HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.
In a large skillet over medium heat, cook beef until brown. Drain. In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.
In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool. Preheat oven to 350 degrees F (175 degrees C). You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil. Bake in a preheated oven for an hour. Remove the foil and bake another half hour.
Shred the cantaloupe into a large pitcher using a fork, making sure to catch all the juice and pulp. Stir in the sugar, mashing any large pieces of cantaloupe. Stir in the milk and water, adding enough to fill the pitcher. Serve cold.
Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray. In a large bowl, prepare muffin batter as directed. Fold in the ham, cheese, and chives or scallions. Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag for up to three months.
Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Slowly add white sugar and whip on high speed until the whites are stiff and glossy. Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Add flour and beat on low speed until combined. Gently fold egg whites into the almond mixture until combined. Divide batter between the jelly roll pans; spread evenly. Bake cake layers in the preheated oven until lightly browned, about 5 minutes. Invert onto cooling racks and peel off parchment paper; let cool. Make coffee syrup while cake is cooling. Combine boiling water, sugar, and coffee powder in a small bowl; stir until dissolved. Stir 2 tablespoons boiling water and coffee powder together for the buttercream. Set aside. Combine sugar, 1/4 cup water, and vanilla extract in a small saucepan. Bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into the mixture reaches 255 degrees F (124 degrees C). Meanwhile, beat egg and egg yolk in a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the mixer bowl, mixing continuously until the bottom of the bowl feels cool to the touch. Beat butter in a separate bowl until creamy. Add butter gradually to the egg mixture, beating until frosting is fluffy. Add the dissolved coffee mixture and beat until well incorporated. Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan. Pour over chocolate; stir until melted and smooth. Whisk in butter until ganache looks smooth and creamy. Let cool. Cut cooled cake layers in half crosswise. Place 1 piece on a rectangular serving plate. Sprinkle some coffee syrup on top. Add an even layer of buttercream. Repeat with a second cake layer, more coffee syrup, and another layer of buttercream. Spread 1/2 of the ganache on top. Repeat with remaining, cake layers, coffee syrup, and buttercream. Top cake with remaining ganache.
Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes. Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.
Preheat the oven to 450 degrees F (230 degrees C). Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon. Place the chicken on a roasting rack set inside a roasting pan. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth. Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade. Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Mix peach juice, Worcestershire sauce, olive oil, mint sauce, soy sauce, and lemon juice together in a large bowl. Mix Italian seasoning, cumin, and salt together in a separate bowl. Stir seasoning mixture gradually into the peach juice mixture; whisk well. Add onions and garlic to the marinade; mix well. Place lamb chops in a large resealable plastic bag and add the marinade. Toss gently to fully coat the lamb chops. Place in refrigerator and marinate at least 2 hours. Remove lamb and onions from the marinade. Wrap onions in a lightly buttered sheet of aluminum foil. Pour remaining marinade into a pot. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place the foil-wrapped onions on the upper grill while preheating. Place lamb on the grill and baste with the marinade. Turn onions over and close the lid. Grill, turning the lamb once and basting again, until an instant-read thermometer inserted into the lamb reads at least 130 degrees F (54 degrees C), about 5 1/2 minutes per side. Bring the pot of marinade to a boil. Simmer until heated through, about 5 minutes. Spoon on top of the lamb chops.
Mix tuna, hummus, onion, oregano, rosemary, green chile pepper, and pepper in a bowl.
Place the raspberries, olive oil, and balsamic vinegar in a blender. Cover, and blend until smooth, about 1 minute. Refrigerate until ready to use. Stir or shake before using.
In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender. Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready(R) Diced Chicken; heat through.
Preheat oven to 350 degrees F (175 degrees C). To Make Filling: In a medium bowl blend together cornstarch, sugar and salt, then stir in egg yolks and 1/2 cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch mixture into scalded milk and bring to a boil over low heat until mixture thickens. Allow to cool for a short amount of time, then stir in 3/4 cup of the drained pineapple and vanilla to the cooked mixture and set aside to cool. To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, slightly beat milk and eggs together. Combine egg mixture with dry ingredients; mix together until dough is formed. To Make Crust: Divide dough into two parts. Take one part and roll between sheets of floured wax paper; rolled dough should fit a jelly roll pan allowing for slight overhang on edges. Roll remaining half in the same fashion. Transfer one of the rolled dough halves to pan and spread with cooled filling. Place other portion of rolled dough on top of the filling and crimp edges of dough layers together. Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown. Let cool. If desired, frost with confectioners' icing.
In a blender combine frozen banana, tofu, orange juice, honey and vanilla. Blend until smooth.
Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended. Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Stir ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a bowl. Lay pounded chicken breasts on a work surface; spoon 2 tablespoons cheese mixture into the center of each chicken breast. Roll chicken around cheese and secure with a toothpick. Repeat with remaining chicken breasts. Place rolled chicken into a 9x13-inch glass baking dish. Spread mushrooms around chicken and pour white wine and lemon juice over the top. Scatter 1/2 of the butter over chicken and sprinkle remaining mozzarella cheese and Parmesan cheese over the top. Bake in the preheated oven until chicken is no longer pink in the middle and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir remaining butter into pasta. Ladle pasta into bowls, place chicken over pasta, and spoon pan juices over the top.
Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover. Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet. Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.
In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days. Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water. Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes. Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
Preheat the broiler. In a medium bowl, mix Colby cheese, mayonnaise, green onions and black olives. Spread cocktail rye bread slices with butter. Top with equal amounts of the Colby cheese mixture. Arrange cocktail rye slices in a single layer on a large baking sheet. Broil in the preheated oven 5 to 10 minutes, or until cheese is melted and lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together. Roll dough out on a lightly floured surface. Cut dough into biscuits. Bake in preheated oven for 15 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions. Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.
Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper. Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour. Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an oven-proof skillet with vegetable oil. Set aside. Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined. Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end. Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast. Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package. On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto. Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast. Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil. Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste. Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Preheat oven to 350 degrees F (175 degrees C). In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes. In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water). Remove from heat and stir in the toasted coconut. On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold. Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container.
In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes. Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.
In a large soup pot over medium heat, cook and stir the ground chuck and ground pork until the meat is browned, about 15 minutes, breaking the meat into crumbles as it cooks. Drain off the excess grease, reserving about 1/2 cup of drippings, and cook and stir the onion and garlic until they begin to brown, about 10 minutes. Stir in the stout beer, tomato paste, water, beef stock, chili powder, cumin, Mexican oregano, smoked paprika, coriander seed, cocoa powder, chipotle-flavored hot sauce, cornmeal, and flour until thoroughly combined, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 8 hours.
Beat egg yolk and mayonnaise together in a bowl; stir cucumber, lemon juice, onion, vinegar, mustard, and garlic into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Bring a large pot of salted water to a boil. Drop in pasta and cook for 8 to 10 minutes or until al dente. Drain. Meanwhile, put olive oil and minced garlic in large skillet. Cut chicken into small pieces and brown in skillet. Add tomatoes and rosemary and stir together. Parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. Pour cream over all, stir together and bring to a simmer. Add chicken mixture to cooked pasta and toss to coat. Top with cheese and serve.
Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours. Pour the tea over ice, garnish with pineapple spears, and serve.
Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract. Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.