HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool. To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper. Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.
Peel potatoes and carrots and cut into 1/2 inch cubes. In a small pot of salted boiling water, cook the potato and carrot cubes until they are tender, about 10 minutes. Drain them, and run under cold water for a few seconds In a heavy skillet, heat the olive oil over medium heat. Add the onions, and cook them, stirring frequently for 5 minutes or until they have softened. Add the garlic, and saute for 1 minute. Add the spinach in two or three batches, letting each batch wilt before you add more. Take the spinach mixture off the heat and spoon it into a food processor. Add the cottage cheese, nutmeg, salt and pepper and adjust the seasonings, if you like. Puree the mixture well. Preheat the oven to 400 degrees F (200 degrees C). Lay a sheet of phyllo on your work surface and brush it lightly with melted butter. Place another sheet of phyllo on top and butter it. Do the same with the third and fourth sheets. Cut the layered phyllo in half crosswise, so that the pieces are 8 1/2 by 11 inches. Spoon the spinach filling into a shallow casserole approximately 8 by 10 inches in size. Add the potatoes and carrots, and stir them in. Place the phyllo layers over the filling. Turn under the edges as necessary to fit the pan. Bake the pie at 400 degrees F (200 degrees F) for 20 minutes or until the phyllo is golden brown. Cut the pie into portions and serve.
Heat 2 teaspoons olive oil in a 4-quart pot over medium-high heat. Saute chicken until no longer pink in the center, 5 to 6 minutes. Remove from the pot. Heat remaining 1 teaspoon oil in the same pot over medium-high heat. Saute onion and garlic for 3 minutes. Add chiles, cumin, and oregano; cook for 3 minutes more. Add chicken, white beans, and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes. Add Monterey Jack cheese and sour cream; cook and stir until cheese melts, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch glass baking pan with parchment paper. Combine flour, 1/2 cup butter, white sugar, and 1/2 teaspoon salt in a bowl. Press crust mixture into the bottom of the prepared pan. Bake in the preheated oven until crust is golden brown, about 20 minutes. Let cool. Clip a candy thermometer to the side of a saucepan over medium-high heat. Melt 1 cup butter in the saucepan. Add brown sugar, honey, 1 1/2 teaspoon sea salt, and vanilla extract. Cook and stir until mixture reads 220 degrees F (104 degrees C) on the thermometer, 2 to 3 minutes. Stir heavy cream slowly into the honey mixture. Add cashews. Cook, stirring occasionally, until mixture begins to harden and reads 238 degrees F (114 degrees C), 4 to 5 minutes. Pour topping over the crust. Let cool until firm to the touch, at least 1 hour. Lift out of the pan and cut into 1-inch pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside. In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter. Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl. Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate. Heat an air fryer to 500 degrees F (260 degrees C). Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray. Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.
In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste. Simmer for 45 minutes. Serve over cooked pasta.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese. Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.
Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.
Melt chocolate in top of double boiler; set aside. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Bake pizza crust according to package directions. Brush crust with olive oil. Spread cream cheese over crust. Arrange chopped mango over the cream cheese, and sprinkle with nuts. Slice, and serve.
Place the cucumbers in a bowl; sprinkle with salt, and refrigerate 24 hours. Rinse and drain the cucumbers, pressing out as much water as possible. Place the cucumbers in a bowl, and stir in the sugar and vinegar. Refrigerate 24 hours more. Place in freezer containers and freeze.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray. Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal. Transfer empanadas to the prepared baking sheets. Brush with beaten egg. Bake in the preheated oven until golden, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan. Beat egg whites in a bowl until soft peaks form. Stir bread mix (not including cinnamon sugar packet), water, vegetable oil, and egg yolk together in a bowl until batter is just mixed; fold in egg whites. Beat pumpkin puree, cream cheese, white sugar, cinnamon, vanilla extract, baking soda, and baking powder together in a separate bowl. Pour half of the batter into the prepared pan; swirl in the pumpkin mixture. Pour remaining batter over pumpkin layer; top with cinnamon sugar packet from bread mix. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth. Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes. Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.
Place the turnips into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Heat the oil in a large skillet over medium-high heat. Fry the yellow mustard seeds, black mustard seeds, and turmeric in the oil until the mustard seeds begin to pop. Add the turnips to the skillet; cook and stir until the turnips are completely heated through, about 5 minutes. Season with salt to serve.
Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves. Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.
Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping. In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined. Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.
Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the top third of the oven. Melt butter in an 8-inch cast iron skillet or oven-safe pan over medium heat. Add onion and garlic and cook until softened, 2 to 3 minutes. Add shrimp, chile flakes, and salt. Cook until shrimp turn pink, 1 to 2 minutes. Add wine and simmer until about 1 tablespoon liquid remains, 1 to 2 minutes more. Remove from heat. Stir cream cheese, mozzarella cheese, sour cream, mayonnaise, 1/4 cup Parmesan cheese, and 2 tablespoons parsley into the shrimp mixture in the skillet. Season with salt. Top with remaining Parmesan cheese. Bake in the preheated oven until cheese is bubbling, 18 to 20 minutes. Increase heat to broiling and cook dip until top is brown in spots, 3 to 5 minutes more. Remove from the oven and top dip with 1 tablespoon parsley. Let rest 5 minutes before serving.
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin. Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. Sift flour, baking powder, nutmeg and salt together and set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add flour mixture alternately with milk. Stir in nuts. In a separate clean bowl, whip the egg whites until stiff peaks form. Quickly but gently fold into the batter. Divide batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Combine cucumber, tomatoes, sweet onion, vinegar, olive oil, garlic, basil, Italian seasoning, black pepper, and salt in a bowl; refrigerate until chilled, at least 30 minutes.
Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. 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 bow tie pasta 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, and rinse with cold water. Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool. Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold. Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
In a skillet brown the meat, drain and crumble. In a large stew pot add water and seasoning blend and cook until just slightly tender. Add the red beans, white beans, chopped tomatoes, corn, salt, black pepper, red pepper, garlic and crumbled meat. Simmer for 45 minutes. Add the potatoes and simmer, covered, for an additional 20 minutes. Serve with cornbread. Enjoy!
In a large bowl, combine the tomatoes, bell peppers and onions. Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled. Before serving, peel and slice cucumber; add to vegetables and toss.
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat. Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top. Bake in the preheated oven until cheese is melted, 7 to 9 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves. Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.
Preheat oven to 425 degrees F (220 degrees C). Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes. Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes. Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.
Mix kale, spinach, dried cranberries, and feta cheese together in a bowl; top with balsamic vinegar.
Trim lemongrass and cut into matchstick size pieces. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding. Trim lemongrass and cut into matchstick size pieces. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes. Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.
In a large oven safe pot or roasting pan, saute onions in oil over medium heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top. Preheat oven to 200 degrees F (95 degrees C). Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Fill a highball glass with ice. Pour in the Canadian whiskey, coffee liqueur and root beer. Slowly pour in the milk so it does not curdle. Stir gently and enjoy immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners. In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract. In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups. Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet. Bake 45 minutes in the preheated oven, until crisp and golden brown.
Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.
Preheat oven to 500 degrees F (260 degrees C). Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.
Preheat oven to 375 degrees F (190 degrees C). 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 and set aside. Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat. Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.
Preheat oven to 350 degrees F (180 degrees C). Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely. Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots. Bake for about 35 minutes.