Beat egg and milk together and stir in peanut butter until smooth in a second bowl. Whisk the milk mixture into the dry ingredients just until moistened, then whisk in melted butter and vanilla extract. Gently fold chocolate chips and diced banana into the batter. Place a large nonstick skillet over medium heat and pour 1/4 cup of batter per pancake into the middle of the skillet. Let the pancake cook until bottom is golden brown and there are many small pinholes in the top of the pancake before flipping, about 2 minutes. Cook other side until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter.
In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes. Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on. In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil. Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.
Place bacon strips in a stock pot or Dutch oven over medium heat. Cook until browned and crisp. Set bacon aside, and brown the beef cubes in bacon fat. Gradually stir in the wine, scraping up any browned bits as you stir. Dissolve the bouillon cube in boiling water, and pour into the pan. Add garlic, thyme, minced onion, salt and orange peel. Reduce heat to low, cover, and simmer for one hour, until meat is tender. Dissolve cornstarch in cold water, and pour into the soup. When soup has thickened, add the peas, onions, olives and mushrooms. Cook until heated through, and serve.
Cut pineapple flesh out of the shell. Dice flesh and transfer a bowl; add remaining juice. Reserve the empty pineapple shell. Cut cauliflower florets into smaller pieces. Place 1/2 of the pieces into a food processor and pulse until finely chopped. Transfer the 'caulirice' to the bowl with the pineapple. Repeat with remaining florets. Pulse broccoli florets, cashews, onion, and basil in the food processor until finely chopped. Add to the pineapple-'caulirice' mixture. Squeeze in lime juice; add salt and curry and mix very well. Spoon the 'caulirice' into the reserved pineapple shell. Top with avocado.
Place strawberries, basil, and agave nectar in a cocktail shaker and mash well with a muddler. Add ice, vodka, lime juice, and 1/4 ounce balsamic glaze. Cover and shake cocktail until the outside of the shaker has frosted. Swirl remaining 1/4 ounce balsamic glaze around the inside of a martini glass. Strain cocktail into the glass.
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. Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.
In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Pour Irish stout beer into a beer mug. Fill a shot glass with Irish whiskey. Drop the shot glass full of whiskey into the beer mug and let it sink to the bottom. Drink it entirely in one gulp, being careful not to swallow the shot glass.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans. Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes. Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes. Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing. Place chocolate chips in a small bowl. Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.
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 and return pasta to pot. Stir butter and milk into macaroni until sauce is smooth. Mix croutons and mozzarella cheese into macaroni and cheese until cheese is melted.
Preheat oven to 300 degrees F (150 degrees C). Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy. Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour. Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper. Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes. Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into chunks. Cook salami in a skillet over medium heat until heated through, about 5 minutes; drain off excess fat and allow to cool. Mix potatoes, eggs, apples, onion, and pickles in a large bowl. Stir salami, mayonnaise, red wine vinegar, salt, black pepper, and paprika into the potato mixture. Chill for at least 2 hours before serving.
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color. Cook noodles in boiling salted water until al dente. Drain. Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes. Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice. Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.
Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices. Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!
Place mackerel in a mixing bowl, and break into small chunks. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.
Preheat oven to 325 degrees F (165 degrees C). In a skillet, heat a small amount of oil and brown both sides of the pork chops. In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops. Bake in oven for 90 minutes. Turn chops once during baking.
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce. Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly. Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.
Place dried scallops in a small bowl and cover with water. Let soak until softened, 30 minutes to 1 hour. Drain and cut into small pieces. Bring a large pot of water to a boil. Add pork spare ribs; cook for 5 to 8 minutes. Drain and rinse under cold water. Combine scallops, spare ribs, and lotus roots in a pot. Add three times the volume of water; bring to a boil. Cook at a boil for 30 minutes. Reduce heat to medium and simmer, adding more water if needed, until lotus roots are soft and water is reduced by a third, 2 to 3 hours. Stir and season with salt.
Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.
Using an apple corer, keeping the apple whole, core the apple straight down. Discarding the bottom and top slices, cut the apple crosswise into 6 slices and spread on a cutting board. Spread the slices with strawberry yogurt and sprinkle with nuts and sugar. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper. Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
In large pitcher or punch bowl, stir together juices, wine, and Sweet 'N Low until Sweet 'N Low dissolves; refrigerate until well chilled. Just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated. Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream. Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
Heat oil in a medium saucepan and cook rice, stirring frequently, until transparent, 2 to 3 minutes. Combine water, cilantro, and salt in a blender; blend until smooth and cilantro is chopped very finely. Pour over rice and increase heat to high. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, cover, and cook until rice has absorbed all the liquid and is soft, about 20 minutes. Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.
Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl. Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough. Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold. Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture. Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers. Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.
To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
Heat a skillet over medium heat and spray with cooking spray. Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.
In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour. Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes. Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.
Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning. Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper. Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.