HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts. Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white. Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet. Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven. Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.
Muddle the crushed ice and cranberry sauce in a rocks glass until the ice has been tinged red. Pour in the whiskey, orange liqueur, bitters, and water. Stir and serve.
Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl. Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days. Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.
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. Transfer to a large mixing bowl. Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more. Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.
Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil. Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil. Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
Pour sugar, warm water, and a dash of bitters to a cocktail glass, and stir to dissolve. Add ice to a cocktail shaker and pour in sugar mixture. Pour in whiskey, cherry liqueur, and a chunk of pineapple. Shake well to crush pineapple, then strain into a chilled glass. Top with sparkling wine and garnish with a twist of lemon.
In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits. In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.
Place frozen strawberries and raspberries into a blender, and pulse several times to break up the berries. Pour in half the orange juice with the blender running, and allow to blend until smooth and thick, about 30 seconds. If smoothie is too thick, blend in remaining orange juice. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
Pour the marinara sauce into the slow cooker and set on High to warm. Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places. Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover. Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
Preheat oven to 425 degrees F (220 degrees C). Place crust on baking sheet. Spread Thai chile sauce over crust; top with chicken, baby corn, bamboo shoots, red bell pepper, and mozzarella cheese. Brush exposed pizza dough with egg yolk. Bake in preheated oven until cheese is bubbly and crust is shiny golden brown, about 15 minutes. Remove from oven and top with bean sprouts, cilantro, and green onions.
Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan. In a small bowl, mix flour, salt and baking powder. In another small bowl, mix the chopped nuts and raisins and coat them together with about 1 tablespoon of flour. This is to ensure that the nuts and raisins do not sink to the bottom of the cake while it is baking. In a large bowl, cream together the sugar and the butter or margarine. Add the eggs one at a time and beat for 1-2 minutes at low speed. Stir in the vanilla extract. Add the flour mixture and the orange juice alternately to the butter mixture and beat until everything is mixed thoroughly. Mix the nuts and raisins mixture into the batter. Pour the batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the center comes out clean. Let cake cool before slicing and serving.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers. Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to stand covered while you finish the remaining steps. Heat olive oil, garlic salt, black pepper, and parsley in a large skillet or wok over medium heat. Cook and stir chicken strips in olive oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Stir in broccoli, carrots, and snap peas; cover the skillet, and cook until carrots are tender, 5 to 8 minutes. Stir condensed Cheddar cheese soup into chicken and vegetables; mix well and bring to a simmer. Cook and stir until chicken and vegetables are coated with sauce. To serve, mound cooked rice on a platter, and top with chicken and vegetables in sauce. Sprinkle with shredded Cheddar cheese to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 9x13 inch pan. Combine flour, baking soda and salt in a small bowl; set aside. In a large mixing bowl blend butter, shortening, white sugar, brown sugar and vanilla together until creamed. Stir in the eggs, one at a time. Blend flour mixture into sugar mixture. Fold in chocolate chips. Spread 2/3 of the dough mixture evenly in pan. Cover top with 8 ounces raspberry preserves. Dot remaining dough randomly over the jam. Bake in the center of the oven for 30 minutes, or until done all the way through. Cool, cut, serve and enjoy!
Preheat grill for medium heat and lightly oil the grate. Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often. Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl. Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper. Chill salsa at least 1 hour, preferably overnight.
Heat oil in a large saucepan over medium-high heat. Add onions; saute until softened and translucent, 5 to 7 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Add water, black-eyed peas, vinegar, sugar, salt, and red pepper flakes. Cook until peas are tender, 60 to 90 minutes.
In a large bowl, mix the cabbage, green onions, cilantro, and tomato. In a skillet over medium heat, cook and stir the sesame oil, black pepper, and chili pepper until heated through. Mix in the bacon bits and almonds. Cook and stir about 5 minutes, until almonds are lightly browned. Remove from heat, and toss with the cabbage mixture. Serve immediately.
Blend peach, banana, orange juice, soy milk, and flax seed in a blender until smooth.
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. Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker. Cook on High for 3 hours.
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter. To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell. To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes. Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.
Gently muddle cucumber slices and simple syrup together in a cocktail shaker. Add ice, lemon-lime soda, vodka, and lime juice; stir briefly. Pour entire contents of shaker into a pint glass.
Preheat oven to 300 degrees F (150 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray and coat with bread crumbs. Combine egg yolks, confectioners' sugar, applesauce, and margarine in a large bowl; beat with an electric mixer until light and fluffy. Mix in almond flour, rye flour, and baking powder slowly. Stir in all but 2 tablespoons of the milk into the batter. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter. Fold in raisins. Pour most of the batter into the prepared pan, reserving 3/4 cup batter in the bowl. Add reserved 2 tablespoons milk and cocoa powder to the bowl; stir until smooth. Drizzle over the batter in the pan. Trace over the batter with a spatula to create a marbled effect. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Preheat oven to 450 degrees F (230 degrees C). Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping. Preheat oven to 300 degrees F (150 degrees C).
Stir rum, lime juice, and sugar together in a glass tumbler to dissolve the sugar. Fill glass with lemon-lime soda. Garnish with lime slice.
Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute. Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Cream together the sugar and the butter. Add in eggs. In another bowl, mix baking soda and flour. Add to sugar mixture. Add sour cream. Mix well. Drop by teaspoonful on to a greased cookie sheet. Bake in a preheated oven at 350 degrees F (175 degrees C) for 12-15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries. On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly. Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top. Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.
Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes. Peel the skin off of the potatoes and cube them. In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled.
Combine the chocolate chips and condensed milk in a saucepan over low heat; cook and stir until the chocolate has melted and the mixture is smooth. Stir in the crushed graham crackers. Pour into well-greased 13 x 9 inch glass baking dish and smooth into an even layer. Allow to cool until firm, about 2 hours, before serving.
Stir together the flours, spices, and baking soda. In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, and almonds. Turn the batter into a greased and floured 9 x 13 inch baking pan. Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. Cover, and marinate in the refrigerator 4 to 6 hours. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to cool before cutting in half. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. Cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. Remove and discard the star anise from the marinade, and stir the marinade into the chicken. Bring to a boil, then add the cherry tomatoes and halved potatoes. Cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir until thick, about 1 minute more.
Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.
Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray. Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl. Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl. Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan. Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Mix baking mix, sweetened condensed milk, peanut butter, and vanilla extract together in a bowl. Roll dough into 1-inch balls. Pour sugar onto a plate. Roll balls in sugar until completely coated; arrange on a baking sheet. Bake in the preheated oven until edges are lightly browned, about 8 minutes. Press candy kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often. Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes. Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.
Place tofu and one avocado in a food processor and blend until smooth. Mash together the remaining avocado, lime juice, and salt in a bowl, . Mix in tofu-avocado mixture, onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.