HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Swanson(R) Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher. Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes. Garnish with bacon and scallions.
Place egg, lemon juice, and mustard into a food processor. Cover,and blend until frothy; keep food processor running. Drizzle in olive oil and avocado oil, drop by drop, through the drip hole in the top until smooth and creamy. Season with white pepper. Refrigerate in a sealed container.
In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside. In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.
Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex(R)). Fill a large bowl with ice water, creating an ice bath. Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard. Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat; cook and stir until gelatin dissolves, 10 to 12 minutes. Refrigerate gelatin mixture until cooled, about 30 minutes. Layer ladyfingers in the bottom of a deep 9x13-inch dish; top with a custard layer and fruit cocktail layer. Repeat layering with remaining ingredients, ending with gelatin mixture covering the last fruit layer. Refrigerate until set, 8 hours to overnight.
Pound skirt steak briefly on each side with the textured side of a meat mallet. Cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. Rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an S-shaped line down the top of the steak. Fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. Repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey. Fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. Place wrapped steak in a resealable plastic bag. Refrigerate 8 hours to overnight. Preheat outdoor grill for high heat and lightly oil the grate. Lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. Continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. Inside of meat should still be pink. Remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips. Mix horseradish, mayonnaise, and Worcestershire sauce in a bowl; serve as dipping sauce with steak.
Heat peanut oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add spinach, arugula, and radish greens to garlic; cook and stir until greens are completely cooked and wilted, working in batches if needed, 5 to 10 minutes. Drain any excess water from greens. Blend greens mixture in a food processor until pureed into 1 1/2 to 2 cups. Melt butter in a saucepan over medium heat; cook and stir 1/2 cup pureed greens until warmed, 2 to 3 minutes. Stir flour into pureed greens in the saucepan; slow pour in 1/2 of the broth while whisking until smooth. Bring pureed greens-broth mixture to a boil and cook until heated through, adding more broth if it looks too dry, about 3 minutes. Stir milk, remaining broth, and remaining pureed greens into greens-broth mixture and cook until heated through, 1 to 2 minutes; season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottom crusts in 2 pie plates. Roll out top crusts and set aside. Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl, and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but should hold together well. Add one more raw egg if necessary. Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine. Bake in preheated oven for 35 minutes, until golden brown.
Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.
Preheat an air fryer to 400 degrees F (200 degrees C). Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish. Roll each piece of corn in the mayonnaise mixture until all sides are covered. Place all 4 pieces of the corn in the basket of the air fryer and cook for 8 minutes. Garnish with cilantro.
Stir salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour vegetable broth, tomato juice, and water into the stockpot and stir to dissolve the salt mixture; add sun-dried tomatoes and basil leaves. Bring the mixture to a boil, reduce heat to medium, and cook the brine, stirring occasionally, until the seasonings are completely dissolved, about 20 minutes.
Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Fill a cocktail shaker with ice; add tequila, agave nectar, lime juice, and lemon juice. Cover shaker, shake vigorously, and pour margarita into a glass.
Process dried beef, Italian-style dressing and cream cheese in a food processor until well blended. Transfer to a medium bowl. Chill until firm enough to form into a ball, about 2 hours.
Line a baking sheet with waxed paper. Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top. Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted. Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray generously with cooking spray. Pour coconut milk into a bowl and stir in apple cider vinegar. Let sit until thickened, about 5 minutes. Add onions; soak until 'buttermilk' clings to onions, about 5 minutes. Mix cornmeal, flour, sesame seeds, salt, garlic powder, paprika, and pepper together in a shallow dish. Take onion rings out of the buttermilk one by one with a fork and drop on top of the cornmeal mixture. Spoon mixture over rings. Lift coated rings onto the sprayed foil and space them apart. Spray the top of the rings with cooking spray. Bake in the preheated oven for 8 to 10 minutes. Flip rings over and bake until dark golden, about 5 minutes more.
Preheat oven to 425 degrees F (220 degrees C). In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the oats, brown sugar, salt and baking powder. In a separate medium bowl, stir together the eggs, milk, vanilla and canola oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Spoon into the prepared baking pan, and spread evenly. Sprinkle walnuts over the top. Bake for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Season short ribs with sugar and steak seasoning; rub over both sides. Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade. Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk. Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red. To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling. Allow pasta to dry for one hour prior to cooking. Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. In a large mixing bowl, combine flour, sugar, salt and baking soda. Stir in honey, shortening and water. Mix dough until it is smooth and well developed. Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Divide the dough into two equal pieces and form into loaves. Place loaves on prepared baking sheets. Bake in preheated oven for 35 to 40 minutes, or until golden.
Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl. Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.
Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined. Preheat an outdoor grill for medium heat and spray grate with cooking spray. Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels. Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray. Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more. Repeat with remaining batter and pineapple rings.
Combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. Fold egg into oatmeal until incorporated. Reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. Stir in blackberry yogurt and applesauce.
In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve. Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth. Pour over duck while roasting or serve on the side.
Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides. Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.
Butter a 12 cup muffin tin. Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.
Thinly slice the mushroom caps, discarding the stalks. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.
Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Beat well. Add buttermilk and baking soda mixture. Sift dry ingredients, and add to creamed mixture. Add boiling water, and mix well. Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean. Let cool. I frost with cream cheese frosting.
Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes. Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached. Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.
In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Season salmon with salt and black pepper. Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet. Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. While quinoa cooks, mix black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper together in a saucepan over medium heat. Stir in Cheddar cheese and cook, stirring occasionally, until the cheese is completely melted, 5 to 10 minutes. Remove from heat and stir in cooked quinoa. Place tortillas on a flat work surface. Spoon filling in a line across the middle of each tortilla; fold in opposing edges to overlap the filling. Roll up as you would burritos.
Combine 1 1/2 cup water and lentils in a small saucepan; bring to a boil. Reduce heat, cover, and simmer until lentils are soft, about 20 minutes. Drain any excess water. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until soft, about 10 minutes. Drain. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until wilted, about 5 minutes more. Pour off any excess cooking liquid from the skillet. Combine lentils, sweet potatoes, broccoli, onion and spinach mixture, Colby-Monterey Jack cheese, and garlic in a large bowl. Mix well to combine. Whisk eggs, flour, vegetable seasoning, and black pepper into a smooth paste in another bowl. Mix paste into sweet potato mixture. Shape into patties. Heat 2 tablespoons oil in a nonstick skillet over medium heat. Pan-fry patties, working in batches, until golden, about 3 minutes per side. Repeat with remaining oil and patties.
Place potatoes and garlic in a bowl and cover with several inches of cool water; let soak for 4 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Drain potatoes and pat dry. Combine potatoes and vegetable oil in a bowl and toss to coat. Spread potatoes slightly apart in a single layer on a baking sheet. Bake potatoes in the preheated oven until golden brown, about 25 minutes. Sprinkle salt over potatoes. Spread 1/2 the Cheddar cheese, 1/2 the Monterey Jack cheese, and 1/2 the mozzarella cheese over the potatoes. Sprinkle 1/2 the onions, 1/2 the chicken, and 1/2 the jalapeno peppers respectively over the cheese. Repeat layering with remaining cheeses, onion, chicken, and jalapenos. Bake nachos in the oven until cheese melts and chicken is hot, 10 to 15 minutes. Top nachos with tomato, salsa, and sour cream.
Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth. Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips. In a small bowl, stir together the yogurt and garlic. Season with salt to taste. Tear pita breads into pieces, and place in a 9x13 inch baking dish. Place chicken strips in a layer over the bread. Cover with the yogurt mixture. Sprinkle chickpeas and pine nuts over the top. Let stand for about 10 minutes to blend flavors, then serve. No need to heat up.
Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven. Line two 9-inch springform pans with aluminum foil; grease with cooking spray. Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy. Divide batter between the prepared pans. Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan. Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl. Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl. Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight. Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth. Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.