HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain. Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes. Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes. Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes. Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.
Combine oat bran, flour, granola, baking powder, and cinnamon in a bowl. Blend apple, banana, milk, egg, and vanilla extract in a blender until smooth; mix into oat bran mixture until batter is well mixed. Gently fold blueberries into batter. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Mix 1 cup flour, starter, milk, white sugar, and yeast together in the bowl of a stand mixer. Let stand until spongy and bubbling, about 5 minutes. Add 1/2 cup butter, egg, and salt; stir to combine. Add remaining flour 1 cup at at time until a soft, slightly sticky dough forms. Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes. Place in a greased bowl. Cover with plastic wrap; allow to rest until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Punch dough down; transfer back to the floured surface. Roll into a square 1/4-inch to 1/3-inch thick. Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Roll dough up tightly; pinch seam together. Trim the edges and cut the log into 8 equal pieces using a sharp knife. Place rolls in the prepared baking pan. Cover with plastic wrap; let rise until not quite doubled in size, about 45 minutes. Bake in the preheated oven until golden brown, about 35 minutes. Remove from oven; cool for 20 minutes. Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract together until frosting is smooth and fluffy. Top each cooled roll with an equal amount of frosting.
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese. In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. Stir butter, yogurt, honey, and egg together in a separate large bowl. Add flour mixture to butter mixture and stir until dough is just combined. Turn dough out onto prepared baking sheet and shape into a large round about 3/4-inch thick. Use a knife to score dough into 8 triangles without cutting all the way through the dough. Bake in the preheated oven until golden brown, about 17 minutes. Cut on the scored lines through the dough to separate into individual scones.
In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm. To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie. Press the edges together with a fork to seal. Repeat with remaining dough, spacing cookies 2 inches apart. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from cookie sheets to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Mix all-purpose flour, whole wheat flour, flax seed, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl. Beat butter, brown sugar, and sucralose sweetener in another bowl until light and fluffy. Beat eggs, vanilla extract, and lemon juice into butter mixture until well combined. Stir flour mixture into butter mixture until smooth. Add yogurt, bananas, 1/2 cup walnuts, and 1/2 cup chocolate chips, stirring until batter is just blended. Pour batter into prepared loaf pan. Sprinkle remaining 1 tablespoon walnuts and 1 tablespoon chocolate chips on top of batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts. Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil. Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.
Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.
Place jasmine rice in a large container and cover with several inches of cool water; let soak, about 30 minutes. Drain. Bring jasmine rice and 5 1/2 cups water to a boil in a large pot; cook, stirring occasionally, until rice breaks down and grains disappear, about 20 minutes. Stir coconut milk and sugar into the pot. Bring to a boil; reduce heat and simmer until flavors combine, about 15 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a saucepan, combine raisins and 1 cup water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in 1/2 cup cold water and 1/4 cup shortening. In a large bowl, combine sugar, cinnamon, nutmeg, allspice, salt, baking soda and flour. Stir in raisin mixture until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Preheat oven to 425 degrees F. Cook Green Giant(R) Broccoli Veggie TotsTM according to package directions. Arrange cooked Broccoli Veggie TotsTM in 2-quart baking dish. Sprinkle with cheese. Bake 8 minutes or until cheese is melted. Top with bacon and green onions and drizzle with dressing.
Place dates in a small bowl and cover with cold water; let soak, about 5 minutes. Drain and chop. Place chopped dates, banana, carrot, almond milk, cinnamon, and ginger in a blender; puree until smoothie is thick and smooth. Pour into a serving bowl. Top smoothie bowl with flaked coconut and goji berries.
Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes. Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes. Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully. Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.
Sift flour and salt together. Cream butter or margarine and sugar well. Add eggs, flour mixture, soda, and buttermilk; mix well. Fold in orange slices, dates, nuts, and coconut. Pour batter into a greased and floured tube pan. Bake at 300 degrees F (150 degrees C) for 1 3/4 to 2 hours. Remove cake from oven. Mix together juice and confectioner's sugar; pour over hot cake while still in pan. Cool cake in pan for 20 minutes. Turn out onto cake plate. Cool completely.
Preheat grill for medium heat and lightly grease the grate. Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well. Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms. Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls. Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick. Fry in 1/2 inch hot oil, browning both sides. Serve warm.
Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through. Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). 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 macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Stir together passion fruit juice, ginger ale, vodka, peach nectar, and nectarines in a large punch bowl to blend. Add ice and serve.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly. Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese. Bake in the preheated oven until cheese is melted, about 10 minutes.
Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes. Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Peel, pit and slice peaches. Place in small saucepan and add water until just covered. Sprinkle with 3 teaspoons of sugar and boil. Reduce heat and cook until peaches soften. Remove from heat and mash. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. In small saucepan, heat oil and honey over low heat. Pour into bowl and beat in egg, applesauce and mashed peaches. Mix in flour, cinnamon and salt until well blended. Fold in oats, raisins and pineapple, stirring well. If the dough seems too dry, add more applesauce 1 tablespoon at a time. Drop by spoonfuls 2 inches apart on cookie sheets. Bake for 15 to 20 minutes until lightly colored.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes. Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes. Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper. Stir steamed cauliflower into cheese sauce; season with salt and white pepper.
Heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.
Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine. Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet. Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more. Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.
Preheat oven to 350 degrees F (175 degrees C). Place turkey in a roasting pan, and rub with olive oil. Combine the cinnamon, cloves, allspice and peppercorns; rub over turkey. Place turkey in the oven and roast for about 1 hour until juices run clear. Prepare a sauce by combining the cranberries and 2 cups water in a saucepan and bringing to a boil. Lower the heat and cook until cranberries begin to pop; add the orange juice. Combine the cornstarch or arrowroot with 2 tablespoons water and add to the sauce. Cook until thick and serve over sliced turkey.
Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.
Fill a highball glass with crushed ice. Pour anise-flavored liqueur and anisette liqueur over ice; top with club soda. Stir to combine.
In a small sauce pan combine soy milk and Multi-Grain Medley. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until all liquid is absorbed. Stir in brown sugar and fruit. Serve warm.
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork. Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches. Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.
Split English muffins in half and toast; set aside. In a small saucepan, heat soup and milk over low heat. Place Canadian bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside and keep warm. Add eggs to skillet and cook as desired. Place English muffin halves on serving plates. Top with Canadian bacon and then eggs. Spoon warm soup over eggs.
Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes. Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.
Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.
Mix boiling water, strawberry-flavored gelatin, and unflavored gelatin together in a bowl until dissolved. Mix in cold water and mango-flavored rum. Pour into 1-ounce plastic or paper cups. Refrigerate gelatin mixture until set, about 1 hour.
Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes. Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork. Preheat oven to 350 degrees F (175 degrees C). Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture. Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.