HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beef in a gallon-size resealable plastic bag. Add carne asada marinade, 1 tablespoon adobo sauce, and steak seasoning. Seal and place in refrigerator to marinate for 1 hour. Combine ranch dressing, chipotle pepper, and 1 teaspoon adobo sauce in a small bowl until well mixed. Cover with plastic wrap and refrigerate dressing until ready to assemble meal. Combine water, diced tomato mix, Spanish rice mix, and margarine in a large skillet. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 15 to 20 minutes. Place avocado, tomatoes, onion, lettuce, Cheddar cheese, lime, jalapeno pepper, and cilantro in individual ramekins or little bowls as burrito fixings. Place pinto beans and corn in individual microwave-safe bowls. Heat in microwave until warm, 2 to 3 minutes. Preheat a ridged grill pan over medium-high heat. Grease lightly with oil. Drain and discard marinade from the beef, if necessary. Cook on the grill pan until medium-rare, hot and slightly pink in the center, 2 to 3 minutes per side. Transfer beef to a plate. Serve beef alongside the rice, burrito fixings, pinto beans, and corn as make-your-own bowls, or divide rice into serving bowls and top with the fixings. Drizzle with the chipotle dressing.
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil. Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray. In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil. Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven. Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, beat butter until soft. Mix in the vanilla and sugar. Add the eggs and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger cinnamon and nutmeg. Gradually stir into the butter mixture. Stir in raisins and peanuts. Mixture will be stiff. Take tablespoon-sized pieces of dough and roll into a ball. Place onto cookie sheets and flatten slightly to 1/2 inch thickness. Bake for 15 to 18 minutes in the preheated oven. Let cool on wire racks.
Season pork with salt and pepper. Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate. Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes. Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.
Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Preheat oven to 350 degrees F. Lightly grease 3-quart oven-safe casserole (8 x 10-inch or similar) with 1/2 tablespoon butter. In large bowl, whisk together egg yolks, buttermilk, cream, 1/3 cup syrup, vanilla and salt; reserve. On ungreased rimmed baking pan, spread waffle pieces in even layer and bake for 12-15 minutes or until crisp and lightly toasted. Increase oven temperature to 375 degrees F. Add waffle pieces and bacon to buttermilk mixture and toss to coat evenly. Pour into prepared casserole and tightly cover with foil. Bake for 45-50 minutes and remove foil. Melt remaining butter and brush over top of casserole and bake, uncovered, for another 10-15 minutes or until top is crisp and toasted. Top with fresh berries and remaining maple syrup, dusting with powdered sugar if desired, and serve warm.
Preheat oven to 350 degrees F. Lightly grease cookie sheet. Stirring constantly, melt 1 cup chocolate pieces, unsweetened chocolate, and butter in a saucepan. Transfer to a large mixing bowl and allow to cool slightly. In a separate bowl, combine the flour, baking powder, and a dash of salt. Add eggs, sugar, and vanilla to chocolate mixture and beat well. Add flour mixture and beat until well mixed. Stir in remaining chocolate pieces and nuts. Drop by heaping teaspoons onto the cookie sheet. Bake for 8-10 minutes or until the edges are firm and the surface is dull and cracked. Cool on cookie sheet 1 minute. Remove and cool completely on rack.
Place chicken in a slow cooker and add soy sauce. Cook on Low until chicken is cooked through, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces. Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use. Just before serving mix in arugula and basil.
Preheat oven to 350 degrees F (175 degrees C). Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil. Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Spread 1 1/2 teaspoons chocolate-hazelnut spread onto 4 of the graham cracker halves. Spread 1 1/2 teaspoons marshmallow cream onto the remaining 4 graham cracker halves. Press 1 chocolate-hazelnut graham cracker half together with 1 marshmallow cream half. Repeat with remaining graham crackers.
In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside. Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt. Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon. Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.
Place watermelon in a large bowl. Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.
Line a colander with a cheesecloth and place in the sink. Bring milk to a boil in a large pot; add lemon juice. Stir until milk separates into curds and whey. Transfer curds with a large slotted spoon to the prepared colander and allow curds to drain. Whey can be saved for another use. Gather cheesecloth around curds to squeeze out excess liquid and to form a ball. Return wrapped curd ball to the colander and place the whey-filled pot (or another weight) over the curd ball to press and drain completely, about 20 minutes. Bring a large pot of water to a boil; add spinach. Simmer until spinach is wilted, 1 to 2 minutes. Transfer spinach to a bowl with a slotted spoon. Drop tomatoes into the same pot of boiling water; simmer until tomato skins begin to split, 3 to 5 minutes. Drain. Peel tomato skins when cool enough to handle. Place spinach in a blender or food processor; puree until smooth and remove spinach to a bowl. Place peeled tomatoes in a blender or food processor; puree until smooth and remove tomatoes to another bowl. Unwrap curd ball from cheesecloth; paneer should now be a solid block. Cut paneer into small cubes. Heat ghee in a large skillet over medium-low heat; cook and stir turmeric, ground red chile powder, and asafoetida powder in hot ghee until fragrant, about 20 seconds. Stir in tomato puree into ghee and spices and increase heat to medium. Cover and simmer until ghee rises to the top, about 10 minutes. Stir spinach puree and salt into tomato mixture. Continue to simmer until fragrant, 5 to 10 minutes more. Add cubed paneer to skillet; cook until paneer is softened, 2 to 3 minutes. Stir cream into spinach-tomato mixture, cover, and simmer until hot, 2 to 3 minutes more. Remove skillet from heat and sprinkle with ground fenugreek. Cool for a few minutes before serving.
Fill a large, deep skillet with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until pasta floats to the top and the filling is hot, 5 to 7 minutes. Drain and set aside. Melt butter in the same skillet over low heat. Add tomato, onion, garlic, and red pepper flakes. Cook until onion begins to brown and garlic is fragrant, about 5 minutes. Add spinach; cook, stirring constantly, until wilted, about 2 minutes. Add tortellini and prosciutto; stir until heated through. Season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker. Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.
Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour. Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.
Place rice noodles in a bowl and pour in enough warm water to cover; let sit until noodles are softened, about 20 minutes. Drain. Mix soy sauce, stir-fry sauce, paprika, black pepper, and parsley together in a bowl. Pour enough olive oil into a skillet to cover the bottom; heat over high heat. Put chicken in the hot oil and pour in half of the soy sauce mixture; cook and stir until chicken is no longer pink in the center, 10 to 15 minutes. Mix noodles and the remaining soy sauce mixture into chicken and cook until heated through, 2 to 3 minutes.
Preheat the grill to high heat. Add the potatoes to a pot of boiling water and cook for 5 minutes. Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat. Line the grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked. Chill the potatoes and onions for 30 minutes until cool. Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper. Chill until serving.
Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.
In a large bowl, toss together the cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper. Toss the oranges and pineapple into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.
Preheat oven to 375 degrees F (190 degrees C). Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish. Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.
Combine the water, flour, gluten (if using), salt, and yeast in your bread machine and mix using the machine's dough cycle. The dough should pull away from the sides nicely; add more flour or water if necessary during the mixing cycle so the dough doesn't end up too sticky or dry. When the first rising cycle ends, punch the dough down and transfer the dough to a lightly floured surface. Grease a baking sheet or line it with parchment paper. Roll out the dough into a square about 3/4-inch thick and divide it into four pieces. Roll up three of the pieces jelly-roll style, and line them up seam-side down on the baking sheet to form the head, body, and tail. The ends of the connected pieces should just slightly touch. (Remember that everything will get bigger as the dough rises, so try to keep proportions in mind.) Lightly grease your hands and shape the dough like you're working with clay: elongate the tail to a slender curved tip, and then slightly elongate the nose end. Slice into the nose horizontally at the tip to form the alligator's mouth; hold the mouth open with a wedge of greased aluminum foil. From the remaining quarter of dough, trim off a tiny piece to use for the eyes. Slice the remainder into four "logs" for legs, flattening one end of each leg and inserting it under the alligator's body. Shape the legs into slight bends when positioning them on the baking sheet. Cut short slices into the other end of the leg to make claws. Use scissors to snip shallow cuts over the surface of the dough (this will form the alligator's spiky skin). Roll the reserved dough into little balls for the eyes, stuffing each with a raisin. Preheat an oven to 400 degrees F (200 degrees C). Beat the egg with 1 tablespoon of warm water in a small bowl. Let the alligator rise in a warm place until fully proofed, about thirty minutes (poke your index and middle fingers into the sides of the dough; the indentation should remain. If the dough springs back, it needs to rise longer). Gently brush the dough with the egg wash and bake it in the preheated oven until golden brown, about 20 minutes. Remove the alligator from the baking sheet with a spatula and transfer it to a wire rack. Remove the aluminum foil when cool.
In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside. Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash. Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets. Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.
Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside. Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.
Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally. Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas. Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Preheat 300 degrees F (150 degrees C). Grease cookie sheets. In a small saucepan over medium heat, melt butter till lightly browned. Pour into medium sized bowl. Stir in the egg white, sugar and vanilla. Combine the flour cocoa, and salt; mix into the butter mixture. Fold in chocolate. Drop by teaspoonfuls about 2 inches apart onto cookie sheets. Bake for 12 to 15 minutes. Transfer to rack to cool and dust with confectioners' sugar.
Preheat oven to 325 degrees F (165 degrees C). Combine buttermilk and baking soda together in a bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl. Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan. Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.
Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick. Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Combine the peach, strawberries, apple, cantaloupe, and honeydew in a blender; blend until only slightly chunky, 20 to 30 seconds. Pour in the cream of coconut, nutmeg, honey, and lime juice; blend until smooth. Divide the mixture evenly between 8 bowls. Top each bowl with a few blueberries and serve cold.
In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain. Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half. Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Combine water and milk in a saucepan and bring to a boil. Add oats and reduce heat to medium. Add maple syrup, cinnamon, and salt. Stir to mix well. Cook, stirring frequently, until oatmeal is softened to your preference, about 5 minutes. Place 1 tablespoon peanut butter in the bottom of a serving bowl. Pour cooked oatmeal in; top with remaining peanut butter and raspberry preserves.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan with coconut oil. Combine honey, maple syrup, vanilla extract, cinnamon, allspice, cardamom, cloves, ginger, and nutmeg in a shallow bowl. Coat apple slices in half the honey mixture and arrange in the prepared baking pan. Combine remaining honey mixture, oats, and walnuts in a bowl; sprinkle mixture over apples. Bake in the preheated oven until golden, 15 to 20 minutes.
Combine sugar and water in a microwave-safe bowl. Microwave until water is hot, 30 to 45 seconds. Stir until sugar dissolves into a syrup. Let cool. Transfer syrup to a large pitcher. Pour in Cabernet Sauvignon, brandy, and triple sec. Add apples, orange wedges, and orange juice. Squeeze juice from lemon wedges into the pitcher; add wedges to the pitcher. Refrigerate until flavors combine, 12 to 24 hours. Stir citrus-flavored soda into the sangria before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately.