HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes. While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta. Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes. Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
Mix Greek yogurt, pecans, and nutmeg together in a bowl. Pulse chocolate chips in a food processor or blender to grind into a coarse powder; stir into the yogurt mixture. Chop cranberries in the food processor or blender; stir into the yogurt mixture. Refrigerate yogurt mixture until flavors combine, at least 1 hour.
Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined. Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract. Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture. Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear. While beef is cooking, 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. Return cooked pasta to its pot over low heat; stir in milk and butter. Stir in beef mixture until well combined. Stir in cheese slices, one at a time, until melted. Serve at once.
Run cauliflower through a food processor to get 2 cups of cauliflower grounds a bit larger than the consistency of grits. Combine cauliflower, spinach, butter, and salt in a large pot over low heat. Cover and cook until cauliflower is soft and spinach has wilted, 5 to 7 minutes. Stir in cheese wedges until the cauliflower and spinach are coated and no cheese clumps remain.
Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
In a shallow dish, combine soy sauce, barbecue sauce, oil, wine, peanut butter, corn syrup, and Worcestershire sauce. Season with black pepper, ginger, chili powder, onion powder, and garlic powder. Mix until smooth. Marinate meat for 2 to 6 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray. Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl. Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans. Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.
Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.
Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter. Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.
Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes. Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.
Stir cabbage and carrots together in a large bowl. Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy. Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water. Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.
In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.
Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties. Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil. Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan. Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat. Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet. Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl. Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.
Preheat oven to 350 degrees F (175 degrees C). Season chicken pieces with salt and pepper. Heat a non-stick skillet or spray a skillet with non-stick cooking spray over medium-high heat; cook chicken until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate to cool enough to handle. Wrap each chicken piece with a tortilla strip, starting at 1 end and overlapping tortillas when starting a new strip and leaving a gap at the top for the 'face'. Place 'mummies' on a baking sheet. Bake in the preheated oven until until tortillas are crisp and chicken is no longer pink in the center, about 10 minutes. Cool mummies for about 5 minutes; place 2 olive slices on each 'mummy' for the 'eyes.'
Mix together the sweet potatoes, onion, coconut, flour, semolina, and syrup in a large bowl. Mix in the eggs. Form the mixture into 4 patties. Mix together the yogurt, half and half, pineapple juice, and cayenne pepper in a separate bowl. Set aside until serving. Heat the oil in a skillet over medium-high heat. Cook the patties in the hot oil until crisp, 3 to 5 minutes per side. Transfer to plate lined with paper towels. Serve patties hot with yogurt mixture on the side.
Stir cranberry sauce, apple, orange juice, cloves, and cinnamon together in a bowl. Refrigerate sauce for at least 4 hours before serving.
Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors. In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick. Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture. Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.
Wrap each scallop with a thin slice of prosciutto and secure with a toothpick. Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes. Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan. Mix corn and rice cereal, pecans, and almonds together in the prepared roasting pan. Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat and stir vanilla extract into syrup. Drizzle syrup over cereal mixture and toss to coat. Bake cereal mixture in the preheated oven for 30 minutes; stir and continue baking for 30 minutes more. Spread cereal mixture in 1 layer onto 2 lightly buttered baking sheets, separating any large chunks with 2 forks; allow to cool.
Combine blueberries, coconut milk, green apple, flax seeds, vanilla extract, and stevia in a blender; blend until smooth, about 1 minute.
Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain. Season the scallops salt. Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate. Pour the clam juice into the skillet. Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes. Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer. Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.
Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes. Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes. Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans. Beat zucchini, agave nectar, egg, coconut oil, applesauce, lemon juice, and lemon zest together with an electric mixer in a bowl until smooth. Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl; mix into zucchini mixture until batter is just combined. Pour batter into the prepared loaf pans. Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour. Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet. Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle. Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape. Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm. Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet. Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting. In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Mash sweet potatoes in a bowl with milk, adding the milk a little at a time until potatoes are the desired consistency. Spread sweet potatoes into the prepared baking dish. Bring maple syrup and butter to a boil in a saucepan and pour the boiling syrup mixture over the sweet potatoes. Bake in the preheated oven until the sweet potatoes are hot and the topping has begun to cook into a sticky caramel, 20 to 30 minutes.
Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain. Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes. Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes. Serve sauce over quinoa pasta.
Process the potatoes, peas, garlic, ginger, wasabi, salt, and pepper in a food processor until the mixture is evenly green. Add the egg and process again until the egg is just incorporated. Add 1 cup of the flour and process until just mixed; transfer to a bowl. Being careful to not over mix, gently work the remaining cup of flour into the mixture until it forms a sticky dough. Cover with plastic wrap and store in refrigerator until chilled to help make it easier to roll. Working on a well-floured surface with about 1/2 cup of the mixture at a time, roll into a rope about 1/2 inch in diameter. Cut the rope into 1-inch segments using a floured knife. Continue until all the dough has been used. Bring a large pot of lightly-salted water to a boil. Add the gnocchi, making sure to not overcrowd in the pot; return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain.
Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through. Garnish with crumbled bacon, if desired.
Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts. Spoon onto lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) until light brown.
In a large pot with boiling salted water cook pasta until al dente. Drain. In a large skillet saute one pound of ground beef. Stir in one can of the tomato sauce and cook together slightly. Add the additional 2 cans of tomato sauce and 1/3 cup sour cream; heat gently. To assemble, in a greased 9x13 inch layer the cooked and drained pasta, then the carton of cottage cheese, and sliced cream cheese. Pour the hamburger mixture over the top and sprinkle with the diced green pepper and sliced green onions. Bake in a preheated 350 degree F(175 degree C) oven for 35 to 40 minutes. Let stand 10 to 15 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Place zucchini directly on oven rack near the bottom. Cook until slightly softened, 5 to 10 minutes. Place bacon slices on paper towels. Heat in microwave on High until cooked but not crisp, about 3 minutes. Place a layer of bacon on each zucchini slice; top with a slice of fontina cheese. Tightly roll each layered zucchini strip and secure with a toothpick or skewer. Place on baking sheet. Bake zucchini rolls in the preheated oven until cheese is melted, about 10 minutes.