HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw vegetables; drain well. Set aside. Prepare noodles according to package directions. Set aside and keep hot. Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside. In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened. Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!
Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days. Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice. Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix ground beef, 1/2 cup barbeque sauce, milk, egg, bacon bits, Worcestershire sauce, salt, and black pepper in a bowl; stir in bread crumbs to desired consistency. Place half the ground beef mixture into the prepared loaf pan and press an indentation into the meat mixture, leaving a 1-inch rim of meat all around the indentation. Fill the indentation with processed cheese and top with remaining meat mixture. Press lightly to seal. Brush 2 tablespoons barbeque sauce over the meatloaf. Bake in the preheated oven until juices run clear and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 60 to 80 minutes.
Preheat oven to 425 degrees F (220 degrees C.) Lay one crust into a 9 inch pie pan, making sure the edges extend slightly beyond the pan. In a large bowl, mix together white and brown sugars, flour, cornstarch, cinnamon, nutmeg, vanilla and almond extract. Add the strawberries to the mixture and gently stir to coat thoroughly. Pour into the crust, mounding it slightly in the middle. Cut the second crust into 1/2 inch strips and weave into a lattice over the filling. Roll up the extra dough on the bottom crust to seal down the lattice strips, then press with fingers to form a fluted edge. Dot with butter in the open squares. For a golden crust, brush lattice lightly with milk, then sprinkle with sugar. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners. Mix water and flax seeds together in a bowl. Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat. Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined. Spoon batter into prepared muffin cups, filling each cup about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours). In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth. Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes. Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.
Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt. Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.
Heat the olive oil in a skillet over medium-high heat. Stir in beans, and toss to coat. Season with sage, thyme, pepper, and salt. Cook 5 minutes, or until beans are slightly crisp.
Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour. Lightly grease a baking sheet. Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade. Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet. Refrigerate breaded chicken at least 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly coat chicken pieces with cooking spray. Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper. Place the cat food and catnip into a blender. Cover, and puree until smooth and looks a little like frosting. Spoon pureed cat food into a resealable plastic bag. Cut a small hole in the corner of the bag. Squeeze 1/2 inch kisses onto the prepared baking sheets. Bake 15 minutes. Cool completely and store in an airtight container.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish. Toss mango with 1/8 cup sugar and lemon juice in a bowl. Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps. Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay. Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps. Bake in the preheated oven for 20 minutes. Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden. Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes. Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.
Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes. Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub. Place the trivet inside the Instant Pot(R). Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source. Transfer ribs to a broiling pan and generously coat with barbecue sauce. Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.
Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
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Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes. Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.
Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Combine soy sauce, coconut sugar, ginger, and black pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until the sauce thickens, about 3 minutes. Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking pan. Combine flour, baking soda, cinnamon and salt and set aside. In large bowl, cream together shortening and brown sugar. Beat in the eggs, then add in grapefruit juice and zest and blend well. Gradually blend in flour mixture. Bake for 25-30 minutes or until lightly colored on top. Set pan on a wire rack to cool. Frost with plain, lemon or orange icing and cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.
Combine spinach, kale, pear, banana, blueberries, yogurt, ice cubes, and ground flax seeds in a blender; pour in tea. Blend on high until mixture is smooth. Mix with a wooden spoon to redistribute ingredients if needed.
Heat oven to 400 degrees F. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray. Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.
In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside. Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers. Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.
To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops. Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate. To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2. Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour. Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes. Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon pan drippings. Remove casing from sausage and crumble meat into same pan. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning. Cover with foil and bake for 45 minutes.
In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.
Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands. Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling. Preheat air fryer to 350 degrees F (175 degrees C). Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling. Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.
Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more. Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Heat a large skillet over medium heat. Split the rolls in half lengthwise, and spread butter on the insides of the bread, reserving any leftover butter. Place the rolls butter side down in the pan, and place a saucer or plate on top of the rolls to act as a press. Apply just a little pressure so the bread is not flattened. Cook until golden. Pay attention, they can cook very fast. Spread any remaining butter onto the rolls as soon as they are done.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Mix together the cream cheese, olives, mushrooms, green onions, dried beef and monosodium glutamate. Form into a ball and roll in the pecans. Refrigerate over night before serving.
Set oven rack 3 to 6 inches from the heat source and preheat the oven's broiler. Heat olive oil in a 10-inch oven-proof skillet over medium heat; cook and stir onion until soft and transparent, about 5 minutes. Beat eggs, egg whites, spinach, Parmesan cheese, parsley, salt, basil, oregano, and black pepper together in a bowl; pour over onions. Cook over low heat, gently lifting with a spatula and tilting skillet to let liquid run under cooked parts, until partially cooked, about 10 minutes. Arrange tomatoes and black olives on top of semi-soft frittata. Broil frittata in preheated oven until slightly browned on top, about 5 minutes. Cut into wedges.
Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes. Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown.
Add potatoes to a large pot of water and bring to a boil. Cook until the potatoes are soft, about 20 minutes. Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels. Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent. When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.
Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes. Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes. Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 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 2 hours. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.