HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.
Preheat oven to 375 degrees F (190 degrees C). Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil. Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.
Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes. Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes. Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl. Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes. Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil. Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
Preheat oven to 400 degrees F (200 degrees C). Mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl; spread into a 9x13-inch baking dish. Roast tomatoes in the preheated oven until they are lightly flecked with brown spots and the garlic cloves are tender, about 45 minutes; remove from oven after 20 minutes and mash lightly with a spatula. About 5 minutes before tomatoes are done, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until just tender, about 5 minutes. Place steamed green beans into a serving dish and combine with roasted tomatoes to serve.
In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
Load bread flour, semolina flour, water, wheat gluten, sugar, olive oil, yeast, and salt into a bread maker according to manufacturer's directions and set on dough cycle. Let dough rest for a few minutes after cycle is completed. Divide dough into 6 equal portions and roll into circles no more than 1/4-inch thick. Preheat an outdoor grill for high heat and lightly oil the grate. Lightly oil dough circles on both sides. Put dough on the grill and cook until set, 2 to 3 minutes. Flip dough and cook about 1 minute more.
Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt(R)) with cooking spray. Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan. Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes. Pour cake batter over cajeta in the pan. Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth. Pour milk mixture slowly over cake batter. Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.
In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.
Preheat the oven to 325 degrees F (165 degrees C). Place the cubed pork and potatoes into a glass baking dish. In a small bowl, mix together the yogurt, curry powder, tomato puree, milk, and paprika. Pour the yogurt mixture over the pork and potatoes, and stir to coat. Cover, and bake for about 1 hour in the preheated oven. Remove from oven, and stir in mango, then return to the oven for another 10 minutes, or until pork is tender. Remove from the oven, and stir in the green onion and fromage frais. Season with salt and pepper to taste. Serve over cooked white rice.
Preheat oven to 200 degrees F (95 degrees C). Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil. Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.
Preheat oven to 425 degrees F (220 degrees C). Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil. Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces. Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours. About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper. Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to 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 from heat; stir in the butter, vanilla, and chopped pecans. Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.
Preheat oven to 350 degrees F (175 degrees C). Set ice cream cones upright in 10 muffin cups. Whisk flour, white sugar, baking soda, and salt together in a mixing bowl. Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined. Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened. Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute. Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top. Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes. Let cupcakes cool thoroughly, about 1 hour. Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Blend apple, yogurt, coconut, 2 tablespoons chopped onion, green chile pepper, lemon juice, and ginger in a blender until smooth; transfer chutney to a serving bowl. Heat oil in a skillet over medium-high heat. Add mustard seeds to hot oil and cook until seeds start to pop, 2 to 4 minutes. Add 1 teaspoon sliced onion and curry leaf to mustard seeds; fry until onion is golden brown, 5 to 10 minutes. Pour seasoned oil mixture over chutney; season with salt.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired. Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes. In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Preheat oven to 350 degrees F (175 degrees C). Spread pineapple in the bottom of a 2 quart casserole dish. In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish. Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.
In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil. Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily. Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both. Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary. Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.
Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
In a medium bowl, mix the cranberries, orange and sugar. Allow the mixture to stand 2 hours. In another medium bowl, dissolve the lemon flavored gelatin in boiling water. Mix in pineapple, celery and pecans. Stir in the cranberry mixture. Pour into containers, and chill at least 4 hours before serving.
In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes. Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.
Place lamb chops and 1/4 cup mint sauce in large resealable plastic bag. Seal bag. Turn to coat chops. Chill 30 minutes. Whisk yogurt, remaining 1/4 cup olive oil, parsley, garlic, salt, pepper and remaining 1/4 cup mint sauce in medium bowl until combined. Chill until ready to serve. Heat remaining olive oil in large skillet over medium heat. Add lamb chops to skillet. Cook 3 to 5 minutes on each side until internal temperature reaches 145 degrees F. Cover. Let rest 3 minutes. Serve with minted yogurt sauce.
Cook and stir ground turkey, sausage, bell pepper, onion, and celery in a large pot over medium-high heat until meat is no longer pink and vegetables are tender, 10 to 12 minutes. Stir tomatoes, zucchini, chicken broth, Italian seasoning, sea salt, tarragon, garlic powder, and black pepper into turkey mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 hour. Ladle soup into bowls and garnish with Parmesan cheese.
In a large pot with boiling salted water cook mostaccioli until al dente. Drain. In a large bowl combine spaghetti sauce, grated Parmesan cheese, and cooked and drained pasta. In a separate bowls place cooked spinach and shredded mozzarella cheese. Reserve 1/2 cup of shredded mozzarella cheese for top. To assemble, in a 1 1/2 quart casserole dish layer half of the noodle mixture, spinach, and shredded mozzarella cheese. Repeat. Cover with aluminum foil. Bake in a preheated 350 degree F(175 degree C) oven for 30 minutes. Remove from oven, sprinkle remaining 1/2 cup shredded mozzarella cheese over top and bake until cheese melts.
Place dry quinoa in a saucepan over medium heat. Stir until toasted and fragrant, 3 to 5 minutes. Add water, black beans, tomato sauce, onion, chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano. Bring to a boil. Reduce heat to low; simmer until quinoa is tender, 20 to 25 minutes. Heat olive oil in a skillet over medium heat. Add chicken; cook and stir until browned on the outside and no longer pink in the center, 6 to 8 minutes. Fluff cooked quinoa mixture with a fork. Divide among serving bowls. Top with cooked chicken.
Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes. Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer. Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more. Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets. In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled.
Bring 2 cups water to a boil in a saucepan. Add wheat berries. Cover and remove from heat. Let soak, 6 hours to overnight. Drain. Combine soaked wheat berries with remaining 4 cups water; bring to a boil. Simmer over medium heat for 10 to 15 minutes. Remove from heat; let stand until berries pop open, 10 to 15 minutes more. Divide wheat berries among serving bowls. Add a few spoonfuls of hot milk, a handful of almonds, and a sprinkle of cinnamon to each bowl before serving.
Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie. Bake in the preheated oven until golden brown, 18 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes. Stir balsamic vinegar into the soup just before serving.
Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside. Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside. Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Place apple slices in a bowl and cover with apple juice. Roll out cookie dough onto prepared sheet. Sprinkle with sugar. Bake in preheated oven 5 to 7 minutes, until set. Warm the caramel dip in the microwave, and spread most of it over the cooled cookie. Remove the apple slices from the juice and arrange in rows over the caramel. Drizzle remaining caramel over apples. Cut into squares to serve.
Preheat oven to 250 degrees F (120 degrees C). In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish. Layer potatoes and onion in prepared baking dish. Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil. Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.