HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the yogurt, water, milk, cumin, cilantro, salt, and pepper in a blender, and blend until smooth. Serve plain or over ice.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat. Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish. Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks. Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.
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. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Combine water and rice in a bowl. Let soak, at least 30 minutes. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir milk, sugar, salt, and cinnamon stick into the saucepan. Simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.
Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth. Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies. Place mixture in a food processor bowl fitted with steel blade; process until smooth. Place puree in a small saucepan. Stir in broth, whipping cream, and salt. Heat through over low heat. Serve with Pumpkin Ravioli.
Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Preheat an oven to 450 degrees F (230 degrees C). Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet. Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well. Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Place cucumber slices into a colander in the sink and lightly sprinkle with salt, tossing to coat. Allow cucumber to drain for 30 minutes. Gently shake the colander to remove any excess liquid and transfer cucumber to a large bowl. Stir in rice vinegar and honey, making sure to coat each cucumber slice evenly. Cover and refrigerate overnight. Toss cucumber and return to the refrigerator for an additional hour. Serve chilled.
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish. Layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and Swiss cheese, respectively. Season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. Repeat the onion, garlic, bacon, and Swiss cheese layering. Top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining Swiss cheese for later. Pour chicken broth evenly over the dish; dot with butter chunks. Bake in preheated oven for 1 hour. Top with remaining Swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. Cool 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.
Arrange 2 waffles on a serving plate. Divide vanilla ice cream, strawberry ice cream, and chocolate ice cream evenly over waffles and drizzle with chocolate syrup. Top with remaining waffles to create 2 sandwiches.
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture. Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Whisk eggs together in a bowl. Combine bread crumbs, black pepper, cumin, garlic powder, chili powder, and thyme in a separate bowl. Slice seitan into desired-size pieces. Dip each into egg mixture, then coat with bread crumbs; place on a plate. Heat olive oil in a skillet over medium heat. Arrange coated seitan pieces in the skillet; cook until crispy, 5 to 7 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix flour, cocoa powder, baking powder, and baking soda together in a bowl. Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter. Drop rounded tablespoonfuls of batter onto the prepared baking sheet. Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.
Line an 8-inch baking dish with aluminum foil. Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute. Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon. Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix flour, sugar, and baking soda in a bowl. Stir in bacon bits, butter, and egg until well blended. Fold corn flakes and Cheddar cheese into flour mixture. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until golden brown, 13 to 15 minutes.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables; remove from heat. Transfer zucchini mixture to a large mixing bowl. Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together; shape into 14 3-inch patties. Pour enough vegetable oil in a skillet to reach about 1/2 inch deep; heat over medium-high heat. Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.
Fill a 10 ounce highball glass with ice. Pour in the rum and coffee liqueur. Swirl gently and fill the glass with cola. Drop in the teaspoon of sweetened condensed milk and stir slowly until the cocktail turns to a milky brown.
Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper. Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes. Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.
Empty hot chocolate mix into a cup. Stir hot water gradually into the mix. Chill hot chocolate to room temperature, about 10 minutes. Mix chilled hot chocolate, vanilla-flavored vodka, peppermint schnapps, and creme de cacao together in a bowl. Pour into a glass filled with ice.
Heat olive oil in a saucepan over medium-high heat for 1 minute. Cook asparagus in hot oil, turning regularly, until slightly tender, about 5 minutes; add bread crumbs, Parmesan cheese, and garlic powder. Turn asparagus with a spatula to coat evenly with the mixture. Reduce heat to medium and continue cooking until the asparagus is completely tender, about 8 minutes. Season with sea salt.
Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock. Cook on Low until apples can easily be mashed, about 6 hours.
Preheat oven to 425 degrees F (220 degrees C). Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
Place flank steak in the freezer for 20 minutes. Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined. Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil. Lay steak slices in a single layer on the rack of the prepared broiler pan. Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10-inch round baking dish. Heat a 10-inch non-stick skillet over medium heat. Cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. Drain off fat. Stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes. Cook rice according to package directions. Stir together ground beef mixture, rice, and 1/4 cup cheese. Spread into prepared baking dish. Top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes . Serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.
Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes. Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours. Preheat oven to 325 degrees F (165 degrees C). Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet. Toast in the preheated oven until golden, 8 to 10 minutes. Top baguette rounds with shallot mixture and Parmesan cheese. Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.
Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor. Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat. Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside. Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch. Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling. Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.
Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray. Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls. Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside. Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture. Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart. Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.
Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste. 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 tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.
Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food colouring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.
Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper. Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined. Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan. In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute. Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan. In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell. Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.
In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze. To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.