HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, about 5 minutes. Stir in chile powder, garam masala, turmeric, sugar, and salt. Add paneer and tomato sauce; cook and stir until flavors combine, 3 to 5 minutes. Spread 1 teaspoon butter and 2 tablespoons of the paneer filling over 1 slice of bread. Place second slice of bread on top. Melt remaining 1 teaspoon butter in a large skillet over medium heat. Add sandwich; cook until golden brown, about 1 minute per side.
In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving. Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.
Heat the oil in a large skillet over medium-high heat. Add the bell pepper, onion and garlic; cook and stir until limp. Reduce the heat to medium, and stir in the seasoned salt, rosemary and ketchup. Simmer, stirring constantly, until slightly brown. Mix in the tuna, and cook for about 5 more minutes to blend the flavors before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish. Rinse shredded potatoes in a colander with cold water; drain and squeeze potatoes to remove liquid. Melt butter in a large skillet over medium heat; add potato. Season potato with salt and pepper; stir. Place a cover on the skillet and cook until potato is tender, about 3 minutes. Heat a separate skillet over medium-high heat. Cook sausage in the skillet, breaking with a spatula into crumbles, until completely browned, 5 to 7 minutes. Stir potatoes into the sausage and remove skillet from heat. Spread the sausage and potato mixture into the prepared casserole dish. Beat eggs and cream together in a bowl; add Gouda cheese and stir. Pour the egg mixture atop the sausage and potato mixture. Bake in preheated oven until the egg is set, about 25 minutes.
In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly. In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour. Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly. Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.
Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall. Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate. Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl. Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.
Place mesclun lettuce, baby spinach, baby arugula, endive, parsley, dill, and tarragon in a large bowl; fold gently to mix together. Transfer mixture to a a gallon-size resealable plastic bag and seal, pressing out as much air as possible to avoid condensation. Store in the refrigerator.
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet. Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.
Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours. When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes. Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined. Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Mix flour, baking powder, and salt together in a bowl. Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter. Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Spoon hummus into a round bowl and place 2 olives into the hummus as eyes. Cut the third olive into strips for the mouth. Cut off a small triangle of red bell pepper for the nose. Stick halved chives sideways into hummus for whiskers and 2 crackers for the ears. Arrange bell pepper strips all around the lion head as a mane.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish. In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips. Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.
Melt butter in large saucepan over medium-low heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant. Stir in tomato paste; cook 2 minutes. Add curry powder, cumin, coriander and paprika; cook 1 minute more or until spices are fragrant. Stir in drained tomatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. With a hand immersion blender, blend sauce until smooth, about 1 minute. Stir in heavy cream and yogurt. Add turkey; cook 3 minutes or until mixture is hot, stirring occasionally. Meanwhile, heat rice according to package directions. Top tikka masala with cilantro and serve with rice.
Chill the coffee liqueur, vodka, and Irish cream in the refrigerator at least 12 hours. Pour the coffee liqueur and vodka into a 12-quart punch bowl. Whisk in the Irish cream, followed by the egg nog. Whisk until evenly blended. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Grease tube pan with butter. In a medium bowl, mix cake flour, self rising flour, salt and nuts. Set aside. Cream butter and sugar. Add eggs and beat until creamy. Add flour mixture and beat until smooth. Pour into tube pan. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours. Allow to cool before removing from pan.
Preheat oven to 375 degrees F. Grease 2 baking sheets. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined. Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated. Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm. Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute. Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 7 1/2-inch square pan and a 7 1/2-inch round pan. Combine white cake mix, water, 1 1/4 cup strawberries, egg whites, and vegetable oil in a large bowl; mix until well blended. Divide batter between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Place pans on a wire rack and let cool for 10 minutes. Flip square cake carefully onto a 12-inch square or round platter, positioning it in a diamond shape. Cut the round cake in half and flip it onto the platter, placing 1 half on each side of the diamond to make a heart shape. Let cool, about 30 minutes. Combine confectioners' sugar, butter, and 1/2 cup strawberries in a bowl. Beat with an electric mixer until icing is light and fluffy. Ice top and sides of the cake.
Blend coconut milk, half-and-half, sweetened condensed milk, salt, and vanilla extract in a blender until smooth. Stir shredded coconut and pineapple into the milk mixture. Pour into ice pop molds; freeze until firm, about 4 hours.
Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with melted butter and arrange asparagus in a single layer. Sprinkle onion, celery, bread crumbs, Parmesan cheese, salt, pepper, oregano, and thyme over asparagus; top with tomato slices. Bake in the preheated oven until asparagus is tender and top is golden brown, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Whisk together the eggs, butter, applesauce, and vanilla extract until well blended. In a separate bowl, mix together the remaining ingredients until thoroughly combined. Whisk together the dry and wet ingredients until evenly moistened. Heat a heavy frying pan over medium heat, or heat an electric griddle to 350 degrees F. Generously grease the frying pan or griddle. Drop batter by the tablespoonful onto the greased pan or griddle. Bake on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn the pancakes and cook the other side until firm. Repeat with the remaining batter. Serve pancakes warm.
In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste. Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat. Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed. Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.
Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle. Transfer soup to a blender in small batches and puree on high speed until smooth and thick. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Preheat grill to medium-high. Slice zucchini lengthwise into strips. Core and quarter peppers. Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar. Place on the grill. Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool to room temperature and chop into bite-sized pieces. Toss chopped vegetables with cooked quinoa, onion, basil and parsley. Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar. Stir quinoa mixture with cottage cheese dressing until well combined. Sprinkle pine nuts over the salad (if using).
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature. Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.
Preheat oven to 400 degrees F (200 degrees C). Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the butter until melted; let cool to lukewarm. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In another small bowl, combine 2 whole eggs with the egg yolk; beat lightly. In a large mixing bowl, mix together 4 cups flour, white sugar, salt, lemon zest, mace and nutmeg. Make a well in the center of this mixture and pour in the cooled milk, yeast mixture and beaten eggs. Beat well until a loose dough forms. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 3 hours. Turn the dough out onto a lightly floured surface. Gently knead the dough and gradually incorporate the remaining cup of flour. Continue kneading until the dough is smooth and elastic, about 10 minutes. Divide dough into 3 portions; 1 small, 1 medium and 1 large (or one the size of a tangerine, one the size of an orange and one the size of a grapefruit). Cut the largest piece of dough in half and roll it out into 2 long ropes about 30 inches long. Twist the ropes together and place into a 8 inch diameter spiral and place it on a lightly greased cookie sheet. Cut the medium size piece of dough in half and roll out into 2 ropes about 20 inches long each. Twist the ropes together and place in a ring on top of the first circle of dough. Roll the smallest piece of dough into a rope about 12 inches long. Coil this rope on top of the other dough. The completed loaf should look like a pyramid. Place the uncovered loaf in an unheated oven to rise until doubled in size, about 2 hours. Remove the loaf from oven and preheat to 325 degrees F (165 degrees C). Lightly beat the reserved egg white and brush over the loaf. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes or until lightly browned. If bread starts to brown too quickly, cover with aluminum foil and continue baking. Cool on wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt cake pan. Pull off pieces of thawed bread dough and form into balls. Combine margarine and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley. Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes. Bake in preheated oven until golden brown, about 35 minutes.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature. Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside. Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use. To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes. Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely. Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely. Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.
Spray the insides of 4 microwave-safe mugs with cooking spray. Spoon 1 teaspoon grape jelly into the bottom of each mug. Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs. Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan. Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.