HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth. Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.
Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes. Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.
Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray. Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray. Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers. Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Preheat the oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet. Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on. Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells. Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more. Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat. Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds. Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.
In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!
In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves. In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm. Bake until puffy and set, 12 to 15 minutes. Let cool completely. For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth. Use a small offset spatula to spread frosting on top of cookies.
Preheat oven to 325 degrees F (165 degrees C). Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Mix mustard, mayonnaise, Italian dressing, ranch dressing, and garlic powder together in a bowl. Squeeze 1/2 lemon over the mixture. Slice remaining lemon halves. Place salmon fillet on a large sheet of aluminum foil. Coat with mustard mixture and top with lemon slices. Cover with mint leaves, rosemary sprig, chives, dill sprig, and garlic, in that order. Wrap in aluminum foil and refrigerate for at least 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Place wrapped salmon on a baking sheet. Bake in the preheated oven until flesh flakes easily with a fork, 30 to 45 minutes. Unwrap carefully and discard herb sprigs before serving.
Prepare grill for medium heat. Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!
Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples. Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours. Scrape apple butter into a bowl; refrigerate 8 hours to overnight. Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.
Rinse pork belly in hot water. Transfer to a cutting board and cut into 4-inch slices. Place the pork belly, garlic, dark soy sauce, light soy sauce, salt, five-spice, black pepper, and star anise in a pot. Add enough water to cover the pork belly. Bring sauce to a boil. Reduce to a simmer and cook for about 1 hour. Continue adding water to make sure pork belly is immersed at all times. Remove the pork belly from the sauce. Increase heat to high and stir in sugar; cook until sauce is syrupy, about 4 minutes. Reduce heat to low. Transfer pork belly to a cutting board; cut into smaller pieces. Place back into the sauce and stir until pork belly is evenly coated.
Stir honey and balsamic vinegar together in a bowl until well blended. Stir in pepper. Add strawberries and blueberries; stir gently to coat with honey and balsamic vinegar. Let stand at room temperature until flavors combine, 5 to 10 minutes.
Heat oil in a heavy-bottomed pot over medium heat. Add kielbasa; cook and stir until browned, about 5 minutes. Pour in some apple cider. Scrape the browned bits off of the bottom of the pot with a wooden spoon. Stir onion into the pot; cook and stir until softened, about 5 minutes more. Add cabbage, cider, Granny Smith apple, applesauce, caraway, salt, and pepper. Reduce heat to low; simmer until cabbage softens, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). In small saucepan, mix tomato paste with water and oil, and stir in chopped tomato. Season with Italian seasoning, garlic salt, cayenne pepper, and ground pepper. Simmer over low heat for 20 minutes. Meanwhile, mix pizza dough according to directions on box. Spread onto a greased cookie sheet or pizza pan. When sauce is done, spread over crust. Arrange sliced tomatoes over sauce, and top with small chunks of goat cheese. Bake for 15 minutes, or until crust is golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet. Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet. Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes. Mix guava paste and jam together in a bowl until smooth. Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.
Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier. Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate. Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes. Cover mixture with plastic wrap and chill for 1 hour, or up to overnight. Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing. Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot. Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists. Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking. Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.
Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest. Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher. Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.
In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes. Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes. Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano. Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.
Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.
Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough. Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick. Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.
Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside. Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer. Top with croutons just before serving.
Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.
Line an 8-inch square pan with waxed paper or spray with cooking spray. Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl. Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan. Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife. Refrigerate fudge until solid, about 1 hour.
Preheat oven to 350 degrees F(175 degrees C). Lightly grease an 11 x 7 1/2 inch baking pan. In a medium bowl, stir together quick cooking oats, 1/2 cup flour, brown sugar, and baking soda. Stir melted butter into dry ingredients. Pat evenly into the bottom of baking pan and bake in preheated oven for 10 minutes. For the middle layer, cream together white sugar, butter, and 1 ounce of melted unsweetened chocolate. Add the egg to this mixture and cream well. In a medium bowl, stir together 2/3 cup of flour, baking powder, and salt. Add dry ingredients to chocolate mixture alternately with a mixture of the milk and vanilla. Mix after each addition. Fold in the walnuts and spread evenly over baked layer. Bake for 25 minutes more at 350 degrees F (175 degrees C ) then cool. For frosting, melt together 2 tablespoons of butter and 1 ounce of unsweetened chocolate over medium heat. Remove from heat, and stir in 1 1/2 cups of confectioners sugar. Add vanilla last. Stir until frosting is smooth and pourable. Drizzle over the tops of the brownies for an elegant finish.
Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly. Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
Heat soup in a saucepan over medium heat until hot, 2 to 3 minutes. Stir butter, flour, garlic salt, onion powder, salt, and black pepper into soup; add spinach, stir, and cook until heated through, about 5 minutes.
Heat the vegetable oil in a skillet over medium heat. Stir in the onions, and cook until they begin to soften, about 3 minutes. Increase the heat to medium-high, and add the sliced sirloin. Cook and stir until the meat is no longer pink, and beginning to brown around the edges, about 7 minutes. Add the potatoes, cream of mushroom soup, and milk. Bring to a simmer, then reduce the heat to medium-low, and simmer 10 minutes. Season to taste with salt and pepper before serving.
Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes. Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm. Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil. Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors. Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes. Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper. To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray. Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined. Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed. Pour batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Puree Almond Breeze Almondmilk, sour cream, and cream cheese in a small blender until smooth. Add remaining ingredients and pulse until well mixed. Transfer to a covered container and refrigerate until ready to serve. Serve with vegetables.
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Preheat grill to medium heat. Whisk garlic powder into mayonnaise and spread onto Ball Park(R) Hot Dog Buns. Coat the bottom of a small skillet with olive oil and warm on medium heat. Add the onion and caramelize by stirring until golden brown. Add jerk seasoning and remove from heat. Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F). Flip hot dogs and add the jerk onions and cheese into each split. Open each bun and lightly toast opening-side down. Place each hot dog into a toasted bun and add pineapple or your favorite toppings. Refrigerate any leftovers.
Rinse rice in a fine strainer. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
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. In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside. Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally. Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.
Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken. Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes. Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.