HumbleIntelligence/food-ner-1-Million huggingface dataset:
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick. Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Cream shortening and sugar together. Add eggs and mix thoroughly. Stir in applesauce and coffee. In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours. Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart. Bake 9 to 12 minutes. Cool on wire racks.
Heat the sesame oil in a wok or large skillet over medium-high heat. Stir fry the onion and garlic in the hot oil until the onion begins to soften, about 2 minutes. Stir in the black bean sauce and chile peppers, and continue stir frying about 30 seconds to coat the onions with the black bean sauce. Stir in the zucchini, ginger, soy sauce, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes until the zucchini is soft, stirring occasionally.
Slice pork belly into 1-inch pieces layered with skin, fat, and meat. Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes. Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes. Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
Sift together salt, cinnamon, cloves, ginger, flour, and baking soda. Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.
Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas. Cover with aluminum foil and bake in preheated oven for 45 minutes.
Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.
Preheat oven to 375 degrees F (190 degrees C). Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway. Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
Pour 1 can tomato bisque into a microwave-safe bowl. Cover and cook in the microwave until hot, 2 1/2 to 3 minutes. Repeat with the remaining bisque. Butter 1 side of each slice of bread. Place 2 slices of Cheddar cheese on the unbuttered sides of 2 slices. Top with the other 2 slices, buttered-side up, to make the sandwiches. Heat a large skillet over medium-high heat. Add sandwiches. Heat until toasted and golden on 1 side, 2 to 3 minutes. Flip and toast the other side, about 2 minutes more. Cut off crusts, if desired. Slice sandwiches into 1 1/2-inch squares, 18 squares in total. Thread a toothpick through each square. Pour heated soup into heat-proof shot glasses and top with the grilled cheese squares.
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese. Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper. Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper. Preheat oven to 350 degrees F (175 degrees C). Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top. Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.
Place the eggs into a saucepan in a single layer and 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. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes. Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes. Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes. Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.
Mix 1/2 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Mix this with apples and pour into pie shell. Sprinkle lemon juice over top. To Make the Top Crust: Mix 1/2 cup sugar and 1/2 cup flour, then cut in butter. Sprinkle over pie. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet. Bake at 425 degrees F (220 degrees C) for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking!
Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes. Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Rinse freekeh in a sieve under cold running water. Drain. Place into a pot, add water and salt, and bring to a boil over medium heat. Reduce heat to low, cover, and cook until water has been absorbed and freekeh is soft, 15 to 18 minutes. Transfer freekeh to a bowl. Mix in olive oil and lemon juice. Set aside to cool, about 10 minutes. Add bell pepper, green onions, parsley, and mint to freekeh; mix well. Stir in lemon zest and pomegranate seeds. Serve on lettuce leaves.
Put the cream cheese and milk in a small bowl and heat it in the microwave for 45 seconds until warm. Add the garlic powder, paprika, and crushed red pepper and whisk until smooth. Set aside. Put the 10 Grains & Seeds Bread into a food processor and pulse into crumbs. Pile the crumbs on a plate and set aside. Crack the eggs into a shallow dish and beat. Put the rice flour on its own plate. Cut the tomatoes into 1/4-inch thick slices. Fill a large skillet with 1/4 inch vegetable oil and heat over medium-high heat. The oil is hot enough to cook the tomatoes when a bread crumb is dropped into it and immediately floats to the surface with rapid bubbles (approximately 370 degrees F). Coat both sides of a slice of tomato in the rice flour. Dip both sides of the same slice into the egg and then dredge in breadcrumbs, coating both sides. Immediately put into the hot oil. Repeat with another tomato slice. Fill the skillet with tomatoes but do not overcrowd. Cook each tomato slice for 2 minutes on each side, until browned. Set the cooked tomatoes on a rack to cool. Spread cream cheese mixture on the top of 1 tomato slice and sandwich with another. Add another layer of cream cheese mixture and top with another tomato slice, salt, and pepper. Serve immediately.
In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes. In a frying pan, saute onions in olive oil until lightly brown. To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands. Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain. Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat butter in a bowl using an electric mixer until light and fluffy. Add cake mix, eggs, and water; mix until batter is just combined. Stir pineapple and bananas into batter. Fold pecans and coconut into batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Cool cake in the dish for 10 minutes before turning onto a wire rack to cool completely, about 30 minutes. Spread cream cheese frosting over cooled cake.
Preheat an outdoor grill for high heat and lightly oil grate. Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside. Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside. For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.
in a medium bowl, cream together butter, confectioners' sugar and orange juice; mix in coconut. Wrap coconut mixture around each cherry to cover completely. Store in refrigerator in a tightly covered container until ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat. Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended. Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet. Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter. On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter. Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds. Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.
Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside. Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon. Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout. Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired. Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.
Preheat a waffle iron according to manufacturer's instructions. Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes. Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.
In a medium bowl, thoroughly blend cream cheese, carrots, pecans, onion, and mayonnaise. Season with salt and pepper. Cover, and refrigerate until serving.
Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes. Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.
Place the turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder, and garlic powder into a slow cooker, and pour the chicken stock over the turkey and vegetables. Mix well and season to taste with salt and black pepper. Set the cooker on Low, cover, and cook until the vegetables are tender, about 6 hours. Whisk the flour, baking powder, and 1 teaspoon of salt together in a bowl, and mix in the melted butter. Stir the dumpling dough until it begins to firm up, 1 to 2 minutes. Drop the dough by tablespoon into the simmering soup. Replace lid; simmer about 15 minutes.
Mix the oats and water and microwave on medium power for 5 minutes. Stir in the honey, wheat germ, and flax oil. Top with the soy milk.
Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker. Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.
In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum. In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans. Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick. Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.) Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Boil molasses and sugar until the sugar dissolves. Let the syrup cool. Grind nuts, raisins, currants and citron, and blend together with the butter or lard in a large bowl. Add the cooled syrup. Mix in the spices, anise oil, eggs, salt, and the sour milk. Mix in soda and flour. Rest the dough in the refrigerator for several days. The dough can be rolled out and cut, or shaped into rolls and sliced. Place on greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 10 to 20 minutes. Cool on wire racks.