HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes. Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan. Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat. Cook and stir the onion, bell pepper, and mushrooms in the butter for 2 to 3 minutes; stir in the garlic, diced tomatoes, oregano, basil, ground mustard, curry powder, and red pepper; continue to cook until the onions are translucent and the mushrooms are golden brown, about 5 minutes; set aside. Combine the beef, veal, sausage, egg, 3 tablespoon Worcestershire sauce, 1/4 cup ketchup, mustard, and teriyaki in a bowl; mix gently with your hands. Fold in the mushroom mixture and breadcrumbs. Shape the resulting mixture into a loaf and move to a baking dish. Lay the bacon slices on top of the loaf. Bake in preheated oven for 45 minutes. While the meat loaf bakes, prepare the glaze by whisking together the 1/3 cup ketchup, 1/4 cup Worcestershire sauce, and yellow mustard in a bowl. Pour the glaze over the loaf and return to oven for another 10 minutes. Allow meat loaf to rest for 5 minutes before serving.
In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick. Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.
Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil. Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.
Preheat oven to 400 degrees F. Line 15x10x1-inch baking sheet with Reynolds Wrap(R) Non-Stick Foil, placing non-stick (dull) side facing up towards food and shiny side next to pan; set aside. Mix barbeque sauce, hot chili sauce, garlic salt and sesame seeds in a small bowl. Arrange wings in even layer on foil-lined pan. Brush top side of wings with half of sauce. Bake 15 minutes. Turn wings; brush with remaining sauce. Continue baking for 10 to 15 minutes until wings are done.
Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes. Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat. Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well. Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.
Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.
Bring a large pot of water to a boil. In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer. Cook the pasta according to package directions; drain and toss with the sauce. Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.
Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.
Preheat oven to 350 degrees F (175 degrees C). Cream the shortening and the sugar together until light. Stir in the vanilla and the flour then carefully fold in the potato chips. Drop by spoonfuls onto an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes or until just golden brown, do not over bake. Sprinkle warm cookies with confectioners' sugar and remove to wire racks to cool.
Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt; bring to a boil. Cook, covered, over medium heat, until tender, about 40 minutes. Heat olive oil in a skillet. Add cumin; cook until cumin swells and turns golden brown, 1 to 2 minutes. Add onion, ginger, and turmeric; cook and stir until onion is softened, about 5 minutes. Add tomatoes, cilantro, and green chile; cook and stir until softened, about 10 minutes. Stir in the dhal. Simmer, covered, until flavors combine, about 10 minutes. Stir in lemon juice.
Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky. Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit. Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.
Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well-blended. Shape into 4 loosely-packed patties. Heat a griddle or large skillet over medium heat until hot; grease with buttery spread. Place patties on the griddle; cook until browned, about 3 minutes. Reduce heat to medium-low; continue cooking for about 5 minutes. Flip patties and cook until browned on the second side, about 6 minutes. Top each patty with a slice of pepperjack cheese. Cook until cheese is melted, about 1 minute more. Toast hamburger buns in a toaster oven. Spread 1 1/2 teaspoon mayonnaise over each half. Place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce. Sprinkle lime juice over lettuce. Cover with top buns.
Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion. In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour. Transfer the finished relish to sterile jars. Refrigerate until serving.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside. Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk. Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together. Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk. Bake in preheated oven for 15 minutes, until golden.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet. Bake in the preheated oven until lightly browned, 25 to 30 minutes. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Toss edamame and garlic olive oil in a bowl to coat completely. Mix Parmesan cheese, garlic powder, onion powder, chile lime seasoning, salt, and pepper in a separate bowl. Add to the edamame mixture and toss until well combined. Spread edamame in 1 layer on a rimmed baking sheet. Bake in the preheated oven until Parmesan cheese begins to brown, turning once halfway through, 10 to 15 minutes.
Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter. Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.
Preheat an oven to 350 degrees F (175 degrees C). Pour the melted butter into a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the butter. Arrange 8 pineapple rings in two rows in the baking dish. Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings. Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside. Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended. Slowly pour the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan. Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.
Combine club soda, ginger ale, cranberry juice, orange juice, grapefruit juice, and lemonade in a large punch bowl. Add ice and stir.
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil. Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture. Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes. Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.
Place the blueberries, raspberries, strawberries, pomegranate and mango juices, milk, and honey into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Bring a pot of well salted water to a boil over high heat. Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot. Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely. Grate Pecorino Romano cheese finely using a rasp grater. Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined. Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.
Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.
Place a baking sheet in the refrigerator to chill. Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form. Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes. Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely. Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.
In a medium bowl, cream the butter, peanut butter and sugar together. Stir in vanilla and flour, mix well. Then stir in pecans. Cover dough and chill for 3 hours or overnight. Preheat oven to 325 degrees F (165 degrees C). Roll cookie dough into walnut sized balls and place them on an unprepared cookie sheet. Bake for 15 to 20 minutes in the preheated oven. Cool slightly, then roll in confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole. Bake, uncovered, in the preheated oven for 1 hour, or until firm.
Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes. Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth. Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.
Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more. Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.
Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.
Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour. Heat the oil in a large skillet over medium-high heat until shimmering. Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.
Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti. Pour filling into graham cracker crusts, and chill for at least 4 hours.
Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.
Heat oven to 350 degrees F. Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture. Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.
Preheat oven to 350 degrees F. Melt butter in large skillet on medium-high heat. Add mushrooms and onion; cook and stir until softened. Mix milk, water and Gravy Mix in small bowl. Stir into mushroom mixture. Cook on medium heat until gravy comes to boil, stirring frequently. Reduce heat to simmer. Stir in 3/4 cup of the cheese. Simmer 1 to 2 minutes or until cheese is melted and gravy has thickened slightly. Spoon into 1-quart baking dish. Sprinkle with remaining 1/4 cup cheese. Bake 5 to 10 minutes or until cheese is melted. Serve with onion rings, fries or crusty bread.
Crack eggs in a bowl. Add salt and stir until well combined. Set aside. Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate. Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs; stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.
Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended. Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.