HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed. Preheat a panini sandwich press. To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.
Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes. Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated. Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Pour 1 cup of the water into a large pot. Add honey, salt, calcium magnesium powder, and cayenne. Place pot over low heat and whisk until ingredients have dissolved. Remove from heat and allow to return to room temperature.
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Preheat oven to 300 degrees F (150 degrees C). Grease a cookie sheet. In a large mixing bowl combine white flour, whole wheat flour, cracked wheat, cornmeal, garlic powder, brewer's yeast and instant milk. Stir in 2 cups broth. Mix the ingredients well using either your hands or an heavy duty electric mixer. The dough should be very stiff. Gradually mix in the remaining 1 cup broth to make a bread-dough consistency. Roll the dough out to a 1/4 inch to 1/2 inch thickness on a floured board. Cut out biscuits into any shape you please. Place the biscuits on the prepared cookie sheet. Brush the tops of the biscuits lightly with milk. Bake the cookies 45 minutes; turn oven off completely but do not remove the biscuits. Let the biscuits sit in the oven overnight (for 10 hours). Store biscuits in an air-tight container.
Pour the pineapple juice, vodka and grenadine into a shaker full of ice. Shake, then strain into two martini glasses. Garnish with a piece of pineapple and a cherry on a skewer.
Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour. Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spread 1 teaspoon coconut oil into the bottom of a cast iron skillet or baking dish. Add eggplant, zucchini, garbanzo beans, yellow squash, onion, kalamata olives, and garlic to cast iron skillet. Sprinkle 2 teaspoons rosemary over vegetable mixture and toss to coat vegetables in oil. Bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes. Heat the remaining coconut oil in a frying pan over medium-high heat; place sardines in the hot oil and sprinkle with garlic powder and the remaining rosemary. Fry sardines until heated through, about 5 minutes. Top roasted vegetables with sardines and feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In large bowl, combine oil, bananas, and vanilla until smooth. Mix in oats, oat bran cereal and salt. Fold in apricots and almonds. Drop dough by spoonfuls 2 inches apart on cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until edges are light brown.
Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven. Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl. Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan. Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly. Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour. Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable. Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough. Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract. Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit. Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Line baking sheets with aluminum foil. Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes. Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat. Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet. Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.
Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use. Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together. Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour. Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet. Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas. Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat. Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.
In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender. Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper. Bring to a boil and then reduce to low, cover, and simmer for 15 minutes. Stir in pasta and cook another 15 minutes and then serve.
Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes. Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Pour ice into a blender; add milk and maple syrup. Cover and blend on a medium setting until smooth.
In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid. In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.
In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour. Prepare cake as directed on box. Pour batter into prepared bowl. Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes. Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating. Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.
Combine 3 1/2 tablespoons cold water and gelatin in a small microwave-safe bowl; let stand until gelatin starts to dissolve, about 5 minutes. Warm the water in the microwave to dissolve the gelatin completely, 5 to 10 seconds. Bring 1/2 cup water to a boil in a small pot. Stir in rock sugar until dissolved. Stir in lychees and 1 1/4 cup reserved syrup. Combine gelatin mixture, lychee mixture, and 1 cup plus 1 1/2 tablespoons milk in a bowl. Pour into a container and chill until set, about 4 hours.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean.
In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.
Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes). Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat applesauce, butter, brown sugar, eggs, and vanilla together in a bowl until smooth. Mix flour, baking soda, cinnamon, and salt together in a separate bowl; stir into the applesauce mixture. Fold oats, cranberries, and chocolate chips into the batter; drop by oversized spoonful onto the prepared baking sheet. Bake in preheated oven until golden brown, about 15 minutes. Let cookies cool on pans for a few minutes before removing to a wire rack to cool completely.
Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish. Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder. Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.
Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes. Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings. Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes. Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.
Preheat oven to 400 degrees F (205 degree C). Cream 1 cup butter or margarine and 1/2 cup sifted confectioners' sugar. Add 2 cups flour, lemon extract, and 1/4 teaspoon salt; mix well. Place about 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Put together with filling. Roll in confectioners' sugar. To Make Filling: Mix 1/2 cup sugar, 2 Tablespoons cornstarch, and dash of salt. Add 1/2 cup water, 2 Tablespoons butter or margarine, 2 teaspoons grated lemon rind, 3 Tablespoons lemon juice, and 3 drops of yellow food coloring. Bring to rolling boil, stirring constantly; boil and stir 1 minutes. Cool. Frost flat side of one cookie and put together with another cookie, sandwich-like. Roll in confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan. Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan. Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth. Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes. Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan. Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours. Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam. Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.
Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.
Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C). Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened. Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.
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 saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.