HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.
Mix chicken, pineapple chunks, walnuts, cucumber, mayonnaise, salt, and black pepper in a bowl. Serve in taco bowls.
Lightly brown onion in oil in a medium size skillet. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees F (165 degrees C). Combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. Mix flour, apple cider, egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. Pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger. Dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. Transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake.
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
In a large skillet, cook the ground pork over medium heat until no longer pink. In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil. Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites. Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray. Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed. Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top. Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix butter, sugars, eggs and vanilla until smooth. In a small bowl, mix flour and baking powder. Add the flour mixture to the butter mixture and slowly add the sour cream. Mix well and add the chocolate chips. Place by teaspoonful on an ungreased cookie sheet. Bake for 9 to 10 minutes or until slightly golden. Remove from cookie sheet and cool. Enjoy!
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly. Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners. Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl. Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven until golden brown, 10 to 15 minutes.
Spray the inside of a 9x13-inch baking dish with cooking spray. Arrange bread slices in a single layer in the prepared baking dish. Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish. Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes. Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
Divide spinach between 4 salad plates. In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside. In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center. Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy. Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat. Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster). Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight. Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.
Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes. Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth. Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes. Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.
Thoroughly cream shortening and sugar; add egg and beat well. Melt chocolate over low heat. Add chocolate and vanilla to shortening mixture. Mix well. Sift dry ingredients; add to creamed mixture alternately with milk. Stir in nuts. Shape into rolls. Wrap in waxed paper; chill thoroughly or overnight. Preheat oven to 400 degrees F (200 degrees C). Using a sharp knife, cut 1/4 inch thick slices off the rolls and place about 2 inches apart on cookie sheets. Bake 8 to 10 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes. Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
In a medium bowl, mix the cream cheese, minced clams, hot pepper sauce, Worcestershire sauce and black pepper. Blend in the reserved clam juice a few drops at a time, until the dip reaches the desired consistency.
Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips. Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain. Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.
In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute. Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.
Mix mayonnaise and Kalamata olives together in a bowl. Thin mixture with olive marinade to desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts. Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter. Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed. Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet. Bake in the preheated oven until crisp and golden, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix chicken, blue cheese, cream cheese, and hot sauce together in a bowl. Unroll pizza dough onto the baking sheet and spread chicken mixture in a line down the center of the dough. Wrap dough around chicken mixture, tucking and pinching the seams together. Bake in the preheated oven until crust is golden brown, 15 to 20 minutes. Let stromboli cool for a few minutes before slicing.
Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl. Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl. Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs. In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.
Preheat oven to 300 degrees F (150 degrees C). To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it. Place in preheated oven and bake for 30 minutes. To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.
Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes. Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch. Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool. In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.
In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy. Mix in the shrimp and green onions. Form into a mound on a medium serving platter. Cover and chill in the refrigerator 1 hour, or until firm. Top with cocktail sauce before serving.
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 cooked through but still slightly firm, about 11 minutes; drain. Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste. Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes. Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper. Pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve.
Heat oven to 350 degrees F. Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 minutes; cool. Meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Cool slightly. Beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). Stir in remaining whipped topping; spread onto crust to within 1/2 inch of edge. Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour. Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies. Place decorated cookies on pizza just before serving. Garnish with sprinkles.
Preheat the oven to 350 degrees F (175 degrees C). Spread blueberries over the bottom of the graham cracker crust. Mix 1/2 cup flour, white sugar, and salt together in a bowl. Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries. Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie. Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
Combine nectarines, tomatoes, burrata cheese, and basil in a bowl. Stir together olive oil, vinegar, mustard, and honey. Season with salt and pepper. Drizzle dressing over salad.
Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix. In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.
Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan. Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan. Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers. Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese. Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish. Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp. Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours. Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.
Preheat waffle iron according to manufacturer's instructions. Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed. Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.
Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.
Preheat oven to 500 degrees F (260 degrees C). Dust a pizza stone with 2 tablespoons flour. Combine 1/3 cup extra-virgin olive oil, garlic, and red pepper flakes in a bowl. Place figs in a separate bowl and sprinkle with balsamic vinegar. Stretch dough into a 12-inch circle on the stone. Spread the olive oil mixture on the dough. Add the figs and mozzarella cheese. Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove pizza from oven and top with prosciutto. Let rest for 4 minutes. Season with salt and pepper, garnish with basil and slice.