HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours. Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.
Preheat oven to 450 degrees F (230 degrees C). Prepare a 9-inch cake pan with cooking spray. Mix flour, baking powder, salt, and baking soda together in a mixing bowl. Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal. Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency. Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching. Bake in preheated oven until the tops are light golden brown, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil. Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray. Season chicken cutlets with salt and pepper. Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks. Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper. Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth. Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter. Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling Bake in the preheated oven until cheeses melt, 5 to 10 minutes.
Spread four slices of bread with peanut butter and jam. Cover with remaining four slices of bread. Beat together egg, milk, sugar and salt. In a large skillet or frying pan, melt butter over medium heat. Dip each sandwich into the egg mixture to coat it well and allow the excess to drip off. Place sandwiches in pan and cook until golden on both sides. Serve warm.
Boil raisins for 2 to 3 minutes, reserving raisin water. Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins. Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
Line baking sheets with waxed paper or parchment paper, and sprinkle with flour. Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough. Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes. Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes. Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface. Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep. Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, butter, and white sugar together in a bowl; beat until fluffy. Pat into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes. Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan. Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.
Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight. Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley. Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.
In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup. In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat. Store in an airtight tin for at least a week before serving.
Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well. Bring chicken broth to a boil over medium heat in a large kettle. Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
In a large pot with boiling salted water cook egg noodles until al dente. Drain. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray. Combine pound cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and baking soda in a large bowl; beat with an electric mixer on low speed until smooth. Pour batter into the prepared baking pan. Combine brown sugar, walnuts, flour, and butter in a small bowl; mix together with a fork. Spread over batter in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter. Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.
Preheat oven to 425 degrees F (215 C). Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than package directions. Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down. Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste. Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down. Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree. Remove pesto from the blender and transfer to a large bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded Parmigiano cheese before serving.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled. Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly. Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly. Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight. Combine blueberries, water, and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to a boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight. Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 20 minutes before serving.
In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper. Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more. Let granola cool slightly. Add raisins. Store granola in an airtight container.
Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel. Heat the olive oil in a skillet over medium heat, and saute the onion until tender. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes. Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.
In a large skillet over medium heat, brown the ground beef with onion; drain fat. Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder. Apply generously to meats while grilling.
Blend tomato juice, garlic, lemon juice, hot sauce, celery salt, and black pepper together in a blender on low until smooth. Pour tomato juice mixture into a saucepan. Heat tomato juice mixture in the saucepan over medium heat until just simmering, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.
Fill a cocktail shaker with ice; add tequila, rum, and coffee-flavored liqueur. Cover shaker, shake, and strain cocktail into a glass.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon. Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper. Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell. In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly. Spoon over the top of the apples. Sprinkle top with pecans. Bake in the preheated oven for 45 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers. Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Put strawberries and mango in a blender; add yogurt, milk, honey, and ice cubes. Blend on high until smooth and thick. Pour smoothie into 4 glasses and garnish each with a fresh strawberry.
Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Mix teriyaki sauce and molasses in a bowl until well combined and place pork chops in the mixture; turn chops to coat with marinade. Allow to stand at least 30 minutes (longer for better flavor). Spray a skillet with cooking spray and place over medium heat. Cook the pork chops until the juices run clear and the chops are browned and no longer pink inside, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees F (70 degrees C).
In the container of a food processor, combine the Cheddar cheese, sour cream, butter, horseradish, hot mustard, chipotle sauce, garlic and port wine. Pulse until smooth. You can use a potato masher in a large bowl but it will take longer. Line a bowl with plastic wrap, and fill with the cheese mixture. Cover and refrigerate for at least 2 hours, or overnight. Toast the sesame seeds in a dry skillet over medium heat just until fragrant, about 3 minutes. Gather the plastic wrap around the cheese mixture and form into a ball. Remove the plastic wrap and roll the ball in sesame seeds to coat. Place in the center of a platter and surround with your favorite chips or crackers.
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Preheat the oven to 325 degrees F (165 degrees C). Spread the cream cheese in a layer in a 9 inch square baking dish. Spread a layer of pizza sauce over the cream cheese, followed by layers of shredded cheese, green chilies, black olives, jalapenos, and pepperoni. Bake for 25 minutes in the preheated oven, until heated throughout.
Preheat your oven to broil. In a small mixing bowl, combine Cheddar cheese, mayonnaise, bacon bits, and onion. Arrange rye rounds on a baking sheets. Spoon the cheese mixture onto the rye bread. Broil until mixture is hot; be careful not to burn the tops of the rye rounds.
Whisk the milk, cocoa powder, turbinado sugar, and almond extract together in a saucepan over medium-low heat until the sugar has dissolved; bring the mixture to a simmer. Stir the mashed banana and oatmeal into the milk mixture; cook at a simmer until the oatmeal is thickened and the banana has broken up slightly, about 5 minutes. Fold the slivered almonds into the oatmeal to serve.
If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch. Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.
Lightly toast both halves of English muffin. Place shredded carrots in a small bowl and sprinkle with nutmeg. Spread peanut butter on one side of English muffin. Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.