HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine the milk and lemon juice in a small bowl; allow to sit at room temperature for 10 minutes. This will effectively 'sour' the milk. Stir the 1/2 cup margarine, the white sugar, eggs, salt, and flour together in a bowl. Add the soured milk and mashed bananas and mix thoroughly; spread into the bottom of the prepared dish. Bake in the preheated oven until the edges begin to brown very slightly, about 25 minutes. Allow to cool at least 10 minutes before frosting. Prepare the frosting by beating together the cream cheese, confectioners' sugar, and 1/3 cup margarine in a bowl using an electric mixer. Spread evenly over the cooled bars before cutting into 20 even-sized pieces. Serve immediately or store in refrigerator.
Preheat oven to 325 degrees F (165 degrees C). Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan. Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C). In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream. Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Stir butter, Dijon mustard, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until spreadable and smooth. Spread mustard mixture generously onto both sides of each bread slice. Place bread slices on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip bread slices and continue baking until golden brown and crisp, 10 to 15 minutes more.
In a blender, combine raspberry juice, raspberry sherbet and carbonated water. Blend until smooth. Pour into glasses and serve.
Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours. Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.
Trim celery and green onion ends; place in a pot. Add 2 tablespoons lemon juice, seafood seasoning, and blackening seasoning. Cover with water; bring to a boil. Stir lobster tails and shrimp into the boiling water. Cook until they float to the top, about 7 minutes. Drain. Remove lobster meat from the shell; cut into bite-sized pieces. Place lobster meat and shrimp in a bowl. Refrigerate until cool. Transfer celery and green onions to a bowl. Add seafood salad and crab dip. Drizzle remaining lemon juice on top. Mix in cooled lobster meat and shrimp. Season with a little more lemon juice. Split and stuff croissants with lobster and shrimp salad.
Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.
Preheat oven to 350 degrees F (175 degrees C). Combine turkey, onion, bread crumbs, egg, curry powder, salt, cumin, ginger, and cinnamon together in a bowl using your hands; form into about 20 balls. Heat olive oil in a skillet over medium-high heat. Cook meatballs, working in batches, in hot oil until browned on all sides, about 5 minutes. Transfer browned meatballs to a baking dish. Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 375 degrees. Cook frozen beans per package directions; drain. In a blender, mix cottage cheese and chevre. Combine beans, cheese mixture and almonds; turn into a 2-quart casserole. Top with Parmesan and pepper. Bake 20 minutes, then brown under broiler 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish. Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling. Bake casserole in preheated oven until topping is golden brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Whisk brown sugar, flour, and cinnamon together in a bowl. Remove biscuit dough from the can and separate into biscuits. Press into 3-inch circles on the prepared baking sheet. Sprinkle Cheddar cheese over each circle; top with apple rings. Sprinkle brown sugar mixture evenly over apple rings. Drizzle margarine on top. Bake in the preheated oven until biscuits are lightly browned, about 15 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid. Preheat the oven to 350 degrees F (175 degrees C). Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel. Whisk egg and water in a bowl. Measure matzo meal into a separate shallow bowl. Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack. Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside. Heat 3 tablespoons of olive oil in the same frying pan over medium heat. Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed. Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish. Place a layer of cooked eggplant on top of pasta sauce. Cover eggplant layer with half of mushroom mixture. Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture. Pour pasta sauce over all the layers. Top casserole with sliced mozzarella cheese. Cover dish with aluminum foil. Bake in preheated oven until sauce is bubbling, about 45 minutes. Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes. Cool for 15 minutes to allow the lasagna to set up.
Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom. Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food 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 lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.
Place the cauliflower into a large pot and cover with water. Bring to a boil; reduce heat and simmer until fork-tender, 8 to 12 minutes. Drain and allow to steam dry for 1 to 2 minutes. Coarsely chop cauliflower and place in a food processor. Pulse until cauliflower is mashed, 7 or 8 pulses. Add 1/4 cup grated Parmesan cheese; pulse 2 or 3 times until blended. Pour in 2 tablespoons half-and-half and pulse 2 or 3 times until cauliflower mixture is the consistency of mashed potatoes. Add 1 tablespoon half-and-half if mixture is too thick. Pour 1/2 cup vegetable broth into a skillet; bring to a simmer over medium-high heat. Add carrots, celery, onion, and red bell pepper. Reduce heat to medium; cover. Cook until vegetables begin to soften, 3 to 5 minutes. Add mushrooms; cover and cook for 1 minute. Stir peas, garlic, thyme, salt, and pepper into the skillet. Add more broth if needed. Stir in tomato paste and flour until well combined. Pour in the remaining vegetable broth. Raise heat to medium-high. Cook and stir until liquid has thickened and coats the back of a spoon, about 5 minutes. Remove from heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray a glass pie plate or baking dish with nonstick cooking spray. Transfer carrot mixture to the prepared baking dish. Gently spread the mashed cauliflower mixture over the top. Sprinkle with 2 tablespoons grated Parmesan cheese. Broil until cauliflower is light brown, 3 to 4 minutes.
Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside. Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately. Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.
Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head). Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.
Flake jackfruit in a bowl using a fork. Add vegan mayonnaise, mustard, pickle relish, red onion, and celery. Mix until combined. Season with salt and pepper.
Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs. While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside. Preheat an outdoor grill for medium heat. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours. Freeze in a 6-quart ice cream maker according to manufacturer's instructions.
Preheat the oven to 325 degrees F (165 degrees C). Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
In a large bowl, combine strawberries and sugar. Let stand 10 minutes. Combine lemon juice and pectin, then stir into strawberry mixture; continue stirring for 3 minutes. Pour into clean plastic containers to within 1 inch of the top. Cover, and allow to set for 24 hours at room temperature, then freeze.
Preheat an outdoor grill for high heat and lightly oil the grate. Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork. Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated. Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter. Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
In a large pot with boiling salted water cook spaghetti until al dente. Drain well. Meanwhile, in a large skillet cook the garlic until brown, add one bouillon cube and one cup of water and stir until bouillon cube is dissolved. Once dissolved, add 3 dashes of soy sauce. In a covered container add one half of the sauce to the drained and cooked spaghetti. Add salt and pepper and shake container vigorously. If desired, add more of the sauce to taste. Allow mixture to stand to intensify flavors. Serve.
In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Transfer to a slow cooker. Then add the onion, green bell peppers, beans and tomatoes to the slow cooker. Season with chili powder to taste. Cook on high setting for 4 hours, or until all vegetables are tender.
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be. Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links. Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
Mix tomato paste, vegetable juice, horseradish, lemon juice, hot sauce, and salt together in a bowl. Cover and refrigerate until chilled, about 1 hour. Serve with lemon wedges for garnish.
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil. Combine strawberries and thyme in a small bowl and set aside. Grill bread on the preheated grill until browned, about 3 minutes per side. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
Preheat oven to 400 degrees F. Combine 3 tablespoons Country Crock(R) Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8-inch baking dish. Combine bread crumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole. Bake until heated through and crumbs are toasted, about 30 minutes.
Fill a saucepan with 1/2-inch water and bring to a boil. Add Brussels sprouts, cover, and cook until easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a bowl. Heat 2 tablespoons butter in a skillet over medium-low heat until melted. Add almonds and garlic clove; cook and stir until lightly toasted, 4 to 5 minutes. Remove from heat and discard garlic clove. Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts. Heat remaining 2 tablespoons butter in a small skillet over medium-low heat. Add bread crumbs; stir until evenly coated and golden, 3 to 5 minutes. Add to bowl of Brussels sprouts. Sprinkle Parmesan cheese over Brussels sprouts; toss to combine.
Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute. Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir pork in hot oil until completely browned, 5 to 7 minutes. Heat 2 tablespoons olive oil in a large pot; cook and stir onion, potatoes, and carrots in the hot oil until the vegetables begin to soften, 5 to 7 minutes. Stir pork into the vegetable mixture. Pour water into the pot, reduce heat to low, and place a cover on the pot; cook at a simmer until the potatoes are tender, but not yet falling apart, about 20 minutes. Remove pot from heat and stir curry powder into the pork mixture until completely dissolves. Return pot to heat and continue cooking until the sauce is thick and the onions are translucent, 20 to 30 minutes more.
In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar. Mix together and refrigerate until chilled.
Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets. In a large bowl, cream together the sugar and shortening. Add the egg and mix well. Sift together the flour, cloves, cinnamon, baking soda, and baking powder; add to the creamed mixture. Stir in the coffee until well blended, then stir in the raisins, nuts, and chocolate chips. Drop cookies by tablespoonful onto the prepared cookie sheets. Bake for 15 minutes; cool on a wire rack.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange asparagus and mushrooms on the prepared baking sheet. Drizzle with oil and sprinkle with salt; toss to coat. Roast, stirring occasionally, about 15 minutes. Add butter and thyme. Toss to coat, and roast an additional 5 minutes. Arrange vegetables on a serving platter. Top with arugula, sprinkle with salt, and drizzle with balsamic vinegar.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes. Meanwhile, dissolve the gelatin in the boiling water, then add the cold water. Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.
Mash avocados in medium bowl. Add lentils, tomatoes, jalapeno, onion, lime juice, salt and cilantro. Stir to combine. Chill.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching. Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.
Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.
In a mixing bowl, mix sugar and flour. Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well. Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.
In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon. Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.