HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil. Add chicken stock and simmer for 5 minutes. Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt. Add seaweed, garnish with cilantro and serve.
Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover. In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker. Cover the cooker, and cook on High for 8 hours.
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, reserving some cooking water. Let cool until safe to handle, at least 10 minutes. Peel and cube potatoes. Heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with sazon and salt. Add green onions and cilantro. Cook until most of the liquid evaporates, 2 to 3 minutes. Add potatoes, peas, a little potato water, raisins, curry, cumin, garlic powder, and turmeric. Cook until raisins are plump, 2 to 5 minutes more. Let filling mixture cool before you shape empanadas. Place a spoonful of filling in the center of an empanada disc. Fold in two sides to make a cone; fold third side over the opening. Press seams together. Repeat with remaining filling and discs. Heat oil in a large saucepan over medium-low heat. Cook empanadas in batches until well browned, flipping halfway, about 5 minutes. Repeat with remaining empanadas, adding more oil as needed.
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful. Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.
Make zucchini noodles using a spiralizer or julienne peeler. Place noodles in a colander and cover liberally with 1 tablespoon salt. Let sit until noodles release some moisture, about 20 minutes. Rinse noodles and pat dry. Place ground turkey, garlic salt, garlic powder, onion powder, cayenne pepper, and red pepper flakes in a large oven-safe skillet over medium heat. Cook and stir until turkey is browned and juices run clear, about 5 minutes. Drain grease. Push turkey to the sides of the skillet to make an empty space in the center. Add olive oil and minced garlic; cook until garlic is fragrant, about 1 minute. Preheat oven to 400 degrees F (200 degrees C). Stir diced tomatoes, tomato paste, balsamic vinegar, parsley, basil, Italian seasoning, 1/2 teaspoon salt, and black pepper into the skillet. Bring to a boil; cook until sauce thickens, about 15 minutes. Stir in noodles. Cover with cottage cheese. Sprinkle mozzarella cheese evenly on top. Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on broiler and broil until cheese is golden brown, about 2 minutes. Remove from oven and let sit for 5 to 10 minutes before serving.
To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper. Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.
Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan. Mix the remaining 1/4 cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish. Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar. Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch). Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes. In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold it in. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner. Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours. Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Spread chicken drumsticks in a baking pan; cover with aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes.
Combine flour and white sugar in a large bowl and set aside. Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside. In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil over medium heat for 5 minutes. Add chocolate mixture to dry ingredients mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix at medium speed of electric mixer until well blended. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for 25 minutes. To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners' sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets the better it gets!
Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes. Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick. Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.
In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Beat margarine and sugar together in a large bowl using an electric mixer until creamy. Stir in egg substitute and vanilla extract. Add flour, cream cheese, and baking powder slowly. Mix into a dough, using your hands if necessary. Form dough into a long loaf and wrap in cellophane. Refrigerate until firm, at least 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with aluminum foil. Roll dough out onto a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart on the baking sheets. Bake in the preheated oven until bottoms and edges just start to get light brown, 12 to 14 minutes. Remove cookies from baking sheets and cool on wire racks. Store in an airtight container. Stir confectioners' sugar and soy milk together in a bowl until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy, adding more corn syrup if too thick. Add food coloring to desired intensity. Dip cookies into the icing; let dry, 8 hours to overnight.
Place sugar, water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved. Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator.
Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours. Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke. Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
Preheat oven to 350 degrees F. Generously coat a 10-inch Bundt pan with cooking spray; set aside. In a 12-inch skillet cook bacon over medium heat until browned and crisp. Remove to drain on paper towels. Very finely chop bacon. Set aside 2 tablespoons. In a medium bowl stir together the remaining bacon and brown sugar. Open cinnamon rolls; set icing aside. Separate cinnamon rolls. With kitchen scissors, cut each roll into 2 pieces. Shape each piece into a ball. Dip each ball in melted butter then roll in brown sugar mixture to coat. Layer coated balls in Bundt pan. Drizzle with any remaining butter. Sprinkle with any remaining sugar mixture. Bake about 40 minutes or until golden and a skewer inserted in the center comes out clean. Remove and cool in pan for 10 minutes. Loosen sides and carefully invert bread onto a serving platter. In small bowl stir together the icing and maple syrup. Drizzle bread with the icing mixture and sprinkle with reserved bacon.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top. Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more. Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy. Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Combine all-purpose flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit. Attach a tag with the following instructions: Chocolate Cookie Mix in a Jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.
Place almonds in a blender; grind into a flour. Transfer to a large bowl. Place dates in the blender; blend until very smooth and creamy. Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust. Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color. Spoon filling onto the crust and smooth the top with the back of a spoon. Freeze until set, about 30 minutes. Cut into 35 squares.
Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute. Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce. Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne. Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter. Place a layer of blueberries into the prepared baking dish. Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish. Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.
Stir rolled oats, chickpea flour, oat bran, 1 tablespoon cinnamon, and baking powder together in a large bowl. Stream water into the flour mixture while stirring into a batter, avoiding it becoming too watery. Stir apple, orange juice, and vanilla extract into batter. Lightly grease a griddle and heat it until drops of water sprinkled on it evaporate noisily. Ladle batter onto griddle in about 1/2 cup portions, dust with cinnamon, and cook until bubbles begin to form on top, 3 to 5 minutes; flip and continue cooking until bottom side is a golden brown color, 2 to 3 minutes more.
Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours. Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving.
Preheat oven to 375 degrees F (190 degrees C). Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas. Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds. Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes. While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth. When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!
Remove fat from steak and score both sides by cutting 1/4 inch deep diagonal slices forming a diamond pattern. Mash garlic with salt. Add soy sauce, tomato paste, oil, pepper and oregano. Mix well and rub into steak. Wrap in waxed paper and let stand in refrigerator 5 to 6 hours, or overnight. Broil or barbecue to desired degree of doneness.
Preheat the oven to 350 degrees F (175 degrees C). Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet. Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve at least 1 cup of cooking water and drain pasta. Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender; blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small saucepan, heat milk until small bubbles form. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt, and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time. Preheat oven to 400 degrees F (200 degrees C). Roll out the puff pastry into a single sheet about 1/2 inch thick; it should be the same size as a 17x14 inch baking sheet. Place the pastry onto the baking sheet, and prick all over with a fork. Bake in preheated oven for 28 minutes. Remove from oven, and cool pastry on the baking sheet. When the pastry has cooled completely, transfer it from the baking sheet to a hard surface, and cut lengthwise into three 4 to 5 inches wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with confectioners' sugar. With a very sharp knife, cut into 8 rectangular portions.
Preheat the oven to 375 degrees F (190 degrees C). Butter an 8x8-inch baking dish. Combine flour, brown sugar, and nutmeg in a large bowl. Cut 4 tablespoons butter into small cubes. Cut butter into the flour mixture using a fork or pastry blender until mixture resembles coarse cornmeal. Add granola and toss to form a clumpy streusel. Place 2 skewers or butter knives, a minimum of 1/2-inch thick, parallel to each other on a cutting board. Place an apple half, cut-side down, between the skewers or knife handles. Cut thin slices into the apple half, stopping at the skewers or knives to keep the blade from reaching all the way through the apple. Gently separate the slices, being careful not to break the apple half, and place 2 raisins between each slice. Repeat with remaining apple halves. Place each raisin-stuffed apple half cut-side down in the buttered baking dish. Sprinkle apple juice and white sugar on top. Cover apples with the granola streusel. Scatter remaining butter on top. Bake in the preheated oven until apples are tender and streusel is browned and toasty, about 55 minutes. Allow to cool slightly.