HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side. Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes. Place salmon on a plate and top with tomato sauce.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork. Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap. Refrigerate salad at least 4 hours before serving.
Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain. Mix corn, peas, chickpeas, and hearts of palm together in a large bowl. Whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over vegetable mixture; stir to coat.
Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours. Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).
Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.
Squeeze excess water from cucumber using a paper towel. Blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.
Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter. Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet. Roast in the preheated oven until slightly golden, about 15 minutes. Flip potatoes over and roast for another 15 minutes. Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.
Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal. Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
Carve a small hole in the bottom of each gumdrop candy. Put a small dot of icing in each hole. Stick 1 piece licorice into the icing to form the "pupils." Press gumdrop candies into the pitted lychees. Arrange "eyes" on a plate. Chill until serving.
Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes. Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Layer almonds, cashews, hazelnuts, walnuts, dates, dried cranberries, cashew butter, coconut, sea salt, and cinnamon, in that order, in a food processor or blender. Process on high speed until ingredients are broken down and mixture is sticky. Line a 9x13-inch baking pan with parchment paper. Press mixture into the pan; refrigerate until set, 8 hours to overnight. Slice into 18 bars.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a huge bowl. Beat eggs WELL and add to flour mixture. Mix flour mixture into butter mixture and stir well. Add the semi-sweet chocolate pieces and walnuts. Mix well. Drop by rounded tablespoons on ungreased baking sheets. (I lightly push about 4-6 plain M and M's on top of each cookie for flavor and color.) Bake for 11 minutes. Don't overbake or they get hard. Let cool on wire racks. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed. Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes. Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture. Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look. Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.
Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl. For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary. For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce. Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.
Preheat oven to 325 degrees F (165 degrees C). Sift together twice: flour, baking powder, and salt. Pour back into sifter. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.
Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes. Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.
Combine lemon zest, lemon juice, water, and 1/2 cup plus 2 tablespoons sugar in a saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Strain lemon mixture into a large bowl; discard lemon zest. Refrigerate until completely chilled, 8 hours to overnight. Stir heavy cream into the lemon mixture. Pour into an ice cream maker. Freeze according to manufacturer's instructions, about 30 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.
Blend the banana, skim milk, peanut butter, and chocolate syrup in a blender until smooth. Pour into a glass to serve.
Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker. Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix. Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker. Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours
Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam. Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.
Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through cooking and brushing often with the stock mixture. Discard the remaining stock mixture.
Combine mayonnaise, olive oil, MCT oil, lemon juice, Dijon mustard, and garlic in a jar. Season with salt and pepper. Add chopped parsley; close jar tightly with a lid and shake until well mixed.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a large bowl, blend the applesauce, brown sugar, and honey. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend the flour mixture into the applesauce mixture. Fold in the oats, vanilla extract, almond extract, apricots, almonds, and cranberries. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown. Cool on wire racks.
In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!
Preheat oven to 400 degrees F (200 degrees C). Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot. Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes. Lower oven temperature to 375 degrees F (190 degrees C). Press 1 pie crust into a pie plate and lightly brush with egg white. Bake crust in the oven until lightly browned, about 5 minutes. Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation. Bake in the oven until top is golden brown, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients. Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough. Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets. Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.
Preheat the oven to 325 degrees F (165 degrees C). In a medium saucepan over medium heat, melt butter and butterscotch chips. Stir frequently until smooth then stir one cup of the sugar, remove from heat and stir in the vanilla. Set aside. Grease a 9x13 inch pan. In a medium bowl, whip eggs with remaining 1 cup of sugar until thick and pale, about 3 minutes. Slowly add the butterscotch mixture to the eggs while mixing. Combine the flour and salt; fold into the batter until absorbed. Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 30 minutes, or until firm. Allow to cool completely before cutting into squares.
Heat soup in a saucepan over medium heat. Stir in flour, butter, garlic salt, and salt and pepper. Stir in spinach and onion; cook until onion softens, 7 to 10 minutes. Serve warm.
Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.
Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle. Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain. Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes. Season with salt and black pepper to taste. Cover and cook for an additional minute. Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.
Immerse 5 (8-ounce) jars in simmering water until jam is ready, or at least 10 minutes. Wash lids and rings in warm soapy water. Combine 1/2 cup of water and 1/2 teaspoon calcium powder in a small jar with a lid to make calcium water. (Note: you will use just 2 teaspoons calcium water for 4 cups mashed fruit. Store the remainder in the refrigerator and use within 6 months.) Mix pectin powder and sugar in a bowl. Place mashed berries, 2 teaspoons calcium water, lemon juice, and habanero pepper in a medium-sized pot and bring to a boil over medium-high heat. Once berry mixture is boiling, add sugar mixture and stir vigorously for two minutes. Bring back to a boil and remove from heat. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper. Place oranges in the bowl of a food processor; pulse until finely chopped. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute. Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top. Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown. Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.
Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray. Place shredded cucumbers into a colander and let drain for about 30 minutes. Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans. Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.
Toss carrots, apple, all raisins, and almonds with oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
 Watch Now Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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Preheat oven to 350 degrees F (175 degrees C). Place frozen French fries in a 11x13-inch glass baking dish and bake in preheated oven until golden brown, about 25 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium, add sloppy joe sauce and barbecue sauce to ground beef and cook until heated through, about 15 minutes. Pour ground beef mixture over French fries, sprinkle shredded Mexican cheese blend over top; return to oven and bake until cheese is bubbling, about 10 minutes.
Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
Soak beans in a pot of water for 8 hours to overnight. Bring to a boil; cook on medium heat until soft, about 1 hour. Divide beans between 3 bowls; mix in tomatoes. Preheat the oven to 350 degrees F (175 degrees C). Place onions on a baking sheet. Bake in the preheated oven for 25 minutes. Place 2 tablespoons of cooked beans in a bowl and crush into a pulp. Mix in oil, vinegar, tahini, garlic, salt, and pepper. Pour dressing over the beans and tomatoes. Mix well. Decorate with eggs and a pile of parsley on top. Serve piyaz at room temperature with lemon slices and baked onion, or place a bite of piyaz into a sweet onion 'boat' to bring out the flavor. Squeeze lemon juice on top.