HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and oil in a skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink, about 3 minutes. Add hot sauce, ketchup, Worcestershire sauce, oregano, salt, and pepper. Cook until flavors are well blended, 5 to 10 minutes. Pour in beer a little at a time, stirring until dish has desired consistency, about 4 minutes. Cook for 5 minutes more.
Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks. Freeze until firm, at least 4 hours.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot. Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie plate with pie crust. Combine persimmon pulp, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl; beat with an electric mixer until well blended. Pour into the pie crust. Bake in the preheated oven until persimmon filling until set, about 50 minutes. Cool pie on a wire rack.
Cut zucchini into spiral shapes with a spiralizer. Heat coconut oil in a skillet over medium heat. Mix in chile pepper and garlic; cook and stir until fragrant, 3 to 5 minutes. Add turkey; cook, flipping once, until turkey is pale, 4 to 5 minutes. Mix green beans, bell pepper, and soy sauce into the skillet. Cook until turkey is longer pink in the center and the juices run clear, 2 to 3 minutes. Mix in zucchini; cook, stirring constantly, until just softened, 2 to 3 minutes.
Stick slivered almonds all over pear halves so they resemble spikes, leaving the pointy side of the pear empty for the face. Stick 2 raisins in the face part for eyes and one on the front for the nose.
Place flour, shortening, salt, baking powder, and water in a 2 quart bowl with a form fitting lid. Place lid on securely. Shake for 45 seconds, or until it sounds mixed. Turn bowl on its side, and shake up and down for 15 seconds to form a ball. Open bowl, and scrape dough out. Form into two balls. Chill while preparing filling. Roll out and use as directed in your favorite recipe.
Preheat the oven to 350 degrees F (175 degrees C). Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish. Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well. Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.
In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika. Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 7 to 8 minutes or until almost al dente (until ALMOST cooked); drain. Preheat oven to 350 degrees F (175 degrees C). Add the chicken, peas, soup, whipped topping, American cheese, milk, parsley, salt and pepper. Mix together and transfer mixture to a 9x13 inch baking dish. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake in preheated oven for 45 minutes, then remove cover and bake for another 10 minutes. Let cool for 4 to 5 minutes, allowing cheese to thicken slightly.
Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour. Sprinkle breadcrumbs on a plate. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil. Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes. Stir in cheese and olives; mix well. Serve with sour cream.
In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan. Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs. Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element. Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Whisk water and flaxseed meal together in a small bowl to make flax "eggs". Let stand until thickened, about 5 minutes. Place raspberries in a microwave-safe bowl. Heat in the microwave until thawed, 10 to 15 seconds. Stir in flax eggs, maple syrup, orange zest, orange juice, coconut oil, and vanilla extract. Whisk baking mix, oat flour, baking soda, baking powder, xanthan gum, and salt together in a bowl. Add raspberry mixture; mix quickly with a spatula until batter is combined. Scoop batter into the muffin tin, filling each cup 3/4 full. Bake in the preheated oven until browned, about 15 minutes.
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Preheat oven to 350 degrees F (175 degrees C). Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish. Bake in the preheated oven until rind begins to soften, about 15 minutes.
Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside. Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside. Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes. Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated. Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch round cake pan with vegetable oil spray, and line the bottom with parchment paper. In a medium bowl, whip the eggs and sugar together until light. Stir in the vanilla and raspberry sauce. Toss the flour together with the walnuts, fold into the egg mixture. Pour into the prepared pan. Tap the pan firmly on the counter to remove air bubbles. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 10 minutes before inverting onto a wire rack to cool completely. In a small saucepan, stir together the apricot preserves and brandy over medium heat until soft and liquidy. Strain and pour over cooled cake. Whip cream together with confectioners' sugar and vanilla until soft peaks form. Serve cake with a big dollop of whipped cream on the side.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low. Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat. Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas. Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
Combine corn, rice, milk, eggs, and chives in a large bowl. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl. Stir flour mixture into corn mixture until well combined. Heat olive oil on a griddle or a large skillet over medium heat. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Heat oven broiler. Heat a large oven-safe 10-inch skillet over medium heat. Add oil, mushrooms and smoked sausage; cook about 5 minutes until mushrooms are soft and smoked sausage is browned. Add pepperoni, Italian seasoning and salt and cook for 2 minutes. Stir in cooked pasta and marinara sauce. Sprinkle with mozzarella and place under the broiler just until cheese is melted and starting to bubble. Sprinkle with extra Italian seasoning to serve.
Combine the mangos, carrot, red bell pepper, and jicama in a large bowl. Whisk the vinegar, lime juice, agave nectar, and olive oil together in a separate bowl; pour over the mango mixture. Sprinkle the mint and lime zest over the mixture; toss to mix. Chill at least 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan. Bake for 1 hour, or until done. Cool.
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
Combine silken tofu, cashews, and canola oil in a blender; blend until smooth. Add maple syrup, vanilla extract, and almond oil; blend until thoroughly mixed. Refrigerate cashew cream until set, about 20 minutes.
Spray a large skillet with cooking spray and add tomatoes. Cook over medium heat for 5 minutes and add garlic pepper. Stir in mushrooms, squash, and zucchini. Simmer until vegetables are tender-crisp, 10 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins. Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.
In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour. In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick. Preheat the grill for medium-high heat. Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.
Fill a cocktail shaker with ice; pour in passion fruit juice, dark rum, and triple sec. Cover shaker, shake, and strain drink into a champagne glass.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze. For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat. Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.
Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.
Blend ice cubes, vodka, 2 ounces lemon sorbet, simple syrup, lemon juice, and mint together in a blender until smooth; pour into a chilled cocktail glass. Pour hard lemonade over vodka mixture and float remaining 1 ounce lemon sorbet on top.
Round off the ends of each cheese stick with a paring knife to resemble a fingertip. Roughly tear each cheese stick in half to form two torn-off "fingers". Shave off a piece of each cheese "fingertip" to form a nail bed; place an almond slice on the "nail bed" to form a "fingernail". Cut a few shallow lines in center of each "finger" to form knuckle marks. Pour several drops of hot sauce into small pools of "blood" on a serving plate. Dip torn ends of the cheese fingers into "blood" to resemble bloody fingers. Lay each "finger" in its own pool of "blood".
Bring a large pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes. While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil. In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl. Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes. Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan and cover pan with aluminum foil. Place butter in a microwave-safe bowl and heat in microwave until butter is softened and slightly melted, about 30 seconds. Mix honey and molasses into butter until evenly combined. Add maple syrup and ginger; mix well. Heat mixture in the microwave until glaze is smooth, about 30 seconds. Bake ham in the preheated oven for 1 hour. Baste ham and continue baking, basting every 20 to 30 minutes, for 1 hour more. Remove foil and bake until ham is cooked through, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish. Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.
Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours. Preheat an outdoor grill for medium high heat. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.
In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce. Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon. Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.
Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint. Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes. Remove from oven and spread with pea mixture. Serve immediately.