HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef stew meat, water, and beef bouillon in a pot; bring to a boil. Boil until tender, 45 to 60 minutes. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika, salt, and pepper. Add tomatoes; bring to a boil and cook until tender, about 5 minutes. Add the boiled beef and all but 1/2 cup of the broth. Heat remaining olive oil in a skillet over medium-high heat. Add potatoes; cook and stir until browned, 5 to 7 minutes. Add to the beef mixture. Add carrots, peas, and red bell pepper. Saute until vegetables are tender, about 5 minutes. Mix liver spread, vinegar, sugar, and reserved beef broth together in a bowl. Pour mixture into the pot with the beef; add the sauteed vegetables. Mix and continue cooking until flavors combine, about 5 minutes more.
Cut smoked salmon into squares the size of the pumpernickel bread. Mash avocado and lemon juice together with a fork in a small bowl. Spread a thin layer of mashed avocado on each pumpernickel piece, cover with a piece of smoked salmon, and sprinkle with dill. Secure cucumber slices onto bread squares with toothpicks and stick half an olive on top.
Bring the brown 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, 45 to 50 minutes. When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium-high heat, and cook and stir garlic just until fragrant. Reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. Stir in carrots and cook for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until well blended. Serve warm.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes. Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel. Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside. Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chili oil to taste. Stir with chopsticks, and dip away!
Preheat an oven to 400 degrees F (200 degrees C). Prepare 12 muffin tins with cooking spray. Whisk the egg, oil, yogurt, and half-and-half together in a bowl until combined; stir the bran cereal and walnuts into the mixture. Mix the whole wheat flour, all-purpose flour, brown sugar substitute, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; add the flour mixture to the egg mixture and stir just until moistened. It's okay to add a little more half-and-half if the batter is too stiff. Fill each muffin cup about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Remove immediately to rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots. Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker. Prepare rice according to package directions. Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes. Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.
In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
Preheat oven to 400 degrees F (200 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat. Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.
Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth. Refrigerate soup until chilled, at least 1 hour.
Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.
Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet. Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside. Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Beat 1 1/2 cups white sugar, butter, and brown sugar together in a bowl until fluffy; add eggs and 1 teaspoon vanilla extract. Sift flour, baking powder, baking soda, and salt together into a separate bowl. Add to egg mixture. Stir in 1 1/3 cups chocolate chips. Spread batter evenly into the prepared pan. Bake in the preheated oven until edges are browned and crisp, 10 to 12 minutes. Cool cookies for at least 10 minutes. Pour heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 cup chocolate chips, in that order, in a saucepan over medium heat. Cook and stir until melted, 3 to 5 minutes. Pour over cookies in pan.
Preheat oven to 350 degrees F (175 degrees C). Heat dates, 2/3 cup brown sugar, orange juice, and orange zest in a saucepan over low heat; cook, stirring occasionally, until dates have softened, absorbed the liquid, and mixture is like a paste, about 10 minutes. Remove from heat; stir in vanilla extract. Stir oats, flour, 1 cup brown sugar, baking soda, and salt together in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Lightly press 2/3 of the crumb mixture into the bottom of a 9x9-inch pan. Spread date mixture evenly over the crumb crust; sprinkle remaining crumbs evenly over the top of date mixture. Bake in the preheated oven until top is golden, about 30 minutes; cool on a wire rack for at least 1 hour before slicing into bars.
Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the cilantro, tequila and chipotle. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once. Preheat an outdoor grill to medium-high heat. When the coals are hot, brush a light coating of oil on the grate. Grill wedges for about 4 to 5 minutes on each side. If you like you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be very spicy!
Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes. Spoon seitan filling onto each tortilla and fold tortilla around filling.
Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl. Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes. Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.
Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat oven to 325 degrees F (165 degrees C). Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil. Bake in preheated oven until hot and bubbly, 35 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper. Trim asparagus spears to extend 1 inch past each side of the thighs. Place 1 cup of the mozzarella cheese into a bowl. Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan. Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C). Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition. Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce. Cut strings from thighs and smother with sauce.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper. Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in the cooled white chocolate mixture. Pour into the prepared springform pan. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for an additional 15 minutes. Turn the oven off, leaving cheesecake inside for for a further 15 minutes. Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.
Preheat the oven to 375 degrees F (190 degrees C). Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil. Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Preheat the oven to 375 degrees F (190 degrees C). Crumble the ground beef into a skillet over medium-high heat. As soon as it begins to brown a little, add the onion. Cook and stir until beef is evenly browned. Drain off grease, then stir in the barbeque sauce and hot pepper sauce. Set aside. Peel the biscuits apart in round layers, and use them to line the bottom of a 9x13 inch baking dish. Spread the ground beef mixture over the biscuits, then top with shredded cheese. Bake for 15 to 20 minutes in the preheated oven, until the biscuits are cooked through, and cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Combine processed cheese food and diced tomatoes and green chiles in a saucepan over medium heat; cook and stir until cheese dip is smooth, about 5 minutes. Spread a layer of cheese dip in the bottom of a 9x13-inch baking dish; top with a layer of lasagna noodles and chili. Continue layering with remaining cheese dip, noodles, and chili. Top the final layer with Cheddar cheese. Cover dish with aluminum foil. Bake in the preheated oven for 15 minutes; remove foil and continue baking until Cheddar cheese is bubbling and melted, about 15 minutes more. Let stand for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts. Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot. To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste. Simmer until hot. If needed, add more water or milk.
Cut sausage into 1/2-inch slices; set aside. Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown. Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning. Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover. Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink. Ladle gumbo into bowls with rice.
Preheat oven to 425 degrees F (220 degrees C). Coarsely grind caraway seeds with salt with a mortar and pestle. Mash the garlic into a paste with the caraway. In a large bowl, whisk together the garlic paste with the honey, lemon juice, and olive oil. Season with paprika, cumin, ginger, cinnamon, cayenne, and black pepper; mix well. Lightly oil the inside of a heavy, ovenproof Dutch oven. Add the zucchini, turnips, red pepper, yellow squash, and onions. Toss with 1/2 of the spice paste. Stir in tomatoes and chicken broth. Toss the Cornish hens with the remaining spice paste, then arrange them in the Dutch oven, so that the cut side is facing down. Cover the Dutch oven, and bake in the center of the preheated oven for 1 hour and 15 minutes. If a crunchy skin is desired on the Cornish hens, uncover during the last 15 minutes of cooking. Skim the fat off of the broth. Serve hens on top of vegetables, spoon some of the broth over, and sprinkle with the parsley, cilantro, and mint.
Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing. To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.
Heat the oil in a large skillet over medium heat. In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat. Fry clams in the hot oil until golden brown. Do not over cook.
Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together into a bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth. Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart. Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.
Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture. Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.
Combine margarita mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. Toss sirloin cubes in marinade and marinate at least 30 minutes. Preheat a grill for medium heat. Assemble skewers, alternating meat with mushrooms, onion, and bell pepper. Brush skewers with marinade, then discard the remaining marinade. Grill skewers to desired doneness, about 10 minutes total for medium.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)). Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy. Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.
Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes. Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish. Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.
Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes. Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes. Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.