HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon grass, ginger, and garlic until tender, about 5 minutes. Add chicken and fry until lightly browned, about 10 minutes, turning occasionally. Pour coconut water into skillet and stir in chayote squash. Season with fish sauce. Continue to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes more.
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes. Transfer cucumbers to a strainer and squeeze as much liquid out as possible. Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside. 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. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
In a large punch bowl, combine cranberry juice and orange slices. Pour in the lemon lime soda and crushed ice. Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack. Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl. Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out. Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice. Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top. Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat. In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.) In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.) When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.
Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly. Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.
Bring a pot of lightly salted water to a boil. Add leeks; cook until tender, about 5 minutes. Drain; transfer to a plate to cool. Chop leeks finely with a sharp knife, or in a food processor. Combine leeks, ground beef, bread crumbs, and eggs in a large bowl; season with salt and pepper. Mix until combined; shape with hands into walnut-sized meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs, turning as needed, until evenly browned, 5 to 10 minutes. Add water, lemon juice, and butter; bring to a boil. Simmer, covered, until meatballs are no longer pink in the center, 15 to 20 minutes.
Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.
Line an 8 x 8 inch square pan with parchment paper. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel. Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
In large bowl, mix cereals, pretzels and pecans. Sprinkle toffee bits on top of the cereal mixture. In small microwavable bowl, stir coffee granules and water until coffee is dissolved. Add chocolate chips and butter. Microwave uncovered on High 1 1/2 minutes, stirring after 1 minute, until mixture is smooth. Pour over cereal mixture; stir until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake gently until well coated. Spread on waxed paper or foil to cool. Store in airtight container.
In a large saucepan stir together the brown sugar and corn syrup. Cook over medium heat until the mixture comes to a boil. Remove from heat and stir in the peanut butter and vanilla until smooth. Fold in the cornflakes until they are all evenly coated. Press evenly into a 9x13 inch pan, chill and cut into squares.
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.
Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. Set aside. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum, and vanilla. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9 x 5 inch loaf pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes. Lower the heat to 325 degrees F (165 degrees C). Bake the cake 45 minutes longer, or until it tests done with a toothpick. Transfer to a rack to cool.
Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.
Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth. Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight. Preheat oven to 356 degrees F (180 degrees C). Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.
Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Preheat smoker to 250 degrees F ( 120 degrees C). Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
Preheat oven to 350 degrees F (175 degrees C). Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup. To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells. Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
Preheat oven to 250 degrees F (120 degrees C). Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray. Trim crusts from bread and roll the slices flat. In a small bowl combine sugar and cinnamon to make a mixture. In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet. Bake for 10 minutes. Serve with sour cream.
Preheat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch loaf pans or a 10 inch tube pan with greased parchment or heavy paper. Sift together the flour, cinnamon, cloves, nutmeg, and salt. Cut the gumdrops in fourths. Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture. In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins. Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish. Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess. Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows. Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top. Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil. Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.
Pierce skin of sweet potatoes in several spots with a fork. Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray. Peel sweet potatoes and cut into cubes; spread into prepared baking dish. Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk. Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes. Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Spray a large 11x17-inch sheet pan with cooking spray. Combine olive oil, paprika, oregano, and salt in a large bowl. Add chicken, potatoes, and onion and toss to coat. Arrange in a single layer on the prepared pan. Roast in the preheated oven for 25 minutes. Remove pan from oven and stir vegetables gently. Nestle sausage pieces among chicken and vegetables. Return pan to the hot oven and roast until potatoes are tender and chicken is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Remove pan from oven and sprinkle chicken and vegetables with orange zest and juice. Toss gently and serve.
Grind the 1/2 cup pecans in a blender, food processor, or food grinder. Combine the nuts with the flour and baking powder. In a separate bowl beat butter and shortening with an electric mixer for 30 seconds. Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed. Stir in the flour, baking powder and the ground nuts. Divide dough in half. Cover and chill at least 3 hours. Preheat oven to 375 degrees F. Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter. Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack. To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well. Spread cookies with Lemon Glaze and sprinkle with nuts.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl. Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full. Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain. Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves. Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife. Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Preheat oven to 350 degrees F (175 degrees C). Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.
Preheat oven to 375 degrees F (190 degrees C). Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven. Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes. Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas. Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
Spread hummus onto naan bread; top with arugula, date, and pumpkin seeds. Drizzle balsamic vinegar over pizza.
Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top. Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl. Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat. Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.
Preheat the oven to 425 degrees F (200 degrees C). Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter. Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.
Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl. Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade. Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely. Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.
Melt the 3 tablespoons of butter or margarine. In a medium mixing bowl, combine walnuts, butter or margarine, and sugar. Press this nut mixture firmly into bottom and sides of a 9 inch pie plate. Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool. Chop the candy bars up into small pieces. In a medium saucepan, combine the chopped bars of chocolate, marshmallows, and milk; heat and stir over medium heat till melted. Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters. In the chilled bowl, beat whipping cream and vanilla with electric mixer on medium speed till soft peaks form (tips curl). Fold whipped cream into cooled chocolate mixture. Spoon chocolate mixture into the pie crust. Freeze about 5 hours or until firm. Remove pie from the freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate bars.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper. Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish. In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak. Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Bring milk, water, chicken soup base, and smoked salt to a boil in a saucepan; slowly whisk in grits, reduce heat to low, and cover pan. Simmer until grits are tender and thick, about 20 minutes. Keep grits warm. Brown andouille sausage slices with vegetable oil in a large skillet over medium heat; remove sausage and set aside. Cook and stir green bell pepper, yellow onion, celery, and jalapeno pepper in the same skillet until onion is tender and translucent, about 10 minutes. Stir in garlic and Cajun seasoning; cook until fragrant, about 1 minute. Stir flour into the vegetables until well coated; gradually stir in fire-roasted tomatoes and white wine, cooking until the sauce begins to thicken, about 3 minutes. Reduce heat to low, stir bay leaf into the sauce, and simmer for 5 minutes; season with salt and black pepper. Mix cooked andouille sausage and shrimp into the sauce and cook, stirring often, until sausage is hot and shrimp are pink and no longer translucent, 5 to 8 minutes. Just before serving, stir Cheddar and Parmesan cheeses into grits until melted. To serve, spoon grits onto a serving plate and top with shrimp, sausage slices, and sauce. Garnish with chopped chives.
Preheat grill for medium heat and lightly oil the grate. Place cauliflower in a bowl. Drizzle olive oil over cauliflower and season with salt and pepper; toss to evenly coat. Cook on the preheated grill, turning every 2 minutes, until cauliflower is golden brown, 10 to 15 minutes.