HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well. Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined. Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture. Spread the mixture into the prepared baking dish. Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying the phyllo sheet each time. Brush the top of last sheet with melted butter. Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.
Preheat a lightly oiled griddle over medium heat. In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Preheat grill for medium heat. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl. Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.
In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher. Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.
Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes. Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Place 1 cup berries, almond milk, bananas, rolled oats, and acai pulp in a blender; blend until smooth. Pour into 2 bowls and top with coconut flakes and 1/2 cup fresh berries. Drizzle with maple syrup.
Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.
Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined. Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use. Mix 1/3 cup sugar and cinnamon together in a bowl. Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes. Preheat an air fryer to 350 degrees F (175 degrees C). Brush 1/2 of the melted butter over both sides of the doughnuts. Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.
Blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. Add ice cubes; blend on high until the ice is crushed, about 15 seconds. Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat. Pour margarita into the glass.
Put chicken pieces in a bowl; season with salt and pepper. Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes. Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl. Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat. Remove chicken from the marinade and shake off excess. Discard remaining marinade. Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil. Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl. Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion. Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Melt butter in a saucepan over medium heat and add onion, green bell pepper, celery, jalapeno peppers, and green onions. Cook, stirring occasionally, until soft and slightly brown, about 5 minutes. Stir in flour until combined. Reduce heat to low and add processed cheese food, pepper Jack cheese, milk, and heavy cream to the saucepan. Stir continuously until cheese is melted, about 10 minutes.
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside. Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper. Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish. Whisk milk and eggs together in another bowl; pour over bread cubes mixture. Bake in the preheated oven until golden and set, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.
Combine water and sugar in a small saucepan over medium heat. Heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove simple syrup from heat. Combine pineapple, orange juice, strawberries, mango, and milk in a blender; puree until smooth. Add simple syrup, lime juice, and coconut extract; blend until smooth. Pour blended mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature. Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended. Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours. If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.
Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color. Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes. When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls. Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil. Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.
Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled, about 10 minutes. Peel sweet potato and mash coarsely with a fork. Measure out 2 tablespoons and place in a blender. Add banana, Greek yogurt, orange juice, and strawberries; blend until smooth.
Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour. Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes. Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet. Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.
Preheat oven to 350 degrees F (175 degrees C). Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish. Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture. Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin. Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil. Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson(R) Chicken Broth, and bring to a boil. Cover skillet; transfer to oven. Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.
In a medium bowl, beat together butter, sugar, cinnamon and nutmeg until light and creamy.
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets. Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.
Stir confectioners' sugar, corn syrup, and milk together in a bowl until smooth.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish. Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips. Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread. Bake in preheated oven for 35 to 45 minutes, or until golden brown.
Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Preheat oven to 375 degrees F (190 degrees C). In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside. In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares. Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet. Pour the syrup over the dumplings and sprinkle with additional sugar, if desired. Bake in preheated oven for 35 minutes, until apples are tender.
Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.
Thaw banana slices and pineapple chunks at room temperature for 5 minutes. Blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix. Line an 8x11-inch baking dish with plastic wrap. Pour banana mixture into the baking dish. Freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill. Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Soak clams in cold salted water for about 1 hour. Drain. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.
Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use. Preheat an oven to 375 degrees F (190 degrees C). Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat. Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes. Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.
Cook macaroni according to package directions; drain. Meanwhile, in another saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Add cheese; cook and stir until melted. Stir in macaroni and sausage. Enjoy!