HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tomatoes, cucumber, and garlic in a high-powered blend; blend until smooth, 15 to 30 seconds. Add olive oil, hot sauce, salt, and pepper and blend until smooth, 5 to 15 seconds. Add about 1 teaspoon water at a time if mixture is too thick and blend until smooth. Add bell pepper to tomato mixture; blend until finely chopped but not liquified, 1 to 2 seconds. Chill gazpacho in the refrigerator for at least 2 hours. Top gazpacho with tuna to serve.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes. In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside. Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes. Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.
Blend tomatoes, red onion, and serrano chile pepper in a blender until smooth; add cilantro, lime juice, garlic, vinegar, and salt; blend. Slowly pour olive oil into mixture while the blender is running. Continue blending for 10 more seconds.
Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan. Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat. Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.
Melt the butter or margarine in a large pot or Dutch oven. Add the onions, and cook over medium heat until the onions are translucent and tender. Stir in the flour. Blend in the broths and soup. Heat to boiling , then reduce to simmer. Season to taste with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet. Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. Serve immediately.
In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix. Arrange cocktail rye bread slices on a medium serving dish. Spread with the cream cheese mixture. Top each with a cucumber slice.
Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato. Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth. Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes. Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray. Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese. Bake for 8 to 10 minutes.
Mix grated potatoes, turnips, and onion together in a bowl, draining off any excess liquid. Mix egg, parsley, basil, dill, salt, and pepper into potato mixture. Stir flour into potato mixture, adding enough flour to make a thick batter. Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat. Working in batches of 3 or 4 pancakes, spoon batter, 1/4 cup per pancake, into hot oil and flatten to make 1/2-inch thick pancakes. Fry pancakes in the hot oil until golden brown, 2 to 3 minutes per side. Transfer pancakes to a paper towel-lined plate.
Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat. Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish. In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish. Bake in preheated oven for 45 minutes.
Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn. Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes. Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface. In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula. Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled. Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper. Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined. Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
For each flavor set, stir together all ingredients except granola in a medium bowl. Spoon into 2 small bowls or canning jars. Top with equal amounts of granola, if desired. Cover and refrigerate overnight or for up to 3 days. To reheat, place 1 portion in a microwave-safe container. Microwave on high for 30 to 45 seconds.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil. Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces. Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain. Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
Fill punch bowl 1/2 full with ice. Add drink mix, sugar and pineapple juice. Sir to dissolve. Place lime sherbet in punch bowl. Pour in the carbonated beverage. Gently stir and then serve in chilled glasses.
Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half. Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side. When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Preheat oven to 450 degrees F (230 degrees C). Scoop pulp out of each zucchini half with a spoon and discard. Arrange zucchini in a deep glass baking dish. Stir 1 teaspoon cinnamon, 1/2 teaspoon minced garlic, and 1/2 teaspoon pepper into each can of chicken broth. Combine turkey, rice, and garlic powder in a large bowl; mix thoroughly. Stir in 1 can seasoned chicken broth. Stuff each zucchini half with turkey mixture. Place top halves over bottom halves so they look like whole zucchini. Pour the second can of seasoned chicken broth over zucchini and into the baking dish. Cover with aluminum foil. Bake in the preheated oven until rice is tender and zucchini is soft, about 1 hour 15 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat a gas grill for low heat. Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up. Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.
Microwave white chocolate chips in large microwaveable bowl on HIGH until almost melted, about 1 1/2 minutes, stirring after every 20 seconds. Remove bowl from microwave and stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract. Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
Combine cashews, nutritional yeast, salt, and garlic powder in a food processor. Blend into a fine powder.
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium-high heat. Add the onion; cook and stir until starting to brown, then mix in the hot dogs. Fry until browned, then transfer hot dogs and onions to a 2 quart casserole dish. Stir in the baked beans, applesauce, mustard, ketchup and ginger. Top with shredded cheese. Bake uncovered for 30 minutes in the preheated oven, until heated through and cheese is melted and browned.
Preheat the oven to 350 degrees F (175 degrees C). Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl. Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.
Combine rye and tea leaves together in a small bowl until rye is infused, about 15 minutes. Strain tea leaves from rye. Place ice in a cocktail shaker; add infused whiskey and tawny port wine. Cover shaker and shake for 20 seconds; strain into a cocktail glass.
Preheat oven to 350 degrees F (175 degrees C). In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes. Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.
Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes. Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside. To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes. To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce. To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate Grill steaks over high heat to desired doneness.
Place 1 cup strawberries in a blender; blend on ice crush setting until smooth. Add the remaining 1/2 cup strawberries, soy milk, and blueberries; blend until well combined. Add acai powder, flaxseed oil, and stevia with a spoon. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter. Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water. Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter. Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes. Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.
Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. Serve immediately.
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. Transfer beef to slow cooker. Stir kidney beans, diced tomatoes, stewed tomatoes, green bell pepper, green chile peppers, chili powder, garlic, sea salt, and black pepper into the ground beef. Cook on Low 5 1/2 to 7 1/2 hours. Stir corn into the chili and continue cooking 30 minutes more.
Grease cookie sheets. Place popcorn and peanuts in a paper bag. Set aside. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool. In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Chill a bowl in the refrigerator or freezer for at least 20 minutes. Combine cream cheese, peanut butter, and confectioners' sugar together in a separate bowl. Add about half the light cream; beat on low speed with an electric mixer, gradually increasing speed to high until mixture is smooth and thick. Scrape sides of bowl with a rubber spatula. Add remaining light cream, beating on low; gradually increase to high until well blended. Beat heavy cream in the chilled bowl on high speed with an electric mixer until just past soft peaks, but not stiff peaks. Lift your beater straight up: the heavy cream will hold its shape, but won't form sharp peaks. Gently fold into peanut butter mixture. The batter will be swirled with streaks of white from the cream and brown from the peanut butter. Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.