HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour water into a blender. Add tomato, carrot, kale, radishes, lemon, spirulina powder; top with ice cubes. Blend vegetable mixture until smooth.
Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor. Serve chilled tomato soup sprinkled with serrano ham and eggs.
Preheat oven to 375 degrees F (190 degrees C); lightly grease and flour a 9x13 inch baking dish. In a large bowl, cream together 1/4 cup butter and 3/4 cup sugar. Beat in egg. Beat in milk. Combine 2 cups flour, baking powder, and salt, and stir into butter mixture. Finally, fold in blueberries and spread mixture into prepared baking dish. In a small bowl combine 1/4 cup butter, 1/2 cup sugar, cinnamon and 1/3 cup flour. Mix together until mixture resembles coarse crumbs, then sprinkle over blueberry mixture. Bake 45 to 50 minutes, until topping is golden.
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Melt chocolate over low heat and let cool. In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Cookies should be soft in the center.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet. Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes. Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit. Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit. Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments. Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick. Drizzle dressing over salad.
Stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.
Butter some waxed paper and lay on a flat surface or cookies sheet. In a 2 1/2 quart microwave dish, stir together sugar, butter, milk, brown sugar, corn syrup, and salt. Microwave on high, 4 minutes. Stir. Microwave another 4 minutes. Stir in pecans, and drop by tablespoons onto buttered paper. Let cool.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon. Preheat oven to 275 degrees F (135 degrees C). Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes. Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl. Transfer mixture to a baking dish and cover with aluminum foil. Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly. Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.
Mix pineapple, watermelon, mango, and green apple in a large bowl. Blend lime juice, honey, and jalapeno in a blender until smooth. Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle Mexican-style seasoning on top. Chill for 1 to 2 hours before serving.
Preheat toaster oven to 450 degrees F (230 degrees C). Place walnuts in an oven-proof bowl; top with Brie cheese. Sprinkle raspberries over the top. Bake in the preheated toaster oven until cheese has melted, 5 to 10 minutes.
Mix first 2 ingredients in large bowl. Add remaining ingredients; toss to coat. Refrigerate 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Place chicken cubes evenly into the prepared dish. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and mash. Add sour cream, Cheddar cheese, butter, carrot, Parmesan cheese, onion soup mix, garlic salt, and pepper; mash together until smooth. Spoon over chicken and sprinkle with bread crumbs. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 to 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans. In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full. Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.
In a large skillet, spray with non-stick spray and saute the beef until browned. Add the garlic, green onion, broccoli and soy sauce; saute for 1 minute. Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.
Blend ice, milk, vanilla syrup, coffee creamer, green tea powder, and xanthan gum in a blender until smooth, 20 to 40 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well. Sift together flour, salt, cinnamon, baking powder, and soda. In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans. Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.
Soak short-neck clams in lightly salted water to draw sand out of the shells, about 2 hours. Rinse. Combine clams, water, 1/3 cup plus 1 1/2 tablespoon sake, and soy sauce in a pot over medium heat. Bring to a simmer; cook, covered, until clams open, 5 to 6 minutes. Garnish clams with green onion.
Heat olive oil in a large skillet over medium heat. Add Swiss chard; cook and stir until wilted, about 5 minutes. Transfer chard to a colander and let cool, about 5 minutes. Press out as much moisture as possible. Mix chard, bread crumbs, Parmesan cheese, salt, and black pepper together in a bowl. Stir in beaten egg until combined. Shape into 1/2-inch thick patties. Heat canola oil in a large skillet over medium heat. Cook patties in hot oil until browned, about 3 minutes per side.
Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper. Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.
Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste. Refrigerate at least 30 minutes before serving.
Dissolve gelatin in cold water, and set aside. In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill. Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick. Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
Heat water and 1 tablespoon sea salt together in a pot over medium heat until salt is dissolved and brine is heated, about 5 minutes. Remove pot from heat and cool brine to 70 degrees F (21 degrees C). Mix beans, onion, garlic, coriander, cumin, and caraway seeds together in an air-tight container. Pour brine over bean mixture. Cover container tightly and let sit at room temperature until liquid is beginning to bubble from the gasses, about 24 hours. Drain brine from beans mixture, reserving the brine. Blend bean mixture in a food processor, adding just enough brine to make acaraje mixture the consistency of thick hummus. Store blended bean mixture in an air-tight container at room temperature for 24 hours. Preheat oven to 350 degrees F (175 degrees C). Place acaraje mixture in the bowl of a stand mixer and beat until fluffy. Dip a tablespoon into the hot oil to assure the acaraje mixture doesn't stick to the tablespoon. Scoop acaraje with the coated tablespoon and gently drop acaraje mixture into the hot oil; repeat process until about 6 are frying at 1 time. Cook acaraje in the hot oil, flipping occasionally for even cooking, until golden brown and crispy, about 4 minutes per batch. Transfer acaraje to a paper towel-lined plate; season with sea salt.
Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix cracker crumbs with melted butter in a bowl and press mixture into a 9-inch pie dish to make a crust. Bake crust in the preheated oven until lightly browned, about 8 minutes; let cool. Beat cream cheese with 2 tablespoons milk and white sugar in a bowl, using an electric mixer, until creamy and smooth. Spread cream cheese mixture into pie crust. Arrange strawberry halves over cream cheese mixture. Whip both amounts of cream with an electric mixer in a bowl until the cream is fluffy and holds firm peaks, about 3 minutes. Whisk French vanilla pudding mix with 1 1/2 cups milk in a separate bowl until pudding begins to thicken, 2 minutes. Let pudding stand 3 more minutes to set. Gently fold whipped cream into pudding mix and spread pudding mixture atop strawberries. Let pie chill for 2 hours before serving.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Heat vegetable oil in a separate skillet over medium heat. Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg. Crack the second egg into a bowl and beat well. Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly. Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon. Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.
Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.
Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.
Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet. Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems. Mix avocados, onion, and roma tomatoes together in a bowl. Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping. Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.
Preheat oven to 375 degrees F (190 degrees C). Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. Finely crush crackers with a rolling pin or heavy skillet. Pour 1/3 the crumbs mixture into a large bowl. Pour flour into a bowl. Pour eggs into another bowl. Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg and press into cracker crumbs. Place the breaded chicken pieces onto a plate while breading the rest. Working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Grease 6 cups of a muffin tin with cooking spray. Cut 6 circles out of the bread slices using a glass or cup. Place 1 circle in the bottom of each of the muffin cups. Wrap 1 slice of bacon around the inside of each muffin cup. Bake in the preheated oven until the bread is toasted and bacon is cooked, about 8 minutes. Remove muffin tin from oven. Crack 1 egg into each cup and season each with salt and pepper. Sprinkle 1 heaping tablespoon of shredded Cheddar cheese on top of each egg. Return to the hot oven and bake until eggs are set, about 12 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; oil lightly. Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes. Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl. Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet. Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside. Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up. Roast in the preheated oven for 30 minutes. While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook. Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes. Turn oven heat up to 425 degrees F (220 degrees C). Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes. Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside. In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer. Add the shredded chicken. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes. In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg. Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice. Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Fill a highball glass 1/3 full with whiskey. Fill to top with root beer.
Preheat the grill for high heat. Melt the butter in a skillet over medium heat. Place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. Remove from heat, and set aside. Lightly oil the grill grate. Place the chicken breast halves on the grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8 minutes. Turn, and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half, and top with onions. Cook until cheese starts to melt. Serve on toasted English muffins.
Season pork with salt and pepper. Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat. Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.
Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces. In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again. Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.