HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool. Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet. Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat. Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts. Layer chicken breasts in a slow cooker, covering each layer with marinara sauce. Cook on low until flavors combine, 2 1/2 to 3 hours. Preheat oven to 325 degrees F (165 degrees C). Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top. Bake in the preheated oven until cheese is melted, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain. In a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. Mix the green onions, hard-cooked eggs, and pickle into a bowl. Stir in cooled macaroni and mix until thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Sift and measure cake flour. Add salt and baking powder, and sift again. In a large bowl, beat shortening until smooth. Add sugar gradually, and beat until fluffy. Add sifted ingredients alternately with milk and flavorings (see Cook's Note). Beat thoroughly after each addition. Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter. Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.
Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively.
Beat eggs; mix in condensed milk, vanilla, quart of milk and salt. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts. Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.
Preheat oven to 375 degrees F (190 degrees C). Bake wings in preheated oven for 30 minutes, or until cooked through and crispy. Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together. When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet. Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet. Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely. Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.
Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High. Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.
Place the cottage cheese in a food processor and blend until creamy. Whisk in the flavored gelatin powder, then fold in the thawed whipped topping. Refrigerate until serving.
Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1/2 inch thick slices, then toss with the pesto in a bowl. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk butter and lemon pepper seasoning together in a large bowl. Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions. Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil. Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.
Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more. In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.
Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute. Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes. Mix honey into onions and cook 5 minutes more. Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning. Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper. Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.
To prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are usually closed when you buy them. Do not panic if they open under water! Any shells that do not close when you tap them, have to be thrown out. This part may be done a couple of hours ahead of time if the mussels are stored in a cool place. Set the cleaned mussels aside. In a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white wine. Bring to a boil over high heat, and add 1/3 of the cleaned mussels. Cover the pan, and cook shaking, every minute or so to help the mussels cook evenly. When all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. Continue to cook remaining mussels in the same liquid.
Blend milk, blueberries, raspberries, mango, and yogurt together in a blender until smooth. Add banana and blend until smooth.
In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.
Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes. Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain. Ladle beef mixture over noodles to serve.
Mash garlic with a bit of salt using a mortar and pestle; transfer to a bowl. Add vinegar, mayonnaise, and oregano to garlic; whisk. Slowly pour olive oil into the bowl while vigorously whisking the oil into the vinegar mixture to incorporate; season with salt and pepper.
Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room. Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Preheat an oven to 350 degrees F (175 degrees C). Stir the mushrooms with juice, beef consomme, water, rice, and onion together in a glass baking dish with a lid. Arrange the butter atop the rice. Season with the garlic powder. Cover with lid. Bake in the preheated oven for 1 hour. Sprinkle the Parmesan cheese over the top and return to the oven until the cheese melts slightly, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish. Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool. Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil. Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Heat beet greens, figs, and Riesling wine in a large skillet over medium heat until nearly softened, about 7 minutes, stirring often. Stir spinach, garlic, and butter into the beet greens mixture. Reduce heat to medium-low; cook and stir until spinach is wilted, about 3 minutes. Season with salt. Sprinkle Parmesan cheese atop vegetables to serve.
In a mixing bowl, stir together red onion, peppers, mayonnaise, vinegar, imitation crab, and tuna. Chill if desired.
Stir pineapple gelatin into a bowl with boiling water until dissolved. Drain pineapple, reserving 1/4 cup of juice. Pour juice into the gelatin mixture; add vodka, rum, and cold water. Stir well. Place 1 pineapple chunk in each cup. Pour the gelatin mixture on top. Refrigerate for 1 hour. Freeze for at least 30 minutes before serving.
Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top. Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyere cheese. Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk 1 cup beef broth and chili seasoning mix together in a bowl. Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes. Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.
Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture. Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool. Stir the coconut milk and chopped mint through the peach mixture. Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.
Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Preheat oven to 250 degrees F (120 degrees C). Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda. Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut. Bake in preheated oven for 1 hour, stirring every 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and ground black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed. Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture. Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping. Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm. In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese. Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties. Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.