HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa. Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half. Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.
Line a muffin pan with paper liners. Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top. Refrigerate until set, 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Heat butter in a large ovenproof skillet over medium heat; cook and stir garlic and shallot in hot butter until shallot is softened, about 5 minutes. Stir mushrooms into shallot and garlic; cook and stir until mushrooms begin to brown, 8 to 10 minutes. Stir spinach into mushroom mixture, cover, and cook until spinach is wilted, about 5 more minutes, stirring occasionally. Stir in ham, cook until ham begins to brown, about 5 minutes. Pour eggs evenly into skillet and cover. Bake in the preheated oven until the frittata is set in the middle and lightly puffed, about 25 minutes. A knife inserted into the center of the frittata should come out clean. Sprinkle with Cheddar cheese, let stand until cheese has melted, about 5 minutes. Season with salt and black pepper.
Preheat an outdoor grill for high heat, and lightly oil grate. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Line a baking sheet or plate with waxed paper. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula. Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy. Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.
Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly. Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water. In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer. Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush. Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery. Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.
Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad. In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread. Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract. Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes. Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.
Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.
Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.
Preheat oven to 325 degrees F (165 degrees C). Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop. Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks. Line a 8x8 inch dish with foil. In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.
Preheat oven to 350 degrees F (175 degrees C). Bring cabbage pieces to a boil in a pot and simmer until just tender, about 5 minutes. Drain, then transfer cabbage to a 2-quart baking dish. Melt 1/4 cup butter in a skillet over medium heat. Stir in corned beef and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Break up any large chunks of corned beef. Spread corned beef mixture over cabbage. Melt remaining 1/3 cup butter in the same skillet over medium heat; whisk in flour. Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes. Pour sauce over corned beef and cabbage mixture. Bake in the preheated oven until bubbly, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth. Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast. Bake in the preheated oven until top is browned, about 20 minutes.
Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate. Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan. Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture. Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack. Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.
Heat deep-fryer to 375 degrees F (190 degrees C). In a large bowl combine eggs, milk, sugar, cinnamon and vanilla; beat well. Place cornflakes in a separate bowl. Dip bread slices in egg mixture and press into cornflakes. Carefully slide coated bread slices into hot oil. Fry on each side until golden brown. Drain on paper towels and serve hot.
Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.
Cover a baking sheet with waxed paper. Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight. Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cover another baking sheet with waxed paper. Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, eggs, chocolate chips, honey, coconut flour, salt, and baking soda together in a bowl; drop by heaping tablespoon onto a baking sheet. Bake in the preheated oven for 10 minutes. Turn baking sheet and continue baking until cookies are crisp around the edges, about 3 minutes more.
In a medium bowl, thoroughly mix the barbeque sauce, wine, onion powder, garlic powder, Worcestershire sauce, meat tenderizer and hot pepper sauce.
Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker. Serve with corn tortillas and your favorite toppings.
Cook pasta in boiling water until al dente. Drain. In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture. Serve beef mixture over mixed greens, and garnish with tomatoes.
Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds(R) Parchment Paper*. Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside. Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board. Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing. Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.
In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!
Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes. In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes. Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more. Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray. Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet. Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling. Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.
Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.
Preheat oven to 375 degrees. Prepare mashed potatoes following package directions. Mix with the mayonnaise and soup. Gently fold in the broccoli and half of the cheese. Pour into a 9x13 casserole dish and top with remaining cheese and bread crumbs. Bake for 30 minutes. Let sit for a few minutes before serving.
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts. Whisk together dressing ingredients; toss into mushroom mixture. Place lettuce on 4 salad plates and spoon mushroom mixture on top.
Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes. Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.
Cook turkey bacon in a skillet over medium heat to desired crispness; crumble. In a large stock pot, combine potatoes and Swanson(R) Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes. Stir in bacon, Cheddar cheese, and chives.
Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes. Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled. Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl. Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl. Pour the dressing over the salad 1 hour before serving and toss well.
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.