HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash bananas and brown sugar together in a bowl. Transfer to a small saucepan, place over medium heat, and cook until bananas begin to brown, about 5 minutes, stirring constantly. Gradually mix 1 cup milk into bananas and heat until mixture begins to steam. Stir honey and cinnamon into mixture until honey has dissolved. Pour banana mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth. Blend remaining 1/2 cup milk into mixture until creamy.
Preheat oven to 350 degrees F (175 degrees C). Spray a 7 1/2 by 3 3/4-inch loaf pan with cooking spray. With a fork, break the turkey meat into chunks in a bowl. Add egg, green bell pepper, red bell pepper, celery, red onion, bread crumbs, thyme, rosemary, marjoram, seasoned salt, and black pepper; mix thoroughly with hands. Gently pat the mixture into the prepared loaf pan, leaving a small space between the meat mixture and the sides of the pan. Spread chili sauce over the meat loaf. Bake in the preheated oven until the juices run clear and an instant-read thermometer inserted into the center of the loaf reads 160 degrees F/70 degrees C, 45 minutes to 1 hour. Let rest 5 minutes before serving.
Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides. Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat. Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
Place the avocado, mango, and grapefruit into a mixing bowl. Squeeze the lime over the fruit, and stir gently until mixed.
Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter. Bake in the preheated oven until cake is bubbly, about 20 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast bread slices until golden and crunchy, 3 to 5 minutes. Rub toasted bread with garlic cloves until evenly covered; rub with cut side of tomato until evenly covered. Spread olive oil evenly over slices with a pastry brush or by hand. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.
Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl. Form the mixture into 4 patties. Prepare a skillet with cooking spray and place over medium heat. Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray. Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw. Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish. Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes. Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes. Spoon the cooked tilapia onto each tortilla and top with the slaw.
Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes. When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Rub sweet potatoes with vegetable oil and wrap in aluminum foil. Place sweet potatoes in preheated oven. Bake until soft, about 1 hour. When cool enough to handle, peel, and cut into 1-inch chunks. Season pork shanks on all sides with black pepper and cayenne pepper. Heat olive oil in a large skillet over medium-high heat. Cook shanks on all sides until nicely browned on all sides, about 10 minutes total time. Transfer the pork shanks to a slow cooker. Saute onion, celery, bell pepper, and garlic in the skillet, scraping the browned bits from the bottom. Cook over medium heat until softened, about 5 minutes. Stir in 4 cups Swanson(R) Chicken Broth and diced tomatoes; bring to a boil. Add bay leaves and thyme and continue to simmer until mixture reduces slightly, about 10 minutes. Pour mixture into slow cooker with the pork shanks. Cook on high until tender, about 6 hours. Transfer pork shanks to a platter; tent with foil to keep them warm. Remove half of the vegetables from the cooking liquid (save for another use or discard). Transfer the remaining veggies and all of the liquid to a blender or food processor. Add the cooked sweet potato chunks. Process until smooth, about 1 minute. If the mixture is too thick, add 2 tablespoons at a time of chicken broth until it is to your desired consistency for gravy. Spoon sweet potato gravy over servings of the pork shanks.
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta. Bake at 400 degrees F. for 20 min. or until hot.
Mix pear, onion, olive oil, balsamic vinegar, and thyme together in a bowl; set aside to marinate for 5 minutes. Spread blue cheese onto toasted baguette slices. Spoon pear mixture onto the blue cheese. Top with prosciutto.
In a large mixing bowl, mix together 1 1/2 cup cake crumbs, cream, melted chocolate, dark rum, and ground almonds. Form mixture into small balls and roll in sprinkles. Store in refrigerator.
Combine strawberries, yogurt, almond milk, and frozen cherries in a blender; add ice. Blend until smooth, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan. Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan. Bake in the preheated oven until golden brown, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat. Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl. Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Heat chocolate chips and chocolate-hazelnut spread together in a large pot over low heat until melted, about 5 minutes. Add 1/2 of the cereal to the chocolate mixture and stir until coated. Transfer the coated cereal to a large resealable bag and add 1/2 of the confectioners' sugar; seal bag and shake until cereal is coated. Transfer puppy chow to an airtight container. Repeat with remaining chocolate mixture, cereal, and confectioners' sugar.
Preheat an outdoor grill for high heat, and lightly oil the grate. Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper. Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.
Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl. Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. Add red pepper flakes and stir. Beat egg yolk in a small bowl. Add one spoonful hot cream mixture to egg and stir. Repeat twice. Pour egg yolk mixture into cream mixture and stir. Add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. Sprinkle Parmesan cheese over the top and season with salt. Ladle pasta into bowls; top with croutons and basil.
Mix potatoes, 2 containers chicken broth, jalapeno pepper, onion flakes, and minced garlic together in a large pot; bring to a boil and cook until the potatoes are softened, about 25 minutes. Stir remaining carton chicken broth, cream, leeks, paprika, and dry onion soup mix into the mixture in the pot; continue cooking until thickened to your preferred consistency, about 20 minutes.
Soak dried morel and porcini mushrooms in a bowl with 2 cups water. Melt 2 tablespoons butter in a large skillet over medium heat. Add leek; cook and stir until softened, 2 to 3 minutes. Add mixed sliced mushrooms and cook until tender, 2 to 3 minutes more. Season with salt and pepper. Transfer leek mixture to a bowl. Heat vegetable stock in a saucepan to a low simmer. Wipe the skillet used for the leek mixture and return to medium heat. Add remaining butter, onions, thyme, and bay leaf. Cook and stir until softened, about 5 minutes. Add rice and cook, stirring to coat all the grains, 2 to 3 minutes. Remove the re-hydrated mushrooms from the bowl and pour the liquid into the rice. Bring to a boil, stirring until all liquid has been absorbed, 3 to 5 minutes. Chop mushrooms and add to rice. Add the heated stock, 1 ladle at a time, stirring until almost completely absorbed after each addition, about 20 minutes total. Stir leek mixture, mascarpone cheese, 3/4 of the Parmesan cheese, and jerk seasoning in with the rice. Stir until combined. Remove from heat and let cool until safe to handle, at least 30 minutes. Season flour with salt and pepper and spread mixture over a plate. Whisk eggs together in a bowl and season with salt and pepper. Mix remaining Parmesan cheese with panko in a dish. Form small balls of risotto using a small ice cream scoop or by hand. Dust with flour, coat with egg, and roll in the panko mixture. Place on a baking sheet and cover with plastic wrap. Cool in the refrigerator, 8 hours to overnight. Heat oil in a saucepan. Fry mushroom balls in batches, turning halfway until golden brown, about 4 minutes per batch.
Heat safflower oil in a large, heavy skillet to 375 degrees F (190 degrees C). Mix together flour and baking powder in a small bowl. In another bowl, whisk together eggs and heavy cream. Place seasoned bread crumbs on a medium, flat dish. Dust Spanish onion rings with flour mixture. Dip one at a time into egg mixture. Coat thoroughly with bread crumbs. Fry coated rings in the hot oil, a few at a time, until crisp and golden brown. Drain on paper towels.
Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil. Serve over hot rice.
Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.
Stir rum and butterscotch schnapps together in a frosted 14-ounce mug. Pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. Gently drop the ice cream into the soda mixture.
Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey, taco seasoning, and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.
Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer. Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.
Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease. Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.
Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl. Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin. Preheat grill for medium heat. Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.
In a large pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes. Puree soup in blender or food processor in batches until smooth. Return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.
Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain. Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper. Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes. Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.
Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well. Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.
Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl. Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter. Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet. Reduce oven heat to 350 degrees F (175 degrees C). Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.
Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.) Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.
Heat broiler. Melt butter in a 10-inch nonstick skillet over medium heat. Add bell pepper and onion; cook, stirring frequently for 5 minutes. Add salami; continue cooking 2 minutes. Beat eggs lightly. Stir in half and half and 1/2 cup of the cheese, salt and pepper. Stir into vegetables in skillet. Cover and cook 8 minutes or until eggs are set on bottom. If skillet is not ovenproof wrap handle in foil. Sprinkle remaining 1/2 cup cheese over frittata. Transfer skillet to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set in center and cheese is melted. Garnish with parsley. Cut into wedges to serve.
Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours. Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.
Put salmon into a bowl and use a fork to flake and mix with the liquid from the can. Mix cucumber and capers with the salmon. Stir mayonnaise, red wine vinegar, chile paste, and reserved liquid from the capers together in a bowl; add Sriracha hot sauce and adjust to taste. Pour mayonnaise mixture over the salmon mixture and stir to coat. Spoon onto toasted bread to make sandwiches.