HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour coconut cream into a high-speed blender (such as Vitamix(R)). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades. Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil. Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish. Bake in preheated oven until golden brown, 15 to 20 minutes. Beat eggs in the bowl of a stand mixer until lightened in color. Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust. Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes. Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.
Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.
Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes. Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.
Preheat the grill to medium heat. Fold a sheet of Reynolds Wrap(R) Aluminum Foil for the Grill in half, making a rectangle about 8x11-inches, and place it onto the grill in the center. Place 2 graham cracker squares onto the foil and place the chocolate squares on top. Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate. Scoop some ice cream onto the crackers with chocolate, and then top with the other cracker squares. You can also serve these open faced by just using one graham cracker and melted chocolate with one scoop of ice cream. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Cook ground beef in a large skillet over medium heat until meat is browned and crumbly, about 10 minutes. Season meat with cumin, chipotle pepper, ancho chili powder, and salt. Stir in poblano pepper slices and green onions; cook until beef juices caramelize onto beef and peppers.
 Watch Now Hold a paper towel with tongs and use it to wipe the skillet clean of excess grease. Tilt the pan to get as much as possible. Pour marinara sauce into meat mixture and continue to cook and stir until pepper strips are slightly tender, 2 to 3 more minutes.
 Watch Now Roll pizza crust into a large rectangle on a floured work surface and place onto a large baking sheet lightly dusted with flour. Use tongs to pick out pepper strips from sauce and distribute them evenly onto the crust; spread rest of meat sauce over crust. Spread pepperjack cheese over top.
 Watch Now Place pizza on the bottom of the preheated oven and bake for 6 minutes. Move pizza to the middle of the stove; continue baking until pizza crust is browned and cheese is bubbling and melted, 8 to 10 more minutes.
 Watch Now Remove pizza from pan and slide pizza onto a cooling rack to prevent crust from becoming soggy. Cool for about 10 minutes before slicing.
 Watch Now
Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet. Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool. Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously. Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.
In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more. Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.
Combine pineapple juice and rum in a tall glass filled with ice. Pour in Sparkling Juice Drink. Garnish with pineapple wedge and maraschino cherry, if desired.
Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Toast English muffin until golden brown, about 2 minutes. Spread 1 tablespoon peanut butter over each half; arrange banana slices on top. Drizzle honey over banana. Sprinkle chia seeds on top. Serve the 2 halves open-faced.
Rinse chicken wings in cold water; drain and pat dry with paper towels. Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate. Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.
Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly. Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined. Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces. Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange.
Preheat oven to 375 degrees F (190 degrees C). Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana. Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate. Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color. Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk. Top eggnog with nutmeg; serve with ice.
Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool. In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.
Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours. At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.
Bring a medium size pot of water to a boil, add rice. Bring back to a boil, then reduce heat to simmer. Let rice simmer 15-20 minutes, until tender. Place beans and rice in a medium size saucepan. Heat over a medium heat, stirring frequently. Stir in reserved bean liquid as needed. Remove pan from heat and stir in lemon juice, garlic powder and cilantro. Let sit a moment, and stir in fresh oregano. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.
In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours. Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
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). In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles. In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture. Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.
Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes. Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
Blend ice, almonds, and 1/4 cup water in a blender until the almonds have been pulverized. Add remaining water, powdered milk, and pudding mix; continue blending until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds. Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish. Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover. Bake in preheated oven until golden brown, about 30 minutes.
Heat water in a sous-vide water bath to 125 degrees F (52 degrees C). Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes. Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth. Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce. Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine. Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes. Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat. Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side. Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.
Peel cucumbers and grate into a colander. Squeeze out excess water. Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth. Pour cashew mixture into a small bowl; stir in 1 cup cilantro. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
Prepare a gas or charcoal grill over medium heat, with one area set to high. In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside. Season the pork chops with Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix and black pepper. Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.
Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses. Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.) Line a rimmed baking sheet with parchment paper. Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag; shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they're in the fridge. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet; chill about 1 hour or until you're ready to serve them. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well. Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish. Bake in preheated oven for 50 minutes.
Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft. Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.
Cream butter or margarine and sugar; add eggs and vanilla. Add dry ingredients to butter mixture. Divide dough into 2 parts. Roll each part out, to approximate 1/8 inch thick, then spread with 1/2 of the peanut butter. Roll up dough and refrigerate several hours. Slice and bake at 400 degrees F (205 degrees C) for 5 - 8 minutes, until slightly brown.
In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.
Preheat oven to 425 degrees F. In a small bowl, combine basil, oregano, cumin, salt and pepper; mix well. Place vegetables in bottom of a roasting pan, sprinkle with half of the seasoning mix; add oil and toss to coat well. Season chicken legs in a large bowl, with remaining seasoning, toss to coat well. Place chicken legs on top of vegetables in roasting pan; cover with aluminum foil; bake in oven for 20 minutes. Add Clamato(R); cook an additional 40 minutes (chicken is cooked when meat is fork tender). Serve with rice or salad.
Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes. Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.
Preheat oven to 350 degrees F (175 degrees C). In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat. In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well. Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste. Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish. Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points. Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent. Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth. Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.
Preheat oven to 400 degrees F (200 degrees C). Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture. Bake in preheated oven until hot, 6 to 8 minutes.
Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed. Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla. Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.) Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.
Pour chicken stock and potato soup into a slow cooker; add chicken breasts. Cook on Low until chicken is no longer pink in the middle, about 4 hours. Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture. Cook on High until the vegetables are tender, about 2 hours.