HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.
Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cup muffin tin or line cups with paper liners. Pour evaporated milk, flour, 1 cup sugar, eggs, and vanilla extract into a bowl. Stir until there are no chunks. Pour batter into the prepared muffin tin. Use a spoon to make a divot in the center of each cupcake. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 30 minutes. Allow to cool completely, about 30 minutes more. Cut cupcakes in half horizontally. Spread 1/2 cup of whipped cream on the cut surface of the bottom half of each cupcake. Replace the top of each cupcake. Refrigerate filled cupcakes for 10 minutes. Combine strawberries, blueberries, and blackberries in a bowl. Mix in remaining 1 cup sugar and remaining 1 cup whipped cream. Spread mixture equally on top of the cupcakes. Refrigerate for 10 minutes. Serve chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth. Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture. Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
Line a 9x13-inch baking dish with plastic wrap. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth the top with a spatula. Melt dark chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern. Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.
Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.
In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter. Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more. Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish. Bake in the preheated oven until bubbling and browned, about 45 minutes.
Fill a cocktail shaker with ice; add whiskey, vermouth, absinthe, Angostura bitters, and orange bitters. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass and garnish with lemon twist.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix butter, eggs, vegetable oil, and 1 teaspoon vanilla extract together in a bowl; stir in cake mix until mixture looks like cookie dough. Add 1 cup white chocolate chips and 1 cup macadamia nuts. Press dough evenly into the prepared baking dish. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely, at least 30 minutes. Beat vanilla frosting in a bowl using an electric mixer until smooth and fluffy. Stir in melted white chocolate and 1 teaspoon vanilla extract. Fold whipped topping into frosting. Spread frosting onto cookie cake. Garnish frosting layer with 1/2 cup white chocolate chips and 1/2 cup macadamia nuts. Store in the refrigerator.
In a large bowl, beat the cream until stiff peaks form. Gently stir in fruit and nuts.
Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan. Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.
Preheat Panasonic(R) Countertop Induction Oven to Medium on the "Grill" setting. Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly. Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway. Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm. Preheat Panasonic(R) Countertop Induction Oven to Medium-High. Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side. Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.
Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally. Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.
Cut celery into small pieces and stick a piece of celery into the middle of each peeled mandarin orange.
Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix 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. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, cream together the butter, sugar, vanilla and cinnamon until light. Combine the oats, bran and baking powder, stir into the butter mixture. Press evenly into the prepared baking pan. Bake for 10 minutes in the preheated oven. Cool, and cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles. Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.
Pour coffee liqueur into a shot glass. Carefully pour in Irish cream liqueur so it floats on top. Pour triple sec on top so it floats as well, to create a three-layered drink.
Cut dandelion leaf blades away from their midveins, which can be bitter. Chop leaf blades. Transfer to a large bowl; mix in feta cheese, onion, red bell pepper, yellow bell pepper, and garlic. Stir salad dressing, Worcestershire sauce, and Italian seasoning into the bowl. Cover with plastic wrap and chill until flavors combine, about 1 hour. Stuff each tomato half with some of the dandelion mixture. Sprinkle with Parmesan cheese.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. 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 potatoes and season with salt and pepper. Cover and steam until tender, 10 to 15 minutes. Transfer potatoes the prepared baking dish. Beat eggs with sour cream in a large bowl and pour over potatoes. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. 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 bacon and spread over potatoes and eggs. Heat a clean nonstick skillet over medium-high heat; cook and stir bell peppers and onion in hot skillet until vegetables are tender, about 5 minutes. Season with salt and pepper. Spread vegetables over egg mixture. Bake in the preheated oven until eggs are softly set, about 10 minutes. Spread sausage over eggs and top with Cheddar cheese. Continue to bake until eggs are fully set and cheese is melted, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling. Bake for 40 minutes in the preheated oven, until rhubarb is tender.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well. Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat. Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs. Preheat oven to 400 degrees F (200 degrees C). Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet. Bake meatballs in preheated oven until cooked through, 15 minutes. Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Line a 9x9-inch baking pan with aluminum foil. Combine sweetened condensed milk and chocolate chips together in a microwave-safe bowl; melt in the microwave until smooth, 1 to 3 minutes. Stir until smooth. Pour mixture into the prepared pan. Refrigerate until set, at least 1 hour. Lift fudge out of pan by pulling up by the foil. Flip fudge onto a work surface and cut into 12 to 16 pieces.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan. Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick. To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
Combine flour, water, 1 teaspoon oil, and salt in a large bowl. Knead until well combined. Cover and set aside until dough is soft but not wet and sticky, 10 to 15 minutes. Add more flour if needed. Divide dough into 8 pieces. Roll each piece into an 8-inch-long strip about 2 inches thick. Sprinkle the dough with green onions and sesame oil. Roll each strip into a spiral, pinching the end to prevent unrolling. Flatten each spiral with a rolling pin to create a disk-shaped pancake about 5 inches wide. Heat 1/2 tablespoon oil in a pan over medium-low heat. Fry each scallion pancake until golden brown, about 4 minutes per side.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated. Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.
Blend berries and sugar together in a food processor or blender until smooth, scraping down sides of bowl if needed. Transfer berry mixture to a bowl. Beat sweetened condensed milk and vanilla extract together in a bowl using an electric mixer until light and fluffy; fold into berry mixture. Pour mixture into a shallow pan and freeze for 1 hour; stir and return to freezer, 8 hours to overnight. Remove from freezer and let stand 10 to 15 minutes before serving.
Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup. Cook eggs in the microwave for 1 minute 20 seconds. Drain.
Combine popcorn kernels and oil in a deep pot over high heat and place a cover on the pot. Cook the popcorn, frequently shaking the pot to move the kernels, until the sound of kernels popping slows to nearly a stop, about 7 minutes. Carefully pour popcorn into a large mixing bowl. Sprinkle lime zest and salt over the popcorn. Whisk lime juice, melted butter, and sriracha sauce together in a bowl; drizzle over popcorn and toss to coat.
Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan and garlic. Scoop the mixture into a medium baking dish. Bake in the preheated oven 15 minutes, or until lightly brown on top.
Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes. Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes. Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Arrange pineapple slices in an even layer on prepared baking sheet. Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes. Transfer cooled pineapple to a container. Top with rum. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom. Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.
Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan. Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.
Preheat oven to 375 degrees F (190 degrees C). Arrange Garlic Parmesan Pretzel Crisps(R) flat in a circle on a baking sheet. Cover with marinara sauce, mozzarella cheese, and pepperoni slices. Bake in preheated oven until cheese is melted, about 10 minutes. Finish with sliced olives and Italian spices.
Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender, 5 to 10 minutes. Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat. Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture. Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.
Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl. Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
Preheat oven to 425 degrees F (220 degrees C). Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl. Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish. Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt butter. Add sugar, eggs, dates and nuts. Mix flour with baking soda. Add to date mixture and combine. Spread into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool and cut into bars.
In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.