HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more. Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower. Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes. Transfer the mixture to sterile jars and refrigerate until serving.
In a large pot over medium heat, cook the bacon until evenly brown, but not crisp. Mix in the onion, and coat with the bacon drippings. Stir in potatoes, and season with salt and pepper. Mix in the flour and water, stirring until smooth. Cover pot, and cook 10 minutes, until potatoes are tender. Reduce heat to low. Gradually stir in the milk. Simmer soup 1 hour, stirring frequently to avoid scorching.
In large microwavable bowl, place cereal and pecans. In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring after every minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes. Store loosely covered.
Pour the light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until the cocktail has a slushy texture. Pour the slushy mixture into a glass. Slowly and gently drizzle the dark rum over the drink so it just floats on top; serve.
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry. While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
Pour the rum, schnapps, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Pour into a chilled glass, pour in the grenadine syrup, and garnish with the orange slice and maraschino cherries to serve.
Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface. Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes. Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish. Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture. Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets. Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours. In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside. In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock. Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture. Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.
Sprinkle both sides of the steak pieces with seasoned salt and paprika. Place the flour in a shallow dish, and thoroughly dredge both sides of the meat with the flour. Pound the meat on both sides with the tenderizing side of a meat mallet, pounding some of the flour into the meat. Heat the vegetable oil in a large skillet over medium heat, and brown the steaks well on both sides, about 5 minutes per side. Layer the steaks in a slow cooker with the green bell pepper and onion strips and carrot. Mix together the diced tomatoes with green chiles, sloppy joe sauce, Worcestershire sauce, garlic, and wine, and pour over the steak and vegetables. Cover the slow cooker, set the temperature to Low, and cook until the steaks are tender and the sauce is thickened and well blended, 8 to 10 hours.
Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight. Preheat an oven to 350 degrees F (175 degrees C). Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish. Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.
Place blackberries into a bowl. Pour boiling water on top. Let sit until steam stops rising from the bowl, about 10 minutes. Transfer mixture to a pitcher; stir in sugar. Pour in lemon juice and cold water. Place in the refrigerator until chilled. Serve over ice cubes.
Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts). Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts. Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with confectioners' sugar over cake before serving.
Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch. Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more. Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more. Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.
Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips. Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great! Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.
Preheat oven to 425 degrees F (220 degrees C). In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan. Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.
Preheat oven to 350 degrees F. Lightly grease a 9-inch round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool. In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw(R) and Stevia In The Raw(R) are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour. In a large bowl beat cream, Sugar In The Raw(R), and Stevia In The Raw(R) on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart. Slice tart and top with whipped cream and dust with cocoa powder.
Mix cream cheese, chopped black olives, and mayonnaise in a mixing bowl until well combined. Fold in shredded pepper Jack cheese until well combined. Serve with corn chips.
In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.
Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in medium nonstick skillet over medium-high heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes. Meanwhile, combine eggs and water in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll. To seal and toast burritos, wipe skillet with paper towels and melt remaining 1/2 tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.
In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed. Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C). Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish. Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes. Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl; beat with an electric mixer on medium speed until well blended, about 3 minutes. Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter. Divide batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!(R) Spread; set aside. Combine mashed banana, I Can't Believe It's Not Butter!(R) Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan. Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, oat bran, baking powder, baking soda, cinnamon, and ginger in bowl. Whisk sugar, goat cheese, and eggs together in a separate bowl until smooth and creamy; stir flour mixture into goat cheese mixture until flour mixture is completely absorbed into batter. Fold in beets. Spoon batter into the prepared muffins cups, filling 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.
Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl. Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side. To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Preheat the oven too 325 degrees F (165 degrees C.) Grease a 9x13 inch baking dish. In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares.
Preheat oven to 375 degrees F. Combine Truvia(R) Baking Blend, peanut butter, shortening, butter, egg, and vanilla in a large bowl and mix on low speed until combined. In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined. Shape dough into 1 1/4 inch balls, flattening slightly on the top and bottom. Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet. Using a fork, press a crisscross pattern in each cookie. Bake 12-14 minutes or until lightly browned. Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.
Heat olive oil in a large skillet and saute tomato, green peppers, cilantro, garlic and onion for 5 minutes or so to retain crispness. Add tomato sauce and simmer for 10 to 15 minutes. Mix in olives, parmesan cheese.
Preheat oven to 325 degrees F (165 degrees C). Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add nutmeg, cinnamon, cloves, anise seed, and ginger; mix well. Stir in flour and milk; mix until dough is thoroughly combined. Roll dough into approximately 50 marble-size balls; place on a baking sheet. Bake in the preheated oven until golden, 10 to 15 minutes.