HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Combine turkey, onion, salt, black pepper, oregano, garlic powder, cinnamon, cumin, and cayenne pepper in a large saucepan over medium heat. Cook and stir until turkey is browned, about 10 minutes. Add spaghetti sauce, reduce heat, and simmer for 10 minutes. Pour over rotini.
Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through. Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.
In a blender or food processor, mix the orange segments, vinegar, and brown sugar. Transfer to a large resealable plastic bag, and mix in the reserved mandarin orange liquid and oil. Place the turkey drumsticks in the bag, seal, and marinate in the refrigerator 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Place the marinated turkey drumsticks on the baking sheet, and season with salt. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 1 hour, basting often with the remaining orange mixture, to an internal temperature of 180 degrees F (80 degrees C).
Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.
Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt and a dash of lemon juice. Layer zucchini slices closely together in the dish and brush with more olive oil. Sprinkle with additional salt and lemon juice. Repeat with remaining zucchini, olive oil, salt, and lemon juice. Set aside to marinate for 10 to 15 minutes. Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper. Drain zucchini from marinade, using your fingers to remove excess oil and salt. Transfer 1 zucchini slice to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up. Arrange on a serving plate, stuffed side down. Repeat with remaining zucchini and filling; sprinkle with sesame seeds.
Drain the juice from the pineapple and mandarin orange segments into a serving bowl. Whisk in the instant pudding until smooth. Stir in pineapple chunks, orange segments, banana and miniature marshmallows. Mix in pecans if using. Cover and refrigerate until serving.
Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours. Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.
Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste. Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium. Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.
In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties. Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
Melt the margarine with the sesame oil in a skillet over medium heat. Add garlic and onion, and cook until it smells good. Stir in flour, and cook for one more minute. Remove from heat, and set aside. Bring one inch of water to a boil in a saucepan. Add cauliflower, and cook for 10 minutes, or until very tender. Drain, and place in a blender along with the onion and garlic mixture, miso paste, yeast, cider vinegar, and red peppers, if using. Process until smooth, adding a bit of water if necessary to get things moving. Pour the blender mixture back into the skillet, and turn the heat to medium. Stir together the cornstarch and rice milk; mix into the sauce. Bring to a simmer, and cook to desired thickness. If the sauce becomes too thick, add a bit more milk. Season with hot pepper sauce, and adjust flavorings to suit your taste. More red peppers will make a sweeter sauce, more vinegar will take away some sweetness. Serve over your favorite pasta.
Mix eggs, mayonnaise, and seasoned salt together in a bowl; spoon evenly among 4 pint jars. Layer pickles, tuna, and arugula on top of mayonnaise mixture. Cover tightly with lid and refrigerate.
Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes. Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat. Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined. Bring sauce to a boil; remove from heat.
Combine pimiento cheese spread, barbecue sauce and paprika in small bowl; mix well. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days. Cut each tortilla into 1/2-inch slices. Serve with a light drizzle of barbecue sauce
Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine. Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes. Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
In large saucepan melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan. In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky. In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan. Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Preheat oven to 350 degrees F (180 degrees C). Dissolve baking soda in persimmon pulp and set aside. Sift flour, spices and salt together, set aside. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Preheat oven to 325 degrees F (170 degrees C). Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use. Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.
Whisk together the vegetable oil, vinegar, sugar, pepper, mustard, and seasoned salt in a bowl; add the tomato and onion to the bowl and toss to coat; cover and refrigerate overnight.
Preheat oven to 350 degrees F. Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well. Drop dough by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes. Remove to wire rack to cool completely.
In a medium serving dish, mix the cream cheese, sour cream and green onions. Top with salsa, and layer with tomatoes, black olives and Cheddar cheese.
In a large bowl, mix the vinegar, lime juice, garlic, salt, and pepper. Place the chicken pieces in the mixture, and marinate at least 15 minutes. Heat the oil in a large skillet over medium heat. Transfer the chicken and marinade to the skillet. Cover, and cook chicken about 10 minutes. Mix the green pepper, onion, tomatoes, and ketchup into the skillet, cover, and continue cooking 15 to 20 minutes, until chicken is no longer pink and juices run clear.
Preheat oven to 275 degrees F (135 degrees C). Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic. Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool. Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste. Season steaks with salt and pepper. Rub garlic paste on both sides of each steak. Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
Put turkey slices atop one bread slice; top with lettuce and feta cheese. Spread Italian salad dressing over one side of the second bread slice and lay atop the other slice with the dressing facing downward. Melt butter in a skillet over medium heat. Cook sandwich in melted butter until browned, about 2 minutes per side.
Combine tea bags and 1 cup boiling water in a cup; allow to steep for 5 minutes. Remove and discard tea bag. Mix 3 1/2 cup boiling water, tea, orange juice concentrate, frozen lemonade concentrate, bourbon, and sugar together in a container with an airtight lid. Cover and freeze until partially frozen, about 30 minutes. Stir mixture and freeze for about 24 hours.
Combine bell peppers, feta cheese, and onion in a large bowl. Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef. Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat. Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours. Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties. Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.
Blend black beans and jalapeno pepper in a food processor until the beans are completely pureed; transfer to a large mixing bowl. Mix breadcrumbs, red bell pepper, onion, eggs, cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix into the black bean mixture until evenly combined. Chill mixture in freezer until firm enough to shape into patties, about 1 hour. Divide mixture into 8 portions; shape into patties. Heat olive oil in a skillet over medium-high heat; cook burgers in hot oil until cooked through, about 5 minutes per side. Top burgers with smoked Gouda cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or spray with cooking spray. Mix oat flour, sunflower seeds, pumpkin seeds, baking powder, cinnamon, nutmeg, ginger, salt, and cloves together in a bowl. Stir hot water and flax seed meal together in a small bowl; add to flour mixture. Stir soy milk, raisins, agave nectar, and olive oil into flour mixture until batter is just mixed. Scoop batter into the prepared muffin cups using an ice cream scoop. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray. Arrange peaches cut-side up in the prepared baking dish. Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches. Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and dust a 9x5-inch loaf pan with white sugar. Combine dates, sugar, molasses, and butter in a large bowl. Pour tea over date mixture and mix well; set aside to cool, 15 to 20 minutes. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, cloves, salt, nutmeg, cardamom, and white pepper together in a bowl. Stir egg and vanilla extract into cooled date mixture. Add 1/3 the flour mixture to the date mixture; mix well. Repeat 2 more times with remaining flour mixture until batter is just combined; fold in walnuts. Pour batter into the prepared loaf pan. Bake in the preheated oven until a knife inserted in the middle of the bread comes out clean, about 1 1/4 hours. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl. Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature. Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil. Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.
Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later. In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well. Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan. Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in a heavy skillet over medium heat. Add the onion and rice; cook and stir until lightly toasted. Stir in the water and lemon juice, and season with salt and dill seed. Bring to a boil. Pour the rice mixture into a 3 quart casserole dish. Bake for 1 hour, covered, in the preheated oven. Garnish with lemon zest and chopped parsley.
Grease a 13x9-inch baking dish with butter. Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely. Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread. Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely. Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole. Cover casserole with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven until the corn flakes are browned, about 1 hour.
Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts. Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm. Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.