HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water and quinoa in a saucepan over high heat. Cover and bring to a boil. Reduce heat to low. Cook until water has been absorbed, about 15 minutes. Whisk sour cream, curry powder, lime juice, ginger, salt, and black pepper together in a large bowl. Add oil; whisk thoroughly. Toss with the quinoa, mango, peanuts, red bell pepper, mint, and jalapeno.
Put tea bags in a 2 quart pitcher. Add hot water. Let sit at least 15 minutes. Add cold water and remove tea bags. refrigerate and serve over ice.
Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.
Place 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 potatoes and run under cold water to cool. Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.
Remove scales from the bangus. Cut a slit into the fish lengthwise along the back to remove gills, intestines, and innards. Spread open the fish to expose the flesh; pat dry all over. Lay fish flat on a ridged plate and sprinkle with salt and pepper. Spread garlic over the flesh and pour vinegar on top. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight. Discard marinade and pat fish dry with paper towels. Heat oil in a large skillet over medium-high heat. Fry the fish until golden brown and crispy, 7 to 10 minutes.
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth. In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs. On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling. Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes. Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Heat grill to low, 325 degrees 350 degrees . Assemble kabobs, alternating different vegetables and pineapple on wooden skewers. Combine all ingredients for marinade in medium bowl and mix well. Brush marinade onto fruit and veggie kabobs. Line grill with Reynolds Wrap(R) Aluminum Foil. Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness. Transfer kabobs to plate to cool before serving.
In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.
Season chicken thighs with black pepper and adobo seasoning. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Preheat oven to 350 degrees F (175 degrees C). Place cookies in a food processor or blender; pulse into fine crumbs. Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top. Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
Preheat oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with olive oil. Stir seasoned salt into crackers in a bowl. Pour ranch dressing in a separate bowl. Dip chicken chunks into ranch dressing and press into cracker mixture until coated. Spread chicken in prepared baking dish. Bake in preheated oven until chicken is no longer pink in the center, about 15 minutes.
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
In the container of a blender, combine the energy drink and frozen strawberries. Blend until smooth and creamy, about 1 minute. Add some water if blending is difficult. Pour into 2 big glasses.
Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. Stir water and vinegar in a small bowl. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
In a large pot with boiling salted water cook radiatore pasta until al dente. Drain. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
Divide sorbet equally between 2 8-ounce glasses; stir until very soft and creamy. Gradually stir in Sparkling Juice Drink, until mixed. Garnish with berries, if desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
In a medium bowl, stir together the flour, salt and sugar. Cut in margarine until the mixture resembles breadcrumbs. Stir in just enough water to hold together. Roll out on a lightly floured surface to 1/8 inch thick. Use dough to line 4 tartlet pans. Prick with a fork, and refrigerate until needed. Heat the oil in a skillet over medium heat. Add watercress, garlic and onions. Cook and stir for about 2 minutes, or until fragrant. Remove from the heat and stir in the Parmesan cheese, yogurt and cayenne pepper. Spoon into the chilled tart pans. Bake for 20 minutes in the preheated oven, or until filling is firm. Serve warm.
Melt butter with marshmallows over low heat - stir until smooth. Add noodles - toss until coated. Drop spoonfuls of noodle mixture onto a greased baking sheet. Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.
Fill a highball glass with ice cubes, and pour in vodka and lemonade. Stir to mix, then gently pour maraschino cherry juice on top, and serve.
Place egg in a small saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Heat oil in a skillet over low heat, and add chopped onion. Cook, stirring occasionally, until brown and tender. Add chopped garlic, and saute for 1 to 2 minutes. Remove the mixture from the skillet, and set aside to cool. In a blender or food processor, finely chop wheat crackers and walnuts. Mix in peas, seasoning salt and sauteed onion mixture. Add the egg, and blend to a fine paste, adding water or oil if necessary to attain desired consistency. Season with salt and pepper.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/8-inch thickness. Transfer chicken to a large baking dish and add French dressing. Cover and marinate in the refrigerator for 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from the dressing and shake off excess. Reserve the remaining dressing. Lay chicken breasts on a flat surface and spread several banana pepper slices down the center. Roll chicken around the peppers. Wrap chicken with 2 slices bacon and secure with toothpicks. Arrange bacon-wrapped chicken in a 9x13-inch baking dish. Pour reserved dressing over chicken. Bake in the preheated oven for 30 minutes. Sprinkle mozzarella cheese over chicken and continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes more.
Preheat oven to 375 degrees F (190 degree C). Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.
Mix confectioners' sugar, peanut butter, rice cereal, butter, and vanilla extract together in a bowl using your hands until dough is firm. Roll dough into balls about 3/4 inch in diameter. Arrange on a plate and refrigerate until set, about 30 minutes. Melt chocolate chips and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place a toothpick into each peanut butter ball; dip 3/4 of each peanut butter ball into the melted chocolate. Return the buckeyes to the plate and refrigerate until chocolate has hardened, 1 hour.
Preheat oven to 350 degrees F (175 degrees C). 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 transfer to a large bowl. Heat 2/3 cup olive oil and garlic in a skillet over medium-low heat until garlic is fragrant, about 5 minutes. Remove from heat and discard garlic cloves. Toss bread crumbs with about 2 tablespoons garlic olive oil in a bowl and spread bread crumbs over a baking sheet. Pour remaining garlic olive oil over spaghetti and toss to coat. Bake bread crumbs in the preheated oven until toasted, about 5 minutes. Transfer bread crumbs to the bowl with spaghetti and toss. Melt butter in a clean skillet over medium heat; cook and stir shrimp, rosemary, and basil until shrimp is coated and heated through, about 5 minutes. Toss shrimp with spaghetti mixture and season with salt and pepper. Garnish with parsley.
Preheat oven to 375 degrees F (190 degrees C). To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.
Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more. Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.
Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes. Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain. Heat olive oil in a large skillet over medium-high heat. Cook and stir broccoli in hot oil until tender yet still crisp, 3 to 5 minutes. Stir sweet potatoes, lentils, cumin, cayenne pepper, and salt into broccoli; cook until heated through, about 5 minutes. Add diced tomatoes and cook until hot, about 3 minutes. Drizzle 1 tablespoon barbeque sauce into each pita round. Scoop about 1 cup of sweet potato mixture into each pita and wrap each, folding up the bottom of the pita first, followed by the sides. Secure with toothpicks, if necessary.
For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside. Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon. In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat. For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce. Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.
Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes. Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool. Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C). Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth. Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil. Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing. Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream.
Sift the split pea flour, self-rising flour, and baking powder into a large bowl. Stir in turmeric, cumin, and salt. Gradually stir in enough water to make a very thick batter. Stir in onion, garlic, and green onion. Heat oil in a large heavy skillet over medium-high heat. When the oil is very hot, drop tablespoonfuls of the batter into the pan, and fry until golden brown on both sides. Remove to paper towels to drain.
Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'
Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast. Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce. Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes. Toss lettuce with dressing. Serve beef and sauce on top.
In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes. Spoon batter into the prepared muffin cups, filling them about 2/3 full. Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly. Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy. Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside. Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth. For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract. Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting. Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside. Spoon lemon filling into the holes. Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl. Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.
Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes. Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.