HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, stir the yogurt, cucumber, cilantro, mint, and cumin until the yogurt is smooth and creamy; season to taste with salt and black pepper. Cover and chill before serving.
Place asparagus spears into a large skillet and pour in about 1 inch of water. Bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. Transfer to a plate and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish. Lay the asparagus into the bottom of the prepared casserole dish. Whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus. Sprinkle in half the diced ham. Spread cracker crumbs evenly over the ham. Spread green beans over the cracker crumbs. Pour remaining soup mixture over the casserole and sprinkle on the remaining ham. Arrange French-fried onions over the top of the casserole, and cover the casserole with a lid. Bake in the preheated oven until the casserole is bubbling, about 30 minutes. Remove from oven, and sprinkle Cheddar cheese over the casserole in an even layer. Return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes. Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved. Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off. Stir aji mirin into the sauce. Add chicken and vegetables back in.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet. Dissolve bouillon cubes in boiling water and allow to cool. Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet. Bake for 30 minutes and allow to cool.
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
Place butter, cream cheese, vanilla extract, and lemon juice into the work bowl of a large stand mixer fitted with whisk attachment; beat mixture on medium speed until smooth. Scrape down the attachment and sides of bowl; add confectioners' sugar to butter mixture. Mix at low speed until confectioners' sugar begins to incorporate into butter mixture. Raise mixer speed to high and beat until frosting is light and fluffy, scraping sides occasionally, about 3 minutes. Frosting will set up and become firmer when refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil and place on a baking sheet. Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Cool potatoes until easily handled; cut in half. Scoop the potato flesh into a large bowl, leaving the shells intact. Mix potato with tuna, mayonnaise, and green onions. Spoon mixture back into shells. Press shredded Cheddar cheese on top of each. Bake in preheated oven for 20 minutes, or until cheese is melted.
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top. Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side. Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet. Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes. Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor). Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce. Spoon reduced pan sauce over each chicken thigh and serve.
Place ham in the slow cooker. Pour orange juice, water, and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cover, and cook on Low for 8 hours.
In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.
Preheat the oven to 375 degrees F (190 degrees C). Cook bacon in the microwave, or in a large skillet until about halfway done. Set aside. Prepare the stuffing mix according to package directions. Do not bake. Place the bacon on a clean flat surface. Arrange sets of three slices with two going across, and one up and down. Place a piece of chicken on top. Separate the stuffing into 6 portions, and shape each one into a log. Place one in the center of each piece of chicken. Pull chicken around the stuffing to cover, bringing the bacon around with it. Secure with string or toothpicks. Season with pepper and garlic powder. Place the chicken bundles in a roasting pan, and cover loosely with aluminum foil. Bake for 30 minutes in the preheated oven. Remove the foil, and cook until bacon is crisp and chicken is no longer pink, about 10 more minutes. Serve as is or with gravy.
Preheat an oven to 350 degrees F (175 degrees C). Mix together the ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminum foil. Place the wrapped logs in a baking dish. Bake in the preheated oven for 1 hour. Set the meatloaves aside to rest. Carefully drain the drippings from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and corn flour into the drippings; bring to a boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steak from marinade and shake off any excess. Discard marinade. Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix the milk and vanilla extract together in a small bowl; set aside. Combine the flour and baking powder in a separate bowl. Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the peanut butter chips; mixing just enough to evenly combine. Divide the dough into 4 equal parts. Roll each section into a 4x5-inch rectangle about 1/2-inch thick. Transfer the dough pieces onto the prepared baking sheets. Bake in the preheated oven until firm to the touch, about 25 minutes. Place biscotti loaves on wire racks to cool. Reduce oven temperature to 300 degrees F (150 degrees C). Cut each loaf into 1/2-inch slices. Return the slices to the baking sheets with the cut sides up. Bake in the oven until biscotti are dry, about 10 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave). Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner. Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups. Bake in the preheated oven until golden brown, 8 to 10 minutes. Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes. Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended. Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking. Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Place water, baby kale, bananas, apples, strawberries, and blackberries, respectively, into a heavy-duty blender. Process on high until completely blended.
Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes. Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes. Transfer onion and tomato mixture to a food processor; process into a smooth paste. Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners. In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes. Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight. Preheat an oven to 350 degrees F (175 degrees C). Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving. To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Preheat an oven to 400 degrees F (200 degrees C). To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans. Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside. To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly. Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl. Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
Preheat an outdoor grill for medium-low heat and lightly oil grate. Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside. Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.
Preheat oven to 350 degrees F. Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets. Bake for 8 minutes, or until light golden brown. Remove from oven and let cool. Coat each crostini with Dietz & Watson(TM) Chipotle Mayo. Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato. Season with salt and pepper.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm. Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low. Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.
Wash and rinse the outside of a large disposable glove. Turn glove inside out. Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute. Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly. Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days. Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool. Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor. Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush pork chops with 2 teaspoons white vinegar and sprinkle with 1/4 teaspoon dill, 1/4 teaspoon pickling spice, salt, and black pepper. Place pork chops in a broiling pan. Broil in the preheated oven until juices run clear and chops are browned, 4 to 8 minutes per side. Drizzle chops with 1 more teaspoon vinegar and flip chops halfway through cooking. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (65 degrees C). Place beef broth, potatoes, and 1/4 cup white vinegar in a saucepan, bring to a boil, cover, and boil for 4 minutes. Stir in 1/4 teaspoon dill, 1/4 teaspoon pickling spice, and shredded cabbage; cover and boil for 4 more minutes. Drain liquid and stir 2 tablespoons vinegar into cabbage mixture. Season with salt and black pepper and serve with broiled pork chops.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet. Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish. Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until strawberry filling is smooth, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs. Sprinkle remaining crumbs over strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.