HumbleIntelligence/food-ner-1-Million huggingface dataset:
Carefully pour coffee liqueur, Grand Marnier, and Irish cream liqueur into a cordial glass so that they do not mix.
Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute. Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack. Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up. Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge. Sprinkle Mexican cheese blend over refried beans. Carefully transfer a tortilla pizza back to the skillet, bean side up. Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas. Scatter tomatoes, green onions, cilantro, and olives over melted cheese. Slice pizzas to serve.
Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker. Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper. Cover, and cook on Low for 4 to 5 hours.
Heat oil in large skillet over medium-high. Stir-fry pork strips, thyme and garlic until pork is browned. Add onion, red pepper, corn and okra; stir-fry until onion is tender-crisp. Stir in parsley and, if desired, hot sauce.
Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste. Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours. Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes. Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm. Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.
Preheat your oven's broiler. Line a cookie sheet with aluminum foil. Heat 1 tablespoon of the olive oil in a skillet over low heat. Add garlic; cook and stir for a few minutes until fragrant. In a medium bowl, stir together the cream cheese, garlic, oregano, basil, parsley, salt and pepper. Mix in about half of the remaining olive oil until smooth. Spread 1 tablespoon of this mixture onto each slice of bread, and place them on the foil-lined cookie sheet. Sprinkle Parmesan cheese over each slice, then drizzle with remaining olive oil. Broil for 3 to 5 minutes, or until cheese is bubbly and golden brown. Watch VERY carefully, it will brown fast.
Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl. Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs. Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.
In a large pot of boiling salted water cook macaroni past until al dente. Drain well. Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes. Serve warm.
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side.
Heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. Remove caramelized onions from pan. Increase heat under skillet to medium-high heat. Sprinkle Chinese five-spice powder over turkey. Cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes. Mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. Bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. Drain. Arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. Top each stuffed pepper with a slice of pepper jack cheese. Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Preheat an oven to 200 degrees F (95 degrees C). Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover. Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
In a food processor or blender, pulse garlic and onions until finely chopped. Add garbanzo beans, one can at a time, and pulse to puree. Blend in sage, basil, oregano, parsley, lemon juice and oil; puree until smooth.
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro. Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat. Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish. Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese. Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.
Sift together the flour, baking powder, and salt. Add the anise seed and mix well. In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute. Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated. Spoon batter into a greased 9x5x3 inch loaf pan. Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.
Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes. Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat. Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature. Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets on a baking sheet. Bake in the preheated oven for 8 minutes. Turn potato nuggets and bake until crispy, 8 minutes more. While potatoes bake, combine eggs, salsa, and milk in a bowl and whisk to combine. Heat a skillet over medium heat and coat with cooking spray. Add egg mixture. Scramble until partially set, about 2 minutes. Add green onion and bell pepper. Cook until eggs are set, about 5 minutes more. Transfer eggs to a plate. Place cooked potato nuggets in a large bowl and top with scrambled eggs and grated Cheddar cheese. Add salt and pepper.
Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside. Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.
Break 2/3 of the fudge stripe cookies into quarters. Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.
Whisk mayonnaise, sugar, vinegar, salt, and black pepper in a large salad bowl; fold in cabbage, broccoli, red onion, spinach, and red grapes. Stir to coat with dressing.
For fries, preheat oven to 400 degrees F. Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel. Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl. Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust. Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned. Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter. Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor. Can be served warm or cold with fries. Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries. Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell. Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes. Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight. Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone. Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.
Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth. Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.
Heat olive oil in a large stockpot over medium-high heat. Add turkey, onion, garlic, salt-free seasoning, Cajun seasoning, garlic powder, black pepper, cayenne pepper, paprika, curry powder, and cumin. Cook and stir until turkey is no longer pink, 5 to 7 minutes. Reduce heat to medium-low and add chicken stock, salsa, chili beans, black beans, hominy, olives, and hot sauce. Stir and bring soup to a boil. Reduce heat and simmer until flavors have combined, 15 to 20 minutes. Whisk condensed Cheddar cheese soup into the stockpot. Remove from heat when soup is melted and smooth, about 5 minutes. Top each bowl with 1/4 cup shredded Mexican cheese blend.
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch baking dish. Combine flour, brown sugar, white sugar, baking powder, vanilla extract, and salt in a bowl; mix in almond milk and butter. Pour flour mixture into the prepared baking dish. Top with peaches. Sprinkle cinnamon on top. Bake in the preheated oven until the top is lightly browned and the peaches are bubbling, about 30 minutes.
Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain. Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool. Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.
Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated. Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight. Remove a piece of chicken from the marinade and place into the center of an aluminum square. Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly. To serve, tear open the packets along the sealed edges.
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown. Slice bananas into cooled crusts. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
Preheat oven to 425 degrees F (220 degrees C). Combine chili powder and cocoa powder in a bowl; sprinkle over both sides of pork loin. Heat olive oil in a skillet over medium heat and brown pork loin on both sides, about 3 minutes per side. Transfer pork and juices to a baking dish. Roast in the preheated oven until pork is slightly pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Combine mango, shallot, cilantro, and lemon juice in a bowl. Slice pork loin and top with juices from the baking dish and mango mixture.
Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork. Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties. Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.
Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.
Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.
Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs. In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Bring 3 quarts water and beef bouillon to a boil in a large pot. Meanwhile, mix beef, bread crumbs, Parmesan cheese, and garlic in a bowl. Form into 16 meatballs. Drop penne into the boiling water; cook for 4 minutes. Add meatballs to the pot; cook until penne is tender, about 8 minutes more. Drain penne and meatballs, reserving 1 1/2 cups cooking water. Spread penne and meatballs in the prepared baking pan. Whisk pesto into the reserved cooking water and pour on top. Use 2 spoons to mix thoroughly. Spread mozzarella cheese evenly over the top. Bake in the preheated oven until cheese is melted and meatballs are no longer pink in the centers, about 15 minutes.
Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter. Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.