HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds. Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.
Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool. Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.
Combine oats, almond flour, almond butter, pumpkin puree, stevia sugar substitute, almond extract, cloves, nutmeg, cinnamon, and sea salt in a food processor; pulse just until combined. Roll mixture into balls and arrange on a plate or baking sheet; refrigerate until set, at least 30 minutes.
Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C). Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
In a medium bowl, whisk together egg yolks, milk, 1/2 cup cheese, lemon zest, and black pepper. Set aside. In a 4-quart Dutch oven, cook linguine in a large amount of boiling salted water according to package directions, about 11 minutes. Drain, reserving 1/4 cup of the cooking water. Return linguine to Dutch oven. Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes or until browned, adding garlic in the last minute of cooking. Pour egg yolk mixture over linguine in Dutch oven. Add sausage and spinach; toss to coat. The heat from the pan and the linguine cooks and thickens the egg yolk, making a silky sauce. If needed, stir in enough reserved pasta cooking water to reach desired consistency. Toss with parsley. Serve immediately. Sprinkle with additional Parmesan cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together maple sugar, brown sugar, and flour. Add cream and vanilla extract. Stir until smooth. Pour mixture into pastry shell. Bake in preheated oven for 30 to 35 minutes. Let stand at least 45 minutes before serving. Store in refrigerator.
In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast, or as a dip for fruit.
In a medium bowl, mix together plain non-fat yogurt, honey, prepared Dijon-style mustard, green onion and chili sauce. Chill in the refrigerator approximately 1 hour before serving.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at time. Next, stir in the vanilla and buttermilk alternately with the sifted ingredients. Cover dough and chill overnight. Preheat oven to 400 degrees F (200 degrees C). Generously grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets, about 2 inches apart. Combine the cinnamon and sugar, sprinkle some of the mixture onto each cookie. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
Preheat an outdoor grill for high heat and lightly oil the grate. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn. Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots. Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork. Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain. Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot(R)). Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 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. Unlock and remove the lid. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour. In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add Cajun seasoning; cook and stir until garlic is evenly coated, about 1 minute. Mix butter into garlic mixture and cook until bubbling; reduce heat and add sugar, cayenne pepper, and hot sauce. Mix well and remove skillet from heat to cool, about 10 minutes. Mix yogurt, cucumber, Parmesan cheese, salt, and lime juice together in a bowl; add garlic mixture and stir until fully blended.
Pour hot, strong coffee into two mugs. Stir 1 ounce Irish cream liqueur, 1 ounce hazelnut liqueur, and 1 ounce Irish whiskey into each mug. Place a dollop of whipped cream in each mug; sprinkle whipped cream with nutmeg.
Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes. Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated. Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.
Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom. Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Preheat oven to 350 degrees F (175 degrees C). Whisk 3 1/2 cups flour, 1 cup sugar, cream of tartar, and baking soda together in a bowl. Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass. Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin mixture into center of a cookie round and top with another round. Use a fork to crimp the edges together to make little pies. Place cookies onto a baking sheet. Bake in the preheated oven until cookies are lightly golden brown, about 11 minutes. Watch carefully to prevent burning. Gather cut scraps of dough, gently form into a ball, and roll out again. Repeat steps as before until all dough and filling are used up.
Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
In a large bowl, mix together the ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. Cover, and refrigerate for 24 hours. Preheat the oven to 225 degrees F (110 degrees C). Divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. Place each log onto a piece of netting, and roll tightly. Twist the ends and tie with string, or fold under. Place sausage rolls on a broiling pan with a rack. Bake for 5 1/2 to 6 hours in the preheated oven. The internal temperature of the sausage should be 160 degrees F (70 degrees C). Remove and cool. Remove nylon net, and wrap sausage in foil. Refrigerate overnight before slicing. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, dissolve the cocoa in the hot coffee; set aside. Sift together the flour, baking soda, baking powder and salt. Set aside. In a large bowl, combine the sugar, oil, eggs and vanilla. Beat in the flour mixture alternately with the cocoa mixture. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes. Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth. Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes. Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.
Mix olive oil, red pepper, chives, parsley, garlic, onion powder, garlic powder, basil, and red pepper flakes together in a large jar with a tight-fitting lid; add cheese cubes and toss to coat cheese completely. Seal jar tightly and refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat. Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired. Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes. Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.
In a large skillet over medium heat, cook beef and pork until brown. Stir in onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar and water. Cover, reduce heat to low, and simmer 20 minutes. Stir in flour, butter, salt and pepper until thickened, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans. Stir together the cake flour, baking powder, salt, and super fine sugar. Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy. Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries. To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.
Rinse the rice and the urad dal in a mesh strainer; place in a bowl and add fenugreek seeds. Cover with water; soak for 2 to 4 hours. Drain, reserving the soaking water. Grind rice and urad dal in a blender, using enough reserved soaking water to reach the consistency of cake batter. Mix in salt; cover and place in a warm spot until batter is risen and fermented, 6 to 8 hours. Stir fermented batter gently. Heat 1 teaspoon oil on a griddle over medium heat; wipe quickly with a wet cloth to diffuse heat. Spread a large ladleful of batter quickly, thinly, and evenly over the griddle using the back of the ladle. Increase heat to high. Spread 2 teaspoons of oil on the surface of the dosa and cover with a lid; cook until top is spongy, 1 to 2 minutes. Remove lid; cook until bottom is crispy, about 1 minute more. Spread 1 teaspoon of butter on top of the dosa; transfer to a plate. Wipe griddle with a wet cloth and repeat with remaining batter.
Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds. Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.) In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels. Melt raspberry preserves for dipping sauce.
Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet. Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken. Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.
In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer. In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour. Add barley for last 15 minutes of cooking time. Serve.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking dish and arrange the catfish in a single layer. Bake in the preheated oven until the fish flakes easily with a fork, 45 to 60 minutes. Meanwhile, whisk together the tahini, garlic, water, and lemon juice; season with salt. Once the fish is done, cut it into 1 inch cubes, and pour the tahini sauce overtop. Sprinkle with parsley to garnish.
Preheat oven to 350 degrees F (175 degrees C). Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet. Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
Cut the beef into slices about 1/3 inch thick. With a meat mallet, hammer all the slices flat until they are 1/3 of their original thickness. Sprinkle each slice generously with salt, pepper, and paprika on one side only. Put 2 or 3 beef slices on a plate, with seasoning side up, and put some onion slices on top. Add layers of beef and onion until all the meat is out. Wrap the plate with plastic wrap or foil; set aside for one hour at room temperature, or overnight in the refrigerator. Pour water into a Dutch oven, and bring to a boil. Reduce heat to simmer, and add bay leaves. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large heavy skillet over medium high heat. Separate onions from bitkas. Reserve half of the onions, and discard the rest. Fry bitkas 3 at a time for 20 seconds on each side. Transfer fried meat into boiling water. When all the meat is added, reduce the heat and keep meat submerged in hot water. Chop the reserved onion coarsely. Saute in the beef drippings over medium heat. Drain, reserving drippings, and add onions along with mushrooms, prunes, honey and garlic to the meat. Skim fat from drippings, and add to the meat. Transfer the pot to the oven. Roast for one hour in the preheated oven. Turn the heat off, and then let the pot cool down slowly in the oven for approximately 2 hours. Repeat the heating cycle 3 times. After 20 minutes in the oven take the pot out, and fish out the mushrooms; cut into 1/8 inch wide stripes, and return to the pot. During the cooking period, take the pot out every 20 minutes and rearrange the bitkas. Check that nothing sticks to the bottom; normally nothing does. Check water level. If necessary, add some boiling water. Usually I have to add about 1/2 cup boiling water in the beginning of each heating cycle. During last heating cycle, check the sauce for seasoning. Season to taste.
Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours. Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.
In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Prepare pudding according to package directions. Mix in peanut butter until evenly distributed but not completely combined with pudding. Pour mixture into pastry shell. Top with whipped cream. Chill before serving.
Grease an 8x8 inch pan; set aside. Melt the butter with the marshmallows in a large saucepan over medium heat, stirring constantly. Remove from heat; stir in the rice cereal, cinnamon, almonds, and raisins. Press the mixture into the prepared pan. Cool 30 minutes; cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Mix together the brown sugar, peanut butter, butter, molasses and egg in a large bowl. In a medium bowl, sift together the flour, baking soda, ginger, cloves and salt. Add the dry ingredients to the wet ingredients and stir until well blended. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 10 minutes, or until just set. Transfer to a wire rack to cool.
Place squash cut side-up on a microwave-safe serving dish. Spread butter into the hollows of the squash. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.