HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender. Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers. Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth. Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.
Preheat oven to 350 degrees F (175 degrees C). Whisk together the cake flour, cornstarch, and confectioners' sugar; set aside. Beat the butter, vegetable oil, superfine sugar, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated. Roll dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets, and flatten each cookie slightly with the bottom of a glass. Bake in the preheated oven until golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes. Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth. Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.
Remove and discard the big stems from the cilantro and place it into the bowl of a food processor. Add garlic and pecans. Pulse until finely chopped. Season with pepper and then continue to process while drizzling in the olive oil to your desired consistency.
Clean and chop lettuce, set aside. Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a mixer and slowly add olive oil until creamy. Pour dressing over the lettuce, add parmesan, remaining croutons, toss and enjoy.
Pour water into a pitcher. Add ice and strawberries. Squeeze lime slices to release some of their juice into the water before adding them in. Stir to combine flavors.
Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish. In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture. Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.
Preheat an oven to 450 degrees F (230 degrees C). Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chili and mix thoroughly. Spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds. Bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon and set aside. Melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour melted cheese food over the potato rounds and top with bacon and chopped green onions.
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Combine white whole wheat flour, whole wheat pastry flour, baking powder, and salt together in the bowl of a stand mixer; make a well in the center of flour mixture. Mix water, olive oil, and honey together in a separate bowl; sprinkle yeast over water mixture. Let stand without stirring until yeast softens and begins to form a creamy foam, about 10 minutes. Pour yeast mixture into well of the flour mixture; mix on low setting using paddle beater until combined, 2 to 3 minutes. Replace paddle beater with dough hook and beat dough on low setting for 10 minutes. Spray the inside of a large bowl with cooking spray. Transfer dough to the prepared bowl; cover bowl with a towel and let rise in a warm area at least 30 minutes (1 hour for better texture). Divide dough into two balls; knead each by hand for about 1 minute. Spray 2 baking sheets with cooking spray. Roll each dough ball out with a rolling pin onto the prepared baking sheets about 1/4 inch thick. Cut dough into an even number of hearts using heart-shaped cookie cutters. Preheat oven to 400 degrees F (200 degrees C). Place broccoli in a microwave-safe bowl; cook on high in microwave until slightly tender, 1 to 2 minutes. Mix cooked broccoli, chicken, and cream cheese together in a bowl. Spoon 1 to 2 tablespoons filling into the center of a heart; top with another heart. Seal edges together by pressing around the heart with a fork. Repeat with remaining filling and hearts. Bake in the preheated oven until hearts are golden brown, about 20 minutes.
Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl. Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely. Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate. Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper. Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
In a large saucepan, combine the ketchup, water, brown sugar, cider vinegar, sweet pickle relish and Worcestershire sauce. Season with cinnamon, black pepper, garlic salt and liquid smoke. Bring to a simmer over low heat and simmer for 20 minutes. Shred the ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns. The mixture can also be frozen.
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat. In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder. Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice. Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.
Preheat oven to 350 degrees F (175 degrees C). Layer cheese, onions and mushrooms inside pie shell. Whisk together egg whites, yolks, flour and milk. Pour egg mixture on top of cheese and vegetables. Poke the layers gently to allow the egg mixture to distribute evenly throughout the quiche. Sprinkle the thyme, salt and pepper on top of the eggs. Bake in preheated oven for 30 minutes, or until eggs are set and top is golden brown.
Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.) Line a baking sheet with aluminum foil; arrange bacon slices on top. Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven. Reduce oven temperature to 375 degrees F (190 degrees C); reduce countertop induction oven temperature to 325 degrees F (163 degrees C). Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat. Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use. Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon. Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet. Bake in the preheated oven until eggs are set, about 15 minutes.
Heat 1 tablespoon oil in a skillet over medium heat; add green chile peppers, jeera, and hing. Cook and stir for 1 minute. Add peas, sugar, and salt; cook and stir over low heat until peas are soft, about 5 minutes. Remove skillet from heat and cool pea mixture. Mix maida, 1 tablespoon oil, and salt together in a bowl; add enough water until a dough forms. Allow to rest for 2 to 3 minutes. Grind pea mixture into a coarse paste using a mortar and pestle; add coriander and lemon juice and mix well. Form dough into small balls and roll each into a flat circle using a rolling pin. Spoon pea mixture into the center of each circle. Roll dough around filling so it is completely enclosed. Heat oil for frying in a deep-fryer or large saucepan. Working in batches, fry filled dough balls until crisp, 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain.
Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.
Preheat an oven to 400 degrees F (200 degrees C). Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely. Combine the ground pork, eggs, Asiago cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly. Line a 9-inch pie plate with one of the prepared pastries. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.
Black Bean Spread: Heat vegetable oil in medium saute pan over medium heat. Add onions and jalapenos. Saute until softened, and then add garlic. Cook for additional 2 minutes. Add black beans, cumin and lime juice, and stir to combine. Cook until beans are warmed through. Transfer to blender and blend until smooth, adding chicken stock to achieve spreadable consistency. Salsa Fresca: In mixing bowl, combine all ingredients but seasonings, and then season with salt and pepper. To Serve: Toast bread lightly in oven or toaster. Top bottom half with Black Bean Spread followed by bacon. Top with fried eggs. Garnish with Salsa Fresca, cheese and more cilantro. Place other half of bread on top.
Preheat the oven to 325 degrees F (165 degrees C). Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer. Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.
Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges. Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid. Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight. Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth. Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.
Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more. Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings. Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings. In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.
Layer cucumbers, tomatoes, green onions, and basil in a bowl; top with feta cheese. Drizzle rice wine vinegar over the surface; top with honey.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat. Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid. Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs. Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). In a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool. In a small bowl, beat eggs with half-and-half until blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.
Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper. Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid. Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel. Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.
In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.
Preheat oven to 350 degrees F (175 degrees C). Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
Preheat an oven to 350 degrees F (175 degrees C). Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil. Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.
Preheat grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165 degrees F. Top chicken with sliced cheese keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute. Toss lettuce blend and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer lettuce blend, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.
Preheat oven to 375 degrees F. Grease cookie sheets. Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended. Stir in chocolate chips, pecans and 1/4 cup of almonds. Shape dough into balls. Press top of ball in remaining almonds. Bake for 9-11 minutes or until lightly browned.
Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight. Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.
Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined. Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray. Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet. Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.
In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans. Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.
Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease. In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!
Preheat an oven to 350 degrees F (175 degrees C). Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes. Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika. Bake in preheated oven until hot, about 30 minutes. Cool before serving.