HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.
Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste. Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast. Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours. Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours. Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more. Remove from oven and let rest before carving, 20 to 30 minutes.
Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside. Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.
In a medium bowl, mix soy sauce, Italian-style salad dressing, barbeque sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. Place steak in the mixture. Cover and marinate in the refrigerator 12 hours, or overnight. Turn the steak once during marination. Preheat an outdoor grill for medium to high heat and lightly oil grate. Cook steak on the prepared grill 5 to 7 minutes per side, or to desired doneness.
Mix yogurt, lemon juice, and garlic together in a bowl. Slowly pour olive oil in a fine stream into yogurt mixture while constantly mixing with a whisk or in a food processor. Whisk Sriracha hot sauce into yogurt mixture; fold in feta cheese. Season dressing with salt and pepper.
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds. In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce. Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C). Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
Mix Seasoning Mix and sugar in small bowl. For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve. Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor. Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.
Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute. Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.
Heat a large skillet over medium-high heat. Add beef to the skillet and break into smaller bits with a spatula as it cooks; cook until browned on one side, 3 to 5 minutes. Turn beef and add onion, bell pepper, and celery. Put a cover on the skillet and continue to cook until beef is completely browned and crumbly, 2 to 5 minutes more. Stir vinegar, mustard, brown sugar, Worcestershire sauce, and garlic powder into the beef mixture; season with salt and pepper. Reduce heat to low and simmer mixture, stirring occasionally, until vegetables are completely tender, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Heat olive oil in a large skillet over medium-high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until soft and translucent, about 5 minutes. Add garlic to vegetable mixture; saute until fragrant, about 1 minute more. Season with salt and black pepper; remove from heat to cool. Mix turkey, beef, quinoa, milk, eggs, 2 tablespoons Worcestershire sauce, sweet chili sauce, and ground ginger together in a bowl until well-combined. Add sauteed vegetable mixture; stir until completely incorporated. Gradually add bread crumbs to meat mixture until mixture is moist and holds together. Form into 6 mini loves and place loaves on prepared baking sheet. Whisk brown sugar, ketchup, and 1 tablespoon Worcestershire sauce together in a bowl until sugar is dissolved and glaze is smooth. Bake meat loaves in the preheated oven for 30 minutes. Spread glaze over each loaf and continue baking until no loaves are longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl. Stir butter and honey together in a small saucepan over low heat until the butter is fully melted. Stir vanilla extract into the melted butter. Pour butter mixture over oats mixture; stir until evenly coated. Spread the mixture onto 2 large baking sheets into single, even layers. Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more. Set granola aside to cool to room temperature; transfer to a large bowl. Gently fold cranberries into the granola.
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside. In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt. Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes. Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full. Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta. Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.
Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.
In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape. Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.
Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.
Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, coconut milk, eggs, oil, and water together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Line a baking sheet with waxed paper. Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted. Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir. Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium skillet over medium-high heat, cook sausage in oil until browned on both sides, 5 minutes. In a large bowl, combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 9x13 baking dish. Sprinkle with bread crumbs and top with shredded cheese. Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick. Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate. Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. Stir in onion, and cook until softened and translucent, about 5 minutes; set aside. Meanwhile, stir together the softened butter and mustard in a small bowl until smooth. Spread this mixture on both sides of the bread, and set aside. Whisk together the eggs, milk, Worcestershire sauce, nutmeg, and sherry in a bowl. Line the bottom and sides of the pie plate with 3 slices of buttered bread. Spread half of the bacon and onion mixture evenly onto the bread. Add another layer of bread, then the remaining onion mixture. Finish with the remaining 3 slices of bread. Pour the egg mixture over the pudding, then sprinkle with Cheddar cheese. Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering. Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.
Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper. Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod. Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool. Preheat oven to 375 degrees F (190 degrees C). Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat. Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side. When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick. Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.
Preheat oven to 200 degrees F (95 degrees C). Season pork belly with paprika, salt, and pepper. Tightly wrap pork twice in heavy-duty aluminum foil. Place on a baking sheet and bake in the preheated oven for 2 1/2 hours. Turn off the oven; let pork rest in the oven for 1 hour. Remove meat from oven, leaving it wrapped in aluminum foil, and refrigerate at least 8 hours or overnight. Remove pork from foil and slice across the grain in 1/4-inch thick slices. Working in batches, cook pork in a non-stick skillet over medium heat until golden and crisped, 6 to 8 minutes per slice.
Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels. Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse. Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour. Stir salad and serve on lettuce leaves.
Preheat oven to 275 degrees F (135 degrees C). Grease a 9 inch tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, and set aside to cool. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Stir until the fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan. Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. To speed up the process, you can use a toothpick to puncture many small holes all over the cake before pouring on the Bourbon. You will think that you are using too much Bourbon. Don't worry. You really want to soak the cake in Bourbon! Wrap cake well and store in refrigerator.
Mash garbanzo beans with a fork, making sure to flatten all the beans. Mix with mayonnaise, dill pickles, green onion, celery, nutritional yeast, and soy sauce.
Soak corn husks in water for at least 1 hour. Drain. Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed. Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash. Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls. Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage. Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.
Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes. Pour the hot 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 smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients. Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Press cloves into the peel of the lemon slice all the way around. Set aside. Measure the sugar into a wine glass. Place a metal spoon into the glass with the curved side facing upwards. Pour the boiling water over the back of the spoon. This will keep your wine glass from shattering. Stir to dissolve the sugar. Pour in the whiskey and add the lemon slice. Let steep for about 1 minute before drinking.