HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain. Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth. Heat 1/4 inch of oil in a large saucepan over medium heat. Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces. Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes. Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in sesame oil. Combine brown sugar, soy sauce, water, Asian pear, garlic, ginger, red pepper flakes, and black pepper in a food processor. Blend until combined but still slightly chunky. Pour mixture into the skillet with the beef and cook over medium heat until most of the liquid evaporates, 7 to 9 minutes. Place 1/4 the cooked brown rice in the bottom of an individual serving bowl. Top with a portion of beef mixture, lettuce, cucumber, red bell pepper, and sesame seeds. Repeat with remaining rice, beef, and toppings.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Place pineapple, mango, banana, spinach, orange juice, and ice, respectively, in a blender and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes. Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper. Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish. Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish. Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly. Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.
Beat eggs, milk, nutmeg, and cinnamon together with a fork in a bowl until somewhat smooth. Heat a nonstick skillet over medium heat. Dip a bread slice into egg mixture to evenly and generously coat each side and put into the hot skillet; cook until golden brown, 2 to 3 minutes per side. Repeat with each bread slice. Cut each slice in half on a diagonal and arrange onto 2 plates. Arrange banana and strawberry slices on the plates around the French toast. Drizzle maple syrup over the French toast; dust with confectioners' sugar.
Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside. Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Mix together the mayonnaise, wasabi paste, five-spice powder, and 1 tablespoon soy sauce in a small bowl. Lay the tuna fillets into a glass baking dish. Pour the rice vinegar and 1 tablespoon soy sauce over the tuna. Spread the mayonnaise mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 15 to 30 minutes. Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Grill to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes. Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together the cake mix, water, butter, and egg until well blended. Spread into the bottom of the prepared pan. Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from the oven, and sprinkle the marshmallows over the top. Return to the oven for about 2 minutes, just to melt the marshmallows together. Remove from the oven, and place pan on a wire rack to cool. In a saucepan, combine the peanut butter chips, corn syrup, and butter. Stir over medium-low heat until melted and well blended. Remove from the heat, and stir in the vanilla, rice cereal and peanuts. Spread in an even layer over the marshmallows. Allow the bars to cool completely before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot. Heat oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Add parsley, garlic, cardamom pods, cinnamon stick, turmeric, and cumin seeds to onion; cook and stir until garlic is softened, 2 to 3 minutes. Stir tomatoes and sugar into onion mixture and cook until heated through and fragrant, 5 to 10 minutes. Pour tomato sauce mixture over spaghetti and mix well. Stir yogurt and salt into spaghetti mixture.
Preheat oven to 375 degrees F (190 degrees C). Beat together 1 cup sugar, cocoa powder, hot water, and 1 teaspoon vanilla extract with an electric mixer on medium speed until the sugar dissolves, about 3 minutes. Pour this batter into the pie shells. Sift together the flour and baking powder; set aside. Cream together 1 cup sugar with the butter. Beat in the vanilla, then the eggs, one at a time. Slowly beat in half of the milk, then half of the flour until moistened. Mix in the remaining milk then flour. Carefully spoon this batter on top of the chocolate batter, making sure that the entire top of the cake is covered with no chocolate visible. Bake in preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Remove from the oven, and allow to cool for at least 1 hour before serving.
Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire. Transfer sauce to a bowl. Stir dill into the sauce to serve.
In a large mixing bowl stir together the flour and the salt. Cut in shortening till the mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add milk to make 2/3 cup liquid total; mix well. Divide dough in half. On a floured surface, roll half the dough to an 18 x 12 inch rectangle; fit into and up sides of a 15 x 10 x 1 inch baking pan. Sprinkle with corn flake cereal; top with apples. Combine sugar and cinnamon; sprinkle over apples. Roll remaining dough to a 16 x 12 inch rectangle; place over apples. Seal edges; cut slits in the top for steam to escape. Bake at 375 degrees F (190 degrees C) for about 50 minutes or until golden brown. Cool on a wire rack.
Preheat oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a 10x15-inch baking pan. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Place linguine in a large bowl. Heat butter, mustard, lemon juice, garlic, and 2 tablespoons parsley in a saucepan over medium heat until butter melts, about 3 minutes. Reduce heat to low; cook and stir until sauce is thickened, about 10 minutes. Stir in white wine. Pour scampi sauce over the shrimp. Bake in the preheated oven for 5 to 6 minutes. Sprinkle bread crumbs lightly over shrimp. Increase oven temperature to 500 degrees F (260 degrees C); continue baking until just lightly browned, 1 to 2 minutes more. Pour shrimp scampi over the linguini and toss. Top with the remaining 1 tablespoon parsley.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
Preheat oven to 200 degrees F (95 degrees C). Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes). In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Drizzle each slice of bread evenly with truffle oil and cover 4 bread slices with slices of buffalo mozzarella cheese, basil leaves, and tomato slices. Season to taste with sea salt and black pepper. Top each sandwich with a remaining bread slice.
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers. In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.
Combine chopped dates, boiling water, and soda. Stir, and allow to cool. Whisk together flour, baking powder, and nuts. In a large mixing bowl, beat together egg, salt, sugar, and vanilla. Blend together melted chocolate and melted butter or margarine; stir into batter. Stir in date mixture. Add flour mixture, and stir to mix. Scrape into a greased 9 x 5 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Cool in pan 10 minutes. Remove from pan.
Prepare cake mix according to package directions. Stir in the 1 cup crushed cookies and bake as directed for two 8 or 9 inch round layer pans. Let cake cool. Whip 1 cup of the heavy cream with 1 1/2 tablespoons of the white sugar. Fold in the chopped cookies and spread between the cooled cake layers. Whip the remaining 2 cups heavy cream with 1/4 cup white sugar. Use to frost sides and top of cake. Refrigerate cake for several hours before serving.
Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.
Preheat the oven to 350 degrees F (175 degrees C). Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides. Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid. Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.
Mix shredded carrots, shredded zucchini, flour, eggs, mayonnaise, onion powder, garlic salt, and red pepper flakes together in a bowl. Heat oil in a skillet over medium-high heat. Add batter by the tablespoon to the hot oil and fry like pancakes until both sides are cooked, about 5 minutes per batch.
Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil. Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft. In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined. Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs. Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well. After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes. Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.
Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes. Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties. Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold.
Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.
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, about 15 minutes. Refrigerate until cold, about 1 hour. Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl. Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.
Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Roll out the dough, and fit it in a 9 inch pie pan. Crimp the edges. Chill while preparing filling. In a bowl, whisk together the eggs and sugar. Add the syrup, butter, tea, vinegar, and salt. Whisk until smooth. Stir in the nuts. Place the pie shell on a cookie sheet, and pour the filling into the shell. Bake in a preheated 450 degree F (230 degrees C) oven for 10 minutes. Lower the heat to 350 degrees F (175 degrees C), and bake until the center is still a bit wiggly. It will set completely when cooled, about 25 minutes. Cool, and serve with sweetened whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day. Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Stir together the avocados, ranch dressing mix, lemon juice, and light mayonnaise. Chill for 1 hour.
Bake sweet potatoes for 40-50 minutes at 350 degrees F. Cut off top 1/3 of potato and scoop out flesh, leaving 1/4 inch in shell. Mix potato with butter, cream, 2 tbsp brown sugar, nutmeg, salt and pepper and spoon back into reserved potato shells. Top each with 1 strip bacon cut into pieces, 1 tablespoon marshmallow creme, and then sprinkle all with remaining brown sugar. Broil for 3-5 minutes or until marshmallow creme is toasty brown. Serve hot!
Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
In a large bowl, mix together the ground ham, pork and beef, cracker crumbs, eggs, milk, and onion. Form 1/2 cupfuls of the meat into balls, and roll in flour. Place in a baking dish, and refrigerate for 2 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a saucepan, combine the brown sugar, water, vinegar and mustard. Mix well, and bring to a boil. Pour over the ham balls before baking. Bake for 1 hour and 20 minutes in the preheated oven, basting occasionally with the drippings.
Cut the knot from the bottom of the cabbage and remove the core. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl. Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks. Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill. Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.