HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a skillet over medium heat; cook and stir pork in the hot skillet until cooked through, 5 to 7 minutes. Bring a pot of water to a boil; add prawns and cook until meat is pink. Drain water and slice prawns in half lengthwise. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook until vermicelli is tender yet firm to the bite, 2 to 4 minutes. Drain. Fill a large shallow bowl with warm water. Dip a rice wrapper into the warm water until softened, 3 to 5 seconds. Place rice wrapper on a work surface. Let the rice paper soften for about 30 seconds. Arrange pork, a prawn half, vermicelli noodles, cilantro, spring onions, mint leaves, and romaine lettuce on the bottom third of the wrapper; roll it up halfway, tuck in the sides, and finish rolling the rest of the way. Repeat with the remaining ingredients.
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Mix cream cheese and pineapple together in a bowl; form into a ball. Roll ball in walnut pieces until ball is completely coated. Set ball on a piece of plastic wrap. Wrap plastic wrap tightly around ball and place in a small bowl. Refrigerate ball to allow flavors to blend, at least 30 minutes. Serve cheese ball on a bed of chopped parsley.
Mix crabmeat, celery, cucumber, apple, and Italian dressing together in a bowl; stir in enough mayonnaise to moisten salad.
Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.
In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended. On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down. Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.
Spread peanut butter onto 1 bread slice; top with second bread slice to make a sandwich. Cut sandwich in half diagonally, creating 2 triangles. Arrange triangles on a plate. Use 1 cherry on each triangle as the 'nose'. Press 2 raisins on each triangle as 'eyes'. Slice 2 pretzel sticks into the top of each triangle for 'antlers'.
In a medium bowl, combine fruit with fruit juice and spices. Cover, and allow to stand overnight. The next day mix together soaked fruits, almonds, cream, and ice cream. Pour mixture into a large mold, and cover with foil. Freeze for at least one week to allow flavour to develop. Unmold by quickly dipping into hot water, and inverting onto serving plate.
Toss mushrooms and flour together in a bowl until coated. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes. Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes. Set oven rack about 5 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.
Combine flour and butter in large bowl. Cut in butter until mixture is crumbly. In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight. Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching. Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.
Melt butter in a saucepan over medium heat. Add plums, strawberries, raspberries, honey, and cinnamon stick. Stir well and simmer until fruit is soft, about 7 minutes. Score duck breast skin in a diamond pattern. Season with salt and pepper. Heat a skillet over medium heat and cook duck until skin is browned, about 7 minutes. Turn over and cook until duck is medium rare, about 5 minutes more. Slice duck breast in half to check for doneness. Continue cooking, if necessary, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) and breast is still pink in the center. Slice thinly and serve with the warm sauce ladled over top.
Heat olive oil in a large pot over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir beef, green bell pepper, chili powder, cumin, celery seed, basil, chile pepper, bay leaves, and salt into onion mixture; cook and stir until beef is no longer red in the center, about 10 minutes. Stir tomatoes into beef mixture, decrease heat to low, and simmer for 4 hours. Stir kidney beans and cocoa powder into the chili; cook, stirring occasionally, for 1 hour more.
Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes. In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives. Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.
Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins. Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside. Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C). Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan. Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices. Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.
Preheat oven to 250 degrees F (120 degrees C). Puree the bananas and dates in a food processor. Add the brown sugar, hot water, vanilla and cinnamon; mix well. Pour mixture into a large mixing bowl, add oatmeal and mix well. Spread onto large baking sheets and bake at 250 degrees F (120 degrees C) for 1 to 1 1/2 hours stirring frequently. Cook longer for crunchier if desired. Once cooled add the dried fruits and nuts, as little or as much as you want, and mix.
Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds. Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker. Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker. Stir chicken broth, onion, and bay leaves into the slow cooker. Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock. Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside. Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside. Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside. In a large saucepan over medium heat, bring chicken broth to a simmer. Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.
Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter. Combine flour, baking powder, cinnamon, and nutmeg in a bowl. Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups. Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing. Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.
Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes. Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker; season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin. Cover and cook on Low until flavors combine, 8 to 9 hours.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes. Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat. Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes. Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.
Combine blackberries, raw sugar, mint leaves, lemon juice, and lime juice in a tall glass; muddle until mint leaves and blackberries are slightly crushed. Add lemon-lime beverage and vodka. Fill a cocktail shaker with ice; add blackberry mixture. Cover shaker and shake; pour into a glass.
Preheat oven to 350 degrees F (175 degrees C). Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.
Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight. In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit. Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish. Heat olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Add thyme, leeks, and mushrooms; cook and stir until the onions are cooked through, 5 to 8 minutes. Add sweet potato; cook and stir until the sweet potato is tender, about 15 minutes. Place mixture in prepared pie dish. Combine eggs, sour cream, salt, and cream in a food processor; pulse until smooth. Pour into pie dish and stir slightly to distribute over onion mixture. Top with Asiago cheese. Bake in preheated oven until top is beginning to turn golden brown and center is gently firm, about 45-50 minutes. Let sit a few minutes before cutting. Serve warm.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and spray with cooking spray. Mix cauliflower, mozzarella cheese, red bell pepper, egg, garlic, garlic salt, black pepper, and nutmeg together in a large bowl until mixture holds together. Spread mixture in a thin layer onto the prepared baking sheet. Bake in the preheated oven for 12 minutes. Sprinkle pepperjack cheese over top and continue baking until cheese is bubbling, 2 to 3 minutes more. Cool and cut into 3- to 4-inch squares.
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Grate zucchini over the large holes of a box grater. Transfer to a fine-mesh strainer. Mix in 1 teaspoon salt. Set strainer over a bowl and let drain, about 10 minutes. Whisk creme fraiche, lemon juice, mayonnaise, and hot sauce together in a bowl. Stir in 1 teaspoon lemon zest. Place sauce in the refrigerator. Squeeze excess moisture from zucchini using a clean dish towel. Measure 2 cups grated zucchini into a bowl. Mix in eggs, scallions, thyme, and zest of 1 lemon. Combine flour, baking powder, 1/2 teaspoon salt, and pepper in a separate bowl. Fold gently into the zucchini mixture until a batter forms. Preheat oven to 200 degrees F (95 degrees C). Heat canola oil in a nonstick skillet over medium-high heat. Drop 2 tablespoons zucchini batter into the skillet; flatten with the back of the spoon. Cook until golden brown, 2 to 3 minutes per side. Transfer to an oven-proof plate. Place in the warm oven. Repeat with remaining batter to make 3 more fritters. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in rice vinegar, and keep the water at a gentle simmer. Crack each egg into a small ramekin or bowl. Slip eggs into the hot water one at a time while whisking the water. Cook until the whites are firm and the yolks have thickened, about 4 minutes. Remove eggs from the water with a slotted spoon and dab on a kitchen towel to dry. Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.
Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust. Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Heat oven to 325 degrees F. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside. In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant. Remove from heat and transfer to a small bowl; stir in the Parmesan. Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer. Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently. Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water. Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through. Top with the pistachio-Parmesan mixture and remaining roasted broccoli.
Dig a hole about 1 foot into the ground. Place a layer of hot coals on the bottom, and cover with a 1/2 inch layer of dirt. Rub the chicken breasts with oil, then season with garlic salt, pepper, and oregano. Wrap each breast securely in aluminum foil and place into the hole. Cover the hole with about 6 inches of dirt and allow the chicken to cook for 3 to 4 hours. About 45 minutes before you are ready to eat, wrap the potatoes individually in aluminum foil, and place them in the coals of a campfire to cook. When the potatoes are ready, dig up the chicken and serve with potatoes.
Empty yogurt into mixing bowl. Add flour, sugar, oil, eggs, and yeast (or substitute one teaspoon baking powder) and mix until just combined. Pour into a greased and floured 13 inch round cake pan. Bake for 25 to 35 minutes in a preheated 350 degrees F (175 degrees C) oven, or until cake is golden brown and middle bounces bake when pushed with your finger. Cool and dust with confectioners' sugar. Variations: use flavored yogurt, or add some fruit preserves to the mix to make a fruity cake, berry flavors work especially well. Variation 2: Use half brown sugar and half granulated sugar, and add 2 teaspoons of cinnamon. Enjoy!