HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up. Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle. Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes. Pour 3 to 5 cups chicken stock into the pot; stir. Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes. Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock. Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes. Puree soup with an immersion blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl. Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles. Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting. For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.
In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes. Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 2-quart baking dish with cooking spray. Pull crescent roll dough out of the can; slice dough into 1/2-inch pieces. Arrange over the bottom of the baking dish. Sprinkle brown sugar and cinnamon on top. Drop teaspoonfuls of the Neufchatel cheese on top. Whisk eggs and milk together in a small bowl. Pour into the baking dish. Bake in the preheated oven until the center is set, 40 to 50 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks. Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each. Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled. Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes. Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more. Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.
Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot(R)). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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 chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine. Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Preheat an oven to 350 degrees F (175 degrees C). Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper. Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside. Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat. Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
Preheat an oven to 200 degrees F (95 degrees C). Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables. Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley. Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes. Whisk in egg yolks; continue to cook and stir until filling is thickened. While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C). Remove filling from heat, and stir in butter and vanilla. Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.
Mix together the mayonnaise, chili sauce, green pepper, pimento and pickle. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan. Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect. Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes. Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.
Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan. Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat. Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil. Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Cut 3 partial slits in each chicken breast. Place 1/2 teaspoon of the yeast extract spread into each slit. Bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through and juices run clear.
Place peaches, yogurt, milk, strawberries and Carnation Breakfast Essentials Drink in blender; cover. Blend until almost smooth. Pour into 13 x 9-inch baking dish. Freeze, stirring with fork every 20 to 30 minutes to break up ice crystals, for 2 hours or until slushy. With ice cream scoop, scoop into small serving bowls.
Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes. Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet. Beat eggs and adobo seasoning in a bowl until light and frothy. Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions. Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.
Place the ice into a tall glass. Pour in the vodka, lemonade, and lemon-lime beverage. Garnish with a lemon wedge to serve.
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. Heat cheese sauce in microwave, 1 minute. In 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, Parmesan and oregano. Top with crumbled crackers and bake 10 minutes.
Stir milk and margarine together in a saucepan; bring to a simmer over medium-low heat, about 5 minutes. Combine confectioners' sugar, chocolate chips, cocoa powder, vanilla extract, cayenne pepper, and ground cinnamon together in a bowl. Pour hot milk mixture over sugar mixture and stir until smooth; spread into a glass baking dish. Refrigerate fudge until firm, at least 30 minutes.
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside. Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired. Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Preheat oven to 425 degrees F (220 degrees C). Arrange frozen French fries in a single layer on a baking sheet. Bake in the preheated oven until golden, about 20 minutes; keep warm. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cool enough to handle. Heat a large skillet over medium heat; spray with cooking spray. Crack eggs into skillet; season with salt and pepper. Reduce heat to medium low, cover skillet loosely, and cook until egg whites are firm and yolks are still runny, about 3 minutes. Divide French fries onto 4 plates; sprinkle evenly with crumbled bacon. Drizzle each serving with hollandaise sauce, sprinkle with chives, and top with an egg.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes. Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes. Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together butter, spinach, poultry seasoning, and stuffing mix. Transfer mixture to a 9x13 inch casserole dish. Cover dish and bake in preheated oven for 1 hour.
Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin. Preheat oven to 325 degrees F (165 degrees C). Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)! Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).
In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill.
Place cabbage in a bowl. Whisk red wine vinegar and oil together in a separate bowl; pour over the cabbage. Marinate, mixing 4 to 5 times, about 15 minutes. Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and gently brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Combine water chestnuts, mushrooms, and garlic in the deglazed skillet. Cook and stir until flavors combine, about 5 minutes. Add asparagus and ham. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 10 minutes more.
Mix yogurt, sweetened condensed milk, and crema in a bowl. Add vanilla extract and stir until well incorporated. Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging them in separate sections. Place strawberries in the center of each bowl. Top each bowl with 1/8 cup each granola, raisins, and coconut. Drizzle 1/4 cup of the crema mixture over each fruit bowl.
Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together. Cook on low setting for 5 to 6 hours, until sausage is cooked through.
Preheat the oven to 375 degrees F (190 degrees C). Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips. Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs. Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet. Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.
Prepare the noodles according to package directions in a large pot or Dutch oven. Add the cauliflower after 6 minutes; add the peas just before draining. Reserve in the strainer. Meanwhile, set the pot over medium heat. Add the oil; saute the onion with the curry paste, salt and pepper until softened. Stir in the tuna, yogurt, tomato and mayonnaise until combined. Add the noodles, cauliflower and peas. Cook, stirring, until warmed through. Remove from heat and stir in the coriander (if using).
Place chicken stock in a small saucepan over medium heat; bring to a simmer. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices. Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme. Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more. Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside. In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F. Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce. Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots. Serve with BUSH'S(R) Sriracha Beans.
In a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. Set aside. Empty the can of refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes. Take a tortilla and spread a thin layer of beans on half of it. Sprinkle on the cheese, and whatever toppings you would like. Spread sour cream over the other half of the tortilla. Fold the tortilla in half, and then into quarters, and serve.
Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread setting or White Bread setting. Start.
Cut several diagonal slashes with a sharp knife in each side of trout. Mix lemon juice, vegetable oil, cumin, chili powder, paprika, black pepper, and salt into a paste in a small bowl; apply to the sides of the fish, spreading it into the slashes. Refrigerate trout for 1 hour. Preheat an outdoor grill for medium-high heat. A grill thermometer should read 400 degrees F (205 degrees C). Spray a piece of aluminum foil large enough to hold the fish with cooking spray and place it onto the grill. Place trout onto the piece of foil and grill, turning one time, until the fish is opaque and the flesh flakes easily, about 5 minutes per side.
Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet. Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell. Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full. Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool. Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.
Preheat an outdoor grill for high heat. Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture. Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve.
Place ground pork in a large bowl. Combine salt, turmeric, sage, oregano, black pepper, paprika, and marjoram in a small bowl. Sprinkle half of the seasonings over the pork. Mix well with your hands or a wooden spoon to combine. Sprinkle remaining seasonings onto the pork and mix until evenly distributed. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. Scoop out 1/4 cup of the chilled pork mixture at a time and shape into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink in the center and browned, about 4 minutes per side.