HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Spread tomato slices out on baking sheet. Drizzle some olive oil over slices. Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard. Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil. Brush both sides of each tortilla with olive oil and arrange on baking sheet. Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes. Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices. Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.
Heat a large, heavy pot over medium heat. Add the sausage, ground beef, and onion. Cook, stirring constantly, until the meat is completely browned. Stir in the Ragu(R) Old World Style(R) Traditional Sauce, garlic, and Italian seasoning. Bring to a simmer. Season with salt and pepper, if desired. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally. Serve hot with your family's favorite pasta!
Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated. Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.
Combine tomato sauce, tomato paste, water, cider vinegar, maple syrup, sugar, salt, onion salt, garlic powder, and allspice in a saucepan over low heat; simmer until smooth and slightly reduced, about 20 minutes. Cool completely before transferring to a jar; refrigerate.
Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.
Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes. Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl. Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan. Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top. Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.
Fill a cocktail shaker with ice cubes. Pour in the vodka, triple sec, orange juice, and half-and-half. Shake until frosty, about 15 seconds; strain into a martini glass, and garnish with an orange slice.
Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. Preheat grill to medium high heat OR set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Chop 1/4 of the basil leaves. Mix chopped basil, thyme, garlic, lemon zest, salt, and pepper in a bowl. Rub spice mixture on tilapia fillets and place in an airtight container. Marinate for 2 hours at room temperature. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and grease with 1 tablespoon olive oil. Place tilapia fillets into prepared baking dish, shaking off excess seasoning. Sprinkle cherry tomatoes, shallot, and remaining unchopped basil leaves on top. Drizzle 1/2 the lemon juice and 2 tablespoons balsamic vinegar over the fish. Bake in the preheated oven for 10 minutes, until fish is starting to flake. Meanwhile, combine remaining lemon juice, 1 tablespoon olive oil, and 1/4 cup balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Boil mixture until it has the thick consistency of molasses, 5 to 10 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil fish until tomatoes are charred, about 5 minutes. Remove from oven and discard liquid. Pour balsamic reduction on top of fish.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter. Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Mix ground ginger, garlic powder, yellow chili powder, and 1/2 teaspoon garam masala in a bowl with enough water to make a paste. Transfer the paste and yogurt to a large resealable plastic bag; add chicken, coat with yogurt marinade, squeeze out excess air, and seal bag. Marinate in refrigerator for at least 1 hour. Bring rice, chicken stock, and white wine 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, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Keep 1/4 cup melted butter, milk, and saffron warm in a small saucepan on low heat. Melt remaining 5 tablespoons butter in a large skillet over medium heat; cook and stir carrot, bell pepper, onion, and 2 teaspoons garam masala until vegetables are golden brown, about 10 to 15 minutes. Remove chicken from the marinade, shake off excess, and add to vegetables. Reserve remaining marinade. Cook and stir until liquid evaporates. Stir marinade, mint, ground coriander, and cilantro into chicken mixture; reduce heat to low and simmer until chicken is tender, about 10 minutes. Spread about 1/3 of the rice in a large baking dish. Layer about 1/3 of the chicken and vegetable mixture over rice and top with 1/3 of the saffron butter mixture. Repeat the layers twice more. Bake in preheated oven until bubbly, about 15 minutes.
Preheat the oven to 400 degrees. Combine all the ingredients together except for the Melt(R); stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.
In a large pot with boiling salted water cook rotini pasta until al dente. Drain. Meanwhile, in a large Dutch oven cook sliced Italian sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green bell pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp. Toss cooked pasta with sauce. Serve warm.
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours. 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 fettuccini, 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 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water. Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth. Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin. Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl. Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin. Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.
Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours. Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown. Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours). Use preferred method to cook chicken on low heat.
Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Stir in garlic and mushrooms. Cook until the mushrooms have softened, then stir in dried thyme, remove from heat, and allow to cool to room temperature. Once cool, season to taste with salt and pepper, then mix in the beaten egg and breadcrumbs. Evenly divide the mushroom mixture among the top round slices. Roll each Rouladen around the filling into a tight cylinder and secure with a toothpick. Preheat oven to 350 degrees F (175 degrees C). Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Brown the Rouladen, then transfer to a 8x8 inch baking dish. Pour wine into the hot skillet and bring to a simmer. Meanwhile, stir the beef stock into the flour, and mix until smooth. Pour the beef stock into the skillet and return to a simmer. Cook until thickened, then stir in the Dijon mustard. Pour this sauce over the Rouladen. Cover, and bake 60 to 75 minutes in the preheated oven, until the meat is tender.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
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 and set aside. Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes. Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter. Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream. Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up. Bake in the preheated oven until cheese is melted, about 20 minutes.
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat. Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed. Add rice and stir until heated thoroughly. Salt to taste.
In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently. Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes. While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half. When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes. Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.
Line 10 cups of a 12-cup mini-cupcake tin with parchment paper cups. Combine peanut butter, 2 tablespoons ghee, and 1/2 tablespoon of stevia in a small microwave-safe bowl until smooth. Heat in a microwave for 10 to 15 seconds, if necessary. Pour mixture into the lined mini-cupcake cups, filling each halfway. Place tin in the freezer while you make topping. Combine remaining 2 tablespoons ghee and chocolate in a microwave-safe bowl. Heat in the microwave on high in 15-second intervals, stirring after each, until chocolate is soft and mixes easily with ghee. Stir in remaining 1 tablespoon stevia and heavy cream and mix until smooth. Remove cupcake tin from freezer. Fill the rest of each cup with chocolate mixture. Return tin to freezer for at least 30 minutes. Store peanut butter cups in an airtight container in the freezer or refrigerator.
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Place strawberries in a bowl; add warm water. Blend milk and spinach together in a blender until smooth. Add blueberries, banana, and honey and blend until smooth. Add strawberries-water mixture and lemon juice and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside. Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well. Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.
Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water. Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Butter one side of each slice of bread, and place 4 of the slices butter-side down on a griddle over medium heat. On each piece of bread, place one slice of cheese, 1 slice of tomato, and a few slices of serrano pepper. Sprinkle dried basil and salt and pepper to taste. Top each sandwich with a slice of buttered bread, butter-side up. Grill sandwiches until golden brown, about 2 to 3 minutes each side.
Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool. Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain. Melt butter in a large pot over medium heat and stir in flour; mix until smooth. Reduce heat to medium-low and slowly whisk in half-and-half until smooth. Bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes. Stir in processed cheese cubes until melted and smooth. Season with white pepper, garlic powder, and hot pepper sauce. Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally. Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.
Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker. Cook on Low until greens are very tender, 4 to 6 hours.
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 Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.