HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes. In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well. Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat. Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.
Sift together flour, baking powder, soda, salt, and spices. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate. Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar. Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Combine pineapple chunks and coleslaw in large bowl. Stir together salad dressing, cilantro, cumin, salt and garlic. Pour over salad; toss to evenly coat. Sprinkle corn chips on top, if desired.
In a cocktail mixer full of ice, combine aquavit, creme de cacao and lime juice. Shake vigorously for 5 to 7 seconds. Strain into chilled cocktail glass. Garnish with a twist of lemon.
Place lamb shanks into a slow cooker; add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end. Set slow cooker to High; cook until lamb is tender and can be easily pulled apart with a fork, 1 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet. Bake in the preheated oven until crisp and browned, 10 to 15 minutes. Remove jalapeno half from the slow cooker; dice, along with the reserved half. Heat oil in a skillet over medium-high heat. Stir in bell peppers, onion, diced jalapeno, salt, and pepper; cook and stir until bell peppers are tender and onion is translucent, 7 to 10 minutes. Combine mayonnaise and chile-garlic sauce in a small bowl; stir until sauce is mixed. Remove lamb from the slow cooker. Separate lamb meat from the bone; discard bones. Shred lamb with a fork; divide into 8 equal portions. Spread sauce onto the top half of the ciabatta; cover with spinach leaves. Spoon lamb and vegetable mixture onto the bottom half of the ciabatta; top with sliced jalapeno.
In a mixing bowl, whisk together the mayonnaise and vinegar. Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste. Mix together well and serve chilled.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours. Stir the batter well and mix in the baking soda. Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray. Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly. Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened. Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.
Preheat an outdoor grill for high heat. In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties. Grill the patties over indirect heat for about 5 minutes on each side, or until done.
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls. Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls. Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper. Cover, and cook on Low for 5 hours.
In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick. Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!
Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray. Whisk together sorghum flour, baking powder, baking soda and salt. Set aside. In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended. Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake.
Mix together flour, salt, and paprika. Add black pepper to taste. Dust chicken with seasoned flour. Heat oil over medium heat in a saucepan. Lightly brown chicken. Remove chicken from pan, and set aside. Saute celery, green pepper, garlic, rosemary and thyme for 4 minutes in pan drippings. Stir in remaining seasoned flour, condensed soup, and water or chicken broth. Arrange chicken in a casserole pan with a lid. Place potatoes and onions around chicken, and pour seasoned soup over. Cover. Bake at 375 degrees F ( 190 degrees C) for about 45 minutes. Remove cover. Bake for about 20 more minutes, until meat is done.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray. Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute. Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined. Shape mixture into 2-inch balls and arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes.
Heat vegetable oil in a Dutch oven or large soup pot over medium heat; cook and stir onion, celery, and garlic in the hot oil until tender, about 5 minutes. Stir ground beef into onion mixture; cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain grease. Stir tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper into ground beef mixture; bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until flavors blend, about 1 1/2 hours. Add kidney beans; simmer for 10 more minutes.
Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes. Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray. Whisk flour, salt, baking powder, and baking soda together in a bowl. Beat sugar, oil, egg, lemon juice, and lemon zest together in another bowl. Add flour mixture to oil mixture and stir gently until batter is combined. Pour batter into prepared baking dish. Sprinkle cashews over the top. Bake in the preheated oven until golden and set, 20 to 25 minutes. Cut into squares and garnish with strawberries.
Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.
Preheat an oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish. Use an electric mixer to beat the 1 egg and the butter in a large bowl. Beat in the cake mix until all crumbs are moistened. Pat mixture into the prepared baking dish. Beat the cream cheese, 2 eggs, and confectioners' sugar together in a large bowl. Pour over cake mixture in pan. Bake in preheated oven until light golden brown, about 1 hour. Brownies will fully set as they cool. When cooled completely, cut into 1 1/2 inch squares.
Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear. Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.
Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch thick or shape into one large loaf. Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf.
Preheat oven to 375 degrees F (190 degrees C). Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean. Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper. Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.
Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
Preheat the oven to 350 degrees F (175 degrees C). Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish. Combine mayonnaise, sour cream, and cream cheese in a large bowl. Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper. Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape. Grease a 9x15 inch baking dish. Place rolled tortillas seam sides down in the prepared baking dish. Pour heavy cream over rolled tortillas, using as much as needed to cover. Top with mozzarella and Parmesan cheeses. Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans. Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack. Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes. Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes. Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.
Place sweet potatoes into a saucepan, cover with chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer until sweet potatoes are tender enough to pierce easily with a fork, about 10 minutes. Drain and return potatoes to pan; add butter and cover pan. Cook and stir bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Transfer bacon to paper towels to blot grease. Process basil and almonds in a food processor until pulverized, about 30 seconds, and slowly drizzle olive oil into the running food processor until thick, 1 to 2 minutes. Add lemon juice, salt, and black pepper to basil mixture and pulse several times to combine to make the pesto. Beat sweet potatoes in a bowl with an electric mixer on medium speed, slowly adding milk, until potatoes are fluffy and smooth. Alternatively, mash sweet potatoes with a fork if you prefer a more chunky texture. Season to taste with more salt; stir in pesto and bacon. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium heat. Season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook, stirring to crumble, until evenly browned. Drain, and transfer to a 9x13 inch baking dish, or large casserole dish. Arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. Melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. Spread over the top of the potatoes. Stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. Scatter the cracker crumbs over the top, and sprinkle with paprika. Cover the dish with aluminum foil. Bake for about 1 hour in the preheated oven, until the potatoes are soft. Remove the aluminum foil, and return to the oven to brown the top, about 10 minutes.
In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. Heat on low until candy is melted and mixture is smooth. Remove from heat and fold in the whipped topping. Pour into crust and freeze overnight. Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes.
In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water. Bring water to a boil, and then remove from heat. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda. Stir in buttermilk and honey until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough. Divide dough into 12 equal pieces. Roll each piece into a cylinder approximately 12 inches long. Form into classic pretzel shape. Pinch ends to seal. Dip pretzels in baking soda solution and then place on lightly greased cookie sheets. Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.
Mix mustard and rum together in a bowl to make a paste. Add marmalade and soy sauce. Stir until combined. Store in the refrigerator.