HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, cook sausage until well browned and crispy. Add onions, carrots, celery and garlic. Cook until softened, approximately 5 minutes. Add red pepper flakes, tomato puree and milk. Cook until reduced by half. Add chicken stock and rosemary. Bring to boil, reduce to simmer and cook for 15 minutes. Season with salt and pepper. To serve, plate biscuit halves and top with sausage Bolognese. Garnish with shaved Parmesan and arugula.
Combine flour, garlic powder, chile powder with lime, black pepper, seasoned salt, Cajun seasoning, and cayenne pepper in a large bowl. Mix eggs and hot sauce together in a separate bowl until well blended. Dip chicken pieces in egg mixture; coat lightly in flour mixture. Dip into eggs again and coat thoroughly in flour mixture. Heat oil in a large saucepan to 375 degrees F (190 degrees C) until a drop of water dropped on the pan sizzles. Add chicken; cook until crispy and golden brown, about 3 minutes per side. Drain on a paper towel-lined plate.
Preheat oven to 350 degrees F (175 degrees C). Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
Mix cream cheese, onion soup mix, garlic, and granulated garlic together in a bowl; add more granulated garlic if desired. Stir sour cream into dip for a thinner consistency. Refrigerate until serving time.
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl. Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a glass or non-stick baking dish with olive oil. Place sweet potatoes into the prepared baking dish and turn to evenly coat with the olive oil in the baking dish. Season sweet potatoes with salt and pepper. Add onion and garlic to sweet potato mixture. Bake in the preheated oven until sweet potatoes are tender, about 1 hour.
In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper. In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the margarine with the brown sugar and white sugar. Stir in the egg and vanilla. Sift together the flour, baking soda and cinnamon; add to the creamed mixture and stir until just combined. Finally, mix in the oats, raisins, pineapple and walnuts. Drop dough by heaping teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds. In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika. Bake in preheated oven for 10 to 15 minutes, or until heated through.
Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled. Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties. Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan. Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon. Bake in preheated oven 30 minutes, until browned.
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour. In a large skillet, melt butter/margarine and brown the coated chicken pieces. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter. Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
In a medium bowl, beat cream cheese until smooth. Stir in onion and beef. Beat in milk, a little at a time, until dip is the consistency of a thick pea soup. Stir in seasoning. Refrigerate 8 hours or overnight before serving.
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray. Trim any fat from chicken and cut into 1-inch cubes. In a bowl, beat the eggs with the water and add the chicken. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.
Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Place pineapple, red bell pepper, shallots, lemon juice, basil, and red pepper flakes in a glass bowl; stir well. Refrigerate for at least 1 hour to allow the flavors to mingle.
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins. Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well. Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place cubed potatoes into a large bowl. Place eggs in a saucepan and cover with water. Bring to a boil; simmer for 10 minutes. Cool eggs under cold running water and and peel. Chop eggs into small pieces and add to potato cubes. Add bacon, pickles, green onion, Cheddar cheese, parsley, salt, and ground black pepper to bowl. Stir to combine. Whisk together ranch dressing, mayonnaise, and mustard in a bowl. Add to potato mixture and mix well to coat. Refrigerate at least 2 hours before serving.
Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet. Bake in the preheated oven until pumpkin meat is tender, about 1 hour. Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool. Serve with whipped topping
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat. Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Preheat the oven to 325 degrees F (165 degrees C). Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil. Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours. Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil. Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper. Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil. Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.
Preheat oven to 375 degrees F (190 degrees C). Prepare a glass or stoneware 13x9-inch baking dish with cooking spray. Mix sirloin, turkey, oats, onion, eggs, egg whites, 3 tablespoons chili sauce, basil, garlic, salt, and pepper together in a bowl; shape into a 9x5-inch loaf and put into the prepared baking dish. Bake in the preheated oven for 50 minutes. Spoon remaining chili sauce over the top of the meatloaf and continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf for 10 minutes before slicing.
Preheat oven to 400 degrees F (200 degrees C). Season chicken thighs with salt and pepper. Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired. Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top. Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken. Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain. Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved. Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes. Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.
Heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until onion is browned and softened, about 10 minutes. Season with salt and pepper. Spoon mixture into a bowl. Saute ground pork in the same skillet until browned and crumbly, 5 to 7 minutes. Add back the sauteed onion and garlic; mix thoroughly. Pour mixture into a large bowl; add mixed vegetables, green beans, cabbage, and celery. Mix thoroughly; let filling cool for 10 minutes. Wrap 1 to 2 tablespoons of the filling mixture in a lumpia wrapper. Repeat until all the filling or wrappers are finished. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry as many lumpia as desired in the hot oil until golden brown and crispy, 3 to 5 minutes per batch.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Combine Neufchatel cheese, pistachio nuts, Cheddar cheese, and bacon seasoning in a bowl. Spoon cheese mixture into each jalapeno pepper half. Wrap each stuffed pepper with a bacon slice, securing with a toothpick. Arrange peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crisp, about 30 minutes. Cool peppers for a few minutes before serving.
Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.
Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces. Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.
Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.
In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool. Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill. Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.
Preheat oven to 350 degrees F (175 degrees C). Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes. Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.
Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour. Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in. Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream. Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it. Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely. Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. Add ice-cold water 1 teaspoon at a time until dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C). Roll out pastry dough on a lightly floured surface so it generously fits in a 9-inch tart pan with a removable bottom. Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan. Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese. Bake in the preheated oven until crust is solid, about 40 minutes. Combine parsley, oregano, garlic, and olive oil in a small bowl. Remove tart from oven and brush with herb mixture while still hot. Serve warm or reheat in a microwave oven.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls. Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken. Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.
Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter. Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.
Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes. Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender. Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes. Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.