HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, brown sugar, and egg in a large bowl. Cut in butter until mixture appears crumbly. Stir in chopped peanuts. Set 2 cups of the peanut crumble aside. Press remaining mixture into a 9x13-inch baking pan. Bake crust in the preheated oven until lightly browned, about 15 minutes. Beat condensed milk, peanut butter, and vanilla extract together in a large bowl. Spread over the prepared crust. Top with reserved peanut crumble. Bake in the preheated oven until lightly browned, about 25 minutes. Cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats. Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.
Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside. Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil. Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.
Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature. Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper. Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes. Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies. Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Cook oatmeal with milk in individual microwave-safe bowls according to package directions. Stir 1 tbsp (15 mL) cheese and 1 tsp (5 mL) parsley into each serving. Top each serving with cherry tomatoes, cucumber and half an egg. Sprinkle with salt, pepper and remaining parsley.
In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered. Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill. Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans. Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool. Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined. Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes. Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached. Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.
Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature. Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use. Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.
Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil. Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat. Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Heat olive oil in an oven-proof 12-inch skillet over medium heat; stir in SPAM(R) Classic and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir garlic into skillet; cook until fragrant, 1 to 2 minutes more. Stir Swiss chard into skillet; cook until wilted, 5 to 10 minutes. Tear bread into chunks; process in food processor until the size of breadcrumbs. Top Swiss chard mixture with shredded Swiss cheese, then top with breadcrumbs; drizzle olive oil over the top. Place skillet under broiler until breadcrumbs start to brown, about 2 minutes.
Heat butter and milk over a low heat. When melted remove from heat. Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the icing to your desired consistency.
Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
In a medium resealable container, blend ground dry mustard and water. Mix in dark brown sugar, cider vinegar, soy sauce, chili powder, and ground black pepper. Seal container, and shake until thoroughly blended.
Stir chicken, cream cheese, blue cheese dressing, hot pepper sauce, crumbled blue cheese, and ranch dressing together in a slow cooker. Cook in the slow cooker on High until heated through, about 20 minutes.
Cut day old sweet bread into small pieces and place in large bowl. Add the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until dry. In a large skillet, melt butter and add celery, onion and water. Stir until heated but not boiling. Combine the cranberries, sunflower seeds and vegetable mixture to bowl of dried bread; stir well. Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Season chicken with garlic powder, salt, and pepper. Heat oil in a skillet over medium to high heat. Saute chicken in the hot pan until browned, about 5 to 8 minutes per side. Mash chipotle peppers in a bowl with a fork and mix with cream. Pour over browned chicken and simmer until chicken is fully cooked, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mash black beans with a fork in a large bowl. Mix carrots, onion, potatoes, and corn into the mashed beans. Stir eggs into bean mixture to integrate completely. Form the mixture into 8 patties with wet hands; season with salt and black pepper. Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 6 minutes per side.
Preheat the waffle iron on medium setting. In a large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt. Add eggs one at a time, mixing after each addition. Then stir in the flour. Drop the batter by heaping soupspoonful onto the waffle grid. Close the cover and bake for about 3 minutes and 20 seconds. Every waffle iron is a little different so you may want to test it on the first couple of cookies. Place finished cookies onto a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan. Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly. Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan. Bake in the preheated oven until edges begin to become crisp, about 20 minutes. Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes. Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.
Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water. Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side. Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.
Preheat the oven to 350 degrees F (175 degrees C). 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 sweet potato, cover, and steam until tender, 2 to 6 minutes. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more. Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas. Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.
Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Wheat Cycle, and Start.
Dissolve gelatin and salt in boiling water. Drain pears and reserve 3/4 cup liquid. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Place 1-1/4 cups gelatin mixture in a 1 quart mold. Chill until firm but not completely set. Soften cream cheese and add to remaining gelatin and ginger. Blend until smooth. Fold in pears, spoon into mold and chill until firm. Unmold on crisp lettuce.
Whisk egg substitute, egg, green onions, pepperoni slices, and garlic powder together in a bowl. Heat butter in a non-stick skillet over low heat; add egg mixture, cover skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs and season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Combine onion, green bell pepper, milk, 1/4 cup ketchup, and eggs in a blender and puree until smooth. Stir ground beef, crushed saltine crackers, kosher salt, dry mustard in a large bowl. Add onion and egg mixture; stir to combine. Transfer beef mixture to a shallow baking dish and shape into a loaf. Drizzle top of the meatloaf with 2 tablespoons ketchup. Bake in the preheated over for 45 minutes. Remove from oven and let meatloaf to rest uncovered for 15 minutes. Slice and serve.
Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. Grease top of cupcake pan to help remove baked cupcakes. Place the cake mix, water, vegetable oil, and eggs into a large mixing bowl, and mix with an electric mixer on slow speed for 30 seconds to combine ingredients. Increase speed to medium, and beat 1 more minute, scraping down the sides of the bowl occasionally. Spoon the batter into the lined cupcake cups, filling them to the brim. Cupcakes will rise and bake over top of the liners, making wide, round tops. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes; check after 20 minutes. Let the cupcakes cool in the pan completely. Gently run a knife underneath the cupcake tops to separate them from the pan so cupcakes can be removed, but leave in the pan. Cut the green stem end from each berry, leaving a flat platform on the end. Slice each berry into quarters by cutting in half, then rotating berry and cutting in half again crosswise. There will be a total of 60 triangle-shaped berry pieces. To decorate, cut the wide rim of a cupcake top into a star shape with a sharp paring knife by cutting out 5 shallow triangles, evenly spaced around the top. Leave the middle of the cupcake uncut, and discard cut-out portions. Frost the cupcake with the white frosting, following the star shape of the top and leaving the cut-out portions unfrosted. Place 3 blueberries into the center of the cupcake, and place 5 strawberry slices surrounding the blueberries, cut sides down and points facing outward, to make a large strawberry star. Repeat for remaining cupcakes.
Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan. Place cake into a cold oven, then heat to 300 degrees F (150 degrees C). Bake for 2 1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.
Pour the wine into a pitcher or wine carafe. Add strawberries and woodruff leaves; let stand for at least 1 hour. Strain out the berries and leaves, then stir in lemon juice. Serve chilled and garnish with strawberry halves.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish. Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson(R) Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes. Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish. Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape. Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.
Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes. Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Layer tortilla chips in the bottom of the prepared baking dish. Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer. Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper. Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender. Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.
In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside. Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.
In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.