HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil; cook cauliflower until tender yet firm to the bite, about 10 minutes. Add green beans; cook until tender, about 5 minutes. Drain. 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, reserving bacon grease in the skillet. Cook and stir onion in the skillet with bacon grease over medium heat until tender and lightly browned, about 10 minutes. Mix cauliflower, green beans, bacon, and onion together in a casserole dish. Stir butter and mayonnaise together in a bowl; pour over cauliflower mixture. Stir to coat; top with mozzarella cheese. Bake in the preheated oven until cheese is melted and bubbling, 20 minutes.
Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes. Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.
Preheat the oven to 400 degrees F (204 degrees C). Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt. Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt. Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes. Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth. Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Place 1/2 cup of strawberries into the container of a blender, and puree. Pour in the pineapple juice, orange juice, melon liqueur and ice cubes. Blend just until slushy. Pour into a tall glass, and garnish with a whole strawberry.
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs. Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms. Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets. Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans. Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl. Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. Finish with a sprinkle of Parmesan. Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
Preheat oven to 400 degrees F (200 degrees C). Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan. Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Stir stuffing mix, soy milk, sage, and salt together in a bowl; add turkey and stir until thoroughly combined. Divide turkey mixture into 4 equal portions and shape into 1/2-inch thick patties. Place patties on a broiler pan. Cook turkey burgers in the preheated broiler until no longer pink in the center and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Toast hamburger buns in a toaster. Arrange lettuce leaves on bottom halves of hamburger buns. Place turkey patties and cranberry sauce on top of lettuce and place top half of bun on top.
Preheat an oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt(R) pan) with cooking spray. Combine the flour, baking powder, and salt in a bowl; set aside. Beat the butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the 1 tablespoon plus 1 teaspoon lemon zest and 2 tablespoons of lemon juice; beat for 30 seconds. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack. Meanwhile, prepare the compote: combine the cherries, 1/4 cup sugar, water, and cornstarch in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove the compote from the heat and stir in the almond extract. Set aside. Combine 2 tablespoons of lemon juice with the confectioners' sugar and mix well. When the cake is completely cool, drizzle the lemon glaze over the top of the cake. Serve the cherry compote with the cake.
Cook pasta in a large pot of boiling water until al dente. Drain. While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender. Pour vegetables over hot pasta.
Mix together sugar, cinnamon, ginger, and anise seeds. In a large bowl, mix flour, baking powder, sugar mixture, salt, milk, and applesauce. Do not overbeat. Stir in diced apples. Spoon batter into 12 greased muffin cups. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes.
Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.
Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute. Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes. Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.
Heat a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic, thyme, and black pepper. Add potatoes, cream of mushroom soup, onions, and water. Pour in enough chicken stock to cover potatoes. Reduce heat to medium-low; simmer soup until potatoes are tender, about 20 minutes. Fill a blender halfway with the cooked onions and potatoes using a slotted spoon. Cover and hold lid down with a potholder; pulse briefly before leaving on to blend. Pour back into the pot. Repeat with any remaining onions and potatoes. Continue simmering soup until flavors are blended, 15 to 20 minutes more.
In the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. Process until smooth. Serve with pita triangles.
Mix egg, flour, sugar, milk, rhubarb, and cinnamon together in a large microwave-safe mug. Cook on high until cake rises above the top of the mug, about 3 minutes. Let cool for 1 minute before serving.
Heat oven to 325 degrees F. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Combine sugar and cinnamon together in a bowl. Mix flour, oats, baking powder, 1 tablespoon cinnamon-sugar mixture, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; fold in prunes. Make a well in the center of the flour mixture; add milk to the well. Stir mixture with a fork just until dough is moistened. Drop dough into 12 mounds, about 1/4 cup each, on the prepared baking sheet. Sprinkle remaining cinnamon-sugar over each dough mound. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Serve immediately.
Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl. Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined. Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets. Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top. Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Score the top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 1/2 cups mango nectar over ham. Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C). Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl. Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes. Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.
Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour. Remove the meat from the soup, and set aside. Remove bay leaves, and discard. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes. To serve, ladle into bowls, and top with a dollop of sour cream.
Spray a skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook and stir until set, about 5 minutes. Mash banana and tofu together in a bowl; add scrambled egg.
Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until the brown sugar has dissolved and sauce is bubbly, 10 to 15 minutes.
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. Place a tortilla on a work surface and drizzle 1 tablespoon honey down the middle of the tortilla; top with 3 bacon pieces. Layer 2 tablespoons Cheddar cheese over bacon and top with 2 slices ham and 1/4 of the sliced apples. Roll tortilla around filling. Repeat to create 3 more wraps.
Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
Pour the club soda into a short glass over the ice cubes. Add the amaretto and Irish cream liqueurs and stir.
Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and whisk in milk until combined. Distribute melted chocolate amongst mini muffin cups. Push 1 banana slice in each muffin cup and push to the bottom of the cup with the tip of a knife just until chocolate covers banana. Decorate with sprinkles. Refrigerate until chocolate is set, 15 to 30 minutes. Pop chocolate treats out by stabbing a knife into the side of the muffin cups.
In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine. To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.
In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt. Close lid securely, and shake well to mix contents. One half cup is equivalent to 1 (1.25 ounce) package of taco seasoning.
In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat. Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste. Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.
Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight. Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes. Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then fry in the hot oil until browned on all sides. Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees F (70 degrees C).
Combine confectioners' sugar and hot cocoa mix together in a small bowl. Mix in water.
Preheat an air fryer to 325 degrees F (165 degrees C). Mix sweet manioc and sour manioc starches together in a bowl until fully combined. Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; the mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle. Add eggs to the starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano-Reggiano cheese; mix well. Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart. Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.
In a large stock pot over medium heat, pour in the vegetable broth, apple cider, apple juice, and water; stir in kosher salt, poultry seasoning, onion powder, black pepper, rosemary, sage, and thyme. Bring the mixture to a boil, stirring until all salt has dissolved, and boil for 30 minutes to extract flavors from herbs. Remove from heat, and allow to cool to room temperature before using as a turkey brine; allow brined turkey to marinate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray. Spread sweet potatoes evenly over the bottom of the prepared dish. Heat a large saucepan over medium heat. Add turkey sausage and spinach; cook and stir until turkey is browned and spinach is wilted, about 5 minutes. Remove from heat. Add to sweet potatoes. Crack egg whites into a large bowl; add almond milk, sage, red pepper flakes, thyme, oregano, basil, nutmeg, salt, and pepper. Stir well. Pour egg mixture over the top of the casserole. Sprinkle with Parmesan cheese. Bake in the preheated oven until set, about 45 minutes. Cut casserole into 6 pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan. In a saucepan over medium-low heat, combine the milk and the butter. Do not boil. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.