HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well. Toss the remaining coconut with the salt in a separate bowl; set aside. Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake. Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet. Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes. Transfer pepper halves to a bowl and cover with plastic wrap. Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers. Mix chopped roasted red pepper, feta cheese, cherry tomatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese. Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.
Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well. In a large bowl, combine the ham, turkey, cheese, and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad, and garnish each plate with 2 olives.
Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes. Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes. Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Mix ground beef, feta cheese, goat cheese, 2 tablespoons lemon juice, olive oil, oregano, and garlic together in a large bowl using your hands. Form meat into 4 patties. Stir Greek yogurt, cucumber, and 3 tablespoons lemon juice together in a bowl. Heat a frying pan over medium heat for about 2 minutes; cook burgers to desired degree of doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve with yogurt sauce.
Preheat grill for medium heat. Spray a 24-inch piece of aluminum foil with cooking spray. Place potatoes on the prepared piece of aluminum foil; spray with cooking spray. Mix bread crumbs, Parmesan cheese, seasoned salt, and pepper together in a bowl; sprinkle over potatoes. Fold aluminum foil over potato mixture and seal edges together. Cook on the grill until potatoes are tender, 20 to 30 minutes.
Cook ground beef in a skillet over medium heat; add onion and garlic. Cook until meat loses its pink color and browns, and onions have softened. Drain fat from the skillet. Pour water into skillet; add tomatoes, black beans, chili powder, cumin, salt, and pepper. Bring to a simmer; reduce heat and simmer 20 minutes. Bring to a boil. Add rice. Reduce heat to low and cover; simmer until rice is tender, about 7 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat; cook and stir okra until tender and golden brown, about 3 minutes. Transfer okra to a plate. Sprinkle turmeric into hot oil; heat until turmeric becomes aromatic, 1 to 2 minutes. Add garlic, ginger, onions, and tomatoes; cook and stir until onions are tender, about 10 minutes. Stir okra into onion mixture. Garnish with cilantro.
Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt. Heat a lightly buttered skillet or griddle over medium heat. Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Preheat oven to 375 degrees F (190 degrees C). Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms. Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish. Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted. Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top. Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.
Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned. Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender. Add in the sweet potatoes and cook for another 20 minutes or until they are tender. Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.
Combine avocado, mango, pineapple and coconut in medium bowl. In a small bowl, stir together yogurt, lime juice and zest and honey. Pour over fruit mixture and mix gently. Serve immediately.
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom of a baking dish with aluminum foil; grease with cooking spray. Spread chicken drumsticks in the baking dish. Add potatoes, onion, and carrots. Pour chicken stock over chicken and vegetables. Sprinkle paprika and seasoning blend on top. Cover baking dish with foil; poke a few holes in the foil with a sharp knife. Bake in the preheated oven until chicken is very tender, about 1 hour 30 minutes.
Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes. Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes. Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour. Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan. Gently punch down dough and roll into a circular shape. Transfer to the baking pan. Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot. Let dough rest, 10 to 15 minutes. Brush with egg white. Bake in the preheated oven until golden brown, about 1 hour.
Combine chicken, pineapple, Red Delicious apple, Golden Delicious apple, celery, red grapes, green grapes, and walnuts in a large bowl. Whisk milk, mayonnaise, and ranch dressing mix together in a separate bowl until well blended. Pour ranch dressing over chicken mixture; toss gently to coat. Serve salad on a bed of lettuce leaves.
Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side. Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely
Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.
In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch, and salt. Mix well, then stir in reserved cherry and strawberry liquids. Stirring constantly, cook mixture over medium heat 5 to 10 minutes or until it begins to thicken. Remove from heat; stir in cherries, strawberries, and lemon juice. Spoon fruit filling into pastry-lined pan. Top with second pastry. Seal and flute edges, then make steam vents in top crust. Sprinkle with 2 teaspoons sugar. Cover edges of pastry with aluminum foil to prevent excessive browning. Bake in preheated oven for 30 to 35 minutes or until golden brown. Remove foil during last 15 minutes of baking to allow pastry edges to brown.
Place chicken cubes in a large bowl. Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil. Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets. Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a large pot, combine the potatoes, chicken broth, mushrooms and ginger. Bring to a boil, and cook for about 20 minutes. Season with pepper. Puree in batches using a blender, or in the pan using an immersion blender. Serve hot, garnished with green onions.
Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.
Heat oil in a stovetop pressure cooker over medium-high heat. Add red onions; cook and stir until softened, 5 to 10 minutes. Stir in green chile peppers, black pepper, and turmeric. Mix goat meat into the pressure cooker. Add salt; stir thoroughly until goat is evenly seasoned, about 2 minutes. Pour in water. Close and seal lid according to manufacturer's instructions; bring to high pressure. Cook until goat is tender, about 15 minutes. Remove from heat and release pressure using the natural-release method according to manufacturer's instructions.
Melt butter in a large skillet over medium heat. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes. Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often. Season with more salt and black pepper if needed; sprinkle with chives.
Pour 1/2 cup pineapple juice from one of the cans into a bowl; reserve. Pour pineapple tidbits and remaining juice into a saucepan over medium-low heat. Add brown sugar and cloves. Cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce to desired consistency with reserved juice.
In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.
Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping. Chill for several hours and top with crushed pecans if desired.
Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water. Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside. Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Split French bread lengthwise and tear out the soft bread from interior of loaf to hollow out; reserve bread pieces for another use. Heat a skillet over medium-high heat. Cook and stir beef and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir sour cream and soup mix into beef mixture; cook until heated through, about 3 minutes. Fill prepared bread with mixture; lay tomato slices over meat, sprinkle evenly with cheese blend, and place filled bread on a baking sheet. Broil until cheese is melted and bubbly, about 3 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Place the eggs, milk, 1/4 teaspoon salt, melted butter, and flour into a blender. Blend until no dry lumps of flour remain in the batter. Scrape down the sides of the blender as needed. Heat an oiled, non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking. Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, and simmer until reduced to half its original volume. Stir in the chopped zucchini blossoms, cover, and cook a few minutes until the squash blossoms have softened and reduced in volume. Stir in the tomato, nutmeg, and epazote until the tomato begins to soften, about 2 minutes. Add the creme fraiche, then season to taste with salt and pepper. Roll about 2 tablespoons of zucchini filling in each crepe, and place into a 9x13-inch baking dish. Pour the half-and-half cream evenly over top of the crepes, and sprinkle with grated Manchego cheese. Cover the dish with aluminum foil, tenting if necessary so the foil does not touch the cheese. Bake in the preheated oven until the crepes are hot and the cheese has melted, about 10 minutes.
Cream margarine or butter and sugar thoroughly; add eggs, vanilla, and 2 tablespoons of orange juice. Combine flour and baking powder and gradually add to creamed mixture. Knead dough on lightly floured board for about 5 minutes. Using tablespoonfuls of dough, roll in 6-inch lengths; press ends together to form rings. Let stand on ungreased cookie sheets at room temperature for 15 minutes. Bake 350 degrees F (180 degrees C) for 15-17 minutes or until lightly golden. To Make Icing: Combine 2 1/2 cups confectioner's sugar with enough orange juice to make a thin glaze. Dip each hot cookie into glaze; cool on racks. Decorate with confetti sprinkles, if desired.
Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain. Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce. Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!
Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob. Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl. Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Preheat a panini press to medium-high heat and lightly oil the surface. Layer shredded chicken, 1 slice Cheddar cheese, 4 half-slices of bacon, and barbeque sauce on the bottom of each Kaiser roll. Top with the other half of each roll. Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden-brown, about 5 minutes.
Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish. Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish. Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish. Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces. Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes. Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes. Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.
Heat olive oil in a skillet over medium-high heat. Mash banana into the hot oil; cook until slightly browned, 5 to 7 minutes. Stir cereal into the banana mixture; continue cooking until the cereal softens slightly, about 5 minutes more.