HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces. Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water. Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes. Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened. Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake in preheated oven for 30 minutes, or until bubbly.
Preheat the oven to 350 degrees F (175 degrees C). Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes. Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid. Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.
Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place 1/3 potatoes in the fryer, and fry for about 5 to 8 minutes, or until almost done. Add 1/3 cilantro, and continue frying for 1 minute. Remove from oil, and drain on paper towels. Skim off any remaining cilantro. Repeat with remaining ingredients. Season with salt and pepper to taste.
Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer. Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners. Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this. Bake in the preheated oven 5 minutes; allow to cool. In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick. Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.
Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan. Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy. Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork, and place them into the skillet. Cook, turning often, until golden brown and juices run clear, 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels. Using the same skillet, add the onion rings. Cook and stir over medium heat until the onions are golden, but still crisp, about 5 minutes. Heat the gravy in a pan over medium heat. To serve, scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes, top with the onions, drizzle with gravy, and sprinkle with oregano.
Preheat an oven to 375 degrees F ( degrees C). Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves. Bake until a fork pierces squash easily, about 50 minutes. Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.
Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside. Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan. Preheat oven to 350 degrees F (175 degrees C). Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken. Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
Blend almond milk, yogurt, banana, blueberries, and cardamom together in a blender until smooth.
Bring 3 cups water to a boil in a saucepan; stir in rice. Cover and remove from heat; let stand until water is absorbed, at least 5 minutes. Heat olive oil in a large skillet over medium-high heat; add onion, carrots, and garlic. Cook and stir until soft, about 5 minutes. Mix black beans, pinto beans, corn, cumin, lime juice, chili powder, salt, and pepper into the skillet. Reduce heat to low. Simmer uncovered, stirring occasionally, until flavors combine, about 15 minutes. Serve bean mixture over rice; top with shredded Colby cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans. Bake for 1 hour. Cool on wire racks.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic or White Bread setting. Start.
Place cherries in a low boy glass and splash with bitters. Muddle cherries until smashed to desired consistency. Fill a cocktail shaker with ice; pour in rye, vermouth, simple syrup, and lemon juice. Cover shaker, shake vigorously, and pour cocktail over cherries.
Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Preheat oven to 425 degrees F (220 degrees F). Line pie pan with plain pastry. Peel, remove core and slice apples. Place in pie shell. Combine sugar, salt and nutmeg. Sprinkle over apples. Dot with butter. Bake at 425 degrees F (220 degrees C) for 30 minutes, or until crust is brown and the apples are tender. Remove from oven. Cover the apples with halved marshmallows. Brown in slow oven 325 degrees F (165 degrees C). Serve warm.
Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.
Whisk the half-and-half, vinegar, salt, and sweetener together in a bowl until the sweetener is dissolved.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray. Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets. Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.
Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Cook the sausage in batches until browned on both sides, about 5 minutes. Transfer the cooked sausage to a plate while cooking the remaining sausage. Return all the sausage to the Dutch oven, and add the onion and garlic. Cook and stir until the onion is translucent, about 5 minutes. Stir in the red and green bell peppers. Cook until the peppers are tender, 7 to 10 more minutes. Stir in the diced tomatoes, marinara sauce, red wine, and parsley. Season with salt and pepper. Cover and simmer, stirring occasionally, until all the vegetables are tender, about 30 minutes. While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Serve the sauce over the linguine.
Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie plate or cake pan with 1 tablespoon butter. Place remaining 2 tablespoons butter into pan and place in the oven until butter is melted. Place eggs, cream cheese, milk, honey, flour, salt and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it. Bake in preheated oven until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan. Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing. To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and sprinkle with bread crumbs. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add fennel wedges, cover, and steam until tender but still crisp, about 10 minutes. Drain and transfer to the baking dish. Melt butter in a large skillet over medium heat. Stir in flour to make a soft paste. Gradually whisk in 1 1/2 cup plus 3 tablespoons milk; simmer until sauce is creamy and thick, 5 to 6 minutes. Season with salt, pepper, and nutmeg. Pour sauce over fennel in the baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until golden, about 20 minutes. Broil until top is browned, 2 to 3 minutes. Let stand before serving, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a medium bowl, cream together the peanut butter, shortening, white sugar and brown sugar until smooth. Stir in the water and baking mix. Mix in the chocolate chips. Roll into walnut sized balls and place 2 inches apart onto the prepared cookie sheet. Flatten slightly with the tines of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt. Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well. Fold in blueberries and raspberries. Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.
Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes. Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
Preheat oven to 400 degrees F (200 degrees C). Spray a pie plate with cooking spray. Blend milk, flour, eggs, and salt together in a blender or food processor until batter is smooth. Melt butter in a 10-inch skillet over medium heat. Cook and stir apple in hot butter until tender, about 5 minutes. Stir lemon juice and sugar into apples until sugar dissolves; pour apple mixture into prepared pie plate. Top with crumbled cheese spread and pour batter over apples and cheese into pie plate. Bake in the preheated oven until golden and set, about 25 minutes.
Place a large skillet over medium-high heat. Cook the ground beef in the hot skillet until completely browned, 7 to 10 minutes; drain. Combine the drained beef in a slow cooker with the bell peppers, onions, kidney beans, black beans, tomato sauce, and diced tomatoes. Cook on High for 30 minutes. Stir the garlic, chili powder, paprika, oregano, rosemary, coriander, garlic powder, salt, cumin, cilantro, and bay leaves into the beef mixture. Reduce heat to Low and cook another 6 1/2 hours.
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan. Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan. Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish. Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan. Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more. Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth. Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside. Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover. Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.