HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth. Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain. In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes. Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.
Preheat grill to medium-high heat and lightly oil the grate. Break up ground beef with the tip of a fork in a bowl. Drizzle in the soy sauce, sake, mirin, Worcestershire sauce, and sriracha sauce; crumble in brown sugar. Use tines of a fork to evenly distribute ingredients. Finish mixing with your hands (ideally your hands should be very cold for this). Shape into 4 equal-sized patties. Grill until browned and cooked through turning once, 3 or 4 minutes per side. When burgers develop a slight dome shape and juices begin to come through the top surface, they are done. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve burgers on slider buns with lettuce and tomato slices.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Heat olive oil in a skillet over medium heat; saute onion and garlic until fragrant, 1 to 2 minutes. Add water to onion mixture and bring to a boil. Stir dates, cranberries, raisins, and peanuts into onion mixture and bring to a boil again. Add couscous and cilantro to dried fruit-onion mixture; bring to a boil. Reduce heat to low, cover skillet, and simmer until water is mostly absorbed, 10 to 15 minutes. Stir mango into couscous mixture, return cover, and simmer until all the water is absorbed and couscous is tender, about 5 more minutes.
Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes. Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed. Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce. Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil. Slice beef thinly and spoon the sauce on top.
Mix garlic, salt, pepper, cumin, coriander, and allspice together in a bowl; add lamb. Form lamb mixture into 10-inch logs the thickness of hot dogs. Whisk egg and water together in a small bowl to make egg wash. Lay puff pastry sheets on a lightly floured work surface; roll gently to smooth the creases. Slice pastry into 10x4-inch strips. Brush egg wash over pastry. Place 1 lamb log on each strip of pastry; wrap dough around lamb and pinch edges to seal. Wrap in plastic wrap and chill for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Remove plastic wrap and slice each piece of pastry into 8 pieces with a sharp knife. Arrange in a single layer on the lined baking sheet. Brush each piece with egg wash. Bake in the preheated oven until golden brown, about 20 minutes. Serve with tzatziki sauce.
Heat oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, 5 to 7 minutes. Break ground turkey into small pieces and add to skillet; cook and stir, breaking turkey further into smaller pieces, until completely browned, 7 to 10 minutes. Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into the turkey; cook at a simmer until hot and thick, about 10 minutes.
Place peas in a large pot and cover with water. Let soak, 8 hours to overnight. Place pot with peas and soaking water on high heat and bring to a boil. Cook for about 5 minutes, and remove any foam that forms. Drain and set peas aside. Fry pork in a skillet over medium heat until slightly pink in the center, about 5 minutes. Meanwhile, combine 6 cups water and chicken bouillon cube in a pot. Bring water to a boil to dissolve the bouillon cube. Add peas, cooked pork, onion, celery, carrot, garlic, smoked salt, parsley, thyme, black pepper, marjoram, and bay leaf to a slow cooker. Pour bouillon in last. Cook on Low for 7 hours, then on High for 2 hours more. Serve with mustard alongside.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. In a saucepan over medium low heat melt the milk chocolate covered caramel and nougat candy bars and 1/2 cup of the butter or margarine, set aside. Cream 2 cups of the white sugar and 1/2 cup of the butter or margarine together until light and fluffy. Beat in eggs one at time, mixing well after each one. Combine the flour and the baking soda. Add alternately with the buttermilk to the egg mixture. Stir in the melted candy mixture and the pecans. Pour batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then frost with Marshmallow Chocolate Icing. To Make Chocolate Marshmallow Icing: In a saucepan over medium heat cook the 2-1/2 cups white sugar and the evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat until cooled. Spoon over top of cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Mix the flour, sugar, salt and baking powder. Cut the shortening in until it resembles course crumbs. Measure the egg and add enough water to make 1/4 cup, beat together. Add egg and vanilla to crumb mixture; mix well. Put through the cookie press onto cookie sheets. Decorate with sprinkles or colored sugar if desired. Bake at 375 degrees F (190 degrees C) for 10 -12 minutes or until very light brown and set.
Place ham and onion into a food processor and process until very finely chopped. Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, prepared mustard, Worcestershire sauce, dry mustard powder, hot pepper sauce, paprika, salt, and white pepper. Refrigerate ham spread covered until ready to use.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan. In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake. Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
In a medium saucepan, combine ham, black pepper, garlic, and 1 1/2 quarts water. Bring to a boil, reduce heat, and simmer for 15 minutes. Add onion and celery; continuing cooking until vegetables are tender, about 5 minutes. Add noodles, and cook until al dente. Serve hot.
Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally. Turn bean mixture into serving dish. Crumble bacon over beans.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. Mix shortening, sugar, eggs, and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.
Cook and drain the penne pasta. Set aside. In a pan or skillet, sweat thinly sliced onions, crushed garlic and bacon. Add diced tomato and deglaze (cook until alcohol has evaporated) with vodka. Add crushed tomatoes and cream. Reduce sauce until thickened and season with salt and pepper. Add to pasta, toss and serve. Bon appetite!
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour. Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake in a preheated oven for 6 minutes. Cool on wire racks. Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
In a saucepan, combine the sugar, cloves, water, and cinnamon. Bring to a boil, and continue to boil for 10 minutes. Remove from heat, cover, and allow to cool for 1 hour. Stir in the orange juice, lemon juice, and apple juice. Return to the heat, and boil for 10 to 15 minutes. Remove cloves and cinnamon sticks before serving.
Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough. Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels. Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza. Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Combine garbanzo beans, Burrata cheese, olive oil, tahini, Kalamata olives, sun-dried tomatoes, Italian seasoning, and lemon juice in a blender. Blend until smooth, stopping occasionally to scrape down sides.
In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving.
In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper. Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a deep skillet over medium heat. Cook and stir ground beef until browned, about 5 minutes. Add onion, salt, pepper, and garlic powder; cook until onion softens, 3 to 5 minutes. Add cabbage and cook until tender, about 5 minutes. Stir mushroom soup into the skillet. Open crescent roll packages and unroll dough. Press 8 pieces into the bottom of a 9x13-inch baking dish. Pour beef mixture on top. Cover with mozzarella and Cheddar cheeses. Place remaining 8 pieces of dough on top. Bake in the preheated oven until top is golden brown and filling is bubbling, 20 to 30 minutes.
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.
Mix water and butter. Add stuffing. Mix lightly. Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika. Mix soup, milk and parsley. Pour over chicken. Cover. Bake at 400 degrees F for 30 minutes or until done.
Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
Arrange 24 Pretzel Crisps(R) on a parchment-lined baking sheet. Combine cream cheese spread and strawberry marshmallow fluff in a small bowl; mix well. Top each Pretzel Crisp(R) with a small spoonful of strawberry fluff mixture and spread slightly. Add a strawberry slice to the top of each. Place the chocolate in a small, microwave safe bowl. Microwave on high, in 20 second increments, stirring in between, until the chocolate is melted. Place the melted chocolate into a pastry bag or small zip-top bag. Take a tiny snip off of the tip of the pastry bag (or the corner of the zip-top bag) with a scissors. Drizzle the chocolate over the Pretzel Crisps(R). Refrigerate until ready to serve.
In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear. Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. Preheat grill for high heat. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes. Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving.
Line a baking sheet with parchment paper. Mix oats, almonds, wheat germ, and coconut together in a bowl. Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil. Cook and stir cocoa mixture until smooth, about 5 minutes. Pour cocoa mixture over oat mixture; stir to coat. Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet. Chill in the refrigerator until set, 20 to 30 minutes.
Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly. Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.
Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes. Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes. Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.
To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon. To make pudding: preheat oven to 350 degrees F (175 degrees C). Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil. Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Sift together the flour, cinnamon and the salt into a large bowl. Cut in the butter with a fork until mixture becomes crumbly. Add sugar and vanilla extract, and mix to a stiff paste. Mix in egg. Knead dough on a floured surface until smooth. Wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough thinly and cut into 24 rounds. Bake 12 to 15 minutes, or until lightly gold in color. Let cool on wire rack.
Fill a large soup pot three-quarters full with water and bring to a boil. Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes. In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.
Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture. Store in the refrigerator up to 1 week or in the freezer up to 3 months.
Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.
Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish. Place the salmon fillets into the prepared baking dish with skin sides down. Stir the barbeque sauce and raspberry jam together in a small bowl. Generously brush the mixture over the salmon. Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, 35 to 40 minutes. Brush again with the sauce mixture after the first 15 minutes of baking time.
Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker. Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles. Cook on Low until black-eyed peas are tender, about 16 hours.