HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a large Dutch oven or stew pot over medium-high heat; cook and stir pork cubes with onion until pork is no longer pink inside, about 10 minutes. Drain excess grease. Stir cabbage into pork mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. Mix in beans, ketchup, Worcestershire sauce, celery seed, and allspice. Cover pot and simmer until pork and cabbage are tender and the soup has thickened, about 45 minutes. Season to taste with salt and black pepper.
Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes. Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled. Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro. Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet. Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes. Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes. Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil. Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.
Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat. Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly. Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet. Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto. Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes. Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm. Place jalapenos on a serving platter and drizzle apricot sauce on top.
Spray a 9 X 13-inch pan with cooking spray. Spread half of the French bread cubes onto the bottom of the 9x 13 pan. Sprinkle with half of the raisins. Cover with remaining bread cubes. Sprinkle remaining raisins on top. Mix eggs, 3 cups Lactaid(R) whole milk, 1 teaspoon cinnamon, white sugar, and vanilla together in a large bowl with an electric mixer until ingredients are well blended, 2 to 3 minutes. Pour over bread mixture in pan. Gently press down bread so it is slightly covered by the liquid. Cover with plastic wrap and put in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic from casserole and place in the oven. Bake uncovered until set and top is golden brown, about 45 minutes. Whisk powdered sugar, 1/4 teaspoon cinnamon, maple syrup, and 1 tablespoon Lactaid(R) milk together in a bowl. If too think, add a bit more milk. Glaze should be thick but liquid enough to drizzle. Drizzle glaze over warm casserole. Allow glaze to thicken and set before serving, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture. Bake for 30 to 35 minutes.
Place shredded chicken in a bowl. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top. Refrigerate at least 1 hour before filling.
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper. Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan. Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce. Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.
Preheat oven to 350 degrees F (175 degrees C). Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet. Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.
Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes. Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes. Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.
Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.) Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes. Pound pork cutlets with a mallet to about 1/2-inch thickness. Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir. Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven. Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.) Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Place halibut in a baking dish. In a medium bowl, mix together mayonnaise, shredded Cheddar cheese, shredded Jack cheese, dill, and mustard. Spread cheese mixture over halibut. Sprinkle more dill on top if you like. Bake in preheated oven for 30 minutes, or until fish is done, and cheese is golden brown and bubbly.
Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse. Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste. Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture. Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt. Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.
In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Mix the ham into the vegetable mixture. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted. Mix the melted cheese mixture with the vegetable mixture and serve.
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside. Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors. To serve, sprinkle each portion with Cheddar cheese.
In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.
Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and shred. Mix cream of chicken soup, sour cream, and cheese cubes in a microwave-safe glass or ceramic bowl. Heat in the microwave in 3 minute intervals, stirring after each intervals, until the cheese is melted and the mixture has a smooth consistency. Add shredded chicken breast to chicken soup mixture and microwave for 2 minutes. Pour corn chips into a large shallow bowl or serving dish. Pour hot chicken mixture over chips.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Mix milk, peanut butter, applesauce, egg, honey, apple, apricots, dates, and nuts together in a large bowl until well-combined. Stir in oats, cinnamon, nutmeg, and baking soda until evenly distributed. Spread mixture into prepared baking dish. Bake in preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before cutting into 12 bars.
Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes. Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together. Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes. Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour. Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.
Preheat oven to 350 degrees F (175 degrees C). Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside. Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs. Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.
Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.
Combine pineapple, condensed milk, cream of coconut, flaked coconut, and rum flavoring in a large bowl. Pour into an ice cream maker. Pour in enough milk to reach the freezer line of the ice cream maker. Freeze ice cream according to manufacturer's instructions. Transfer canister to the freezer and freeze until ice cream is firm, 2 to 4 hours.
Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan. Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside. Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine. Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more. Remove omelet from the pan and allow to sit for 1 minute to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Combine flour, oats, baking soda, baking powder and salt in a medium size bowl. In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture; mix well. Add the sour cream; mix well. Add another 1/3 of the dry ingredients; mix well. Add half of the bananas; mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans. Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool. Frost with Allspice Cream Cheese Frosting.
In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat. Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar. Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch dish. Mix oats, oat bran, wheat germ, flax seeds, protein powder, almonds, raisins, cranberries, and sunflower seeds together in a bowl. Add honey and peanut butter and mix well. Press mixture into the prepared dish. Bake in the preheated oven until cooked through, 30 to 35 minutes.
Run cauliflower florets through the food processor until it resembles grains of rice. Season chicken with paprika, salt, and pepper; allow to come to room temperature. Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes. Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops. Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.
Place broccoli in a saucepan with 4 cups of water. Bring to a boil; reduce heat, cover, and simmer until tender, 5 to 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Melt margarine in a saucepan over medium heat; stir in flour, salt, and pepper and mix well. Pour in chicken broth; cook and stir until sauce thickens and bubbles, about 10 minutes. Add cream and wine; stir until well-combined. Arrange broccoli on the bottom of a 7x12-inch baking dish. Pour half of the sauce over the broccoli. Top sauce with sliced turkey. Stir Monterey Jack cheese into the remaining sauce in the saucepan. Pour cheese sauce over the turkey. Bake the turkey divan in the preheated oven until bubbly, about 20 minutes. Broil until the cheese sauce is golden, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.