HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty. Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.
Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Toast bread in a toaster oven until lightly browned, 1 to 2 minutes. Spread margarine over toast and sprinkle with cinnamon; top with marshmallows. Return toast to toaster oven and toast until marshmallows are golden brown, 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch square baking pan with cooking spray. In a food processor, grind 1/2 cup shredded coconut into a fine powder. In a large bowl, cream together butter and sugar. Mix in egg, corn syrup, apple juice concentrate, and vanilla. Mix in coconut powder, whole wheat flour, gluten, oats, baking soda, and cinnamon. Stir in remaining 1/2 cup shredded coconut, flax seed, raisins, and soy nuts. Press evenly into the prepared pan. Bake for 20 minutes. Cool slightly, then cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix beef, pork, lamb, mushrooms, bread crumbs, eggs, garlic, thyme, soy sauce, soup base, parsley, and sage in a large bowl; shape into 2 loaves. Wrap bacon strips around the loaves to cover completely. Place loaves on a baking sheet. Bake in the preheated oven until the loaves are no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners. Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan and sprinkle corn meal into pan. Poke several holes into pizza crust and place into the prepared pizza pan. Bake in the preheated oven until crust is heated through, about 5 minutes. Remove crust and turn oven heat down to 400 degrees F (205 degrees C). Melt butter in a saucepan over medium-high heat; cook and stir onion and garlic in hot butter until onion is tender, about 5 minutes. Stir basil, oregano, and Parmesan cheese into onion and garlic. Spread onion mixture evenly over pizza crust; top with 1/2 cup shredded mozzarella cheese. Heat imitation crab in the saucepan over medium-high heat until warmed through, about 2 minutes. Sprinkle imitation crab over pizza, followed by tomato and corn kernels. Top pizza with remaining 1 1/2 cup mozzarella cheese. Season with Italian seasoning. Bake in the hot oven until cheese is melted and crust is golden brown, 10 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat. In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip. Bake for 30 to 40 minutes.
Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours. Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker. Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla. Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.
In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour. In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs. Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours. Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking. Serve sauce with meatballs over pasta.
Stir brown sugar, lemon-lime soda, orange liqueur, cloves, allspice, salt, and black pepper together in a saucepan; bring to a simmer and cook until glaze is reduced by 1/4, about 10 minutes. Strain through a fine-mesh sieve into another saucepan. Bring mixture to a simmer again and cook until glaze is about the consistency of maple syrup, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish. Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour. Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes. In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid. Microwave squash until tender, about 15 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper. Scoop shrimp mixture into squash halves.
In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.
Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges. Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely. Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.
Preheat oven to 325 degrees F (165 degrees C). Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan. Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours. Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth. Raise oven temperature to 375 degrees F (190 degrees C). Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly. Let ham rest for 15 minutes before carving.
Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender. When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.
Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside. Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside. Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl. Spread mango salsa and blue cheese on top. Drizzle lime dressing over salad and toss before serving.
Cook noodles according to package directions. Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat. Drain pasta. Toss with sauce to coat.
Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl. Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper. Drizzle the dressing over the cucumber mixture; toss to coat.
Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain. Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain. Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.
Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes. Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy. Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas. Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan. In medium sauce pan, over low heat, combine butter or margarine, brown sugar and honey. Cook, stirring, until butter or margarine is melted and sugar is dissolved. Remove from heat. Add oats, nuts, coconut and sesame seeds. Mix with a wooden spoon until well combined. Press mixture evenly into the prepared baking pan. Bake for 15 to 18 minutes in the preheated oven, until the top is golden brown. Let cool in the pan and cut into bars.
Heat oil and garlic in a skillet over low heat until sizzling, about 2 minutes. Add onion and bacon. Cook, stirring often, until bacon is golden brown and fat is released, about 7 minutes. Remove and discard garlic and add mushrooms; cook and stir until browned and slightly softened, about 5 minutes. Combine flour, thyme, paprika, 2 pinches salt, and 1 pinch of pepper in a large resealable plastic bag. Add turkey, seal, and shake well to coat. Melt butter in the skillet with the mushrooms over medium heat. Add coated turkey and any remaining flour mixture. Cook and stir until turkey is golden and flour is browned, about 4 minutes. Pour in stock, Marsala wine, and vinegar. Scrape bottom of pan and let simmer until filling is thickened, about 5 minutes. Season with salt and pepper. Remove from heat and stir in parsley. Preheat the oven to 400 degrees F (200 degrees C). Transfer turkey filling into a 9-inch pie plate. Beat egg and water together in a bowl to make the egg wash. Roll pie crust out on your work surface into desired shape and size. Drape crust over the filling in the pie plate. Cut a few slits or decorative holes on top. Tuck edges around filling and brush crust with the egg wash. Place on a baking sheet to catch any overflow. Bake in the preheated oven until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly before serving, at least 10 minutes.
Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary. In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook. Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.
Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet. Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper. Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.
Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray. Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.
Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan. Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray. Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.
Spread cream cheese onto platter. Drizzle with barbecue sauce. Top with remaining ingredients.
Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs. Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool. Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese. Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps. Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar. Let porridge stand for 3 to 5 minutes before serving.
Crush garlic cloves with the back of a knife on a flat surface; remove peel. Pour olive oil in a jar and add garlic cloves. Cover and refrigerate until flavors blend, 2 to 5 days.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan. Make chocolate pudding according to package directions. Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Preheat oven to 450 degrees F (230 degrees C). Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat. Lay out seasoned shrimp in a single layer on a baking sheet. Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly. Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate. Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.
Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat. Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form. While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch. Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.