HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses. Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes. Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat. Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the flour, salt and baking soda. In a large bowl, cream the butter and sugars. Mix until smooth. Add the vanilla and the eggs and beat well. Gradually add the flour mixture until well combined. Stir in the chocolate chips and chopped candy bars. Mix until combined. Drop spoonfuls of dough onto ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Immediately remove the cookies from the sheet and let them cool on racks.
Heat a large frying pan over medium-high heat. Add grapeseed oil, turkey, and onion; fry for 5 minutes. Add sliced mushrooms and garlic. Cook until turkey is browned, 5 to 10 minutes more. Reduce heat to medium-low. Add chili, cumin, paprika, salt, thyme, and pepper; stir for 1 minute. Add beans, ketchup, Worcestershire sauce, and soy sauce. Cook and stir for 5 minutes. Spoon turkey mixture into lettuce leaves. Top with chopped mushrooms, bell pepper, tomato, and green onions.
Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon. Line a baking sheet with a heavy sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil over the first one. Set aside. Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side. Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.
Whisk the sherry, soy sauce, peanut oil, and ginger together in a mixing bowl until evenly blended. Cut the duck breast into 16 pieces and place into the marinade along with the water chestnuts; toss to coat. Set aside to marinate at room temperature for 1 hour. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Drain the marinade from the duck meat and discard. Place a duck piece onto a water chestnut, and wrap with half a bacon slice. Secure with a toothpick, and place onto a broiler pan. Repeat with remaining ingredients. Broil until the bacon is just crisp, about 10 minutes, turning once.
Preheat oven to 450 degrees F. Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Add sausage and cook 2-3 minutes until beginning to brown; remove from pan using a slotted spoon. Add sweet potato to pan; cook 5-6 minutes, stirring frequently, until lightly browned. Add remaining 2 tablespoons oil, eggplant, and shallots; cook 4-5 minutes, stirring frequently until slightly softened. Stir in zucchini, tomatoes, salt, pepper, and browned sausage. Transfer skillet to preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.
Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish. Prepare stuffing according to package directions. Fill mushrooms with stuffing and layer in baking dish. Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.
Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell. Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator. Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.) Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours. When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar. Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight. Store in an airtight container.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
In a blender, combine banana, raspberries, almond-coconut milk, stevia, coconut oil, and vanilla. Blend until smooth, adding a little more milk if needed. Pour smoothie into a bowl and top with berries, coconut, and chia seeds.
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it. Mix milk and cornmeal together in small bowl and let soak for 10 minutes. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess. Pour batter into the skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Beat milk and pudding mix together in a bowl using an electric mixer until thickened and creamy, about 2 minutes. Arrange snack cake halves, cream-side up and cakes touching each other, in a 9x13-inch baking dish; top with bananas. Spread vanilla pudding over banana layer; top with pineapple. Spread whipped topping over pineapple layer. Cover dish loosely with plastic wrap and refrigerate at least 1 hour.
Preheat the broiler. Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice. Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.
Butter a 7 x 11 inch pan. Set aside. In a 3 quart saucepan, mix together sugar, condensed milk, butter or margarine, and marshmallows. Cook over low heat and bring to a boil. Boil 5-7 minutes. Remove from heat. Add vanilla, nuts, and chocolate chips. Stir until chips are melted. Pour into prepared pan. Cool. Cut.
In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool. Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet. In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.
Beat confectioners' sugar and shortening together in a large bowl until smooth. Gradually mix in milk and vanilla extract with an electric mixer, until smooth and stiff, about 5 minutes. Color with food coloring.
In a shallow dish, stir together the garlic, cinnamon and soy sauce. Place the pork chops in the mixture, and marinate for 10 to 15 minutes. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry pork chops in the hot oil until the juices run clear and they are crispy on the outside. This will only take about 2 minutes.
Place the trivet in the liner of an Instant Pot(R). Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.
Preheat oven to 400 degrees F (200 degrees C). Grease a 3-quart casserole dish. Melt butter in a saucepan over medium heat. Mix in flour and tarragon; cook for about 1 minute. Pour in 1 cup chicken broth and heavy cream gradually; stir continuously until smooth and thick, 6 to 8 minutes. Mix chicken breast, salt, and white pepper into sauce. Fill casserole dish with cooked rice. Spread broccoli on top. Pour remaining 1/4 cup chicken broth and sauce over broccoli. Sprinkle cashews evenly on top. Bake in the preheated oven until hot and bubbly, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts. Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through. Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Mix diced potatoes and kidney beans in a slow cooker. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker. Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker. Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker. Cook on High for 4 hours. Adjust salt as needed.
In a large pot combine potatoes, garlic, parsley, salt and pepper. Pour in enough water to just cover potatoes. Cover and cook on medium heat for 1 hour, stirring occasionally. Let stand 10 minutes.
Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes. Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper. Mix white sugar, brown sugar, and cinnamon together in a large resealable bag. Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture. Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets. Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking. Transfer kabobs to prepared wire racks and let cool.
Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease. Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.
Place feta cheese, cucumbers, green bell pepper, red onion, olives, oregano, basil, and black pepper in a food processor. Puree until smooth. Stir mixture into the ranch dressing in a large bowl. Cover and refrigerate until ready to use.
Place saffron threads into boiling water, set aside to steep. Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit. Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil. Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.
Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.
Preheat oven to 400 degrees F (200 degrees C). Cut bread slices into cubes and spread onto a baking sheet. Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes. Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil. Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Whisk together lime juice, lemon juice, grapefruit juice, rice vinegar, olive oil, soy sauce, chili garlic sauce, and honey in a bowl until the honey has dissolved. Season with ginger, garlic salt, pepper, and cinnamon; whisk until blended. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze out the excess air, seal, and marinate in the refrigerator 1 1/2 hours. Do not marinate much longer than this, as the citrus juice will "cook" the beef. Preheat an outdoor grill for medium-high heat. Remove flat iron from the marinade, and discard the remaining marinade. Cook on preheated grill until the steak has attained your desired degree of doneness, about 2 minutes per side for medium-rare. Place steak onto a plate, set aside, and allow to rest for 3 to 4 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass pan with cooking spray. Place black beans and coconut oil in a saucepan. Cook over medium-low heat until the beans are warmed through and the coconut oil is melted, about 5 minutes. Mix in eggs, maple syrup, cocoa powder, vanilla extract, salt, and baking powder. Transfer black bean mixture to a blender. Cover and blend into a smooth batter, 1 to 2 minutes. Pour into greased pan and sprinkle chocolate chips on top. Bake in the preheated oven until batter pulls away from the sides of the pan, about 30 minutes. Allow to cool before cutting, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter. Mix in the baking soda, oats, and chocolate chips until well blended. Drop 1/4 cupfuls of dough 4 inches apart onto ungreased cookie sheets. Flatten with a fork to 2 1/2 inches in diameter. Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on cookie sheet before transferring to wire racks to cool completely.
In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.