HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the coconut, coriander seeds, cumin seeds, and chana dal in a container and cover with a few inches of cool water; allow the mixture to soak for 2 hours. Drain. Using a mortar and pestle, grind the mixture with the green chile peppers into a paste. Stir the yogurt into the mixture. Bring the water and salt to a boil in a pot. Add the green beans, potatoes, plantain, and carrot to the water and return to a boil; cook until tender. Reduce heat to low and stir the yogurt mixture into the vegetables; simmer the vegetables in the yogurt mixture for about 5 minutes, but do not allow to boil. Heat the oil in a small skillet. Fry the cumin seeds, mustard seeds, red chile peppers, and caraway seeds in the hot oil until they splutter. Add the curry leaves to the mixture and fry together another 30 seconds. Stir the mixture into the vegetable mixture and serve.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place pumpkin halves, cut-side down, on prepared baking sheet. Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C). While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes. Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil. Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust. Bake pie in the preheated oven until just set in the center, about 50 minutes.
Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly. Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips. In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place each piece of cod fillet on one of the puff pastry rectangles and season well with salt and pepper. Sprinkle each fish fillet with 1/2 the feta cheese, the roasted red peppers, and the thyme leaves. Fold pastry over the fish and pinch edges together to make a pouch. Brush top with beaten egg and transfer to the prepared baking sheet. Bake in the preheated oven until puff pastry is golden brown and fish flakes easily with a fork, about 30 minutes.
Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.
Preheat oven to 325 degrees F (165 degrees C). Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan. Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes. Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.
Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes. Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper. Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper. Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan. Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more. Layer thinly sliced apples evenly over the pre-baked pastry crust. Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples. Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart. Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.
Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Preheat oven to 350 degrees F (175 degrees C). Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.
Melt the chocolate chips. In a large bowl, combine pie filling, evaporated milk, corn syrup, egg, melted chocolate chips. Stir in nuts. Pour into pie shell. Bake at 375 degrees F (175 degrees C) for about 45 minutes; bake until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped cream if desired.
In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchatel cheese and mayonnaise until well blended. The gelatin should be slightly thickened and cooled. Stir in the vinegar, carrot, pineapple, and fruit cocktail. Pour into a greased gelatin mold or serving bowl. Cover, and refrigerate until solid, about 4 hours. To unmold, dip the mold into a large bowl of warm water for a couple of minutes to loosen. Then invert onto a plate to serve.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish. Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish. Season pork chops with salt and black pepper. Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil. Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 300 degrees F (150 degrees C). Toss enoki mushrooms with garlic salt on a large plate. Heat oil in a large skillet or wok. Add enoki mushrooms; cook and stir until firm and lightly browned on the bottom, 2 to 3 minutes. Return to the plate. Add shallot and garlic to the skillet; cook and stir until fragrant, 1 to 2 minutes. Add to mushrooms. Stir turkey into the skillet. Cook, stirring to break up clumps, until browned, about 5 minutes. Combine turkey with mushroom mixture; chop finely. Stir in yellow bell peppers. Beat eggs, Italian seasoning, salt, and pepper together in a large bowl. Stir in turkey mixture and pour into two 1/3-cup muffin tins. Bake in the preheated oven until edges are browned and a toothpick inserted into the center comes out clean, about 20 minutes.
Mix orange juice, milk, granular sweetener, and vanilla extract together in a bowl. Pour into a freezer-safe container. Place orange juice mixture into the freezer for 30 minutes. Stir well with a fork. Smooth out and level the top. Return to the freezer. Repeat, stirring every 30 minutes, until sherbet is frozen, 1 to 2 hours.
Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes. Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour. Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans. Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve. Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste. Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.
Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce. In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan. Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved; set aside. In a large bowl, beat together cream cheese, sugar and pineapple until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set; do not let it set up completely. Remove from refrigerator and fold in whipped topping. Spoon entire mixture into graham cracker crust. Sprinkle graham cracker crumbs on top of pie if desired and then refrigerate for about an hour.
Bring the water to boil in a medium saucepan. Add the salt and rinsed buckwheat groats. Bring to a boil; reduce heat and simmer until the groats have almost tripled in size, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Lightly pound mint leaves, basil leaves, and raw cashews with a pestle in a mortar until they begin to release their own oils. Churn the pestle to create a chunky paste. Add a bit of oil if necessary. The texture should be chunky, not too smooth. Fluff the groats with a fork. Drain off any excess water. Transfer the buckwheat to a large salad bowl. Add the chickpeas and drizzle with a bit of oil, mixing well. Add pesto and mix well, drizzling more oil if necessary. Add the chiles and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk.
Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more. Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes. Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or about 3 minutes before cooked; drain and place noodles in a 9x13 inch baking dish. Preheat oven to 400 degrees F (200 degrees C). Stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, pepperoni and any other pizza toppings that you want to add. Top with the remaining cheeses. Bake in preheated oven for 45 minutes or until cheese is bubbly; serve.
Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside. In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.
In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish. In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x9-inch baking dishes. Heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, Italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. Drain any excess liquid from zucchini. Remove skillet from heat and cool, 15 to 20 minutes. Whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, Havarti cheese, and nutmeg. Season with salt and pepper. Unroll crescent roll dough and tear sheet in half. Press each half into the prepared baking dishes, forming a crust. Pour egg mixture evenly into each crust. Bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.
Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve. Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Combine almond flour, psyllium husk, and salt in a bowl; mix well. Add water, egg whites, and vinegar; whisk with an electric mixer until well combined and a thick dough is formed, about 1 minute. Wet your hands and shape dough into 8 rolls. Arrange rolls on the prepared baking sheet. Sprinkle sesame seeds on top. Bake in the preheated oven until golden, about 55 minutes.
Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners. Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour, agave syrup, melted coconut butter, vanilla extract, baking powder, and salt in the bowl of a food processor; pulse until a soft dough forms. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll out dough to 1/4-inch thickness. Cut out cookies with a cookie cutter; transfer to the prepared baking sheet. Bake in the preheated oven until slightly golden, 12 to 14 minutes.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.
Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside. Preheat oven to 325 degrees F (165 degrees C). Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.